These babies were a labor of love. I started developing the recipe for back in August, and because they need a good amount of attention, I only got to test them a few times. There are a few things I learned, and I’m happy to share the knowledge so you can easily make these at home.
One of the more important things I realized, especially after making pan de muerto last year, is that you need to take your time with bread, don’t take any shortcuts and don’t rush your process. Give the yeast plenty of time to proof, and give your dough enough time to really rise.
The quality of your ingredients also makes a difference. Fresh ground spices will give you a more flavorful bread. I like to use the milling blade from my nutribullet to grind down cinnamon, and cloves, and then I just use a microplane to grate fresh nutmeg. If you happen to have any vanilla bean paste, vanilla beans, or high quality vanilla extract, use it instead of imitation vanilla extract. Be sure to keep imitation vanilla out of the streusel though or you’ll end up with a something that tastes like play-doh. I used imitation extract the first few times and It took me a while to realize it was really messing with the taste.
Conchas Mexican Sweet Bread
When it comes to equipment, you can easily score the streusel topping with a knife, but if you’d like a concha cutter, you can purchase the one I used here. I also suggest using food coloring gel instead of liquid food coloring if you decide to add some color to your topping, as the liquid will make your topping really sticky and you’ll need a lot of it to get good color payoff.
I know they are a bit of a process but I promise they’re so worth it! Be sure to share your pictures with me if you happen to make them!Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Conchas are a Mexican bread, a sweet bread (Pan Dulce) that are served at panaderÃas. This concha bread is a soft, enriched dough that has a lovely buttery and sweet flavor.
Pink Conchas Pan Dulce
Sweet Bread literally translates to pan dulce in Spanish. While concha in English translates to seashell. Makes sense given that conchas look like seashells!
When I moved back to California after I graduated college, I realized I literally knew nothing about Mexican food. I, of course, had eaten a good amount of Mexican food when I lived in the OC as a little kid. But I don’t think I understood what I was eating. I also don’t think we ate a huge variety of Mexican food. And to be honest, my mom cooked most of the meals we ate. We weren’t a super “go-out-to-eat” type of family. That woman was on a budget!
When I finally moved back to Los Angeles, after college, I started to really understand and learn the different varieties of Mexican food and it was cool. I learned the differences between food from Baja, Mexico City, Colima, the Yucatan and Oaxaca. And my actual trips to Mexico have been even more educational.
Mexican Sweet Buns (conchas)
One of my favorite places I went to in Mexico City was a panaderÃawhere they served the warmest, freshest conchas with the crispiest tops.
If you’ve never had a concha/pan dulce, they consist of this: on the bottom there is a brioche-like dough that’s rolled into rounds. The top is a streusel-like shell that is mixed until it’s super smooth, and then patted into a thin round and draped over the dough. Next, a concha-shaped cutter is pressed into the top. Since I don’t own one, I used a knife to score it. The slats won’t be perfect but once the concha/pan dulce is baked up, you won’t be able to notice. Then, the dough is baked after a quick rise.
The top is crunchy and crisp, the bottom half, fluffy and soft. They’re typically eaten at breakfast time with a mug of hot chocolate or coffee.
Mexican Conchas + Video
While conchas/pan dulce are for sure Mexican, their origins go back to Europe. Many panaderias were influenced by the French, who migrated there for who knows why, bringing their doughs and techniques to Mexico. Mexican chefs adapted these doughs and created many of the goods you see in panaderias today.
I love learning about history in food. It’s truly fascinating, especially in Latin America. A few weeks ago, I bought a few books (they’re on their way to me), that will teach me a thing or two about our food history.
Conchas are also known as Pan Dulce and Sweet Bread. This Mexican breakfast item is made of a fluffy, butter brioche-like dough topped with a streusel topping that is scored. These colorful Mexican breakfast item is a crowd favorite.
Mexican Sweet Breads (pan Dulce)
If you’d like you can use Instant Yeast. Instant Yeast is a bit different than dry active yeast because you mix it into the dry ingredients (vs. activating it in liquid). If you’d like to use Instant Yeast with this recipe, you would mix the first nine ingredients together and then combine the all-purpose and Instant Yeast together. Add the all-purpose flour mixture to the wet ingredients.
Pan Dulce freezes easily. To freeze, bake them and allow them to cool completely. Place on a baking sheet and transfer to the freezer and chill for 1 hour. Transfer the pan dulce to a freezer-safe container and/or freezer-safe bag and freeze for up to 3 months. To thaw, place on a baking sheet on a kitchen counter.
Serving: 12 g | Calories: 289 kcal | Carbohydrates: 39.7 g | Protein: 6.8 g | Fat: 11.2 g | Saturated Fat: 6.1 g | Cholesterol: 56 mg | Sodium: 472 mg | Potassium: 125 mg | Fiber: 1.5 g | Sugar: 7.4 g | Vitamin A: 100 IU | Vitamin C: 0.1 mg | Calcium: 20 mg | Iron: 0.2 mg
Conchas (mexican Sweet Bread) Recipe By Judith
Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!Mexican Sweet Bread can easily be made at home with simple ingredients. These sweet and fluffy Conchas are a popular sweet bread that are delicious.
If you have ever visited a Mexican bakery than you probably have seen this Mexican Sweet Bread. This sweet bread Mexican recipe is a popular Pan Dulce and now you can make it at home.
These easy steps will show you how to make this popular bread at home with simple ingredients. There are many flavors of Mexican sweet breads pan dulce and they are served for breakfast or dessert any day of the week.
Gluten Free Mexican Conchas
This bread is the perfect amount of sweetness and is enjoyed by all. We hope these tips will help you learn more about this popular sweet bread and how to make it.
Mexican Sweet bread is a light, fluffy, and airy bread. It has a crunchy topping that makes it the perfect bread. You may also hear it called Pan dulce which means sweet bread.
There are many different types bread but they are not overly sweet. There are different types of sweet bread which come in soft, dense, salty, and crumbly.
Conchas (mexican Pan Dulce)
The most popular type of Mexican Sweet Breads is called Conchas. These are identified with having a shell shaped sugar topping. They can have different flavors but the most commons ones are vanilla or chocolate.
The inside of the conchas are soft, airy and delicious. The texture of this sweet bread is similar to a puff pastry.
Conchas is the most popular type of pan dulce sweet bread that is sold in bakeries in the US and in Mexico.
Mexican Sweet Bread ( Conchas )
Mexican Sweet Bread can be placed in the freezer so you can enjoy them longer. We like to flash freeze them first by placing them in a baking sheet separately and freezing them.
After about an hour, place the frozen Mexican Sweet Bread in a freezer safe container. This will allow you to take out a small serving at a time. They will last about 3 months in the freezer.
If the Mexican Sweet Bread is stored properly in an air tight container, it will last about 5 days. We love serve this delicious bread with hot chocolate.
Mexican Sweet Bread
I make the topping disks by flattening them out with my hands, but you can use a rolling pin or tortilla press if you prefer.
You can easily add in food coloring to the topping if you want to make different colors of this delicious Mexican sweet bread.
Calories 420 kcal , Carbohydrates 57 g , Protein 8 g , Fat 18 g , Saturated Fat 10 g , Polyunsaturated Fat 1 g , Monounsaturated Fat 5 g , Trans Fat 1 g , Cholesterol 83 mg , Sodium 219 mg , Potassium 112 mg , Fiber 2 g , Sugar 17 g , Vitamin A 557 IU , Vitamin C 0.002 mg , Calcium 38 mg , Iron 3 mg
Mexican Sweet Bread (pan Dulce)
I’m on a mission to help you cook
0 Komentar