Conchas or Pan Dulces

This recipe is originally from : I made minor modifications here.
Servings: 12


  • 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


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

Craquelin (topping)

  • Mix butter, sugar, flour and vanilla in the bowl of a stand mixer until smooth.
  • Divide into two portions. Add cocoa to one and food color to another.
  • Roll out topping between 2 sheets of parchment paper to about 1/16" and chill for an hour until firm or up to overnight.


  • Preheat oven to 350°F.
  • 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.
  • Cut circles with a 3' cookie cutter and place on the dough balls, pressing lightly to adhere.
  • Cut designs with a knife as desired, cutting all the way through the topping but not the dough.
  • Rest at room temp for 30 minutes covered with a tea towel.
  • Bake for 20-22 minutes or until bottoms are lightly golden.
  • Eat as soon as they are cool enough that they won't burn your mouth!

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