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Soft, pillowy sweet bread with a signature crunchy, shell-like topping. A beloved Mexican pan dulce, perfect for breakfast with hot chocolate or coffee. This recipe guides you through making classic vanilla and chocolate conchas from scratch.
Activate Yeast and Prepare Dough
First Rise
Prepare the Topping
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Soft, pillowy sweet bread with a signature crunchy, shell-like topping. A beloved Mexican pan dulce, perfect for breakfast with hot chocolate or coffee. This recipe guides you through making classic vanilla and chocolate conchas from scratch.
This mexican recipe takes 230 minutes to prepare and yields 12 servings. At 304.72 calories per serving with 6.44g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or dessert.
Shape and Top the Conchas
Score and Second Rise
Bake the Conchas
Create different topping flavors by adding a few drops of food coloring (like pink or yellow) and corresponding extracts (like strawberry or almond) instead of cocoa powder.
For a crispier, more traditional topping, substitute the butter in the topping recipe with an equal amount of vegetable shortening.
For a richer dough, you can add an extra egg yolk along with the whole eggs.
The refined carbohydrates and sugar in conchas provide a rapid source of energy, making them a satisfying treat when you need a quick boost.
Enjoying a traditional, beloved pastry like a concha can boost mood and provide a sense of comfort, nostalgia, and connection to cultural heritage.
A homemade concha typically contains between 400 and 450 calories, depending on its exact size and the ingredients used. It's a rich bread designed to be a satisfying treat.
Conchas are a delicious traditional pastry, but they are not considered a health food. They are high in refined carbohydrates, sugar, and fat. They are best enjoyed as an occasional treat in moderation as part of a balanced diet.
Yes. After the first rise, you can punch down the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 30-60 minutes before shaping.
There are a few common reasons: your yeast may have expired, the milk might have been too hot and killed the yeast, or the rising environment was too cold. Always check the yeast's expiration date and ensure your milk is just warm to the touch.
Store conchas in an airtight container or a sealed plastic bag at room temperature. They are best eaten within 2-3 days. Do not refrigerate them, as it will cause them to go stale faster.
Conchas are traditionally enjoyed for breakfast or as an afternoon snack ('merienda'). They are perfect for dipping into a hot cup of coffee, Mexican hot chocolate, or a glass of milk.