Homemade Conchas

This “pan dulce” (sweet bread) is called “conchas” in Mexico or “semitas” in Honduras, I won't be surprised to find more names out there for it. Growing up, this was a classic treat to go with our coffee,  I remember a little bakery by my house that use to sell this fresh, out of the oven. The line of customers trying to get a few pieces was endless. 

I haven’t found a good concha around here but that’s ok because I have a good recipe. They are not hard to make but they do take their time to rise properly so, patience is on the ingredient list. They are not as sweet as they may seem. In a way, conchas remind me of a brioche although less buttery. The sweet part comes from the topping which is a mixture of flour, sugar and vegetable shortening or butter. By the way, this topping makes a fantastic base for a crisp, I have experimented with a few fruits already, it comes out really good. I'm working on a recipe with this topping, I'm hoping to post it soon, in the meantime enjoy this one! 

Ingredients:

(makes 16 conchas)

Dough:

• 480 g all-purpose flour (4 cups)

• 5 g instant dry yeast (1½ teaspoons)

• 6 g salt (1 teaspoon)

• 100 g granulated sugar (½ cup)

• 113 g unsalted butter, room temperature (1 stick / 4 oz)

        • 3 large eggs, room temperature

• 1 large egg yolk

• 120 ml warm whole milk (½ cup)

Topping:

• 200 g vegetable shortening (1 cup)

• 200 g granulated sugar (1 cup)

• 180 g all-purpose flour (1½ cups)

• 45 ml water (3 tablespoons)

• ½ teaspoon cinnamon

Make the dough:

Add all dough ingredients to a stand mixer fitted with the dough hook. Mix on low for 2 minutes, then on medium for 5–6 minutes until soft, smooth, and slightly tacky.

First rise. Transfer dough to a lightly greased bowl, cover, and let rise for about 2 hours, or until doubled.

Shape. Divide dough into 16 equal pieces (about 75–80 g each). Shape into smooth balls and place on parchment-lined baking sheets.

Make the topping:

Mix all topping ingredients until a soft paste forms. Divide into 16 pieces and flatten into thin rounds.

Assemble:

Place topping rounds over each dough ball. Score lightly with a knife or concha cutter, without cutting into the dough.

Final rise:

Cover loosely and let rise for 3–4 hours, until very puffy and airy.

Bake:

Bake at 350°F (180°C) for 18 minutes, until lightly golden. Cool on a rack.