Conchas (Mexican Sweet Bread)
Every year I challenge myself to make a special dish that reminds me of my grandma or a traditional dish to celebrate Día de los Muertos (Day of the Dead). Last year I shared a recipe for marranitos (little pigs), because they were my grandmas favorite sweet bread, and the year before that I made pan de muerto (bread of the dead), which is traditional bread seen at Día de Los Muertos celebrations.
This year I wanted to make conchas or pan dulce (sweet bread). Luckily for me my mom was visiting and she wanted to make them too. The pastry contains a sugar shell pattern on the top. Conchas (shells) also called pan de huevo and are one of the most famous Mexican pastries.
Being from El Paso we are very lucky to have panaderias (Mexican bakeries) nearby when we crave this sweet bread. The best time to buy sweet bread from a panaderia is first thing in the morning when they are freshly made and warm.
Now that I live in Colorado, panaderias are not conveniently nearby, so I figured this was the perfect opportunity to try and make this sweet bread at home. My mom brought over her 1970’s Better Homes and Gardens Mexican cookbook with the pan dulce recipe dog-eared and I had a Better Homes and Gardens Mexican edition magazine with the conchas recipe dog-eared. We figured this was a sign and we needed to make them. The recipes were very different, and we decided to try out the newest magazine recipe.
The process of making this sweet bread is not difficult to make, but it is time consuming. You need to be patient and allow the dough to rise. Once they are baking the smell transported me to my childhood.
The warm sweet bread out of the oven is well worth the wait. Accompany this Mexican sweet bread with a hot cup of coffee or champurrado and the first warm bite will melt in your mouth.
Conchas have a sweet hardened crust, and the inside is thick, soft, and fluffy. With such amazing flavors it is no wonder it is one of Mexico’s most favorite sweet breads.
Making the dough for these conchas might have been challenging if made by hand, but we cheated a bit and made it using this dreamy and powerful Magimix food processor. I have made dough in a food processor before and this processor did the job perfectly. The motor is sturdy, powerful, and very quiet.
Rather than me telling you all about this amazing appliance check out this video and see everything you can do with this baby! It kneads dough, it slices, it dices, it chops, it shreds, and it purees and blends in seconds. And cleanup is so simple with all attachments being dishwasher safe. It is no wonder why this processor is the top choice for chefs, cooking schools, and foodies.
What you will need:
- Large Mixing Bowl
- Measuring Cup
- Food Processor
- Pastry Board
- Electric Mixer
- Paring Knife or Concha Cutter
- Baking Sheet
Disclosure: Magimix provided the winner with this giveaway. Magimix sent me this food processor to review and keep. I was not compensated for this post. All opinions shared about this product are my own.
Conchas / Pan Dulce / Pan de Huevo
Ingredients
- 1 packet active dry yeast, 1/4 ounce
- ½ cup warm water
- ½ cup warm evaporated milk
- 1/3 cup sugar
- 1/3 cup butter, melted
- 1 egg
- 1 teaspoon salt
- 4 cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup butter, softened
- 2/3 cup sugar
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- In a large bowl stir together yeast and the warm water. Let stand for 10 minutes. Stir in evaporated milk, the 1/3 cup sugar, the melted butter, egg, and salt. Stir in 2 cups of the flour. Gradually stir in another 2 cups flour and the ½ teaspoon cinnamon to make a dough.
- Turn the dough onto a lightly floured surface. Knead for 3 to 5 minutes or until smooth and elastic. Shape into a ball. Transfer dough to a large greased bowl; turn to coat surface of the dough. Cover and let rise in a warm place until double in size (1 to 1 ¼ hour).
- Meanwhile, for topping, in a medium bowl beat the softened butter with an electric mixer on medium speed for 30 seconds. Add the 2/3 cup sugar, beating until well mixed. Stir in the 1 cup flour, the teaspoons cinnamon, and the vanilla.
- Punch down the dough. Cover and let stand for 10 minutes. Divide dough into 12 portions. Shape each portion into a smooth ball. Place balls about 3 inches apart on baking sheets lined with parchment paper. Press down on balls slightly. Divide topping into 12 balls; pat each ball flat. Place one round of topping on each dough ball.
- Using a sharp paring knife or concha cutter, cut grooves on a scallop shell. Cover rolls and let rise in a warm place until nearly double in size (about 45 minutes).
- Meanwhile, preheat oven to 375 degrees F. Bake rolls for 18 to 20 minutes or until light golden brown. Remove from baking sheets. Cool on wire racks. Serve warm or cool.
187 Comments on “Conchas (Mexican Sweet Bread)”
I’m from El Paso too AND I moved to Denver a year ago. I’m sad that I can’t find good pan dulce here. Nothing compares to El Paso’s panederias! I’m going to try this recipe …… I hope it’s as good as it sounds!
I just made the conchas and after baking them they still looked as if the dough didnt cook. Top of the concha in between the topping look as if the dough was just like before i put it in the oven. Please help.
After trying a different recipe and my conchas lacking the sweetness of the ones I’ve eaten. I tried this recipe. My dough did not rise with this recipe and my sugar topping did not come out pasty, it came out runny. The other recipe it was able to be rolled out and cut. I don’t know what happened.
I tried this recipe out and it was received so well at work! The conchas weren’t dry or too dense; they were the right amount of sweet. I’ll definitely be making these again. 🙂
I don’t eat dairy, so I substituted the milk with coconut milk, butter with non-dairy butter and used vegetable shortening.
I accidentally added a bit more fat to the pastry dough than the recipe intended, but it came out just fine. And I feel like spread out amongst an office, it’s fine. 😉
Hello! Thanks for the recipe! My husband originates from Mexico and conchas are his favorite. I am in the process of making them now. Fingers crossed that they turn out right!
These look amazing. If made in advance will they keep refrigerated in an airtight container?
Hello there! So excited to try this out! One question..does the butter need to be salted or unsalted?
Thanks!
-Erica
I have a question: my topping fell off during cooking. What did I do wrong?? Taste was delicious though.
Good morning, Yvette! I made your Conchas and the whole family loved them. Thanks for posting this recipe. I will definitely try other your recipes.
My whole family loved them they came out great. Made three batches the first one was to dense and I re did it adding less flour to the dough and it came out perfect. Also I added coco powder to half the topping to make some chocolate conchas.
MY dough felt very tough. Any advice on what I did wrong?
maybe you should add a little bit less flour, as if you develop too much gluten the dough can be tough
Is that 1/cup of water?
Hi Crystal, thank you for catching that! It’s 1/2 cup of water. Have fun making this recipe.
I live in Colorado Springs (6400 feet) do you need to alter the recipe for high altitude?
Hi Terry, I live in Littleton, CO and this recipe was tested here, so you should be fine 😉
Love the recipe! I’ll follow your guide for this recipe!!
I bought (with a discount of 10%) the food processor Magimix here: http://www.newformsdesign.com/en/Brand/magimix/73
How many oz lf yeast is the package?
Thank you
1 packet (1/4 oz) = approx. 2-1/4 teaspoons
My husband originates from Mexico and he loves Conchas. I on the other hand have always found them to be very dry. That is until I tried this recipe. It was easy to put together and my family loved it. Thank you for sharing.
Thank you Gail! I shared your very sweet comment on my instagram page. You made my day. Please keep in touch.
I’ve never eaten conchas before. I’ll follow your guide for this recipe. It look very attractive and appetizing.
This is a great recipe, easy and tasty. we usually make not just the shells all kinds of decorations use your imagination…Thanks again for the recipe…they are delicious!!!!!
This is a great food processor. I have one and highly recommend it.
I know I’m behind on your posts, but I can’t wait to make these! I made the marranitos back in September and they were the best! At the time, I didn’t have a pig cookie cutter, so I used some other small cutters. I’ve since purchased a small pig cutter and will use that the next time I make them. Thank you again for sharing!
Would love to have the Magimix Food Processor.
Love the recipe. I also live in Colorado. An excellent place to buy this bread is at Mexi-Dan’s in Lodo.
Oh yum Yolanda! I’ll be sure to try out Mexi-Dan’s. Gracias 😉
I just received the email and am so thrilled to have been chosen; it will be a welcome addition to my kitchen.
Great Giveaway! Thank you for the chance!
Love it!