Conchas Pan Dulce

105 mins
Serves 10
tiktok.com

Directions

  1. 1Combine warm whole milk, active dry yeast, and 1 tbsp of sugar in a large bowl.
  2. 2Combine warm whole milk, active dry yeast, and 1 tbsp of sugar in a large bowl.
  3. 3Combine warm whole milk, active dry yeast, and 1 tbsp of sugar in a large bowl.
  4. 4Whisk the mixture and allow it to sit for 10 minutes to activate the yeast.
  5. 5Whisk the mixture and allow it to sit for 10 minutes to activate the yeast.
  6. 6Whisk the mixture and allow it to sit for 10 minutes to activate the yeast.
  7. 7Add 3/4 cup of sugar, bread flour, salt, 2 eggs, and sifted crushed cinnamon to the yeast mixture.
  8. 8Add 3/4 cup of sugar, bread flour, salt, 2 eggs, and sifted crushed cinnamon to the yeast mixture.
  9. 9Add 3/4 cup of sugar, bread flour, salt, 2 eggs, and sifted crushed cinnamon to the yeast mixture.
  10. 10Mix the ingredients using a stand mixer until the gluten is developed.
  11. 11Mix the ingredients using a stand mixer until the gluten is developed.
  12. 12Mix the ingredients using a stand mixer until the gluten is developed.
  13. 13Add unsalted butter one tablespoon at a time and continue mixing until the dough is supple and passes a window pane test.
  14. 14Add unsalted butter one tablespoon at a time and continue mixing until the dough is supple and passes a window pane test.
  15. 15Add unsalted butter one tablespoon at a time and continue mixing until the dough is supple and passes a window pane test.
  16. 16Place 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.
  17. 17Place 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.
  18. 18Place 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.
  19. 19Divide the risen dough into 10 (100g) balls.
  20. 20Divide the risen dough into 10 (100g) balls.
  21. 21Divide the risen dough into 10 (100g) balls.
  22. 22Prepare the paste by combining 1.5 cups of flour, 1.5 cups of powdered sugar, and 3/4 cup of vegetable shortening.
  23. 23Prepare the paste by combining 1.5 cups of flour, 1.5 cups of powdered sugar, and 3/4 cup of vegetable shortening.
  24. 24Prepare the paste by combining 1.5 cups of flour, 1.5 cups of powdered sugar, and 3/4 cup of vegetable shortening.
  25. 25Knead the paste to combine.
  26. 26Knead the paste to combine.
  27. 27Knead the paste to combine.
  28. 28Divide the paste and color portions with food coloring (orange and pink shown) and cocoa powder.
  29. 29Divide the paste and color portions with food coloring (orange and pink shown) and cocoa powder.
  30. 30Divide the paste and color portions with food coloring (orange and pink shown) and cocoa powder.
  31. 31Flatten a dough ball using a tortilla press.
  32. 32Flatten a dough ball using a tortilla press.
  33. 33Flatten a dough ball using a tortilla press.
  34. 34Top the flattened dough with a flattened piece of paste.
  35. 35Top the flattened dough with a flattened piece of paste.
  36. 36Top the flattened dough with a flattened piece of paste.
  37. 37Use a concha cutter or a knife to create the shell pattern on the paste.
  38. 38Use a concha cutter or a knife to create the shell pattern on the paste.
  39. 39Use a concha cutter or a knife to create the shell pattern on the paste.
  40. 40Place the conchas on baking sheets.
  41. 41Place the conchas on baking sheets.
  42. 42Place the conchas on baking sheets.
  43. 43Allow the shaped conchas to rise for another 40-45 minutes.
  44. 44Allow the shaped conchas to rise for another 40-45 minutes.
  45. 45Allow the shaped conchas to rise for another 40-45 minutes.
  46. 46Bake the conchas at 350°F (175°C) for 22-25 minutes or until golden brown.
  47. 47Bake the conchas at 350°F (175°C) for 22-25 minutes or until golden brown.
  48. 48Bake the conchas at 350°F (175°C) for 22-25 minutes or until golden brown.

Ingredients

  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 1.5 tbsp active dry yeast
  • 1.5 tbsp active dry yeast
  • 1.5 tbsp active dry yeast
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 3.75 cup bread flour
  • 3.75 cup bread flour
  • 3.75 cup bread flour
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 1.5 cups flour
  • 1.5 cups flour
  • 1.5 cups flour
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 0.75 cup vegetable shortening
  • 0.75 cup vegetable shortening
  • 0.75 cup vegetable shortening
  • food coloring
  • food coloring
  • food coloring
  • cocoa powder
  • cocoa powder
  • 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.