Vanilla and Chocolate Conchas

Conchas are known as pan dulce or Mexican sweet bread. This recipe yields two kinds of homemade conchas: four vanilla conchas and four chocolate conchas.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 639 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 4 cups all-purpose flour
• 1 teaspoon salt
• 3 teaspoons active dry yeast
• 1 tablespoon unsweetened Dutch-processed cocoa powder
• 0.75 cup white sugar
• 0.66666668653488 cup white sugar
• 0.5 cup salted butter
• 1.25 teaspoons ground cinnamon
• 0.5 cup warm water (110 to 115 degrees F/43 to 46 degrees C)
• 0.5 cup lukewarm evaporated milk
• 0.33333334326744 cup lard

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Divide chocolate topping dough into 4 small balls; roll each into a flat circle. Repeat with vanilla topping dough.

Step 3

Bake in the preheated oven until lightly browned around the edges, 15 to 20 minutes.

Step 4

Dissolve yeast in warm water in a large bowl; stir in 2 cups flour, ¾ cup sugar, evaporated milk, lard, egg, cinnamon, and salt. Beat until smooth. Stir in enough of the remaining 2 cups flour until dough is easy to handle.

Step 5

Turn concha dough out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a large greased bowl and turn to coat so greased side faces up. Cover and let rise in a warm place until doubled in volume, about 1 ½ hours.

Step 6

Meanwhile, beat ⅔ cup sugar and butter together in a bowl until light and fluffy. Stir in 1 cup flour until mixture is the consistency of coarse crumbs; divide topping dough into 2 equal parts and place each in a bowl. Stir cocoa powder into 1 part and vanilla extract into remaining part.

Step 7

Punch down concha dough; divide into 8 equal pieces. Shape each piece into a ball; place on a greased baking sheet. Place a vanilla or chocolate topping circle on each dough ball, smoothing it over the top. Make 5 or 6 shallow cuts across circles to form a shell pattern. Cover and let rise until doubled in volume, about 45 minutes.