Mexican Conchas (Pan Dulce)

Instructions

Make the dough:

In a bowl, add the flour, yeast and milk. Mix, cover and rest for 15 minutes. This is your sponge. 

With a Kitchenaid with a dough hook, add the rest of the flour along with butter, eggs, granulated sugar, salt, and vanilla. Mix for 7 minutes at medium speed. Add the “sponge” into the bowl and keep mixing for another 7 minutes. The dough should be soft, sticky and elastic. 

Add this into a greased large bowl and cover with Saran Wrap. Leave in a warm place in your house until doubled in size, about another hour. Be aware that if you leave it in the cold, it will take longer to rise. 

Make the topping:

While this is rising, you can make the toppings for the conchas. We will be making a vanilla, chocolate and cinnamon topping. In the stand mixer, add the flour, butter and powdered sugar and mix. Divide this paste into three portions. For one, you will add the cacao and for another other one you will add the cinnamon. Mix each well. Now you have a vanilla, chocolate and cinnamon topping. Keep covered so it doesn’t dry out. 

Form the dough:

Once the dough is doubled in size, place this on a floured surface. Divide the dough into 16 small balls. To shape the balls, flour your hands and press the ball down while making rotating motions to form each ball. Place each ball on a greased baking sheet and continue with the rest. Make sure they are not too close to each other. You may need multiple baking sheets. 

Form the concha:

To add the topping, crack an egg and brush on the top of each ball. This will help adhere the topping. The topping paste should be a total of 16 parts, so divide them. Use your hands to press down on each to form a flat disk. Place this circle on each ball. Use a concha cutter or a knife to decorate them with a traditional concha shape. 

Bake the concha:

Allow these conchas to rise in a warm place until they are almost double in size and the jiggle when you move the baking sheet. This could take another hour or less. 

Bake in the oven at 325°F for 20 minutes, or until the bottom of the conchas are slightly golden.