Conchas Recipe
Basic Mexican pan dulce yields sweet buns, perfect for a snack or light dessert.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350°F.
-
Combine 1 tablespoon sugar, yeast, and lukewarm water; let rest for 10 minutes.
-
Cream shortening and 1/3 cup sugar until fluffy in a large bowl.
-
Gradually add eggs, salt, and the yeast mixture to the creamed mixture, mixing to combine.
-
Incorporate flour 1 cup at a time on low speed until the dough is fully blended.
-
Cover the dough and let it rise in a warm place for 45 minutes.
-
Divide the dough into 16 pieces, shape each into a ball, and place on a lightly greased baking sheet.
-
Slightly flatten each dough ball and let them rise for another hour.
-
During the second rise, blend all topping ingredients in a food processor until smooth; add optional food coloring if desired.
-
Divide the topping into 16 portions, roll each into a ball, then flatten to a 5-inch disc on a floured surface.
-
Press each topping disc onto a risen bun and lightly cut a pattern into the topping layer without cutting the dough.
-
Bake for about 15 minutes or until lightly golden.
-
Cool the buns on a wire rack before serving.