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Step 1. Make the dough: Whisk the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Add the milk, eggs and vanilla. Mix on the lowest speed to combine without the flour splattering out of the bowl, about 20 seconds. (If needed, use a spatula to push the flour mixture toward the hook.)

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To freeze, bake them and allow them to cool completely. Place on a baking sheet and transfer to the freezer and chill for 1 hour. Transfer the pan dulce to a freezer-safe container and/or freezer-safe bag and freeze for up to 3 months. To thaw, place on a baking sheet on a kitchen counter.

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Conchas pan dulce is a type of sweet bread from Mexico. The name concha translates to "seashell" in English, and describes the characteristic shell-like pattern that is displayed on the top of this popular bread.. The recipe belongs to the category of pan dulce which is a wide variety of baked goods that are sweet in flavor and often enjoyed as breakfast or dessert in Mexico.

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Step 1. Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine yeast, water and milk. Add 1 teaspoon granulated sugar and let sit until foamy, 5 to 10 minutes. Step 2. Add the remaining ½ cup granulated sugar, the butter, salt, eggs and flour.

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By the 20th century, bakeries had an abundance of pan dulce, including the first conchas. Now, conchas of all colors and patterns abound! How to Make Conchas. This recipe makes four large conchas or eight small ones. I used red natural food coloring to give them a fun pink hue; omit the food coloring if you prefer them white. Ingredients

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To make the bread: Stir warm water and yeast together in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Mix in 2 cups flour, milk, sugar, melted butter, egg, and salt until combined. Gradually mix in remaining 2 cups flour and cinnamon until dough comes together.

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Perla Tamez for The New York Times. The best part of a concha is, arguably, the topping. In addition to lending flavor, the topping must maintain its signature seashell shape (concha means.

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Warm the evaporated milk until it reaches 100-110 degrees and add in the yeast and 2 tablespoons of the sugar. Set aside until it starts to foam on the top, about 10 minutes. In a large standing mixer, place in the eggs and sugar. Pour in the yeast mixture and whisk everything together. Slowly stream in the melted butter until well combined.

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Mix yeast, sugar, and warmed milk in a large bowl. Make sure the milk isn't too hot, or it will kill the yeast. Milk should feel warm to the touch, not hot. Let mixture sit for 5 minutes to make sure the yeast is active. Add butter and eggs, and mix well. Add 3 ½ cups of flour to the bowl, then add salt.

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Repeat with chocolate-flavored paste. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 3 days. To make the concha dough: In a large bowl, whisk together yeast, bread flour, powdered milk, sugar, and salt until thoroughly combined, about 30 seconds. Set aside.

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What is concha? Concha (meaning "shell" in Spanish) is a type of soft Mexican sweet bread. The concha dough is rolled into smaller balls before each one is topped with a "shell" made from a streusel-like dough. The topping, whether it's white, yellow, pink, or brown, is scored with a knife to give it the same shape and look as a clam.

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For pink conchas, add a few drops of red food coloring. Add softened butter to the mixer. Mix for 1 minute. Add powdered sugar and flour to the mixer. Blend until smooth. Divide the sugar topping into two balls to make chocolate conchas. Be sure to scrape down the sides of the bowl with a rubber spatula.

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Start by combining 1 tbsp of flour and and 1 tbsp of sugar with the warm milk and the yeast. Mix well and let rest for 10 minutes. In a large bowl with a stand mixer, add the rest of the flour, the cinnamon, and the sugar and the yeast mixture from above and mix well. Add the eggs one at a time and continue mixing.

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Set aside until it starts to foam on the top, about 10 minutes. step 2. In a large standing mixer, place in the Eggs (4) and Granulated Sugar (1/2 cup). Pour in the yeast mixture and whisk everything together. Slowly stream in the Butter (1/2 cup) until well combined. step 3.

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Pour in the yeast/milk mixture, 2 eggs lightly beaten, butter and vanilla. With the paddle attachment. mix at medium speed for 5 minutes. Add the remaining dry ingredients and mix at medium for 5 more minutes. Mix in 1/8 of the room temperature milk. Mix for 10-15 minutes or until the dough becomes more elastic.

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Flavor variations - you can add additional flavorings into the topping of the conchas. Try adding 1/2 tsp of cinnamon for a delicious cinnamon flavor or 1 tbsp of cocoa powder for a chocolate version. Colors - the classic color variations for conchas are yellow, pink (like the photos in this recipe), white or brown (chocolate). You can.