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RECIPE
18 INGREDIENTS15 STEPS2HR 20MIN

Pink Conchas (Pan Dulce)

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Olive and Artisan

Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
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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.
2HR 20MIN
Total Time

Olive and Artisan

Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Pan

1 cup
Evaporated Milk
1 Tbsp
Active Dry Yeast
1/2 cup
Butter , melted
2 cups
Bread Flour
3 1/4 cups
1 tsp

Topping

1 1/2 cups
Butter , room temperature
1 1/2 cups
Powdered Confectioners Sugar
3 drops
Americolor® Dusty Rose Food Coloring
1 tsp
Almond Extract
1/2 tsp
Baking Soda
1 pinch
1 Tbsp
Half and Half

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Nutrition Per Serving

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CALORIES
738
FAT
36.5 g
PROTEIN
12.9 g
CARBS
88.9 g

Author's Notes

Yields 16.

Cooking Instructions

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Step 1
Warm the Evaporated Milk (1 cup) until it reaches 100-110 degrees F (38-43 degrees C) and add in the Active Dry Yeast (2 1/2 teaspoon) and Granulated Sugar (2 tablespoon). Set aside until it starts to foam on the top, about 10 minutes.
Step 2
In a large standing mixer, place in the Egg (4) and Granulated Sugar (1/2 cup). Pour in the yeast mixture and whisk everything together. Slowly stream in the Butter (1/2 cup) until well combined.
Step 3
Place a bread dough hook on the mixer and add in the Bread Flour (2 cup), All-Purpose Flour (3 1/4 cup), and Salt (1 teaspoon). 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 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 (1 1/2 cup), Powdered Confectioners Sugar (1 1/2 cup), Americolor® Dusty Rose Food Coloring (3 drop), Almond Extract (1 teaspoon), and Vanilla Extract (2 teaspoon) together until creamy, about 1-2 minutes.
Step 10
Add in the All-Purpose Flour (3 cup), Baking Soda (1/2 teaspoon), and Salt (1 pinch), and mix slowly until crumbly.
Step 11
Add in the Half and Half (1 tablespoon) 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 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 15
Let cool slightly, then serve warm.

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Nutrition Per Serving
Calories
738
% Daily Value*
Fat
36.5 g
47%
Saturated Fat
21.6 g
108%
Trans Fat
0.0 g
--
Cholesterol
150.6 mg
50%
Carbohydrates
88.9 g
32%
Fiber
2.2 g
8%
Sugars
26.1 g
--
Protein
12.9 g
26%
Sodium
300.7 mg
13%
Vitamin D
0.3 µg
2%
Calcium
85.5 mg
7%
Iron
4.1 mg
23%
Potassium
181.4 mg
4%
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