Dessert

Pink Conchas (Pan Dulce) Recipe

Name: Pink Conchas (Pan Dulce) Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Mexican
Ingredients: 1 cup Evaporated Milk; 2 1/2 teaspoons Active Dry Yeast; 2 tablespoons Granulated Sugar (for yeast mixture); 1/2 cup Granulated Sugar (for dough); 4 Eggs; 1/2 cup Butter (melted); 2 cups Bread Flour; 3 1/4 cups All-Purpose Flour; 1 teaspoon Salt; 1 1/2 cups Butter (softened); 1 1/2 cups Powdered Confectioners Sugar; 3 drops Americolor® Dusty Rose Food Coloring; 1 teaspoon Almond Extract; 2 teaspoons Vanilla Extract; 3 cups All-Purpose Flour; 1/2 teaspoon Baking Soda; 1 pinch Salt; 1 tablespoon Half and Half

ByBen Miller December 14, 2025December 14, 2025

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Introduction

Pink Conchas are a delightful Mexican sweet bread known for their soft, fluffy texture and vibrant, decorative topping. These pan dulce treats bring a lovely balance of sweetness and a subtle almond-vanilla aroma, perfect for breakfast or tea time.

A close-up view of several pink concha sweet breads with a cracked sugar topping. Each piece has a round shape with a shell-like patterned layer of light pink sugar crust on top, showing white dough underneath through the cracks. The breads are piled together on a white plate with a colorful floral design. The surface under the plate shows a soft, white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Evaporated Milk
2 1/2 teaspoons Active Dry Yeast
2 tablespoons Granulated Sugar
1/2 cup Granulated Sugar
4 Eggs
1/2 cup Butter
2 cups Bread Flour
3 1/4 cups All-Purpose Flour
1 teaspoon Salt
1 1/2 cups Butter
1 1/2 cups Powdered Confectioners Sugar
3 drops Americolor® Dusty Rose Food Coloring
1 teaspoon Almond Extract
2 teaspoons Vanilla Extract
3 cups All-Purpose Flour (for topping)
1/2 teaspoon Baking Soda
1 pinch Salt (for topping)
1 tablespoon Half and Half

Instructions

Step 1: Warm the evaporated milk until it reaches 100-110°F (38-43°C), then stir in the active dry yeast and 2 tablespoons of granulated sugar. Set aside until foamy on top, around 10 minutes.
Step 2: In a large standing mixer, combine the 4 eggs and ½ cup granulated sugar. Pour in the yeast mixture and whisk together. Gradually add ½ cup butter while mixing until fully combined.
Step 3: Attach the bread dough hook and add the bread flour, 3 ¼ cups all-purpose flour, and 1 teaspoon salt. Knead on medium speed for a few minutes until dough begins to come together.
Step 4: The dough should pull away from the sides but stick slightly to the bowl’s bottom. If not, add all-purpose flour one tablespoon at a time. Continue kneading for about 10 more minutes.
Step 5: Remove dough and place in a greased bowl, turning once to coat. Cover with plastic wrap and let rise for 1 hour.
Step 6: Divide the dough in half, then keep cutting each piece in half until you have 16 equal portions.
Step 7: Shape each piece into a smooth ball by folding sides underneath. Place on a lined baking sheet and cover with a clean towel while preparing the topping.
Step 8: Preheat your oven to 375°F (190°C).
Step 9: Cream together 1 ½ cups butter, 1 ½ cups powdered confectioners sugar, the food coloring, almond extract, and vanilla extract until smooth and creamy, about 1-2 minutes.
Step 10: Slowly mix in 3 cups all-purpose flour, baking soda, and a pinch of salt until mixture becomes crumbly.
Step 11: Add 1 tablespoon half and half and mix vigorously until a uniform dough forms.
Step 12: Turn topping dough onto a clean surface, place parchment or wax paper on top, and roll out to about ¼ inch thickness. Cut out circles using a 4-inch biscuit cutter.
Step 13: Carve shell patterns atop these rounds. Place each round on a dough ball, pressing edges gently to adhere.
Step 14: Bake for 18-20 minutes, or until an internal temperature of 190°F (88°C) is reached.
Step 15: Allow to cool slightly, then serve warm and enjoy your pink conchas fresh.

Tips & Variations

For a richer flavor, substitute half of the evaporated milk with whole milk or cream.
To make colorful variations, swap the dusty rose food coloring with other gel colors like yellow or turquoise.
If you prefer a crunchier topping, sprinkle some coarse sugar on top before baking.

Storage

Store conchas in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 2 months. Reheat gently in a warm oven or microwave before serving to restore softness.

How to Serve

The image shows a close-up of several pink conchas, a type of Mexican sweet bread, stacked on a floral patterned plate with soft light. Each concha has a cracked, shell-like, textured top layer in shades of pink, with deep grooves radiating outward, revealing a lighter, almost white dough underneath. The pink topping is slightly rough and crumbly, creating a contrast with the smooth dough beneath. The plate is set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast but reduce the amount slightly (about 25% less) and add it directly to the flour without proofing in milk.

Why is the topping dough crumbly and difficult to roll?

The topping dough is meant to be crumbly to create the signature shell texture. Rolling it between parchment paper helps prevent sticking and tearing.