Conchas

Conchas (Mexican Pan Dulce)

Soft enriched buns crowned with a sweet, crumbly sugar paste scored in a shell pattern. A classic of Mexican pan dulce, best with hot coffee or chocolate.

Prep

40 min

Cook

18 min

Total

58 min

Serves

12

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) bread flour, plus extra for dusting
• •200 ml (¾ cup + 1 tbsp) whole milk, lukewarm
• •100 g (½ cup) granulated sugar, for the dough
• •7 g (2¼ tsp) instant dry yeast, one standard packet
• •2 whole large eggs, room temperature; plus 1 yolk for the topping
• •1 whole large egg yolk, for the dough
• •80 g (⅓ cup) unsalted butter, softened, for the dough
• •1 tsp vanilla extract, Mexican vanilla preferred
• •fine salt, ½
• •zest of 1 whole orange or lemon, optional, traditional in some regions
• •150 g (1¼ cups) all-purpose flour, for the topping
• •150 g (¾ cup) granulated sugar, for the topping
• •120 g (½ cup) unsalted butter, softened, for the topping
• •1 whole large egg yolk, for the topping
• •1 tsp vanilla extract, for the topping
• •1 tbsp cocoa powder, optional, for chocolate half of the topping
• •1 pinch fine salt, for the topping

Steps

1. 1 Make the dough: warm the milk to about 38 °C / 100 °F. Stir in the yeast and 1 tbsp of the sugar; let stand 5–8 minutes until foamy.
2. 2 In a large bowl, whisk the eggs, egg yolk, remaining sugar, vanilla, salt, and citrus zest. Add the activated yeast mixture and the bread flour. Mix until a shaggy dough forms.
3. 3 Knead in the stand mixer with a dough hook for 8–10 minutes (or by hand for 12–15), adding the softened butter in 3 additions once gluten has developed. Knead until the dough is smooth, elastic, and pulls away from the bowl. Internal temperature should reach about 24–26 °C / 75–79 °F.
4. 4 Shape into a ball, place in a lightly oiled bowl, cover, and proof 1–1½ hours at warm room temperature until nearly doubled.
5. 5 Meanwhile, make the topping: beat the butter, sugar, salt, egg yolk, and vanilla until creamy and pale. Add the flour and beat just until a smooth, pipeable paste forms. If making half chocolate, divide the paste and beat the cocoa into one portion.
6. 6 Divide the topping into 12 equal balls (about 32 g each). Set aside covered so they don't dry out.
7. 7 Divide the dough into 12 equal balls (about 80–85 g each). Roll each into a smooth ball and place on 2 parchment-lined baking sheets, spacing 8 cm / 3 in apart. Cover loosely and let rest 20 minutes to puff slightly.
8. 8 Flatten each topping ball between two sheets of plastic or parchment into a disc about 8 cm / 3 in wide. Lay a disc over each dough ball, pressing gently to seal around the edges.
9. 9 Score the topping with a sharp knife or razor blade: make curved lines crossing each other to mimic a seashell. Press firmly enough to cut through the paste but not deeply into the dough.
10. 10 Cover and proof again 30–45 minutes until the buns look puffy and the topping has relaxed over the dough.
11. 11 Bake at 180 °C / 350 °F (conventional) or 165 °C / 325 °F (fan) for 16–20 minutes, until the topping is crackly and just set, and the bun underneath is baked through (internal crumb about 90 °C / 195 °F) and pale gold at the sides. The topping should look dry but not deeply browned.
12. 12 Cool on the pan 5 minutes, then transfer to a rack. Eat the same day for the freshest crust, or store airtight up to 2 days; re-crisp briefly in a 160 °C / 325 °F oven.