Conchas: Mexican Sweet Bread Recipe
Pan dulce is a staple in Mexican culture and cuisine. Though they can be eaten at any time of the day as a snack or meal, they are typically enjoyed at breakfast. Some people estimate that there are over 2,000 varieties, but the most popular and widely-known is conchas!
In Spanish, concha translates to shell, so it makes sense that this sweet, softly baked bread is named after it’s fun shape. This Cinco de Mayo, we’re honoring the Mexican holiday by sharing how our Director of Pastry, Chef Jansen Chan, makes them in the kitchens of ICC. Check out the recipe below!
We’re also excited to announce our collaboration with Ice & Vice for the Hester Street Fair @FoodBabyNY Food Fest 2 on Cinco de Mayo! Chef Jansen and Ice & Vice are working together to create an exclusive treat, Food Baby Conchitas (a Concha Ice Cream Sandwich) in two signature flavors — Rasperry Concha with Peanut Butter Fluff & Concord Grape Ice Cream, plus a Black & White Coffee Concha with Horchata Ice Cream. The street fair is free to all.
Can’t wait to go to the street fair to try this signature, exclusive item?
Mexican Sweet Bread
For the dough:
- 225 g. flour, all-purpose
- 225 g. flour, bread
- 70 g. sugar
- 1 t. salt
- 20 g. fresh yeast or (10 g. dried yeast*)
- 60 g. milk
- 200 g. (about 4) eggs
- 170 g. butter, softened
- Additional sugar, for dipping
For the crust:
- 100 g. sugar
- 112 g. butter, softened
- ¼ t. salt
- ½ t. vanilla
- 120 g. flour, all-purpose*
For the dough:
- Place all ingredients*, except butter, in a stand mixer with a dough hook attachment. Mix at a low speed until combined. Increase the speed to medium and continue to mix until gluten develops.
- Slowly add butter to the dough, and allow to incorporate fully.
- Transfer the dough into a greased bowl and wrap in plastic wrap well.
- Allow to ferment at room temperature for 2-3 hours or overnight in the refrigerator.
- Place the dough on a flour work surface and punch down to deflate the dough.
- Portion the dough into 80g pieces.
- Roll each portion into a round and flatten.
- Place directly on a parchment-lined tray, allowing 2-3 inches around for expansion.
- Divide the crust dough into 28 g. portions. (See instructions to make crust dough below).
- Pat crust into 3” circles and place directly on top of each round.
- Flour each cutter and gently stamp to create an impression.
- Cover the tray and allow to proof for 2-3 hours in a warm spot, or until double in size.
- Preheat the oven to 375°F
- Bake for 12-15 mins. or until golden brown.
- Remove from oven and allow to cool for 5 mins.
- Roll in a bowl of sugar while warm.
*If using dried yeast, first dissolve in milk.
For the crust:
- In a stand mixer with a paddle attachment, cream butter and sugar together until light and fluffy.
- Add salt and vanilla.
- Add flour and allow to mix until just incorporated.
- Wrap the dough and allow to rest for at least 30 mins. or overnight, chilled. If the dough sits overnight, remove from refrigerator at least 30 mins. prior to use.
*For chocolate crust, substitute 20 g. of cocoa for flour
This recipe was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.