Before I explain how to make conchas, Ill tell you what they are and where they came from.
What Are Conchas?
Concha is the Spanish word for seashell.
One look at this shell-shaped bread and youll see why.
Conchas are one of the most popularMexican dessertsand can be found at every panaderia.
Now, conchas are readily available in the United States grocery stores and neighborhood bakeries, too.
Where Does Pan Dulce Come From?
While the Spanish settlers used the wheat crop to make bread, the indigenous population continued to prefercorn tortillas.
By the 20th century, bakeries had an abundance of pan dulce, including the first conchas.
Now, conchas of all colors and patterns abound!
How to Make Conchas
This recipe makes four large conchas or eight small ones.
Attach the dough hook.
Reduce speed to low and add egg, vanilla extract and milk.
Place dough in an oiled bowl and cover tightly.
While the dough rises, prepare the topping for your conchas.
Combine shortening, flour, sugar, cinnamon and food coloring (if using).
Divide the topping into four sections (or eight if making small conchas) and roll into balls.
Gently press the dough with the palm of your hand to flatten a bit.
Using a paring knife, gently score a seashell design in the topping.
Cover and let the conchas rise a second time for one hour.
Preheat oven to 375F.
Bake for 30 to 32 minutes or until the bread is golden brown.
(Start watching earlier if youre making smaller conchas.)
Remove from oven and let cool.
Can you use different flours to make conchas?
When making the dough, use your best judgment and add more water or flour as you see fit.
How can you make conchas your own?
While this recipe makes pink conchas, you could also use yellow food coloring for another classic look.
If you skip the food coloring, your conchas will yield the white shell look often seen in bakeries.
you’re able to also make the pastry with a chocolate topping, like in thisconchas recipe.
Can you make conchas ahead of time?
you’re free to make concha dough in advance and refrigerate it overnight.
Maggie says this can make the dough easier to shape when forming the conchas.
Be sure to refrigerate the dough before shaping and confirm its tightly wrapped to maintain freshness.
When youre ready to bake the following day, shape the dough and let rise according to the instructions.
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