Pan Dulce

1. 1
   prep · ~10 min

   Activate the yeast and prepare the dough.

   1.In a small bowl, combine warm milk (110°F), 1 tablespoon sugar, and yeast. Let sit 5-7 minutes until foamy.

   2.In a stand mixer bowl, whisk together flour, remaining sugar, and salt.

   3.Add the yeast mixture, 2 eggs, 6 tablespoons softened butter, and vanilla extract.

   4.Mix with dough hook on medium until a smooth, elastic dough forms (8-10 minutes). Dough should be soft and slightly tacky, not sticky.

   TIPWarm milk to 110°F — too hot kills yeast, too cold won't activate. It should feel like warm bath water.
2. 2
   rest · ~90 min

   Let the dough rise until doubled.

   Shape dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1.5 to 2 hours.

   TIPA turned-off oven with the light on creates a perfect warm proofing environment.
3. 3
   prep · ~10 min

   Make the concha topping while dough rises.

   1.Cream remaining butter and shortening with powdered sugar until light and fluffy (2-3 minutes).

   2.Mix in the remaining 1 egg and vanilla extract until combined.

   3.Gradually add flour, mixing until a smooth, spreadable paste forms.

   4.Divide in half. Leave half plain; mix cocoa powder and cinnamon into the other half for chocolate topping.

   5.Refrigerate the topping pastes until firm enough to handle.

   TIPChilling the topping makes it easier to flatten and cut. Don't skip this step.
4. 4
   prep · ~5 min

   Punch down, divide, and shape the dough.

   1.Punch down the risen dough to release air.

   2.Turn out onto a lightly floured surface and divide into 8 equal pieces (about 100g each).

   3.Roll each piece into a smooth, tight ball.

   4.Place dough balls on parchment-lined baking sheets, spaced 3 inches apart.
5. 5
   prep · ~5 min

   Apply and score the concha topping.

   1.Divide topping pastes into 8 equal portions. Flatten each into a thin round disc slightly smaller than the buns.

   2.Drape one topping disc over each dough ball, gently pressing edges to adhere.

   3.Use a concha cutter or the back of a knife to score a shell pattern on each topping, cutting only through the paste, not the dough.

   TIPScore deeply enough to create the classic shell design, but don't cut into the bread dough beneath.
6. 6
   rest · ~50 min

   Second rise until puffy.

   Cover loosely with plastic wrap and let rise in a warm place until noticeably puffy and doubled, about 45-60 minutes. The topping will crack open as the dough expands.

7. 7
   bake · ~20 min

   Bake until golden.

   Preheat oven to 350°F. Bake for 18-20 minutes, rotating sheets halfway through, until the bread is puffed and the topping is set and crisp but not deeply browned.

   TIPWatch closely after 15 minutes — the topping can go from golden to burnt quickly.
8. 8
   rest · ~5 min

   Cool slightly and serve.

   Let conchas cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

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