Say hello to one of the most popular Mexican pastries – Pan Dulce! Or, as some may call it, a “concha”. This classic and beloved treat dates back to the 16th century when it was introduced to Mexico by Spanish conquistadors (I know! I was a bit surprised by this too).
Pan Dulce, when translated into English, means “sweet bread.” With its soft and spongy texture and flaky sugar topping, this seashell-looking bread will absolutely become your new favorite dessert (no offense, Yossra. Your dessert looks bomb too, girl!).
Ok ok, enough of my opinion. Have fun baking!
Ingredients:
For the dough:
- 1 package of dry yeast (or 1 tablespoon)
- ¾ cup milk
- ½ cup butter (melted)
- ½ cup sugar
- 3 eggs (room temperature)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 ½ cups all-purpose flour
For the topping
- ½ cup unsalted butter (softened to room temperature)
- 1 cup powdered sugar
- 1 cup flour
- 1 tablespoon vanilla extract
- Optional: food coloring
Instructions:
Step 1: Add the yeast and half of the sugar to the warm milk and set aside until the yeast is nice and bubbly. Add the yeast mixture to a stand mixer or whisk by hand.
Step 2: Once activated, whisk in the eggs, vanilla, salt, and remaining sugar.
Step 3: Whisk in half the flour to create a paste then add the melted butter and mix in. Knead in the remaining flour. Continue kneading the dough until it comes together, is smooth, and will not stick to your finger when pressing them (note: sprinkle in a touch of flour if too sticky).
Step 4: Place concha dough in a large, lightly oiled bowl and place it in a warm place to rise until it’s doubled in size.
Step 5: To make the topping, mix the flour and powdered sugar in a bowl, then add butter and vanilla. Mix together with a spatula until a smooth paste forms. (note: you can divide this mixture to make different colors/flavors!)
Step 6: Divide the dough into 12 equal pieces. Cup dough and move in small circles to create a “roll” shape. Place six rolls onto baking sheets.
Step 7: Portion out balls of the concha topping; flatten into thin disks large enough to cover the rolls and cut concha patterns, or design your own!
Step 8: Cover them loosely with plastic wrap and allow them to rise until doubled in size, then bake at 350F for 18-20 minutes, or until the bottoms are golden brown.
Enjoy with milk, cafecito (coffee), and chisme 😉
