Pan dulce, or sweet bread, is a type of pastry that is popular in Latin American countries and Spain. It comes in a variety of shapes, sizes, and flavors, but most are soft, sweet, and perfect for enjoying with a cup of coffee or hot chocolate. Here is a recipe for traditional Mexican conchas, a type of pan dulce that is shaped like a seashell and topped with a sweet cookie-like crust:
Ingredients: For the dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk
- 1/2 cup warm water
- 2 large eggs
- 1/2 cup unsalted butter, at room temperature
For the topping:
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A few drops of food coloring (optional)
- 1 egg, beaten
Instructions:
- In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix well.
- In a separate bowl, whisk together the warm milk, warm water, and eggs. Add the wet ingredients to the dry ingredients and mix until the dough comes together.
- Add the softened butter to the dough and mix until it is fully incorporated. Knead the dough on a floured surface for about 5 minutes, or until it is smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the topping, cream the butter and sugar together in a mixing bowl until light and fluffy. Add the flour, baking powder, vanilla extract, and food coloring (if using) and mix until it forms a smooth, pliable dough.
- Divide the dough into small pieces and roll them into balls. Flatten each ball slightly and place them on the prepared baking sheet.
- Roll out the topping dough to about 1/4-inch thickness. Use a round cookie cutter or the rim of a glass to cut out circles that are slightly larger than the dough balls.
- Place a topping circle on each dough ball and use a sharp knife to cut a criss-cross pattern into the topping, resembling a seashell.
- Brush the beaten egg over the topping and bake for 15-20 minutes, or until the topping is lightly golden brown and the bread is fully baked.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature with your favorite hot beverage. Enjoy!
Pan dulce is a delicious treat that can be enjoyed any time of day. Once you master this basic recipe, you can experiment with different shapes, flavors, and toppings to create your own unique versions of this beloved pastry.
