Description

This classic Mexican Sweet Bread, also known as Conchas, features a soft, fluffy brioche-like base topped with a decorative, sweet vanilla and chocolate shell pattern. These delightful pan dulce are perfect for breakfast or a sweet snack with coffee, offering both visual appeal and delicious flavor.

Ingredients

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For the Bread:

1 package Dry Yeast (1/4 oz)
3/4 cup Whole Milk
1/2 cup Unsalted Butter, melted
1/2 cup Granulated Sugar, divided
3 Large Eggs, room temperature, beaten
1 teaspoon Salt
1 teaspoon Vanilla Extract
4 cups All Purpose Flour
1 teaspoon Oil, for greasing

For the Sweet Topping:

1/2 cup Unsalted Butter, softened
1 cup All Purpose Flour
3/4 cup Powdered Sugar
2 teaspoons Vanilla Extract
1 Tablespoon Unsweetened Cocoa Powder

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Instructions

Prepare the Yeast Mixture: Warm the milk in a microwave-safe bowl in 40 second intervals until it reaches 110-115°F, ensuring it’s not hot or boiling. Stir in the yeast and half of the sugar. Cover with plastic wrap and let sit for at least 5 minutes, until the mixture expands and begins to bubble. If it doesn’t bubble, the yeast may be inactive and you should start again with fresh yeast.
Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, add the flour, remaining sugar, and salt. Mix to combine well and evenly distribute the ingredients.
Mix the Dough: Add the melted butter, beaten eggs, and the activated yeast mixture to the dry ingredients in the stand mixer. Mix at medium speed for 5-7 minutes. The dough should come together and be tacky but not overly sticky. If needed, add a bit more flour to achieve the proper consistency.
First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise at room temperature for about 2 hours, or until the dough has doubled in size.
Prepare the Sweet Topping: In a separate bowl, cream together the softened butter, flour, and powdered sugar with an electric mixer for 2-3 minutes until light and fluffy. Divide the mixture evenly into two bowls. Add the cocoa powder to one bowl for a chocolate topping, and vanilla extract to the other for a vanilla topping. Mix well to combine.
Shape and Top Dough Balls: Roll each topping into 6 small balls (12 total). Flatten each into a disk. Divide the risen dough into 12 even pieces, rolling each into a ball and arranging them on baking sheets. Place a topping disk on each dough ball. Score the topping with a knife in a shell pattern.
Second Rise: Cover the assembled bread loosely with a clean towel, and let them rise for an additional 40-60 minutes at room temperature until slightly puffed.
Bake the Bread: Preheat your oven to 350°F (175°C). Once the dough has completed its second rise, bake for 18-20 minutes, or until the bottoms are golden brown and the topping is set.
Cool and Serve: Remove the bread from the oven and let cool completely on a wire rack before serving. Enjoy your homemade Mexican Sweet Bread fresh or with a cup of coffee.

Notes

Ensure your yeast is fresh and active for the best rise.
If the dough is too sticky, add a bit more flour—one tablespoon at a time.
The shell pattern can be created with a knife or a specialized concha cutter.
Bread is best eaten fresh, but can be stored in an airtight container for up to 3 days.
For a flavor twist, try adding a teaspoon of cinnamon to the bread or topping.

Nutrition

Serving Size: 1 piece
Calories: 310
Sugar: 16g
Sodium: 220mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 6g
Cholesterol: 70mg