Mexican Conchas Are Basically Seashell Cookies
Conchas are a popular type of pan dulce (sweet bread) that’s listed on the menus of every Mexican bakery. They’re sweet and soft cookies that resemble seashells; ‘concha’ literally translates to ‘shell’. Commonly different colours — white, pink, yellow and brown — it’s almost always the item to sell out first. It has a buttery flavour that’s perfect for dipping in a glass of milk or spiced hot chocolate.
Yields: 20 slices
Prep Time: 20 minutes
Bake Time: 30 minutes
Total Time: 50 minutes
Ingredients
- For the rolls
- 4 1/4 cups all-purpose flour, divided (2 cups, 1 cup, 1 1/2 cups)
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon kosher salt
- 2/3 cup evaporated milk
- 1/3 cup water
- 6 tablespoons unsalted butter, cubed and softened
- 2 large eggs
- Streusel topping (recipe follows)
- For the streusel topping
- 1 1/2 cups plus all-purpose flour
- 1/2 cup granulated sugar
- 1/8 teaspoon kosher salt
- 7 tablespoons cold unsalted buIer, cubed
- 1 large egg
- 1 large egg yolk
- For the toppings
- 2 tablespoons finely grated chocolate
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Chinese five-spice powder
- 1 tablespoon flour
- Food colorings of your choice
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups flour, sugar, yeast and salt at low speed until combined.
- In a small saucepan, heat evaporated milk, 1/3 cup water, and butter over medium heat until a candy thermometer registers 120°F to 130°F. On low speed, add the hot milk mixture to the flour mixture. Increase mixer speed to medium, and beat for 2 minutes.
- Add eggs and 1 cup flour; beat at high speed for 2 minutes. Gradually, add remaining 1/2 cups flour, beating until a soft dough forms.
- Switch to the dough hook attachment and beat at medium speed until the dough is smooth but still sticky, about 5 minutes.
- Turn out dough onto a lightly-floured surface, and knead until very soft, smooth, and no longer sticky, about 1 minute. If dough seems too sticky, add 1/4 cup more flour. The dough should be on the soft side, so don’t add too much flour, or buns won’t be as soft.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (75°) until doubled in size, 1 to 1 1/2 hours.
- Meanwhile, make the streusel topping: In a medium bowl, stir together 1 1/2 cups flour, granulated sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. In a small bowl, whisk together egg and egg yolk; stir egg mixture into flour mixture until clumps form.
- Divide mixture into 3 equal portions of 1 cup each. Using hands, form each portion into a paste, making sure all ingredients are well combined and emulsified with no butter chunks left over.
- Place one portion in a small bowl, and stir in finely grated chocolate and cocoa until combined. Set aside.
- Place second portion in another bowl. Stir in brown sugar, cinnamon, five-spice powder and flour. Add a drop of orange food coloring to it and mix it in. Set aside.
- Leave third portion flavored as is but add some green food color and mix in.
- Beginning with plain green streusel mixture, divide and shape each portion into 5 balls. You will have a total of 15 balls. On a lightly floured surface, press each ball into a 4-inch patty. Place on a large plate, separating layers with plastic wrap or parchment paper to keep from sticking together. Cover with plastic wrap, and refrigerate until ready to use.
- Line 3 baking sheets with parchment paper.
- Punch down dough, and turn out onto a lightly floured surface. Divide dough into 15 equal portions, and shape each portion into a smooth ball. Flatten each ball into a 3-inch round, and place on prepared pans. Top with the streusel rounds.
- Using a small paring knife, carefully cut a scallop shell or crisscross design into streusel, leaving a 3-inch border. Let rise in a warm, draft-free place until almost doubled in size, 45 minutes to 1 hour.
- Preheat oven to 375°F. Bake until topping is just beginning to brown, 15 to 20 minutes. Serve warm or at room temperature.
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