The Best Vegan Concha Recipe (2024)

FAQs

What is the concha topping made of? ›

Make the topping; whisk flour and powdered sugar in a bowl. Add butter and work it in with clean hands or process it all in a food processor until you have a streusel-like topping. Divide the topping in two and add vanilla in one part and cocoa powder into the second part. Stir well to combine.

Concha (Spanish, 'shell'), plural conchas, is a traditional Mexican sweet bread roll (pan dulce). Conchas get their name from their round shape and their striped, seashell-like appearance. A concha consists of two parts, a sweetened bread roll, and a crunchy topping (composed of flour, butter, and sugar).

Conchas Ingredients

For the bread: warm water, yeast, all-purpose flour, evaporated milk, white sugar, melted butter, an egg, salt, and ground cinnamon.

A concha's crust is typically composed of some kind of fat, sugar, and a little flour, traditionally made in one of three colors: white (vanilla), brown (chocolate), or pink. (Pink conchas are sometimes flavored with strawberry, but more often than not, they are simply dyed with food coloring.)

If you want light and airy conchas, you can't rush the rising process. Make sure the dough about doubles in size during the first rise and then again once you've shaped the dough. I made this and let the dough rise about 2 hours the first time and 1.5 hours after the conchas were formed in a warm place.

The conchas will be ready to bake once they look noticeably puffier than before; the topping might also crack a bit as the dough expands and proofs—this is fine, this is normal. Any cracks in the topping give each concha its own distinct look.

But I'm here to say that not all conchas are dry and overly sweet, and at their best they're truly beautiful. A collection of stunning conchas and related pan dulce. I'm happy to be a part of a generation of bakers reviving and reclaiming this beloved pan dulce.

Conchas are also known as Pan Dulce and Sweet Bread. This Mexican breakfast item is made of a fluffy, butter brioche-like dough topped with a streusel topping that is scored. These colorful Mexican breakfast item is a crowd favorite.

There are a few key characteristics of a transcendent concha: a tender yet sturdy bread base; a flavorful, crumbly topping; and a balanced bread-to-topping ratio. The good news is you don't have to test out a dozen panaderías to find a great one. Here's how to make a perfect concha at home.

If you have the time, you can let the dough proof slowly in the fridge after its first rise: simply chill 6–24 hours before dividing and shaping. An overnight proof will give your concha dough even more flavor, with the added benefit of being a bit easier to work with.

Why is my concha dough sticky? ›

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

Best way to store pan dulce (or conchas) is at room temperature for 1-2 days in a plastic, sealable bag. Be patient when making the dough. It can take up to 15 minutes (sometimes 20 minutes) for the dough to come together.

Mexicans traditionally eat Concha for breakfast or dinner, accompanied by hot chocolate or Champurrado. The latter is a warm, thick, chocolate-based Mexican drink made with corn- or maize flour and occasionally also containing anise seed or vanilla beans.

You can add all sorts of flavors and colors to the topping of your conchas. White vanilla and brown chocolate are the most popular, but you can also make strawberry, coffee, cinnamon, orange, Oreo, or experiment with different flavors.

Can I eat a concha with any accompaniments? Absolutely! Conchas are delicious on their own, but they can also be enjoyed with a cup of coffee, hot chocolate, or a glass of milk. Some people even like to split the concha and spread butter or jam inside for an extra treat.

Ingredients for the topping:

½ cup of confectioner sugar. Dry fruit like figs candied citron, quince paste stripes, orange peels or cherries.

Conchae are composed of pseudostratified columnar, ciliated respiratory epithelium with a thick, vascular, and erectile glandular tissue layer.

Making the Concha Dough

Traditionally, lard, or manteca, provides flavor and richness, but nowadays, many panaderias and bakers use margarine or shortening for its stability, longer shelf life, and as a way to cut costs.

The sweet and buttery filling in this Spanish bread recipe is made of a delicious combination of sugar, breadcrumbs, and margarine. Some versions of this recipe use water or milk, flour, sugar, butter, breadcrumbs, and a little salt.