Sweet Mexican Conchitas
Indulge in the delightful experience of Sweet Mexican Conchitas, a beloved treat that tastes like a warm hug from your abuela. This sweet bread, known as 'pan dulce' in Mexico, is perfect for sharing with dear friends over steaming cups of café de olla or rich hot chocolate. The gentle sweetness of the soft, pillowy bread is beautifully complemented by a crumbly topping, creating a contrast that will transport you back to joyful conversations and cherished memories with loved ones. The beauty of this recipe lies in its make-ahead versatility; prepare it the night before and wake up to the aroma of fresh-baked Conchitas, filling your home with warmth and nostalgia. Serve these exquisite rolls to create new memories while reminiscing about the old.
N/A
Servings
160
Calories
13
Ingredients
Ingredients
flour
3 1/2 cups (all-purpose flour, divided)
active dry yeast
2 (1/4 ounce) packages (instant or active dry yeast)
salt
1 teaspoon (fine sea salt)
sugar
1/2 cup (granulated sugar)
powdered milk
1/2 cup (powdered milk or milk powder)
shortening
2 tablespoons (softened vegetable shortening)
egg
1 (large egg, room temperature)
tap water
1 1/4 cups (hot tap water)
butter
1/2 cup (softened unsalted butter)
sugar
1/2 cup (granulated sugar for topping)
egg yolk
1 (large egg yolk)
ground cinnamon
1 teaspoon (or 1 teaspoon vanilla extract)
flour
2/3 cup (for topping)
Instructions
1
In a large mixing bowl, combine 1 cup of flour, yeast, salt, sugar, and powdered milk. Gradually whisk in the shortening, egg, and hot tap water until smooth.
2
Using an electric mixer, beat on medium speed for 2 minutes. Gradually add another cup of flour and increase the speed to high, mixing well for an additional 2 minutes.
3
Slowly incorporate the remaining flour, mixing until a soft, slightly sticky dough forms.
4
Turn the dough out onto a lightly floured surface. With a spatula, gently fold the dough several times to coat it in flour; do not knead. Cover the bowl loosely with plastic wrap and let the dough rest for 20 minutes.
5
While the dough rests, prepare the topping: In a separate bowl, cream together the softened butter and sugar. Mix in the egg yolk and ground cinnamon (or vanilla extract) until well combined. Gradually add in the flour and mix until crumbly.
6
Once the dough has rested, lightly flour your hands and divide it into 12 equal pieces. Shape each piece into round, flat buns.
7
Place the shaped buns on greased baking sheets. Generously sprinkle the topping mixture over each bun and press it gently into the dough.
8
Cover the baking sheets loosely with plastic wrap and refrigerate the rolls for 4 to 12 hours, allowing the flavors to meld and develop.
9
When ready to bake, remove the rolls from the refrigerator and uncover them. Let them stand at room temperature while preheating the oven to 400°F.
10
Bake for 15 minutes or until the buns are golden brown. Allow them to cool slightly before serving warm. Enjoy with your favorite beverage and good company!
Nutrition Information
5.8g
Fat
23g
Carbs
2.5g
Protein
7.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Sweet Mexican Conchitas?
Sweet Mexican Conchitas, or 'pan dulce,' are a traditional Mexican sweet bread known for their soft, pillowy texture and crumbly topping.
What does the name 'pan dulce' mean?
'Pan dulce' is Spanish for 'sweet bread,' a category of Mexican pastries that includes Conchitas.
How many calories are in one Sweet Mexican Conchita?
Each Conchita contains approximately 160 calories.
Can I make the dough for Conchitas ahead of time?
Yes, you can shape the rolls and refrigerate them for 4 to 12 hours before baking to allow flavors to develop.
What is the recommended oven temperature for baking?
The oven should be preheated to 400°F.
How long do the Conchitas need to bake?
Bake the rolls for approximately 15 minutes or until they turn golden brown.
What type of flour is used in this recipe?
The recipe calls for all-purpose flour, divided between the dough and the topping.
Is kneading required for this dough?
No kneading is required; you simply fold the dough with a spatula several times to coat it in flour.
What ingredients are needed for the crumbly topping?
The topping is made from softened butter, sugar, egg yolk, flour, and either cinnamon or vanilla.
How many rolls does this recipe produce?
This recipe is designed to make 12 equal-sized buns.
What type of yeast should I use?
You can use two 1/4 ounce packages of either instant or active dry yeast.
Can I substitute the cinnamon in the topping?
Yes, you can use 1 teaspoon of vanilla extract instead of ground cinnamon.
How much sugar is in each serving?
There are 7.5g of sugar in each serving.
What is the fat content of one Conchita?
Each roll contains about 5.8g of fat.
How long should the dough rest before shaping?
The dough should rest in the bowl, loosely covered with plastic wrap, for 20 minutes.
What type of shortening should be used?
The recipe specifies using 2 tablespoons of softened vegetable shortening.
What beverages pair well with Sweet Mexican Conchitas?
They are traditionally served with café de olla or rich hot chocolate.
How much protein is in each bun?
Each bun contains 2.5g of protein.
Does the recipe require milk?
The recipe uses 1/2 cup of powdered milk combined with hot tap water.
What is the carbohydrate count per serving?
Each Conchita has 23g of carbohydrates.
How do I shape the dough?
Divide the rested dough into 12 pieces and shape each into a round, flat bun.
Should the butter for the topping be melted?
No, the butter should be softened rather than melted so it can be creamed with sugar.
Do I need an electric mixer?
Yes, an electric mixer is recommended to beat the dough on medium and high speeds.
What kind of salt is used in the recipe?
The recipe calls for fine sea salt.
How should the topping be applied?
Generously sprinkle the topping over each bun and press it gently into the dough.
What should I do after taking the rolls out of the fridge?
Let the rolls stand at room temperature while the oven preheats before baking.
Is the egg used in the dough room temperature?
Yes, the recipe specifies using one large egg at room temperature.
What is the purpose of the 4 to 12 hour refrigeration?
The refrigeration period allows the flavors of the dough to meld and develop properly.
Should I serve these hot or cold?
Conchitas are best enjoyed warm after cooling slightly from the oven.
What texture should the dough be?
The dough should be soft and slightly sticky after incorporating the flour.