Conchas are a beloved type of Mexican pan dulce (sweet bread), known for their sweet, crumbly topping that forms a pattern resembling a shell (hence the name “concha,” which means “shell” in Spanish). They’re soft, buttery, and perfect for breakfast or a snack with a hot cup of coffee or chocolate. Here’s how to make homemade conchas:
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1/2 cup warm milk (about 110°F/43°C)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup water (more if needed)
- 1 tbsp vegetable oil (for greasing the bowl)
For the Topping (Shell):
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 cup all-purpose flour
- 1 tsp vanilla extract
- 1-2 tbsp cocoa powder (for a chocolate version, optional)
- A pinch of salt
- Food coloring (optional, if you want to make different colors for the shell topping)
Optional:
- Egg wash: 1 egg beaten with 1 tbsp water (for a shiny finish)
Instructions
1. Prepare the Dough:
- Activate the yeast:
- In a small bowl, combine the warm milk, 1 tablespoon of sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes foamy. This step ensures the yeast is active.
- Make the dough:
- In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center.
- Add the foamy yeast mixture, eggs, butter, and vanilla extract to the well. Start mixing with a wooden spoon or your hands until it forms a rough dough. If it’s too dry, add a bit of water, a tablespoon at a time, until the dough comes together.
- Knead the dough:
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. You can also knead in a stand mixer with a dough hook on medium speed for about 5-7 minutes.
- Let the dough rise:
- Grease a large bowl with the vegetable oil and place the dough inside. Cover with a damp towel or plastic wrap. Let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
2. Prepare the Topping (Shell):
- Mix the shell topping:
- While the dough is rising, prepare the topping. In a medium bowl, combine the softened butter, powdered sugar, flour, and salt. Mix with a spatula or your hands until it forms a smooth paste.
- Divide and color the topping:
- Divide the topping dough into two or three equal parts (depending on how many colors you want). If you want to make the classic pink or brown versions, add a bit of cocoa powder or food coloring to each part and mix until well combined. Set the topping aside.
3. Shape the Conchas:
- Divide and shape the dough:
- After the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and divide it into 12 equal pieces. Roll each piece into a smooth ball.
- Rest the dough balls:
- Place the dough balls on a baking sheet lined with parchment paper, leaving some space between them. Cover them with a towel and let them rise for another 30-40 minutes, or until they puff up.
4. Assemble the Conchas:
- Shape the topping:
- Take the shell topping and roll each portion into a small ball. Flatten each ball into a round disc, slightly bigger than the size of your dough balls. You should have 12 discs.
- Place the topping on the dough:
- Once the dough balls have risen, gently press one of the topping discs onto each dough ball. Press it down gently to stick, then use a knife or a dough cutter to create the characteristic shell pattern on top of each concha. You can make crisscross patterns or straight lines—be as creative as you like!
5. Bake the Conchas:
- Preheat the oven:
- Preheat your oven to 350°F (175°C).
- Bake the conchas:
- Before placing the conchas in the oven, you can brush them with an egg wash (1 egg beaten with 1 tablespoon of water) to give them a slight shine, but this is optional.
- Bake the conchas for 18-22 minutes, or until they are golden brown on the edges and slightly firm to the touch. The topping will crack, creating the signature shell pattern.
6. Cool and Serve:
- Let the conchas cool on a wire rack for a few minutes before serving. They’re best enjoyed slightly warm with a cup of Mexican hot chocolate, coffee, or your favorite beverage!
Tips:
- Storage: Conchas are best enjoyed the day they’re made, but you can store them in an airtight container for up to 2-3 days. They also freeze well—just wrap them tightly in plastic wrap and foil, and they’ll keep for up to 3 months.
- Filling options: For an extra indulgent treat, you can fill your conchas with a bit of cajeta (caramelized goat’s milk) or chocolate ganache before baking.
- Flavor variations: You can experiment with different flavors in the topping—try adding cinnamon, orange zest, or cocoa powder to customize the flavor of your conchas.
Enjoy your homemade, soft, and delicious conchas pan dulce!