{"id":1655575,"date":"2021-06-12T06:27:45","date_gmt":"2021-06-12T10:27:45","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1655575"},"modified":"2023-09-12T10:57:50","modified_gmt":"2023-09-12T15:57:50","slug":"how-to-make-conchas","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-make-conchas\/","title":{"rendered":"How to Make a Conchas Recipe Just like a Panaderia"},"content":{"rendered":"If you've ever stepped foot inside a <em>panaderia<\/em>, or a Mexican bakery, you will find a bread case filled with colorful, fluffy <em>conchas<\/em>. One of the most popular types of Mexican <em>pan dulce <\/em>(sweet bread), this photogenic pastry appears in any respectable panaderia's selection. Before I explain how to make conchas, I'll tell you what they are and where they came from.\r\n<h2>What Are Conchas?<\/h2>\r\n\"Concha\" is the Spanish word for \"seashell.\" One look at this shell-shaped bread and you'll see why. They're made in various sizes and colors, from a small cookie-size portion to a large, impressive loaf meant to be sliced and shared. The rounded pastry is topped with a sweet paste made from sugar and shortening which hardens and crumbles when baked.\r\n\r\nConchas are one of the most popular <a href=\"https:\/\/www.tasteofhome.com\/collection\/mexican-dessert-recipes\/\">Mexican desserts<\/a> and can be found at every panaderia. Now, conchas are readily available in the United States grocery stores and neighborhood bakeries, too.\r\n<h2>Where Does Pan Dulce Come From?<\/h2>\r\n<div>Wheat products, including pastries, didn't make an appearance in Mexico until the 16th century, after the Spanish invaded. One of the soldiers who remained in Mexico, Juan Garrido, planted the wheat grains he found while cleaning a rice shipment. The first wheat plants in Mexico thrived.<\/div>\r\nWhile the Spanish settlers used the wheat crop to make bread, the indigenous population continued to prefer <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-corn-tortillas\/\">corn tortillas<\/a>. It wasn't until a baker started adding sugar to the bread that the indigenous people took interest, and pan dulce was born.\r\n\r\nBy the 20th century, bakeries had an abundance of pan dulce, including the first conchas.\u00a0Now, conchas of all colors and patterns abound!\r\n<h2>How to Make Conchas<\/h2>\r\nThis recipe makes four large conchas or eight small ones. I used red natural food coloring to give them a fun pink hue; omit the food coloring if you prefer them white.\r\n<h3>Ingredients<\/h3>\r\n<img class=\"aligncenter size-large wp-image-1655946\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/conchas-ingredients.jpg?fit=700,467\" alt=\"Conchas Ingredients how to make conchas\" width=\"700\" height=\"467\" \/>\r\n<ul>\r\n \t<li>2 cups all-purpose flour (or bread flour)<\/li>\r\n \t<li>1 teaspoon active dry <a href=\"https:\/\/www.tasteofhome.com\/article\/all-about-yeast\/\">yeast<\/a><\/li>\r\n \t<li>1\/2 cup sugar<\/li>\r\n \t<li>1\/2 teaspoon salt<\/li>\r\n \t<li>4 tablespoons butter, room temperature<\/li>\r\n \t<li>1 egg<\/li>\r\n \t<li>1 teaspoon vanilla extract<\/li>\r\n \t<li>1\/2 cup milk at 120\u00b0F<\/li>\r\n<\/ul>\r\n<strong>Topping:<\/strong>\r\n<ul>\r\n \t<li>1\/2 cup vegetable shortening<\/li>\r\n \t<li>1\/2 cup confectioners' sugar<\/li>\r\n \t<li>3\/4 cup all-purpose flour<\/li>\r\n \t<li>1\/2 teaspoon cinnamon<\/li>\r\n \t<li>20 drops red food coloring (optional)<\/li>\r\n<\/ul>\r\n<h3>Directions<\/h3>\r\n<h4>Step 1: Start the dough<\/h4>\r\n<img class=\"aligncenter size-large wp-image-1655945\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/making-dough.jpg?fit=700,467\" alt=\"Making Dough how to make conchas\" width=\"700\" height=\"467\" \/>\r\n\r\nIn the bowl of a stand mixer, whisk together flour, yeast, sugar and salt.\r\n\r\nAttach the dough hook. Add butter and mix on medium speed until all ingredients are evenly distributed; it should take about five minutes.\r\n<h4>Step 2: Add wet ingredients<\/h4>\r\n<img class=\"aligncenter size-large wp-image-1655944\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/making-dough-2.jpg?fit=700,467\" alt=\"Making Dough 2 how to make conchas\" width=\"700\" height=\"467\" \/>\r\n\r\nReduce speed to low and add egg, vanilla extract and milk. Mix for 8 to 10 minutes or until a dough forms and separates from the sides of the mixing bowl.\r\n<h4>Step 3: Let the dough rise<\/h4>\r\n<img class=\"aligncenter size-large wp-image-1655943\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/dough-rise.jpg?fit=700,467\" alt=\"Dough Rise how to make conchas\" width=\"700\" height=\"467\" \/>\r\n\r\nPlace dough in an oiled bowl and cover tightly. Set the bowl in a warm area of your kitchen and <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-proof-bread-when-its-cold-outside-and-inside\/\">let the dough rise<\/a> for about two hours or until it doubles in size.\r\n<h4>Step 4: Prepare the topping<\/h4>\r\n<img class=\"aligncenter size-large wp-image-1655942\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/cochas-topping.jpg?fit=700,467\" alt=\"Cochas Topping how to make conchas\" width=\"700\" height=\"467\" \/>\r\n\r\nWhile the dough rises, prepare the topping for your conchas. Combine shortening, flour, sugar, cinnamon and food coloring (if using).\r\n\r\n<img class=\"aligncenter size-large wp-image-1655940\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/conchas-paste.jpg?fit=700,467\" alt=\"Conchas Paste how to make conchas\" width=\"700\" height=\"467\" \/>\r\n<h4>Step 5: Divide the topping<\/h4>\r\nDivide the topping into four sections (or eight if making small conchas) and roll into balls. Set aside.\r\n<h4>Step 6: Divide the dough<\/h4>\r\n<img class=\"aligncenter size-large wp-image-1655941\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/divide-dough.jpg?fit=700,467\" alt=\"Divide Dough how to make conchas\" width=\"700\" height=\"467\" \/>\r\n\r\nMake four dough balls (or eight if making smaller conchas) and place on a baking sheet lined with parchment paper. Gently press the dough with the palm of your hand to flatten a bit.\r\n<h4>Step 7: Roll out the topping<\/h4>\r\n<img class=\"aligncenter size-large wp-image-1655948\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/topping-paste.jpg?fit=700,467\" alt=\"Topping Paste how to make conchas\" width=\"700\" height=\"467\" \/>\r\n\r\nUsing a small rolling pin, roll out each piece of topping and carefully place it over the concha dough.\r\n\r\nUsing a paring knife, gently score a seashell design in the topping. Cover and let the conchas rise a second time for one hour.\r\n<h4>Step 8: Bake<\/h4>\r\nPreheat oven to 375\u00b0F. Bake for 30 to 32 minutes or until the bread is golden brown. (Start watching earlier if you're making smaller conchas.) Remove from oven and let cool.\r\n<h2>Tips for Making Conchas<\/h2>\r\n<h3>How to store conchas<\/h3>\r\nTo keep the conchas fresh, store them in a tightly sealed container for up to four days.\r\n<h3>Can you use different flours to make conchas?<\/h3>\r\nIf you're fresh out of all-purpose flour or just want to experiment in the kitchen, bread flour will be the easiest substitute. Test Kitchen expert Maggie Knoebel says that bread flour will absorb a little more liquid than all-purpose flour since it has a higher protein level. When making the dough, use your best judgment and add more water or flour as you see fit.\r\n<h3>How can you make conchas your own?<\/h3>\r\nWhile this recipe makes pink conchas, you could also use yellow food coloring for another classic look. If you skip the food coloring, your conchas will yield the white shell look often seen in bakeries. You can also make the pastry with a chocolate topping, like in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/conchas\/\">conchas recipe<\/a>.\r\n<h3>Can you make conchas ahead of time?<\/h3>\r\nYou can make concha dough in advance and refrigerate it overnight. Maggie says this can make the dough easier to shape when forming the conchas. Be sure to refrigerate the dough before shaping and make sure it's tightly wrapped to maintain freshness. When you're ready to bake the following day, shape the dough and let rise according to the instructions.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>Follow our conchas recipe to learn how to make colorful pan dulce like you see on display in a Mexican bakery.<\/p>\n","protected":false},"author":7006,"featured_media":1655947,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[304158,305271,303887,305383,305374,304150,303883],"categories-v2":[310461,309438,309216,308478,309391,309381,309434,308476],"coauthors":[340616],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin_file":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Make an Authentic Conchas Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-conchas\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"How to Make an Authentic Conchas Recipe","description":"Follow this conchas recipe step-by-step to make the Mexican pan dulce you see on colorful display in a neighborhood panaderia.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/how-to-make-conchas\/","og_locale":"en_US","og_type":"article","og_title":"Conchas Are the Sweet Bread You Need to Bake This Weekend","og_description":"They look just like a panderia's!","og_url":"https:\/\/www.tasteofhome.com\/article\/how-to-make-conchas\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2021-06-12T10:27:45+00:00","article_modified_time":"2023-09-12T15:57:50+00:00","og_image":[{"width":700,"height":467,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/conchas-hero-700x467.jpg","type":"image\/jpeg"}],"author":"Ericka Sanchez","twitter_card":"summary_large_image","twitter_title":"Conchas Are the Sweet Bread You Need to Bake This Weekend","twitter_description":"They look just like a panderia's!","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/conchas-hero.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Ericka Sanchez","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/how-to-make-conchas\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-make-conchas\/"},"author":{"name":"Sarah Kosalos","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/a3b4144a0b4e75b41d4983e404ce76e8"},"headline":"How to Make a Conchas Recipe Just like a Panaderia","datePublished":"2021-06-12T10:27:45+00:00","dateModified":"2023-09-12T15:57:50+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-make-conchas\/"},"wordCount":866,"commentCount":0,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-make-conchas\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/conchas-hero.jpg","keywords":["Baking Breads &amp; 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She\u2019s also a recipe developer, food stylist, food photographer, creator of the award-winning culinary website Nibbles &amp; Feasts and the author of four cookbooks: <em>Aguas Frescas &amp; Paletas<\/em>, <em>\u00a1Buen Provecho!<\/em>, <em>\u00a1Buenos D\u00edas!<\/em> and <em>Spicy Salsas &amp; Moles<\/em> (September 2024). Ericka's cooking style is inspired by her life as a bicultural Latina living in California and her cherished memories in the kitchen with her grandmother and mother in Mexico. Ericka was born in Torre\u00f3n, Mexico and immigrated with her family to El Paso, Texas, at eight years old.","twitter":"","instagram":"","facebook":"","public_email":"","linkedin":"","tiktok":"","youtube":"","location":"","school_and_year":"","education":"","highlights":"","expertise":"","short_bio":"","user_nicename":"ericka-sanchez","type":"guest-author","nickname":""}},"images":{"1655946":{"image_url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/conchas-ingredients.jpg","post_data":{"ID":1655946,"post_author":"7006","post_date":"2021-06-07 12:19:00","post_date_gmt":"2021-06-07 17:19:00","post_content":"","post_title":"Conchas Ingredients","post_excerpt":"","post_status":"inherit","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"conchas-ingredients","to_ping":"","pinged":"","post_modified":"2021-06-07 12:23:08","post_modified_gmt":"2021-06-07 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