conchas near me

Conchas Near Me - These sweet and soft conchas are one of the most popular panadrias in Mexican panadrias! How to make this sweet bread at home.

I've been eating concha all my life and to this day someone in my Mexican family always brings a bag of different breads for Sunday family gatherings. Of course, there are always plenty of conchas in the mix, as well as other favorites like marranitos.

Conchas Near Me

Conchas is a popular type of pan dun (or Mexican sweet bread) sold in panadrias (or bakeries) in the United States and Mexico.

Pumpkin Conchas (15)

The word "concha" is translated from the English "shell", which describes their interesting shell appearance. The bread is slightly sweet, soft and airy, and the topping is perfectly crisp and very satisfying.

Although this recipe is easy to make, it requires patience because you have to let the dough rest. But I promise, the end result is totally worth it!

1. Let the yeast bloom: This is an important step to ensure that your shells are pillowy and soft. First, heat some milk in a small bowl or cup for 10-20 seconds until it reaches 105°F-110°F. Then mix in the yeast and 1 teaspoon of sugar and cover the bowl loosely. in plastic wrap. Let sit for a full 5 minutes until the mixture is bubbly and bubbly.

2. Mix the dry ingredients: While the yeast is rising, mix the flour, remaining sugar and salt in the bowl of a stand mixer.

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3. Add the wet ingredients: Next, add the melted butter and egg and mix again to lightly combine. Add the milk and yeast mixture and knead for 6-8 minutes until the dough becomes smooth and elastic.

4. Place the dough: Place the dough in a greased bowl and cover it with a kitchen towel. Let it rise for 2 hours until doubled in size. A trick I like is to preheat my oven for 2-3 minutes, then turn it off and put the dough in the oven to keep it warm.

5. Shape the dough: After the dough has doubled in size, divide it into 12 equal balls and place them on pans lined with parchment paper. Cover and let sit for another 1.5 hours.

6. Make the streusel topping: While the dough is rising again, add the flour, powdered sugar and oil to a large bowl and mix until combined. You can use a stand mixer or a hand mixer.

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7. Spice up the topping: Make a vanilla flavored topping by adding vanilla extract to half of the batter. Beat the mixture until completely combined. Place the other half of the mixture in a large mixing bowl and make the chocolate fudge layer. Add the cocoa powder and beat until completely combined, dividing each individual bowl into 6 equal balls. Set aside.

8. Shape the top: After the dough rises, shape the top. Using a tortilla press covered with plastic wrap, gently press the ball of dough to flatten it into a circle. Next, take a small knife and make a design on the shell. You can do this before filling the shell or while it is still in the shell. I did both methods and both worked.

This recipe makes a total of 12 cones - 6 with vanilla and 6 with chocolate. If you want to do all vanilla or all chocolate, double the ingredients.

To store, transfer the cooled conch shells to an airtight container in a cool, dry place for up to 5 days.

Conchas De Pan Dulce

To freeze, place the cooked and cooled conch shells in a single layer on a baking sheet and place in the freezer for 1 hour. Then place the cooled conch shells in a freezer-safe bag or container and freeze for up to 3 months.

These sweet and soft conchas are one of the most popular baked goods in Mexican bakeries! How to make this sweet bread at home!

Serving Size: 1 cup Calories: 385 kcal (19%) Carbohydrates: 49 g (16%) Protein: 7 g (14%) Fat: 18 g (28%) Saturated Fat: 10 g (50% ) Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 88 mg (29%) Sodium: 226 mg (9%) Potassium: 83 mg (2%) Fiber: 1 g (4%) Sugar: 14 g (16 % ) Vitamin A: 550 IU (11%) Vitamin C: 0 mg Calcium: 30 mg (3%) Iron: 0.7 mg (4%)

Did you make my concha (Mexican Pan Dulce)? Comment below and @ on social media!

Gluten Free Pan Dulce

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