Pillowy soft concha is a classic Mexican sweet bread (pan dulce) with a crackled and flavored shell-like topping. This recipe makes vanilla and chocolate pan dulce, giving you the best of both worlds!
In a microwave-safe bowl, heat milk until it reaches 110F. 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.
Notes
TO STORE: Keep the conchas in an airtight container at room temperature for up to 3 days. They should last for about 1 week when they’re stored in the fridge.TO FREEZE: Freeze the baked conchas in an airtight, freezer-safe container for up to 1 month. Let them thaw before serving.