Conchas Pan Dulce Recipe (Print version)

Soft, fluffy Mexican sweet bread rolls topped with a crisp, scored sugar shell in vanilla, chocolate, or pink, baked golden at home in about three hours start to finish.

# Ingredients:

For the dough

01 - 3 1/2 cups (440g) bread flour, plus extra for kneading
02 - 1/3 cup (65g) granulated sugar
03 - 2 1/4 tsp (7g / 1 packet) active dry yeast
04 - 1/2 cup (120ml) whole milk, warmed to 110°F (43°C)
05 - 1/4 cup (60ml) warm water
06 - 2 large eggs, room temperature
07 - 1/2 cup (115g) unsalted butter, softened and cubed
08 - 1/2 tsp fine salt
09 - 1 tsp vanilla extract

For the concha topping (cobertura)

10 - 1 cup (125g) all-purpose flour
11 - 2/3 cup (80g) powdered sugar, sifted
12 - 1/2 cup (100g) vegetable shortening, room temperature
13 - 1 tsp vanilla extract
14 - 2 tbsp unsweetened cocoa powder (for chocolate topping, optional)
15 - 1-2 drops red gel food coloring (for pink topping, optional)

# Instructions:

01 - Combine the warm milk, warm water, 1 teaspoon of sugar, and the yeast in a small bowl. Stir gently and let sit for 5 to 10 minutes until the mixture is visibly foamy. If nothing happens after 10 minutes, the yeast is inactive and needs to be replaced before continuing.
02 - Whisk the flour, remaining sugar, and salt together in a large bowl. Add the eggs, vanilla, and the bloomed yeast mixture. Mix until a shaggy dough forms, then knead briefly on a lightly floured surface until it comes together into one cohesive mass.
03 - Add the softened butter a few pieces at a time, kneading between each addition. Continue kneading for 8 to 10 minutes by hand or 6 to 7 minutes in a stand mixer on medium with a dough hook. The dough starts sticky and greasy but becomes smooth and elastic. It should pull cleanly away from your hands.
04 - Shape the dough into a ball and place in a lightly oiled bowl. Cover tightly with plastic wrap and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
05 - Beat the shortening, powdered sugar, flour, and vanilla together until smooth and pliable. Divide in half. Mix cocoa powder into one half for chocolate topping, or add a drop of red gel food coloring to the other half for pink. Roll each portion between two sheets of plastic into a 1/4-inch-thick sheet and cut into 3-inch rounds.
06 - Punch down the risen dough and divide into 12 equal pieces (about 75g each). Roll each into a smooth, tight ball and place on parchment-lined baking sheets with 3 inches between each bun. Press a topping disc gently over each ball so it sits on top without sliding down the sides.
07 - Use a sharp paring knife or concha cutter to score the classic shell pattern into the topping, cutting about 1/8 inch deep. Do this immediately after pressing on the topping, before the second rise, so the cuts stay defined in the oven.
08 - Cover the trays loosely with plastic wrap and let the buns rise for 45 to 60 minutes until visibly puffed and firm. Preheat the oven to 350°F (175°C) during the last 20 minutes. Bake for 18 to 22 minutes until the bottoms are golden and the topping is set but still pale. Transfer to a wire rack and cool for at least 15 minutes before serving.

# Good to know:

01 - Total time includes approximately 2 to 2.5 hours of hands-off rising time.
02 - Best eaten the day of baking. Freeze cooled extras for up to 1 month and reheat at 300°F for 10 minutes.

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