Mexican Conchas Recipe (Pan Dulce)

Mexican pan dulce (aka Conchas) are soft pillowy rolls topped with a sweet crunchy topping that is cut to look like a seashell, hence their name. Serve for breakfast or as an afternoon treat!

OVERVIEW

• Skill Level: Intermediate
• Component Used: Enriched Dough

If you haven’t tried a Mexican concha, now is the time! They are made from a slightly sweet brioche-like dough, shaped into rolls, and then topped with a sweet vanilla or chocolate flavored topping. The topping turns crunchy and crackly as it bakes in the oven.

Enjoy these Mexican concha as a sweet breakfast item or afternoon snack.

What are conchas?

Conchas are traditional Mexican sweet breads. They are soft, pillowy rolls topped with a crunchy topping that resembles a seashell. Concha is the Spanish word for seashell! You can find them in Mexican bakeries and now you make them at home.

To make the seashell shape, you can either use a specialty concha cutter or a sharp knife to cut into the topping before adding on top of the roll. My concha recipe gives you the step-by-step recipe and shaping instructions.

How to Make Mexican Conchas

Mix the Dough

While technically optional, this step of proofing the yeast is done to ensure that your yeast is active. There’s nothing worse than going through the process of making dough only to see that it’s not rising and the yeast is in fact dead or inactive. This can happen if your liquid is too hot, killing the yeast, or if the yeast is too old.

Stir a large pinch of sugar and the instant yeast into the warmed milk. Let sit for 5-10 minutes until bubbly and foamy. This means your yeast is active and good to go!

In a mixing bowl or in the bowl of a stand mixer, combine the bread flour, eggs, salt, the rest of the sugar, and the smaller amount of softened butter. Add the milk/yeast mixture. Stir with a spatula to combine and then work with your hands until all of the flour is hydrated.

Knead the Dough

Knead on a lightly floured surface, until the dough is smooth and elastic. After about 8 minutes of kneading, add the rest of the softened butter and continue kneading for about 2 more minutes until the butter is fully absorbed into the dough.

Alternatively, you can knead in a stand mixer with the dough hook on medium speed. You will know when the butter is fully absorbed because the dough will change from shiny and oily looking to more matte.

The dough and mixing method in this concha recipe is very similar to my classic brioche.

Bulk Ferment

Shape the dough into a smooth ball with the help of a little dusting of flour and place it back in the bowl. Sprinkle the top with flour, cover and rest at room temperature until doubled in size, which should take about 2 hours.

Do not rely on the timing but instead check to see if the dough has risen, even if it takes longer than 2 hours. If it feels like it’s taking forever to rise, place in a warm spot in your home.

You can refrigerate the dough immediately after kneading for 12 – 24 hours. In addition to developing more flavor, refrigerating the dough will make it slightly easier to work with when shaping.

If refrigerated, let it sit at room temperature for about 30 minutes before shaping.

Shape the Dough

After proofing, press down on the dough to degass it and then turn the dough out onto a lightly floured surface.

Divide the dough into 12 equal pieces. Working with one piece of dough at a time, use your hands to gently flatten it out, then pull the edges of the dough into a center point creating a seam. Place the piece of dough seam-side down on an un-floured part of the countertop. Keeping the seam-side down, cup your hand over the dough and roll it under your palm until it tightens into a round ball and the top becomes smooth.

Place the shaped rolls seam-side down onto a parchment lined sheet pan. I suggest 6 on each baking sheet to leave room for the rolls to rise.

Make the Topping

Make the topping by mixing together the flour, sugar, softened butter, and vanilla extract in a medium mixing bowl with a spoon or spatula until a thick dough forms. Alternatively, you can work it with a clean hand to bring it together.

Add a few drops of food coloring to the dough and knead it in if desired. For a chocolate topping, omit the food coloring and add a little cocoa powder.

Divide the topping into 12 equal pieces. Take one piece of topping and flatten it on the lightly floured counter until big enough to cover the top and most of the sides of a roll. I prefer to use my hand to flatten it.

Use a concha cutter or a sharp pairing knife to cut the topping into a seashell shape. Pick up the topping using a spatula or bench knife and place it over the top of a roll. Repeat with the rest of the topping pieces and rolls.

Proof and Bake

Cover the pans of shaped concha with plastic wrap and let rise until puffy and about doubled in size, about 1 hour.

Bake as directed and serve warm or room temperature. If you notice that the topping has spilled over the edge of the conchas, this is completely normal. Run a sharp knife around the sides and trim it off.

Storage

Room Temperature: Leftover concha rolls can be stored at room temperature either in a container or wrapped in plastic wrap for 3 – 4 days. Place in the refrigerator for up to 6 days.

Freezer: Let the baked concha cool completely, then place in a zipper freezer bag and freeze for up to 3 months. To refresh the frozen rolls, wrap in aluminum foil and place into the oven at 400°F / 205°C for 6 – 8 minutes until warmed through.

FAQ

What is the difference between pan dulce and concha?

Pan dulce means sweet bread in Spanish. Mexico has a large variety of beloved pan dulces and conchas are just one specific type. If you’re interested in trying other traditional Mexican pan dulce, try pan de muerto! It’s a sweet bread flavored with orange and anise and commonly offered around Day of the Dead.

How should I serve conchas?

Conchas are best served fresh. I enjoy serving them for breakfast or as an afternoon treat. It is traditionally dunked into hot beverages like coffee or hot chocolate.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this conchas recipe, you might like to try these other delicious bread recipes.

• Classic Brioche
• Overnight Cinnamon Rolls
• Hot Cross Bun Recipe
• Soft Yeast Rolls