Conchas Recipe

A Popular Type of Pan Dulce

By
Chelsie Kenyon
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 09/23/21
Pan dulce recipe

The Spruce Eats / Teena Agnel 
Prep: 2 hrs
Cook: 15 mins
Total: 2 hrs 15 mins
Servings: 16 servings
Yield: 16 pieces
Nutrition Facts (per serving)
279 Calories
10g Fat
42g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16
Amount per serving
Calories 279
% Daily Value*
Total Fat 10g 12%
Saturated Fat 4g 18%
Cholesterol 51mg 17%
Sodium 151mg 7%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 4%
Total Sugars 15g
Protein 5g
Vitamin C 0mg 0%
Calcium 13mg 1%
Iron 2mg 10%
Potassium 61mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pan dulce translates as "sweet bread," and in Mexico, you can find hundreds of variations to satisfy nearly any taste preference from flavors like vanilla, chocolate, or cinnamon to fillings like cream, fruit, or nuts. This recipe for a type of pan dulce called conchas results in buns perfect for a sweet snack or light dessert; they taste best the day you bake them, but you can tightly wrap and freeze any leftovers.

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Ingredients

For the Dough:

  • 1/3 cup plus 1 tablespoon granulated sugar, divided

  • 1 (0.25-ounce) packet dry yeast (2 1/4 teaspoons)

  • 1/2 cup lukewarm water

  • 2 tablespoons vegetable shortening

  • 4 large eggs, at room temperature, beaten

  • 1 teaspoon salt

  • 3 1/2 cups flour

For the Topping:

  • 1/2 cup shortening

  • 1/2 cup confectioners' sugar

  • 1/2 cup granulated sugar

  • 1 cup flour

  • 3 teaspoons pure vanilla extract

  • Food coloring, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pan dulce
    The Spruce Eats / Teena Agnel 

  2. Mix 1 tablespoon of sugar and the yeast into lukewarm water. Let it rest for about 10 minutes.

    Mix yeast
    The Spruce Eats / Teena Agnel 

  3. Cream the shortening and the remaining 1/3 cup of sugar in a large mixing bowl until fluffy.

    Cream shortening
    The Spruce Eats / Teena Agnel 

  4. Slowly add the eggs, the salt, and the yeast water to the bowl, mixing to combine.

    Add eggs
    The Spruce Eats / Teena Agnel 

  5. Add the flour 1 cup at a time and mix on low speed until fully incorporated.

    Add flour
    The Spruce Eats / Teena Agnel 

  6. Cover the dough and let it rise in a warm place for 45 minutes.

    Dough
    The Spruce Eats / Teena Agnel 

  7. Divide the dough into 16 pieces and shape each into a ball. Place them on a lightly greased baking sheet with plenty of space in between each one.

    Divide dough
    The Spruce Eats / Teena Agnel 

  8. Press each ball slightly to flatten it. Let the dough balls rise for another hour.

    Flatten each ball
    The Spruce Eats / Teena Agnel 

  9. During the second rise, mix all of the topping ingredients in a food processor until smooth.

    Mix
    The Spruce Eats / Teena Agnel 

  10. Add a few drops of optional food coloring if desired.

    Add coloring
    The Spruce Eats / Teena Agnel 

  11. Use your hands to divide the topping into 16 pieces. Roll each piece into a ball in your palms.

    Dough in bowl
    The Spruce Eats / Teena Agnel 

  12. Then, use a rolling pin to flatten each one out on a floured surface to about 5 inches in diameter or until it can cover one of the risen buns.

    Flatten
    The Spruce Eats / Teena Agnel 

  13. Lightly press each topping disc onto an unbaked bun and use a knife to cut a pattern into the topping layer, without cutting into the dough.

    Cut dough
    The Spruce Eats / Teena Agnel 

  14. Bake the buns at 350 F for about 15 minutes or until they turn lightly golden.

    Score
    The Spruce Eats / Teena Agnel 

  15. Cool the buns on a wire rack before serving.

    Bake
    The Spruce Eats / Teena Agnel 

  16. Serve and enjoy!

    Pan dulce recipe
    The Spruce Eats / Teena Agnel 

Tip

  • You can vary the look of your pan dulce with different topping designs. Keep it simple with a few lines etched into the top, or elaborate with a criss-cross or other pattern. Left alone, the topping produces its cracks, another interesting visual result.