What are conchas?

Conchas are Mexican pastries called Pan Dulce, literally meaning “sweet bread”.   It is a sweet bun topped with a delicious crunchy streusel.  The topping is scored with a seashell design, which is how they get their name!  Conchas are great with a steaming hot cup of coffee, tea or warm cup of Mexican chocolate.

I stumbled on these yummy buns a few years ago, and I have only made pumpkin flavored.  I usually make them with a topping made with confectioners’ sugar, flour, and a mixture of butter and shortening.  This is typically colored with food dye.  I decided to try a brown butter topping, and I’m not quite sure I would have it any other way!  I used light brown sugar in place of the confectioners’ sugar too.  It’s not as “pretty” as the toppings dyed with bright colors, but it sure does taste good!

These pumpkin conchas are made by lacing the dough with pumpkin puree and aromatic fall spices!  Adding the pumpkin puree not only turns the dough a pretty orange color, but it also adds extra moisture, so you end up with really soft and fluffy conchas.  And who doesn’t want that?!!

Ingredients for concha dough:

• ½ cup (118 ml) whole milk, warmed to 105°-110°F
• 1 teaspoon granulated sugar
• 2 teaspoons (9 grams) instant yeast
• 4⅓ cups (550 grams) bread flour
• ½ cup (100 grams) granulated sugar
• 2 teaspoons (5 grams) pumpkin pie spice
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• ½ tablespoon Mexican extract (pure vanilla extract works also)
• ¾ cup (180 grams)  pumpkin puree
• 6 tablespoons (85 grams) unsalted butter, softened to room temperature

Instructions for concha dough:

Place warm milk, 1 teaspoon granulated sugar and yeast in a measuring cup.  Whisk together just until combined.  Set aside for about 5-10 minutes while you are measuring the other ingredients.

In the bowl of a stand mixer add the flour, sugar, spices and kosher salt.  Using a paddle attachment (or a dough whisk), mix dry ingredients until combined.  Add the yeast mixture, eggs, extract, pumpkin puree and butter to the dry ingredients.  Mix everything until combined.  You may still see streaks of the butter, and that is okay.

Switch out the paddle attachment for the dough hook.  Continue to mix on medium speed for about 8-10 minutes.  The dough can be kneaded by hand,  it will just take a little more elbow grease.  The dough is going to be very soft and sticky.  Resist the temptation to add too much extra flour.  Start by adding flour 1 tablespoon at a time.  Try not to add more than ¼ cup more.

Once the dough has been kneaded, transfer the dough onto a very lightly floured surface and knead by hand just until the dough comes together in a cohesive ball.  Oil (or butter) the mixing bowl that the dough was kneaded in (no need to wash).  Place the dough in the bowl and coat it with oil or butter to keep it from drying out.

Cover the dough with a clean dish towel and place in a warm place until the dough has doubled in size.  This is going to take 1-2 hours, depending on how warm it is.  *While the dough is proofing, make the topping. (see instructions below↓)   

Once the dough has doubled in size, invert the dough onto a lightly floured surface.  Cut dough into 12 pieces and shape into rounds.  Cup the dough with the palm of your hand and move in a circular motion until your bun is formed.  Place the buns on 2 baking sheets lined with parchment paper or silpads. Press down lightly on the dough rounds to flatten.  Brush or spray the tops with melted butter or vegetable oil.

Place topping on prepared dough and make a design on the topping using a concha cutter or a sharp knife (being careful not to cut into the dough).   

See videos below↓

Allow to proof until doubled in size, about 45-60 minutes.  It will depend on how warm or cold your kitchen is.

Once buns have doubled in size, place them in preheated 350°F oven, and bake for 20-25 minutes or until the internal temperature reaches 205°F.

Remove from oven and allow them to rest on baking sheet until cool enough to handle.  Transfer to a cooling rack and enjoy while still warm.  Conchas are best eaten the same day they are baked, but will keep up to 3 days in an airtight container on the counter.  Heat in a microwave for 10-12 seconds or in a 350°F oven for about 3-5 minutes.

Enjoy!!

 

Ingredients for the concha topping:

(Brown the butter the night before you plan on making the conchas. Let the butter cool completely in a heat-proof, airtight container. Place it on your counter so the butter becomes solid.  You can speed up the process by putting the butter in the fridge until it’s solid, and remove it about 30 mins before you’re ready to make the topping.)

• 113 grams (1 stick) unsalted butter, browned and chilled to return it to a solid state
• ¼ cup (51 grams) shortening
• 120 grams (1 cup) all-purpose flour
• 110 grams (½ cup) light brown sugar
• 1 teaspoon Mexican extract
• ½ teaspoon pumpkin spice
• ¼ teaspoon kosher salt​

Instructions for concha topping:

1. While dough is rising, combine cooled brown butter, shortening, flour, brown sugar, extract, pumpkin spice, and salt in a mixing bowl.  Using a spatula, combine the topping until it comes together and forms a cohesive ball that is the texture of play dough.
   
2. Divide topping dough into 12 equal portions and shape them into balls; set onto a parchment lined baking sheet, cover with plastic wrap and set aside until ready to use.
3. Cover each ball with a sheet of plastic and press down with something flat and heavy (like the bottom of a glass or measuring cup) into a flat circle.  Place topping on prepared dough and make a design on the topping using a concha cutter or a sharp knife (being careful not to cut into the dough).   
4.  Allow to proof until doubled in size, about 45-60 minutes.  It will depend on how warm or cold your kitchen is.
   

I hope you make these delicious sweet treats, and if you do please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!