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Conchas

Conchas are traditional Mexican sweet bread rolls (pan dulce) with a shell-like colorful cookie topping and get their name from their seashell-like appearance.
While it may be unfamiliar to many, “pasta” is the traditional term used for the cookie-like topping.
Our recipe features pink, white and chocolate-flavored brown topping. These dessert pastries are perfect with a cup of coffee or hot chocolate.
Conchas
Yield 14 -15 conchas

Ingredients

Concha Pasta (Topping)

  • 1 cup (190g) shortening or softened butter
  • 1 3/4 cups (200g) powdered sugar
  • 1 2/3 cups (200g) all-purpose flour
  • 1 teaspoon baking cocoa ((for chocolate topping))
  • 1/4 teaspoon pink food coloring ((for pink topping))

Concha Dough

  • 4 1/4 cups (500g) all-purpose flour
  • 2 (0.25ozeach) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1/2 cup plus 1 tablespoon (120g) granulated sugar
  • 1/2 cup (100g) butter (cold, cubed)
  • 1 teaspoon (6g) table salt
  • 2 large eggs (cold (100g))
  • 1/2 tablespoons (6g) vanilla
  • 3/4 cup plus 2 tablespoons (200g) 2% milk (cold)
  • Vegetable oil for coating top of dough balls

Instructions

Make the Concha Pasta

  • Using a stand mixer fitted with a paddle, mix shortening and powdered sugar for 2 minutes on speed 2 and 1 minute on speed 6.
  • Add flour and mix for 2 minutes on speed 2 and 30 seconds on speed 6.
  • Take pasta mixture out of bowl, divide into 3 equal parts (about 200 grams each). 1 part is for plain (non-colored) pasta. Cover and set this one aside.
  • Make the Chocolate Pasta: Add one teaspoon of baking cocoa to one part of the pasta mixture in mixer bowl. Mix for 1 minute on speed 4. Remove from mixer, cover and set aside. Clean bowl.
  • Make the Pink Pasta: Add ¼ teaspoon pink food coloring and one part of the pasta mixture to mixer bowl. Mix for 1 minute on speed 4. Remove from mixer, cover and set aside. Clean bowl.

Make the Concha Dough

  • Put all dough ingredients (other than the vegetable oil) together in a stand mixer fitted with a dough hook. Mix 5 minutes on speed 2. Stop mixer half way through and scrape sides of bowl to make sure all ingredients are completely incorporated.
  • Mix on speed 6 until dough is very smooth, soft and elastic, about 15-18 minutes; stop mixer and scrape dough down if needed during mixing.
  • Turn dough out onto a lightly greased surface. Cover for 10 minutes.
  • Divide dough into 14-15 equal pieces (about 70 grams each) and round into tight, smooth balls. Cover and rest for 10 minutes.

Assemble the Conchas

  • Prepare half-sheet pans by lightly spraying with baking spray or lining with parchment paper. Place dough balls on sheet pans, up to 6 per tray. Lightly coat the top of the dough with vegetable oil.
  • Take a piece of pasta (about 28 grams) and flatten in a circle slightly larger than the dough ball. Place pasta on dough ball and slightly flatten the dough with the pasta .
  • Using a plastic scraper, score the pasta with desired markings. Make cuts about 1/2 to 3/4 of the way through the pasta (don't cut all the way through to the dough).
  • Cover pasta topped dough with plastic wrap; let rise at room temperature (about 70˚F) for 2 hours. Meanwhile, preheat oven to 350˚F.
  • Once dough has risen, bake for 18 minutes. Cool on wire rack. Best served warm.

Notes

If storing, let cool to room temperature and store in sealed plastic bags at room temperature for 2-3 days.