Concha Recipe (Pan Dulce)

Conchas, a popular type of Mexican sweet bread (pan dulce), are made with soft, buttery dough similar to brioche and topped with a patterned streusel. They are easy to make and perfect for dessert, breakfast, or merienda (afternoon snack). Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine Mexican

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 269kcal

Author Arman Liew

Ingredients

1/4 cup milk
1 3/4 teaspoons active dry yeast
3 tablespoons sugar divided
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup unsalted butter
3 small eggs

Topping

3/4 cup all-purpose flour
1/2 cup confectioners sugar
1/4 cup butter room temperature
3/4 teaspoon vanilla extract
3/4 tablespoon cocoa powder

Instructions

Preheat oven to 350°F (180°C).
In a microwave-safe bowl, heat milk until it reaches 110°F. Add yeast and sugar and set aside for 5 minutes or until foamy.
Melt the butter and let it cool to room temperature.
In a large bowl or stand mixer bowl, whisk together the flour and salt. Add melted butter, eggs, and yeast mixture. Stir or mix on medium-low speed until the dough becomes smooth and elastic. The dough will be slightly tacky, but not completely sticky. If your dough is sticky, add another tablespoon of flour.
Transfer the dough into a clean bowl, greased with some oil, and let it sit for 2 hours or until doubled in size.
Divide the dough into 10 equal pieces. Shape the dough into balls. Place the balls onto two baking sheets lined with parchment paper. Set them aside for 30 minutes.
Make the topping; whisk flour and powdered sugar in a bowl. Add butter and work it in with clean hands or process it all in a food processor until you have a streusel-like topping.
Divide the topping in two and add vanilla in one part and cocoa powder into the second part. Stir well to combine.
Divide each topping into five portions. Roll out the topping by rolling pin until lightly flattened, or use a tortilla press to flatten them out. Drape the topping over the dough and pat gently to secure it.
With a sharp knife cut grooves into the topping so it resembles a clam shell. You can also use a concha cutter.
Bake the concha bread for 20-22 minutes or until the dough is lightly golden.
Allow to cool for 10 minutes before serving.

Video

Notes

Storage: for the best flavor and texture, conchas are ideally enjoyed the day they’re baked, but I tested storing them in both the fridge and freezer and found they keep surprisingly well. Just rewarm in the oven for a few minutes to bring back their softness.

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