Print

Mexican Pan Dulce

Pan Dulce
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a batch of the softest, fluffiest Mexican sweet bread right in your own kitchen! These conchas, with their iconic crunchy sugar shell, are perfect with a cup of coffee and so much easier to make than you think. Let’s get baking!

Ingredients

Scale

For the Soft Dough:

  • ¾ cup Milk, warmed to about 110°F
  • 1 package (2 ¼ tsp) Active Dry Yeast
  • ½ cup Granulated Sugar, divided
  • 3 large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1 tsp Salt
  • 4 ½ cups All-Purpose Flour
  • ½ cup Unsalted Butter, melted

For the Crumbly Sugar Topping:

  • ½ cup Unsalted Butter, very soft
  • 1 cup Powdered Sugar
  • 1 cup All-Purpose Flour
  • 1 tbsp Vanilla Extract
  • Optional: 1 tbsp cocoa powder or ½ tsp cinnamon for flavoring

Instructions

  1. Activate the Yeast: In a large bowl or stand mixer, stir the warm milk, yeast, and half of the sugar together. Let it sit for 5 minutes until it becomes foamy and bubbly.
  2. Mix the Dough: Whisk in the eggs, vanilla, salt, and remaining sugar. Add half the flour and mix until smooth. Pour in the melted butter, then add the rest of the flour.
  3. Knead: Using a dough hook, knead for 5-7 minutes on medium speed until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  4. First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.
  5. Make the Topping: While the dough rises, mix all the topping ingredients together in a separate bowl until a smooth, play-dough-like paste forms.
  6. Shape the Conchas: Gently deflate the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball and place them on parchment-lined baking sheets, leaving space between them.
  7. Add the Topping: Divide the topping into 12 equal portions. Flatten each portion into a thin disk and place one on top of each dough ball.
  8. Score and Final Rise: Using a sharp knife, gently score a shell-like pattern onto the topping, being careful not to cut into the dough itself. Cover the conchas and let them rise for another 30 minutes.
  9. Bake! Preheat your oven to 350°F (175°C). Bake the conchas for 18-20 minutes, or until the bottoms are a lovely golden brown. Let them cool slightly before enjoying.

Notes

  • Serving Suggestion: These are absolutely divine when served warm with a fresh cup of coffee or a mug of Mexican hot chocolate.
  • Pro Tip: A kitchen scale is your best friend for getting perfectly uniform rolls. Aim for about 90g for each dough ball and 30g for each topping portion.
  • No Mixer? No Problem! You can knead the dough by hand on a lightly floured counter for about 10-15 minutes until it’s smooth and elastic.
  • Storage & Reheating: Store your conchas in an airtight container at room temperature for up to 3 days. To bring back that fresh-from-the-oven texture, warm them in a 300°F (150°C) oven for about 5 minutes.

Find it online: https://sabormexicana.com/pan-dulce/