Conchas: Mexican Pan Dulce
Sweet rolls topped with a crunchy sweet vanilla or chocolate layer.
Servings 12 Rolls
Calories 398kcal
Ingredients
Bread
- 4 fl oz whole milk (1/2 cup)
- 4 oz unsalted butter melted and cooled slightly (1/2 cup)
- 3 eggs room temperature
- 1 pkt instant yeast (2 1/4 tsp)
- 2.5 oz sugar (1/3 cup)
- 17 oz all- purpose flour (3 1/2- 3 3/4 cups)
- 3/4 tsp salt
Topping
- 5 oz all- purpose flour +extra (1 cup)
- 2.5 oz powdered sugar (2/3 cup)
- 4 oz unsalted butter softened (1/2 cup)
- 1/2 tsp baking powder
- 1 Tbsp vanilla
- 1 Tbsp cocoa powder
Instructions
Bread
- Scald the milk by heating in the microwave or on the stove top. Heat until bubbles just begin to form along the edge. Do not let the milk boil. Leave the milk to cool down to 100- 110°F, or until it is warm, but not hot to the touch.
- In the bowl of a stand mixer, add the milk, melted butter, eggs, yeast, sugar, and flour. Add the salt to the side of the bowl, being careful to keep it away from the yeast.
- Knead on low for 2- 3 minutes, or until the ingredients are more or less combined. then bump the speed to medium and knead for 6- 8 minutes.
- Finish the dough by kneading it by hand on a lightly floured surface. You may need to work the dough for a minute or several minutes. Add flour sparingly as you don't want to end up with a dry roll. The dough is done when it is smooth and does not cling to your hand, though it will still be a bit sticky. You can also do a window pane test to check for gluten development.
- Place the dough in a lightly oiled bowl, turning to coat. Let the dough rise in a warm location until doubled in size, roughly 2 hours, give or take, depending on your weather conditions.
- Divide the dough into 12 equal portions with an electric scale. Keep the portions under a damp towel or cling wrap when you are not working with them.
- Working one at a time, roll the dough into a smooth ball. Place onto a baking sheet lined with parchment paper or a silicone baking mat. Use two sheets with 6 rolls on each. Cover the rolls with cling wrap or a damp tea towel. Let them proof in a warm location for roughly 2 hours.
Topping
- An hour into the dough proofing, begin making the topping. In a medium bowl, beat the flour, powdered sugar, butter, and baking powder until light and fluffy. For awhile, it will look dry and crumbly, but keep beating. It will eventually come together into a fluffy dough.
- Using the electric scale, divide the dough in two. Place one half in a separate bowl. In one bowl, beat in the vanilla. The dough will become wet and sticky. Beat in a tablespoon of flour at a time until it has the texture of playdough. Set aside. Beat the other half of the dough with the cocoa powder until well combined. Set aside.
- Working with one topping flavor at a time, divide the dough into 6 equal portions with an electric scale. Roll each portion into a ball and set aside under a piece of cling wrap. Now portion out the other topping flavor.
- Working with one ball at a time, place the portion between a folded piece of parchment or wax paper. Flatten slightly with your hands and then roll it out to a circle that will cover the top of one of the rolls. Be careful not to make it too thin.
- Peel off the paper, then flip the disc over and unstick the paper from the other side. Use a sharp pairing knife to score a shell pattern onto the topping. Try not to go all the way through the disc. Carefully place the disc on top of a roll. Repeat with the remaining 11 balls of topping.
Baking
- About 30 minutes before the rolls are done proofing, begin heating the oven to 350°F.
- When ready, bake the conchas for 18- 20 minutes. I baked mine one sheet at a time as they wouldn't both fit on the same rack.
- Cool for 5 minutes before transferring to a cooling rack.
Notes
- You can use active dry yeast as well. Just bloom the yeast in the warm milk first.
- Make these by hand! Add the milk, butter, eggs, yeast, sugar, and half of the flour to a bowl. Use a wooden spoon to stir until the mixture looks like lumpy clay. Add the remaining flour and salt. Stir until the dough begins to clear the sides of the bowl. Turn out onto a floured surface and knead the dough by hand for roughly 8- 10 minutes, or until ready.
- Want matcha conchas? Divide the topping into three flavors and cut the vanilla and cocoa powder down to a 1/2 tablespoon and use a 1/2 tablespoon of matcha powder.