Pan de dulce, also known as pan dulce or conchas, is a Mexican sweet bread that typically has a crunchy topping. The bread looks similar to seashells and is usually eaten either for breakfast or for dinner. This inexpensive dish is generally accompanied by a cup of hot chocolate or milk.
This Mexican delicacy has several varieties, with the flavors ranging from vanilla, cinnamon, chocolate and anise to some breads being filled with fruit and cream.
Origin & Cultural Significance
The name of this dish literally translates to sweet bread. Spanish colonists, settlers and immigrants are believed to have introduced bread to Mexico; however, Mexican pan dulce, as it is known today, became popular during the French occupation in the mid-1800s.
It is one of the most widely consumed Mexican pastries and extremely popular in the United States. It is also known as pan de huevo (egg bread) in other Latin American countries, like Chile.
Mexican Pan de Dulce (Conchas) Recipe
Ingredients
For the Dough
- Dry yeast - 1 tsp
- Milk - 3/4 cup
- Butter (melted) - ½ cup
- Sugar - 1/2 cup
- Eggs - 3
- Salt - 1 tsp
- Vanilla extract - 1 tsp
- 1/2 cups of flour - 4
For the Topping
- Butter (unsalted) - 1/2 cup
- Powdered sugar - 1 cup
- Flour - 1 cup
- Vanilla extract - 1 tbsp
- Food colouring/ cocoa powder/ cinnamon (optional)
Instructions
- Begin by heating the milk to approximately 110 °F. Now, shift it to the bowl of the stand mixer. Add in half the sugar and the yeast, and combine well. Keep it away for around 5 minutes and wait for the yeast to become bubbly.
- When ready, throw in the eggs, vanilla, salt and the rest of the sugar. Mix all the ingredients well. Next, add half of the flour and whisk thoroughly to make a smooth paste.
- Add the melted butter and combine all the ingredients again. Place the mixture in your stand mixer, add the rest of the flour, and attach a dough hook. On medium speed, allow the mixer to run for about 5-7 minutes. Make sure the dough becomes smooth and isn’t gooey. If required, you can dust a little bit of flour on the edge of the container to prevent the dough from sticking.
- Lightly oil a bowl and shift the dough into it. Once done, cover it and keep it in a warm place. It should take around one and a half to two hours for the dough to rise.
- Now, it’s time to make the toppings. Take a medium-sized bowl and add flour and powdered sugar to it. Mix well. Next, add butter and vanilla. Using a spatula, combine all the ingredients until you obtain a smooth paste. You can separate the mixture into batches and add ½ tsp cinnamon, 1 tbsp cocoa powder, etc., if preferred. If desired, you can also add a few drops of food colouring.
- Lightly dust flour on a flat surface and turn the dough onto it. Separate into 12 equal parts. Keep your thumb and middle finger together and cup the dough in your hand. Keep moving in small circles on the un-floured surface to make a roll shape. Set six rolls on every baking sheet lined with parchment paper.
- Take out 1 ½ tbsp balls of the garnish. Flatten them into slim disks that are big enough to cover your buns.
- Now place the toppings over the bun, and with the help of a sharp knife, cut the concha outline into the top.
- Cover with plastic wrap and set aside for 30 minutes, or until the bread has almost doubled in size. Preheat the oven to 350F.
- Bake at 350F for about 18 to 20 minutes, or until the bottom surfaces turn golden and voila!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 293Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 88mgSodium: 341mgCarbohydrates: 31gFiber: 1gSugar: 18gProtein: 4g