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Pan Dulce de Concha
Mexico's beloved sweet bread with a crunchy sugar crust scored in a shell pattern. Scoring the shell pattern into the topping paste before it goes in the oven gives concha its signature cracked, shell-like crust once baked.
Ingredients
Instructions
Mix flour, sugar, yeast, eggs, milk, butter and vanilla into a dough. Knead 10 minutes. Prove 1 hour.
Mix topping: icing sugar, butter and flour into a paste.
Shape dough into 12 balls. Press topping circles on top. Score a shell pattern.
Prove 45 minutes. Bake at 180°C for 18 minutes until lightly golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
