Jessica Dee

Home baker. Dessert & Mexican bread maker.



Soft, fluffy bread with a sugar topping scored to resemble a seashell.
Prep Time 2 hours
Cuisine Mexican
Servings 12


  • 1 large baking pan
  • 1 scoring tool/small knife
  • plastic wrap


  • 690 g all purpose flour
  • 100 g granulated sugar
  • 1 tsp salt
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/2 cup unsalted butter + 5 TBS
  • 1 orange for zest
  • 3/4 cup milk 100 °F
  • 7 g instant yeast 1 packet


  • 1/2 cup unsalted butter
  • 1 cup all purpose flour
  • 1 cup powdered sugar
  • 1 TBS vanilla extract
  • food coloring optional
  • pinch of unsweetened cocoa optional


  • Warm milk to 100 degrees, add yeast and a large pinch of sugar. Stir and let sit for 10 minutes.
    In mixer bowl, combine flour, sugar and salt.
    Using dough hook attachment, add yeast and incorporate.
    Add butter, a little at a time. Then add eggs, vanilla and orange zest.
    Knead dough until it comes together, about 5 minutes.
    Place dough in lightly oiled bowl, cover and let proof in warm place for 1-2 hours. Until dough doubles.
    Make topping: mix flour, powdered sugar, butter and vanilla extract. Divide topping into equal pieces. Place pieces in bowl, cover and set aside until ready.
    Punch air out of dough. Divide dough into equal pieces. Roll into balls, place them on parchment lined baking pan.
    Press topping between two pieces of plastic wrap, make a disk big enough to cover top of dough. Place topping on dough, gently press down. Cover with towel and let proof one more time for 45 minutes.
    Preheat 350 °F
    Bake for 12-15 minutes.


Final proofing: you can add topping to dough and proof or proof bread then add topping. 
Keyword bread, conchas, pan dulce

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Powered By WordPress | Elegant Recipe Blog Pro

Verified by MonsterInsights