Conchas (or in this case, Conchitas!)

Pan Dulce is a wonderful sweet bread often served with a morning cup of coffee. It was always a treat when I was able to go to the panederia (bakery) with my mom or Welita first thing in the morning for some fresh, warm pan dulce. One of my favorites has always been the conchas, which translates to shells, due to the the shape of the bread and its topping. I was so excited when I saw a recipe on Joy the Baker for conchas that I had to make them for my family on Christmas morning (which they were absolutely thrilled about!). These are not hard to make at all, but a little time consuming since you have to let the dough rise twice. The topping is absolutely spot on! I made 24 mini conchas and since they freeze really well, I packed some away and also enjoyed them on New Year's morning!

Conchas

Recipe by Joy the Baker

DOUGH

1 tablespoon dry yeast

1 tablespoon sugar

1/4 cup water

3 2/3 cups white bread flour

1 teaspoon salt

1/3 cup sugar

2 tablespoons shortening

5 large eggs, beaten

TOPPING

1/4 cup unsalted butter

1/4 cup shortening

1 cup powdered sugar

1 cup all-purpose flour

1 teaspoon vanilla extract

1 tablespoon cocoa

1/8 teaspoon cinnamon

For Dough: In a small bowl, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand 6-8 minutes. In a large mixing bowl, combine 3 cups bread flour, salt, sugar and shortening and blend thoroughly. Add yeast mixture and 2 eggs. Mix completely. Add remaining eggs and mix. Add remaining bread flour and mix until the dough forms a loose, soft, and elastic dough. It should be a little sticky but firm enough to shape easily with buttered hands.

Butter the work surface into a 4×6-inch rectangle, 1 1/2 inches thick. Cut into 16 medium or 24 small squares.

Cover lightly with plastic wrap for 1 to 1 1/2 hours and let dough rise. Shape each dough square into a dome-shaped circle. On a lightly greased cookie sheet, place rolls 2 inches apart.

For Topping: In a food processor using a metal blade, add the butter, shortening, powdered sugar, 1 cup flour and vanilla. You can also use a stand mixer for this process. Process until smooth, then divide into 2 equal parts. Leave one part plain and shape into a log. You can use a bit of pink or yellow dye to color this potion of the dough before shaping into a log, wrapping in wax paper, and chilling. Add cocoa and cinnamon to the other half of dough and wrap in wax paper. Chill the 3 logs until ready to use.

Cut off 2 tablespoons of topping from the log and flatten with palms into a circle. Place topping circle on top of dough circle. It should completely cover dough. Use a sharp knife to cut a crisscross or shell design on top. Let rolls rise again in a warm place for about 1 to 1 1/2 hours. Preheat oven to 350 degrees F Bake for 12- 15 minutes, until lightly browned.