Name: Conchas (Pan Dulce)
Cook time: 21600 s
Total time: 21600 s
Yield: 10-12 conchas
Ingredients: For the buns:; 580 gr AP flour; 150 gr milk, room temperature; 115 gr butter, melted; 100 gr sugar; 10 gr dry yeast; 10 gr salt; 5 gr vanilla paste; 3 pasture raised eggs; For the topping:; 120 gr butter, soften; 120 gr powdered sugar; 120 gr AP flour; 5 gr cinnamon (for the brown conchas); 5 gr fresh ground espresso (for the brown conchas)

BENGINGI

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Conchas (Pan Dulce)

cook:

6 h 0 min

0.0

(21)

Are you tired of overly sweet baked goods? Do you crave something with a more balanced flavor? Look no further than my Conchas recipe! Unlike some traditional recipes, my version is not overly sugary, making it the perfect choice for those who prefer a more subtle sweetness. But don't worry, these buns still pack a flavorful punch! I've used a blend of cinnamon and fresh ground espresso to give the brown Conchas their distinctive color and rich, aromatic taste. And the best part? I skip the food coloring entirely, so you can enjoy these treats without any artificial additives. Whether you're a seasoned baker or a newcomer to the world of baking, this Conchas recipe is sure to delight your taste buds and impress your friends and family. So, let's get started and indulge in the delicious flavors of Mexico!

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Ingredients

For the buns:

580 gr AP flour

150 gr milk, room temperature

115 gr butter, melted

100 gr sugar

10 gr dry yeast

10 gr salt

5 gr vanilla paste

3 pasture raised eggs

For the topping:

120 gr butter, soften

120 gr powdered sugar

120 gr AP flour

5 gr cinnamon (for the brown conchas)

5 gr fresh ground espresso (for the brown conchas)

Directions

Step 1

In a stand mixer's bowl combine milk, yeast, sugar, eggs, vanilla paste, flour, butter and salt.

150 gr milk, room temperature

10 gr dry yeast

100 gr sugar

3 pasture raised eggs

5 gr vanilla paste

580 gr AP flour

115 gr butter, melted

10 gr salt

Step 2

Set the mixer on the lowest speed and knead for 12-14 min.

Step 3

Round the dough into a tight ball, and let it rest, covered with a towel, until doubled in size. Pay attention, it might take a couple of hours to double in size as the dough contains lots of butter which is harder for the dough to proof.

Step 4

Prepare the topping- combine butter, flour, and powdered sugar in a bowl until smooth.

120 gr butter, soften

120 gr powdered sugar

120 gr AP flour

Step 5

In order to get more than one color topping, divide the topping dough and dye that part. I divided the topping dough into two parts, one I left white (plain) and to one I added the cinnamon and espresso powder.

5 gr cinnamon (for the brown conchas)

5 gr fresh ground espresso (for the brown conchas)

Step 6

Divide the topping dough into 30-35 gr pieces. Set aside.

Step 7

After the dough has doubled in size, divide into 90-100 gr pieces.

Step 8

Round each piece into a tight ball and arrange them 2 inches one from another on a baking tray with a parchment paper.

Step 9

Using your hands, flatten the topping balls to a thin disc (it's ok if it's not perfect), and coat each bun with a disc.

Step 10

Using a sharp knife score the topping on top of the bun to your desire design.

Step 11

Let the buns proof until the topping separate completely where you scored it.

Step 12

In the meantime preheat your oven to 350F or 175C.

Step 13

Bake the Conchas for 18-22 min, or until they are golden in the bottom. The top should still be relatively light in color.

Step 14

Eat while still warm, they are amazing!

Step 15

YASSS!

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