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Pink Conchas (Pan Dulce)

18 INGREDIENTS • 15 STEPS • 2HRS 20MINS

Pink Conchas (Pan Dulce)

Recipe

4.5

2 ratings
Together, we jump into an airy, yeasted Mexican sweet bread known as pan dulce. And today’s pan dulce is affectionately known as Conchas. Pink Conchas (Pan Dulce) to be exact. The fact that they are pink makes them taste better—thanks for asking.
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Together, we jump into an airy, yeasted Mexican sweet bread known as pan dulce. And today’s pan dulce is affectionately known as Conchas. Pink Conchas (Pan Dulce) to be exact. The fact that they are pink makes them taste better—thanks for asking.
author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.

2HRS 20MINS

Total Time

$1.36

Cost Per Serving

Ingredients

Servings
12
us / metric
Pan
Evaporated Milk
240 mL
Evaporated Milk
Active Dry Yeast
2 tsp
Active Dry Yeast
Granulated Sugar
2 Tbsp
Granulated Sugar
Granulated Sugar
100 g
Granulated Sugar
Egg
4
Eggs
Butter
120 mL
Butter, melted
Bread Flour
275 g
Bread Flour
All-Purpose Flour
405 g
All-Purpose Flour
Salt
1 tsp
Salt
Topping
Butter
360 mL
Butter, room temperature
Powdered Confectioners Sugar
165 g
Powdered Confectioners Sugar
Americolor® Dusty Rose Food Coloring
3 drops
Americolor® Dusty Rose Food Coloring
Almond Extract
1 tsp
Almond Extract
Vanilla Extract
2 tsp
Vanilla Extract
All-Purpose Flour
375 g
All-Purpose Flour
Baking Soda
1/2 tsp
Baking Soda
Salt
1 pinch
Salt
Half and Half
1 Tbsp
Half and Half

Nutrition Per Serving

VIEW ALL
Calories
757
Fat
36.5 g
Protein
13.4 g
Carbs
92.9 g
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author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.

Author's Notes

Yields 16.

Cooking Instructions

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step 1
Warm the Evaporated Milk (240 mL) until it reaches 100-110 degrees F (38-43 degrees C) and add in the Active Dry Yeast (2 tsp) and Granulated Sugar (2 Tbsp). Set aside until it starts to foam on the top, about 10 minutes.
step 2
In a large standing mixer, place in the Eggs (4) and Granulated Sugar (100 g). Pour in the yeast mixture and whisk everything together. Slowly stream in the Butter (120 mL) until well combined.
step 3
Place a bread dough hook on the mixer and add in the Bread Flour (275 g), All-Purpose Flour (405 g), and Salt (1 tsp). Turn on to medium speed to knead for a few minutes or until the mixture comes together.
step 4
The dough should pull away from the sides of the bowl but still stick to the bottom. If the dough isn’t pulling away from the sides, add ap flour one tablespoon at a time. Continue to knead on medium speed for another 10 minutes.
step 5
Remove the dough from the bowl and place into a clean, greased bowl turning over once to coat the dough. Cover with plastic wrap and let rise for an hour.
step 6
Take the dough, cut it in half and continue to cut all the pieces in half until you are left with 16 pieces of dough.
step 6 Take the dough, cut it in half and continue to cut all the pieces in half until you are left with 16 pieces of dough.
step 7
Take each dough and wrap the sides around to the bottom center of the dough and continue to do that until a clean ball forms. Place on a lined cookie sheet and cover with a clean towel while you make the topping.
step 7 Take each dough and wrap the sides around to the bottom center of the dough and continue to do that until a clean ball forms. Place on a lined cookie sheet and cover with a clean towel while you make the topping.
step 8
Preheat the oven to 375 degrees F (190 degrees C).
step 9
Cream the Butter (360 mL), Powdered Confectioners Sugar (165 g), Americolor® Dusty Rose Food Coloring (3 drops), Almond Extract (1 tsp), and Vanilla Extract (2 tsp) together until creamy, about 1-2 minutes.
step 10
Add in the All-Purpose Flour (375 g), Baking Soda (1/2 tsp), and Salt (1 pinch), and mix slowly until crumbly.
step 11
Add in the Half and Half (1 Tbsp) and mix vigorously until uniform.
step 12
Turn out onto a clean work surface. Place parchment paper or wax paper on top and roll out until about 1/4th inch thick. Cut out with a 4-inch biscuit cutter.
step 12 Turn out onto a clean work surface. Place parchment paper or wax paper on top and roll out until about 1/4th inch thick. Cut out with a 4-inch biscuit cutter.
step 13
Cut out shell shapes on the top of the rounds and place on top of the dough balls, pressing down on the sides.
step 13 Cut out shell shapes on the top of the rounds and place on top of the dough balls, pressing down on the sides.
step 14
Bake in the oven for 18-20 minutes or until an internal thermometer reaches 190 degrees F (88 degrees C).
step 14 Bake in the oven for 18-20 minutes or until an internal thermometer reaches 190 degrees F (88 degrees C).
step 15
Let cool slightly, then serve warm.
step 15 Let cool slightly, then serve warm.
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