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    Home » Recipes » Spring Recipes

    Mexican Conchas (Pan Dulce)

    Published: Apr 27, 2023 Modified: April 27, 2023 by Nina

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    A Mexican Concha on a white plate. More Concha's are in the background.

    Mexican conchas (also called Pan Dulce) are a delicious sweet bread with a chocolate streusel topping that is perfect for breakfast or as a snack. The bread is fluffy and buttery with a brioche-like texture, while the topping is crumbly and sweet!

    A Mexican Concha on a white plate.  More Concha's are in the background.
    Jump straight to the recipe!
    • 🌵A sweet bread for Cinco de Mayo
    • 🥘Ingredients
    • 🔪Instructions
    • ✔️Expert tips
    • 💭FAQ's
    • 🔖Related recipes
    • 📋 Recipe

    🌵A sweet bread for Cinco de Mayo

    Mexican conchas are so perfect to make around Cinco de Mayo, or for any brunch party. They are usually eaten with coffee, tea, or hot chocolate. Mexican conchas are also called Pan Dulce, which literally means "sweet bread," and that is exactly what they are!

    Conchas have a streusel topping that has a shell design etched into it. While the word conchas means "shells," other designs can be made into the streusel, like a pattern of squares. I made my streusel chocolate, but you can easily leave out the cocoa powder and dye the streusel pink or yellow with food colouring, or leave it white.

    If this is your first time working with yeasted dough, or you just need a refresher, check out my post on baking with yeast! It will explain all the different types of yeast and how to work with them.

    For more Cinco de Mayo recipes, try tres leches cake, or triple chocolate tres leches cake!

    🥘Ingredients

    Ingredients needed to make Mexican Conchas.

    Ingredient notes

    • Whole milk - Either whole milk or 2% milk can be used. I don't recommend a lighter fat milk for best flavour.
    • Dry active yeast - Use whichever type of yeast you are comfortable working with. New to baking with yeast? Have a look at my baking with yeast post where I break it all down for you!
    • Unsalted butter - Salted butter can be substituted. Omit the extra salt in the recipe if you use salted butter.

    🔪Instructions

    Concha dough

    Mix yeast, sugar, and warmed milk in a large bowl. Make sure the milk isn't too hot, or it will kill the yeast. Milk should feel warm to the touch, not hot. Let mixture sit for 5 minutes to make sure the yeast is active.

    Add butter and eggs, and mix well. Add 3 ½ cups of flour to the bowl, then add salt. Knead until the dough comes together and cleans the sides of the mixing bowl. If you need more flour, add a tablespoon at a time. Kitchen temperatures and weather outside can will all determine how much flour will be needed.

    Mexican Conchas recipe step 1.
    Mexican Conchas recipe step 2.

    Place ball of dough in a large greased bowl, cover and let it proof in a warm environment until doubled in size, about 1 hour. You can also place it in the refrigerator to proof slowly overnight.

    When the dough has doubled, place it onto a floured work surface. Divide it into 12 pieces and form each into a bun. Place buns on two baking trays lined with parchment paper. Cover and let rise until almost doubled in size, about 30 minutes. Make the streusel topping while the buns are rising.

    Chocolate streusel topping

    In a medium sized bowl, combine flour, sugar, butter, vanilla, and cocoa powder. Mix until it comes together and can be formed into a ball.

    Use your hands and carefully grease the top of each ball with a bit of shortening. This will help the topping stick to the buns.

    Mexican Conchas recipe step 3.
    Mexican Conchas recipe step 4.

    Divide topping into 12 balls. Use the palm of your hands and flatten each ball into a flat, round disc. Place each disc onto the top of a bun, and press it onto the bun very lightly.

    Once you've finished placing the topping on the buns, use a knife to gently etch out a shell shape on each one. Bake for 20-25 minutes at 350°F (180°C), or until the buns are lightly golden brown. Store conchas at room temperature in an airtight container for up to 3 days.

    For more step-by-step photos and instructions, see the web story for Mexican conchas!

    Six Mexican Concha's are on a wire rack.

    ✔️Expert tips

    • I found that the easiest way of flattening the streusel disks, was to flatten with my palms. You could use a rolling pin or a tortilla press too.
    • Try making other flavour variations - remove the cocoa powder and add ½ teaspoon of cinnamon.
    • Try making different colour conchas - remove the cocoa powder and add pink or yellow food colouring. Don't add any food colouring if you want white topping.
    • Want to make the dough in advance? Cover and refrigerate over night. The dough will proof slowly throughout the night.

    💭FAQ's

    What are Mexican conchas made out of?

    They are made out of two parts - a sweet, brioche-like roll, and a crumbly, sweet streusel topping.

    How do you eat concha bread?

    They are generally eaten for breakfast or dinner, accompanied with a hot beverage.

    Can I prepare this in advance?

    You can make the bread dough, cover, and let it proof in the refrigerator overnight.

    An above view of a Mexican Concha on a white plate. More Concha's are in the top right of the photo.

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    Let's Bake Together!

    Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

    If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

    📋 Recipe

    A Mexican Concha on a white plate. More Concha's are in the background.

    Mexican Conchas

    Nina
    Mexican conchas are a delicious sweet bread with a chocolate streusel topping that is perfect for breakfast or as a snack. The bread is fluffy and buttery with a brioche-like texture, while the topping is crumbly and sweet!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Proofing time 1 hour hr 30 minutes mins
    Course Snack
    Cuisine Mexican
    Servings 12 buns
    Calories 379 kcal

    Ingredients
      

    Concha Dough

    • 2 ¼ teaspoons dry active yeast
    • ¼ cup granulated sugar
    • ½ cup whole milk warm
    • ½ cup unsalted butter melted
    • 3 large eggs room temperature
    • 3 ½-4 cups all purpose flour
    • ¾ teaspoon salt

    Streusel Topping

    • 1 cup all purpose flour
    • ⅔ cup powdered sugar
    • ½ cup unsalted butter room temperature
    • 1 teaspoon vanilla extract
    • 1 tablespoon cocoa powder
    • 2 tablespoons vegetable shortening

    Instructions
     

    Concha Dough

    • Mix yeast, sugar, and warmed milk in a large bowl. Make sure the milk isn't too hot, or it will kill the yeast. Milk should feel warm to the touch. Let mixture sit for 5 minutes to make sure the yeast is active. Yeast will show it's active when it starts bubbling.
    • Add butter and eggs, and mix well. Add 3 ½ cups of flour to the bowl, then add salt. Knead until the dough comes together and cleans the sides of the mixing bowl. If you need more flour, add a tablespoon at a time.
    • Place ball of dough in a large greased bowl, cover and let it proof in a warm environment until doubled in size, about 1 hour. You can also place it in the refrigerator to proof slowly overnight.
    • When the dough has doubled, place it onto a floured work surface. Divide it into 12 pieces and form each into a bun. Place buns on two baking trays lined with parchment paper. Cover and let rise until almost doubled in size, about 30 minutes. Make the streusel topping while the buns are rising.

    Streusel topping

    • Preheat oven to 350°F (180°C).
    • In a medium sized bowl, combine flour, sugar, butter, vanilla, and cocoa powder. Mix until it comes together and can be formed into a ball.
    • Use your hands and carefully grease the top of each ball with a bit of shortening. This will help the topping stick to the buns.
    • Divide topping into 12 balls. Use the palm of your hands and flatten each ball into a flat, round disc. Place each disc onto the top of a bun, and press it onto the bun very lightly.
    • Once you've finished placing the topping on the buns, use a knife to gently etch out a shell shape on each one.
    • Bake for 20-25 minutes, or until the buns are lightly golden brown. Store conchas at room temperature in an airtight container for up to 3 days.

    Notes

    • I found that the easiest way of flattening the streusel disks, was to flatten with my palms. You could use a rolling pin or a tortilla press too.
    • Try making other flavour variations - remove the cocoa powder and add ½ teaspoon of cinnamon.
    • Try making different colour conchas - remove the cocoa powder and add pink or yellow food colouring. Don't add any food colouring if you want white topping.
    • Want to make the dough in advance? Cover and refrigerate over night. The dough will proof slowly throughout the night.

    YOUR OWN NOTES

    Click here to add your own private notes

    Nutrition

    Calories: 379kcalCarbohydrates: 48gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 169mgPotassium: 99mgFiber: 2gSugar: 12gVitamin A: 556IUVitamin C: 0.002mgCalcium: 32mgIron: 2mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!

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