Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pink Conchas (Pan Dulce) Recipe

★★★★★

4.5 from 90 reviews
  • Author: Ben
  • Total Time: 1 hour 50 minutes
  • Yield: 16 Pink Conchas 1x

Description

Pink Conchas are a classic Mexican sweet bread featuring a soft, fluffy dough topped with a distinctive sweet, crunchy pink shell. This recipe combines a rich, yeasted bread base with a creamy, colored topping flavored with almond and vanilla extracts. Perfect as a delightful breakfast treat or afternoon snack alongside coffee or hot chocolate.

Ingredients

Scale

Dough

  • 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

Topping

  • 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

Instructions

  1. Activate yeast: Warm the evaporated milk to about 100-110°F (38-43°C). Stir in the active dry yeast and 2 tablespoons granulated sugar. Let sit for approximately 10 minutes until a foamy layer forms on top, indicating the yeast is active.
  2. Mix wet ingredients: In a large stand mixer bowl, whisk together 4 eggs and 1/2 cup granulated sugar. Slowly pour in the yeast mixture, whisking to combine. Stream in 1/2 cup melted butter gradually until fully incorporated.
  3. Add dry ingredients and knead: Attach the dough hook to the mixer and add 2 cups bread flour, 3 1/4 cups all-purpose flour, and 1 teaspoon salt. Mix on medium speed until the dough starts to come together.
  4. Adjust dough consistency: Continue kneading on medium speed about 10 minutes until dough pulls away from the sides but sticks to the bowl bottom. If too wet, add all-purpose flour 1 tablespoon at a time to reach correct consistency.
  5. First rise: Remove dough from bowl and place into a greased bowl, turning it to coat all sides. Cover with plastic wrap and allow to rise for 1 hour at room temperature until doubled in size.
  6. Divide dough: Punch down the dough. Cut it in half, then keep halving pieces until you have 16 equal pieces. Shape each piece into a tight ball by folding edges underneath and pinching the bottom.
  7. Second rise: Place shaped dough balls on a lined baking sheet. Cover loosely with a clean towel while preparing the topping.
  8. Preheat oven: Set oven temperature to 375°F (190°C) to prepare for baking.
  9. Make topping base: Using a mixer, cream together 1 1/2 cups softened butter, 1 1/2 cups powdered sugar, 3 drops dusty rose food coloring, 1 teaspoon almond extract, and 2 teaspoons vanilla extract until smooth and creamy, about 1-2 minutes.
  10. Add dry topping ingredients: Slowly mix in 3 cups all-purpose flour, 1/2 teaspoon baking soda, and a pinch of salt until the mixture becomes crumbly.
  11. Incorporate half and half: Stir in 1 tablespoon half and half vigorously until the dough holds together uniformly and is rollable.
  12. Roll out topping: Transfer topping dough onto a clean surface. Place parchment or wax paper on top and roll out evenly to approximately 1/4 inch thickness. Use a 4-inch biscuit cutter to cut rounds from the sheet.
  13. Create shell pattern and assemble: Score shell-shaped ridge patterns on the topping rounds using a knife or specialized tool. Place each topping round on a dough ball and gently press the edges to adhere.
  14. Bake: Bake assembled conchas in the preheated oven for 18-20 minutes or until an internal temperature of 190°F (88°C) is reached, and the topping is lightly golden.
  15. Cool and serve: Allow the baked conchas to cool slightly on a rack. Serve warm or at room temperature for best flavor and texture.

Notes

  • Ensure the milk is not too hot when activating yeast to prevent killing the yeast.
  • The dough should be slightly sticky but manageable; adding flour gradually prevents dryness.
  • You can use gel or liquid food coloring to achieve the dusty rose color for an authentic look.
  • Press toppings firmly on dough balls to ensure they don’t separate during baking.
  • Conchas are best enjoyed fresh but can be stored in an airtight container for 2-3 days.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Pan Dulce
  • Method: Baking
  • Cuisine: Mexican

Keywords: pink conchas, mexican sweet bread, pan dulce, baked goods, yeast bread, almond extract bread, vanilla bread, food coloring, mexican bakery

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://kitchenwithben.com/pink-conchas-pan-dulce-recipe/