Mexican cuisine · Desserts & Sweets

Conchas (Pan Dulce)

Sweet yeasted buns with a crisp butter-and-powdered-sugar crust, scored in a shell pattern.

Ingredients · for 6 servings

• 500g flour
• 1 cube fresh yeast
• 80g sugar
• 80g soft butter
• 2 eggs
• 180ml lukewarm milk
• 1 tsp salt
• 100g butter for the crust
• 100g powdered sugar
• 130g flour for the crust
• 1 tsp vanilla extract
• 1 tbsp cocoa powder

Instructions

1. Dissolve the yeast in the lukewarm milk, knead with the flour, sugar, salt, eggs and soft butter for 10 min. into a soft, elastic dough, and let rise covered for 60 min., until it has doubled.
2. For the crust, cream 100g butter with the powdered sugar, work in 130g flour and the vanilla extract until a moldable paste forms, and tint half of it with the cocoa powder.
3. Divide the yeast dough into 12 equal pieces, shape into smooth balls, and place with plenty of space on two baking sheets lined with parchment paper.
4. Shape the crust mixture into 12 balls, roll each thinly between two sheets of plastic wrap, lay a disk over each dough ball, and press lightly to adhere.
5. Score the characteristic shell pattern into the crust only, without cutting into the dough, using the back of a knife, then let the buns rise for another 45 min.
6. Bake in a preheated 180°C oven for 18–20 min., until the crust has cracked pale and the edges are golden brown; cool on a rack and serve lukewarm.