If you’ve ever wondered why these delicious sweet rolls are so popular, imagine this: a bakery display case filled with rows of shells, each resembling a beautiful seashell. Picture this: a bakery display case filled with rows of conchas, each one resembling a beautiful seashell. With their smooth, soft texture and irresistible sweet streusel topping, conchas are a Mexican treat that will transport you to dessert heaven. Get ready to prepare the Mexican conchas recipe.
The Mexican concha or sweet bread is a tradition
Let’s take a moment to appreciate the rich heritage behind conchas. These delicious pastries have been delighting taste buds for generations, gracing Mexican tables for both festive occasions and everyday indulgences. Conchas are more than just bread: they are a symbol of culture, community and the joy of sharing.
Ingredients for the conchas recipe
To embark on this sweet adventure, gather the following ingredients:
- ½ cup of whole milk
- 2 ¼ teaspoons of active dry yeast
- ⅓ cup of granulated sugar (divided)
- 3 ½-3 ¾ cups of all-purpose flour
- ¾ teaspoon of fine salt
- ½ cup of unsalted butter, melted
- 3 large eggs, beaten
- 1 teaspoon of oil (for greasing)
Get ready, because this is how the conchas or pan dulce recipe unfolds:
- Let’s start by preparing the dough. Warm the milk in the microwave or on the stove until it reaches a gentle warmth, around 110°F-115°F. Ah, the perfect temperature!
- Now, add the yeast and a tablespoon of sugar to the milk. Cover it loosely with plastic wrap and let it rest for five minutes until it becomes frothy and alive, like a tiny yeast party.
- In a mixing bowl, combine the all-purpose flour, the remaining sugar, and a sprinkle of salt. Let the harmonious blending of the dry ingredients commence!
- Attach the dough hook to your stand mixer, or if you prefer, mix in a large bowl by hand. Add the melted butter, the beaten eggs, and the yeast mixture to the dry ingredients. Let the dance of mixing and kneading begin, around 6-8 minutes until the dough becomes smooth and elastic. It might be slightly sticky, but fear not, a dusting of flour shall do the trick!
- Now, take a large bowl and generously grease it with oil. Transfer the dough, shaping it into a ball. Cover it with a kitchen towel and let it rise for two hours until it doubles in size. Patience, my friend, for the reward shall be sweet!
- Meanwhile, prepare two large baking sheets lined with parchment paper. These will be the stages where your conchas shall rise to stardom!
- Divide the dough into twelve equal parts and shape them into balls. Place six balls on each prepared baking sheet, cover them gently with clean kitchen towels, and let them rise again for approximately 1.5 hours until they double in size. Oh, the anticipation!
- Now, let’s create the crowning glory of our conchas – the streusel topping! In a large bowl, let the flour, powdered sugar, and softened butter join forces under the rhythmic beating of a hand mixer until smooth and complete.
- Divide the streusel mixture into two equal parts and transfer each half to a separate small bowl.
- In one bowl, add the vanilla extract and mix it into the streusel until it’s thoroughly incorporated. Gather the dough with your hands, divide it into six equal portions, and shape them into balls. Voila, the vanilla conchas are born!
- In the other bowl, introduce the cocoa powder to the streusel, creating a harmonious blend of chocolatey goodness. Once again, gather the dough, divide it into six portions, and shape them into chocolatey spheres. The chocolate conchas are ready to make their entrance!
- Gently flatten each streusel ball between two plastic wrap sheets or use a rolling pin to create a round shape, reminiscent of the conchas’ iconic seashell appearance.
- It’s showtime! Carefully place the rolled streusel on top of each risen concha dough ball, gently pressing it to ensure a perfect connection.
- As the grand finale approaches, preheat your oven to 350°F. While it reaches its full baking potential, use a kitchen knife to create intricate patterns on the streusel, resembling seashells, a crosshatch design, or let your artistic spirit guide you.
- Into the oven they go, for a glorious baking session of 20-25 minutes, until the dough takes on a subtle golden hue. Oh, the aroma that shall fill your kitchen, a symphony of heavenly scents!
- With great self-control, allow the conchas to cool for a mere 10 minutes before indulging in their sweet embrace. Savor every bite, and let the flavors transport you to the vibrant streets of Mexico.
No worries about shell Concha bread
But what about the leftovers? Fear not, dear readers, because the shells can be kept in an airtight container at room temperature for up to three days. If you want to preserve the joy for longer, wrap them tightly in plastic wrap, transfer them to an airtight bag and freeze them for up to a month. When you get a craving, let them thaw at room temperature for an hour or two and they will regain their softness. Perfect Conchas recipe.