How to make Pan Dulce / Concha Bread (Mexican Sweet Bread)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a different flavor profile.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

In a large bowl, add 1 egg and some milk, and mix until combined.

Add melted butter and tablespoons of sugar to the mixture and mix until combined.

Add active yeast to the mixture (no need to bloom) and mix together.

Gradually add in all-purpose flour until a stretchy dough forms.

Cover the dough with clean film and let it rise for 2 hours.

Sift icing sugar to remove clumps, then add it to softened butter in a small bowl and mix until combined.

Add vanilla to the icing mixture and keep mixing until completely combined.

Sift more all-purpose flour and mix until you get a soft and pliable dough.

Divide the dough into two portions, adding cocoa powder to one portion for chocolate flavor and knead until combined.

After 2 hours, the dough should have risen more than double in size.

Separate the dough into six balls and shape them like bread rolls.

Take some of the topping mixture, flatten it out with fingers, and transfer it to a dough ball, shaping it accordingly.

Use a sharp blade or knife to score the topping lightly, making semicircles to create a pattern.

Cover the shaped dough with clean film and let it rise for 20 minutes.

Bake the dough until golden brown and let it cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens