Mexican Conchas


Conchas or Pan Dulces

This recipe is originally from :https://www.acozykitchen.com/?s=conchashttps://www.acozykitchen.com/?s=conchas. I made minor modifications here.

  • 5 g instant yeast ((1.75 tsp))
  • 113 g unsalted butter, melted (1 stick)
  • 12 g vegetable oil (1 Tbsp)
  • 66 g sugar (⅓ cup)
  • 225 g whole milk, room temp (scant cup)
  • 12 g kosher salt (2 tsp)
  • 8.5 g vanilla extract (2 tsp)
  • 2 eggs room temp
  • 5 g ground cinnamon (2 tsp)
  • 568 g AP flour (4 cups)

Craquelin (topping)

  • 113 g unsalted butter, room temp (1 stick)
  • 172 g sugar (⅔ cup)
  • 142 g AP flour (1 cup)
  • 4 g vanilla extract (1 tsp)
  • 10.5 g cocoa powder (2 Tbsp)
  • 2 drops food color gel
  1. In a bowl of a stand mixer fitted with the dough hook add the butter, oil, sugar, milk, salt, vanilla, cinnamon and lightly beaten eggs. MIx for a minute.

  2. Add the flour and yeast and mix on low for one minute until the ingredients are combined then increase to medium speed and mix for 5 minutes. Dough should clear the sides of the bowl.

  3. Transfer the dough to a large lightly oiled bowl and cover with plastic wrap. Chill overnight.

Craquelin (topping)

  1. Mix butter, sugar, flour and vanilla in the bowl of a stand mixer until smooth.

  2. Divide into two portions. Add cocoa to one and food color to another.

  3. Roll out topping between 2 sheets of parchment paper to about 1/16" and chill for an hour until firm or up to overnight.

Assemble

  1. Preheat oven to 350°F.

  2. Divide the dough into 12 equal parts about 80g each. Tuck the edges underneath to form a tight ball then roll in your palm on an unfloured surface to create a tighter ball. Place on the parchment-lined sheet pans.

  3. Cut circles with a 3' cookie cutter and place on the dough balls, pressing lightly to adhere.

  4. Cut designs with a knife as desired, cutting all the way through the topping but not the dough.

  5. Rest at room temp for 30 minutes covered with a tea towel.

  6. Bake for 20-22 minutes or until bottoms are lightly golden.

  7. Eat as soon as they are cool enough that they won't burn your mouth!