Teresa's Recipes
Conchas
Conchas, also known as Pan Dulce, are a beloved Mexican sweet bread. The name 'Conchas' translates to 'seashells,' a nod to the shell-like pattern created on their characteristic sugary crust. These delightful pastries are delightfully soft and bouncy on the inside, while the outside boasts a crunchy topping, subtly flavored with cocoa. Pair them with a steaming cup of coffee or hot chocolate for a classic Mexican breakfast or a sweet afternoon snack.
Ingredients
- 1 packet (2 1/4 teaspoons) Active dry yeast
- 1/4 cup Warm water
- 1/2 cup Granulated sugar
- 4 cups All-purpose flour
- 1/2 teaspoon Salt
- 1/2 cup, softened Unsalted butter
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Milk
- 1/2 cup Vegetable shortening
- 1 cup Powdered sugar
- 2 tablespoons Cocoa powder
Dietary Notes
- Servings: 12
- Dish Type: Bread
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Calories: 320
- Fat: 15g
- Carbs: 43g
- Protein: 6g
- Sodium: 100mg
- Sugar: 20g
Instructions
- In a small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until it becomes frothy.
- In a large bowl, combine the granulated sugar, all-purpose flour, and salt.
- Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Mix well until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it's smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the dough has risen, divide it into 12 equal pieces. Shape each piece into a ball and place them on the prepared baking sheet.
- In a separate bowl, mix together the vegetable shortening, powdered sugar, and cocoa powder to make the topping.
- Score the top of each dough ball with a crisscross pattern using a knife. This will create the signature 'shell' design.
- Spread a generous amount of the cocoa topping over each dough ball.
- Bake in the preheated oven for about 20 minutes, until the conchas are a beautiful golden brown and fully cooked through.
- Remove the conchas from the oven and let them cool on a wire rack before serving.
Tips
- For a fun variation, try adding a teaspoon of cinnamon or a pinch of nutmeg to the topping. You can also experiment with different flavors by adding lemon zest or using almond extract instead of vanilla.