Conchas
Growing up in Los Angeles there are bakeries of all kinds throughout the city, and seeing pan dulce in a bakery case is always a welcome sight. A light sweet bread with a crumbly topping—sometimes colorful, always swirly—they are like the most wonderful edible seashells you’ve ever seen.
The Mexican pastries are known for their shell patterns and are actually easy to make at home—that is if you have patience—any type of bread takes patience. As temperamental as bread can be, it can also be a lot of fun too. The result is a yeasty, delicious treat that you can have with your morning coffee, afternoon coffee, after dinner coffee—ok, I drink a lot of coffee.
If you have allergies but absolutely need bread in your life (who doesn’t), try out my recipe for gluten-free Pan Dulce.
Conchas
Ingredients:
Dough ingredients:
1 package (2-1/2 teaspoons) yeast
1/2 cup warm water
1/2 cup warm milk
3-1/2 cups all-purpose flour
1/3 cup sugar
1/3 cup unsalted butter, melted
1 teaspoon salt
1 egg
Topping ingredients
2/3 cup white sugar
1/2 cup unsalted butter
1 cup all-purpose flour
1-1/2 teaspoons vanilla
2 teaspoons cinnamon
1 tablespoon cocoa powder
Instructions:
Combine the water and milk in a heat-proof cup and microwave until a thermometer reaches 110 degrees. Stir in the yeast and let bloom for 8-10 minutes.
In the bowl of an electric mixer use the dough hook and stir together the flour, sugar, melted butter, salt, egg, and yeast mixture, until smooth.
Turn the dough out onto a floured surface. Knead until smooth and elastic.
Grease a large bowl with oil and place the dough inside, turning to coat. Cover tightly with plastic wrap and let rise in a warm place for about 1-1/2 hours.
While the dough rises, make the topping. In a medium bowl, cream the sugar and butter, then stir in the flour and vanilla until the mixture is crumbly. Divide in two, stir the cinnamon into half the mixture, and the cocoa powder into the other. Set aside.
When the dough is done rising, punch down and cut into 12 even-sized pieces. Shape into flattened balls, and place on a baking sheet prepped with silpats or parchment, six per sheet.
Divide each bowl of topping into 6 discs, scoring designs into the top to look like a shell. Place on top of the balls of dough, then cover and let rise for a second proof until doubled, about 45 minutes.
Preheat the oven to 375 degrees F. Bake for 18 minutes, let cool on a wire rack.
