Traditional Mexican Conchas (with special guest Jurni)
Come say hello to my friend Jurni! She’s here today to show me how her family makes the traditional Mexican sweet bread, Conchas! We will take you from the start to finish of these amazing soft pillowy (and sweet) buns!
Conchas are a traditional Mexican sweet bread, Pan Dulce, that are served at almost every market (or panadería)! Concha bread is a soft, enriched dough that has a strong cinnamon, buttery, sweet flavor. You can flavor the topping in any manner your heart desires!
Print your Conchas recipe here:
Mexican Conchas
From the kitchen of Jurni
Ingredients for bread:
- 2 Tablespoons of active dry yeast
- 1 teaspoon of sugar
- ¾ cups of warmed milk
- 3 cups of flour
- ½ cup sugar
- ½ Tablespoon of baking powder
- ½ tsp salt
- 2 large eggs, room temp
- 1 Tablespoon of vanilla paste extract
- ¼ cup salted butter, room temp
Ingredients for topping:
- 1 cup of flour
- 1 cup vegetable shortening
- 1 cup powdered sugar
- 2 Tablespoons of extract (vanilla, almond, strawberry etc)
- Food coloring
- Extra powdered sugar for dusting
Directions:
- Mix together your warm milk, 1 teaspoon of sugar, and yeast. Set aside to bloom 5-10 minutes.
- Mix together all dry ingredients in the bowl of your stand mixer (or by hand).
- Make a well in the middle of your flour and add in your eggs, butter, vanilla, and yeast.
- Turn your mixer on low and allow it to knead for 4-6 minutes (8 mins by hand)
- Turn the mixture onto a well floured surface and work in more flour until the dough isn’t sticky.
- Knead the dough into a ball and place inside a well oiled boil. Cover and let rise for 1-2 hours or until doubled in size.
- When the bread has doubled, make your topping. Combine topping ingredients together into a moldable paste based on your preferences and flavors. You will need to add more flour and or powdered sugar in order to get your paste into a good consistency.
- Tip your dough onto a well floured surface and portion into 80-90g balls, stretching and making the tops nice and taught. Place onto a baking sheet.
- Portion your topping into golf ball sized balls, and press out into a disc large enough to cover the top of your dough ball. Lay your disc over the top of your dough and tuck around the sides.
- Score the paste/topping with a lame (or sharp knife without serrations), being mindful not to slice the bread but only the topping. Traditional scoring is a conch shell.
- Cover and allow to rise 30-45 minutes. You should see the buns rise and separation between the scored lines now.
- Preheat the oven to 350°F at the end of the proofing time.
- Bake for 20-22 minutes or until Conches are golden brown under the paste.
- Cool at least 10 minutes before enjoying with a cup of coffee, hot cocoa, or glass of milk.
#Conchas #Sweetbread #DessertBread
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