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Conchas, also known as pan dulce, is loved by many for their delightful combination of flavors and textures. The sugar shell pattern on top adds a touch of sweetness and crunch to the soft, fluffy sweet bread beneath. These Mexican pastries are not only a treat for the taste buds but also a feast for the eyes, with their colorful and intricate designs. Whether enjoyed with a cup of coffee for breakfast or as a sweet snack any time of the day, conchas are a beloved staple in Mexican cuisine that never fails to bring joy to those who indulge in them.

Conchas translates to shells in English, and they get their name from the beautiful sugar crust that tops them since it is cut to resemble the shape of a seashell. Although they are a little time-consuming to make it is well worth it in the end! If you have never had Mexican sweet bread, you are in for a treat. Conchas come in a variety of flavors such as vanilla, chocolate, strawberry, and cinnamon.

History of Pan Dulce – Mexican Conchas

Pan dulce, literally meaning “sweet bread”, is the general name for a variety of Hispanic pastries. Pan dulce was introduced by Spanish colonists, settlers, and immigrants and was also influenced by other Old World cultures, notably from France. They are inexpensive treats and are consumed daily as breakfast or late supper, known as merienda.

How to Make Mexican Conchas

In a large bowl, stir together the yeast and warm water. Lightly stir in 1 tsp of sugar. Mix and set aside for 5-15 minutes or until foamy.
Note: Make sure yeast hasn’t expired in the packet or jar.

When yeast is ready, mix in the evaporated milk, 1/3 cup sugar, salt, butter, egg, cinnamon, and 2 cups of flour. Stop mixing and scrape down the sides of the bowl. Gradually add in the remaining flour.

Turn the dough out onto a floured counter. Knead for 6 to 8 minutes, or use a dough hook until smooth.

Place the dough in a greased bowl. Turn the dough to coat the bottom. Cover with plastic wrap or a kitchen towel.

Let rise in a warm place until it has doubled in size. About 1 hour. Note: I placed the bowl near a sunny window but if it’s winter, place your dough on an oven rack (while off) and place a pan of hot water underneath the rack. The warm steam will wake up the yeast and help it along, especially if your kitchen is cold.

While the dough is rising, make the topping.
In a bowl, beat 1 cup powdered sugar and butter until light and fluffy. Scrape the sides of the bowl, making sure to mix everything.

Stir in the flour, cinnamon, and vanilla. Mix until the mixture is the consistency of a thick paste. Divide into three parts, and place each part in separate bowls.

Add cocoa powder to one of the bowls, and mix until fully incorporated.

Add pink food coloring about 5-6 drops to one of the bowls, and mix until fully incorporated

When the dough is done rising, cut it into 12 pieces. Make sure the dough pieces are the same size, or they will not bake evenly.
Shape the dough into balls. Place on a greased cookie sheet.

Space the dough pieces out about 3 inches apart. Gently press them down with your hand.

Make 4 balls each of pink, chocolate, and vanilla topping mixture.

Place each ball between wax paper. Using a rolling pin, roll out the topping balls enough to cover the dough balls.

Place the rolled-out topping on top of the dough balls. Pat down lightly

Use a knife to cut the grooves in the topping like a shell or criss-cross, do not cut through the topping, or you can use this handy concha cutter

Cover and let rise until doubled, about 45 minutes. Preheat the oven to 375° F. Bake for 20 minutes.

How Long Can You Store Pan Dulce – Mexican Conchas

Baked Pan Dulce will keep well in an airtight container for up to 3 days. In addition, you can also freeze them after baking for up to 3 months, and thaw them completely before serving. The thawed bread can be warmed up in an oven.

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