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Preppy Kitchen

Conchas (Pan Dulce)

Soft, buttery Mexican sweet buns full of vanilla, with a crisp sugar-shell topping scored into seashell or grid patterns. They're perfect with a glass of milk, coffee or hot chocolate.

⏱ 20 min12 conchasMexicanconchaspan dulcesweet breadmexicanyeast bread

Ingredients

For the dough

  • 3/4 cupwhole milk · warm, 105-110°F
  • 2 1/4 teaspoonsactive dry yeast · 1 packet
  • 1/2 cupgranulated sugar · 100 g, divided: 1/4 cup for the yeast, 1/4 cup with the eggs
  • 3large eggs · room temperature
  • 1 teaspoonvanilla extract
  • 1 teaspoonsalt
  • 4 1/2 cupsall-purpose flour · 540 g, added in two 2 1/4-cup (270 g) additions, plus up to 1/4 cup more if needed
  • 1/2 cupunsalted butter · 113 g, melted and slightly cooled

For the topping

  • 1 cuppowdered sugar · about 120 g
  • 1 cup plus 2 tablespoonsall-purpose flour · 128 g
  • 1/2 cupunsalted butter · 113 g, very soft
  • 1 tablespoonvanilla extract
  • 3 dropspink gel food coloring · optional, for half the topping
  • 1 tablespooncocoa powder · optional, instead of food coloring; add a few drops of water if dry
  • —ground cinnamon · optional, a dash

Steps

  1. 1

    In the bowl of a stand mixer, stir together the warm milk, yeast and 1/4 cup sugar. Let it sit 5-10 minutes until foamy. If it doesn't foam, start over with fresh yeast.

  2. 2

    In a separate bowl, whisk the eggs, the remaining 1/4 cup sugar, the vanilla and the salt, then add to the yeast mixture.

  3. 3

    Add 2 1/4 cups (270 g) flour and mix into a smooth paste. Mix in the melted butter, then add the remaining 2 1/4 cups (270 g) flour.

  4. 4

    With the dough hook, mix on low for 1 minute until shaggy. Scrape down the bowl, then mix on medium-low for 5-7 minutes until smooth.

  5. 5

    Check the dough: it should be tacky but not stick to your finger. If needed, add flour a tablespoon at a time (up to 1/4 cup) until the dough pulls away from the bowl.

  6. 6

    Place the dough in a lightly oiled bowl, turn it once, cover loosely and let it rise in a warm place until doubled, 1 1/2 to 2 hours.

  7. 7

    Meanwhile, make the topping: whisk the powdered sugar and flour together. Add the soft butter in small pieces with the vanilla, and work it into a smooth paste with a fork or clean hands.

  8. 8

    Divide the topping in half. Leave one half plain and mix food coloring, cocoa powder or cinnamon into the other. Wrap both halves tightly in plastic wrap so they don't dry out.

  9. 9

    Line two rimmed baking sheets with parchment. Turn the risen dough onto a lightly floured surface and divide it into 12 pieces.

  10. 10

    Shape each piece into a tight ball: pinch the edges together, flip it seam-side down and roll it under a cupped hand. Place 6 per sheet about 3 inches apart and cover loosely.

  11. 11

    Divide the topping into 12 balls (about 1 1/2 tablespoons each). Flatten each one between lightly floured parchment into a 4-inch circle.

  12. 12

    Drape a topping disc over each bun so it almost reaches the tray without touching it. Trim if needed, and keep the buns covered as you work.

  13. 13

    With a very sharp knife, score only through the topping: a semicircle with fanning lines for a shell, or a crisscross grid.

  14. 14

    Cover loosely and let rise about 30 minutes, until puffed and dough shows between the lines. Meanwhile, preheat the oven to 350°F.

  15. 15

    Bake at 350°F for 18-20 minutes, until the bottoms are golden brown.

  16. 16

    Move straight to a wire rack to cool. Serve slightly warm.

Creator's notes

An enriched dough rises more slowly than pizza dough, so give it time. Use as little extra flour as possible or the buns turn dense. Weigh the flour, or fluff, spoon and level it if you use cups. Shape the buns quickly because the dough dries out fast. Score by pressing the knife rather than dragging it, to avoid tears. Conchas keep 3 days in an airtight container at room temperature or 3 months frozen.

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