Conchas Pan Dulce
Directions
- 1Combine warm whole milk, active dry yeast, and 1 tbsp of sugar in a large bowl.
- 2Whisk the mixture and allow it to sit for 10 minutes to activate the yeast.
- 3Add 3/4 cup of sugar, bread flour, salt, 2 eggs, and sifted crushed cinnamon to the yeast mixture.
- 4Mix the ingredients using a stand mixer until the gluten is developed.
- 5Add unsalted butter one tablespoon at a time and continue mixing until the dough is supple and passes a window pane test.
- 6Place the dough in a greased bowl, cover it, and let it rest in a warm spot for 1-2 hours or until doubled in size.
- 7Divide the risen dough into 10 (100g) balls.
- 8Prepare the paste by combining 1.5 cups of flour, 1.5 cups of powdered sugar, and 3/4 cup of vegetable shortening.
- 9Knead the paste to combine.
- 10Divide the paste and color portions with food coloring (orange and pink shown) and cocoa powder.
- 11Flatten a dough ball using a tortilla press.
- 12Top the flattened dough with a flattened piece of paste.
- 13Use a concha cutter or a knife to create the shell pattern on the paste.
- 14Place the conchas on baking sheets.
- 15Allow the shaped conchas to rise for another 40-45 minutes.
- 16Bake the conchas at 350°F (175°C) for 22-25 minutes or until golden brown.
Ingredients
- 1 cup whole milk
- 1.5 tbsp active dry yeast
- 1 tbsp sugar
- 0.75 cup sugar
- 3.75 cup bread flour
- 1 tsp salt
- 2 eggs
- 1 cinnamon stick
- 1 stick unsalted butter
- 1.5 cups flour
- 1.5 cups powdered sugar
- 0.75 cup vegetable shortening
- food coloring
- cocoa powder
Equipment
large mixing bowlwhiskstand mixerdough cuttertortilla pressconcha cutterbaking sheetsoven
Tips
- The key to the softest bread is really developing that gluten, which helps to use bread flour with a 12% protein content or higher.
- Allow the dough to rest in a warm spot, like an oven with the light on.
- Use a tortilla press to flatten the dough balls for the paste.
- Create the concha shape with a knife or concha cutter.
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