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Mexican Conchas (Pan Dulce)

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Mexican Conchas are sweet, fluffy bread rolls topped with a crunchy, sugary topping that resembles a seashell pattern. A classic pan dulce enjoyed with coffee or hot chocolate.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 2 1/4 tsp active dry yeast
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup warm milk
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup powdered sugar (for topping)
  • 1/4 cup unsalted butter, softened (for topping)
  • 1 tsp vanilla or cocoa powder (for topping flavor)

Instructions

  1. In a large bowl, mix warm milk and yeast. Let sit for 5–10 minutes until foamy.
  2. Add sugar, eggs, vanilla, softened butter, and salt. Mix until combined.
  3. Gradually add flour and knead dough for about 10 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise for 1.5 hours or until doubled.
  5. Divide dough into 12 pieces and shape into balls. Place on a baking sheet lined with parchment paper.
  6. To make the topping, mix flour, powdered sugar, butter, and flavoring until a smooth paste forms.
  7. Divide topping and roll into small discs. Place one disc over each dough ball and gently score with a knife to create a shell pattern.
  8. Cover and let rise again for 30–45 minutes.
  9. Preheat oven to 350°F (175°C) and bake conchas for 18–20 minutes or until lightly golden.
  10. Cool on wire racks before serving.

Notes

  • You can flavor the topping with cocoa, cinnamon, or food coloring.
  • Conchas are best eaten fresh but can be stored in an airtight container for a few days.
  • Serve with coffee or Mexican hot chocolate for an authentic experience.

Nutrition

Find it online: https://ukfinda.com/mexican-conchas-pan-dulce/