Conchas
Conchas, from above
Non vegEggMexico

Conchas

Soft sweet buns crowned with a crunchy sugar shell. Mexico's most loved pan dulce.

210 minTime
6 gProtein each
mildSpice
Shells of the panadería2 chapters · 1 min read

Make it your way

Grandma's wayEnriched buns topped with a scored sugar and butter shell.
The original
330kcalsame
6 gproteinsame
2 gfibresame
210minutessame

Conchas.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)450 g for dough, 80 g for topping
Instant dry yeast2 tsp
Sugar90 g dough, 80 g topping
Salt1 tsp
Milk¾ cup, warm
Egg2
Butter80 g dough, 70 g topping
Cinnamon powder½ tsp
Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp
Cocoa powder (unsweetened cocoa powder)1 tbsp, for chocolate tops

Method

4 steps
  1. 1Knead 450 g flour, yeast, 90 g sugar, salt, milk, eggs and vanilla for 8 minutes. Add 80 g butter and knead until silky. Rise 1 1/2 hours.
  2. 2Mix 80 g flour, 80 g sugar, 70 g butter and cinnamon into a soft paste. Colour half with cocoa.
  3. 3Shape 12 balls, flatten slightly. Press a thin disc of topping on each and score a shell pattern.
  4. 4Rise 1 hour and bake at 180 C for 18 to 20 minutes.
Serve it like this

Serve on a plate or basket with a mix of vanilla and chocolate tops, alongside hot chocolate or coffee.

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Make it a meal

What goes with Conchas: a bread or rice, a side, something to drink and something sweet.

With a main Caldo de res150 min
With a main Camarones a la diabla30 min
On the side Frijoles refritos45 min
On the side Calabacitas25 min
A little snack Fruit chaat10 min
To drink Chocolate caliente15 min
To drink Café de olla15 min
To drink Cold coffee10 min
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