Best Concha Bread Recipe – How To Make Concha Bread

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PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; FOOD STYLING: TAYLOR ANN SPENCER

Conchas (aka concha bread) are probably the most recognizable of them all Mexican pan dulce. pan dulce means sweet bread in Spanish – think of these buns as Mexican brioche. Although not quite a Mexican dessert, conchas have a delicious sweet filling, often flavored with vanilla, chocolate or café con leche. (This recipe includes a basic vanilla filling with an optional chocolate twist.) The flavor of the concha bread itself is only slightly sweet. If you’re looking for something more decadent from Mexico, try churros, flan, or tres leches cake.

The name conch comes from the Spanish word for seashell, which makes sense when you see the beautiful ridged pattern at the top of the reels. The easiest way to achieve this signature seashell pattern is to use a concha mold (pretty easy to find on the internet), but if you prefer, you can also use a generously floured paring knife to create your own. unique patterns. When using the mold, it may take several tries to get used to it. Keep on going!

Pro Tip: If you have an instant-read thermometer, use it when rising the yeast. The right temperature will encourage these tiny organisms to get frothy and eventually cause the dough to rise.

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Yields:

12

Preparation time:

0

hours

15

minutes

Total time:

5

hours

0

minutes

Dough

1


(1/4 oz.) packet of active dry yeast (2 1/4 tsp)

1/4 tsp.

plus 1 tbsp. Granulated sugar

4


to 4 1/2 tsp. all purpose flour

4


large eggs, lightly beaten

1/2 tsp.

(1 stick) unsalted butter, cut into 16 pieces, room temperature, plus more for bowl

Trim and assembly

1 ea.

all-purpose flour, plus more for assembly

3/4 tsp.

vegetable fat

2 tbsp.

unsweetened cocoa powder (optional)

2 tbsp.

pure vanilla extract

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Dough

  1. In a small saucepan over medium heat, gently heat the milk until hot, about 1 minute. (It should be warm to the touch but not hot, about 105°.) Transfer to a liquid measuring cup and stir in the yeast and 1 tbsp. Granulated sugar. Set aside until frothy, about 5 minutes.
  2. In the large bowl of a stand mixer, whisk together 4 cups flour, salt and remaining 1/4 cup granulated sugar.
  3. Once the milk mixture is frothy, add it to the flour mixture along with the eggs. Using a rubber spatula or wooden spoon, stir until a shaggy dough forms. Attach the bowl to the stand mixer and secure it with the dough hook. Mix on medium-low speed, adding more flour 1 tablespoon at a time if dough sticks to bottom of bowl, until smooth and springy but fairly stiff, 10 to 12 minutes.
  4. With motor running, add butter one piece at a time, mixing until fully incorporated before adding the next (batter may feel like it is breaking into small pieces before to come back together). Using a rubber spatula, scrape off any excess butter if it collects on the sides of the bowl. Once the butter is incorporated, the dough should be smooth and supple. (It may take up to 10 more minutes.)
  5. Brush a medium bowl with softened butter. Transfer the dough to a clean work surface and gently pat it into a square shape. Gather the corners of the dough towards the center and press gently to help the corners stick together. Invert the dough and roll gently on the work surface in a circular shape to help tighten the joint. Transfer to a prepared bowl and cover tightly with plastic wrap. Place the bowl in a draft-free place and let rise until the dough has almost doubled in size, about 1 hour.

Trim and assembly

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the flour, powdered sugar, shortening, cocoa powder (if using), vanilla and salt on low speed to combine. Increase speed to medium and beat until smooth and mixture resembles icing, about 1 minute more.
  2. Line 2 baking sheets with parchment paper. Place the dough on a clean work surface and divide it into 12 equal pieces. Gently roll each piece into a ball and arrange on the prepared baking sheets, 6 balls per sheet.
  3. With damp hands, scoop out about 2 tablespoons of filling and pat into a disc about 3″. Drape the disc over the dough. Using wet fingers, gently smooth the filling onto the roll, making sure making sure to leave about 1/4″ of dough around the bottom edge of the filling. Repeat with remaining filling until all rolls are covered
  4. Dip a 4-inch concha pan in flour, tapping off excess. Quickly and confidently press the mold onto the top of each roll, tilting it so it indents most of the surface, flouring it before each application. Alternatively, dip a sharp knife in flour and score the filling. Let the conchas rise until the dough balls are about a third larger, about 1 hour.
  5. While the conchas are rising, arrange the racks in the upper and lower thirds of the oven; preheat to 350°. Bake the conchas, turning back and forth and top to bottom halfway through cooking, until golden brown and risen, 20 to 22 minutes. Transfer to a wire rack to cool.

Conchas are best the day they are cooked but keep well covered at room temperature for about 3 days. If desired, reheat in the oven at 350°C until warm.

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vanilla conch

PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; FOOD STYLING: TAYLOR ANN SPENCER

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