Conchas (Pan Dulce)
Soft sweet bread rolls topped with a colourful crackly shell-patterned crust.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Make the Dough: Mix the flour, yeast, sugar, warm milk, and eggs, then knead in the butter until smooth and elastic. Cover and proof until doubled, about 1.5 hours.
- 2
Make the Topping: Cream the butter, powdered sugar, and vanilla, then mix in the flour to form a paste; divide and tint one half with cocoa.
- 3
Shape: Divide the dough into balls and place on a lined tray.
- 4
Add the Shell: Flatten discs of topping over each ball and score the classic shell pattern with a knife.
- 5
Second Proof: Let the conchas proof again until puffy, about 1 hour.
- 6
Bake: Bake at 180°C (350°F) for 18-20 minutes until lightly golden. Cool before serving.
Plan it in Listahan
Add Conchas (Pan Dulce) to your week, check it against your household's allergens, and build the shopping list automatically.