Pan Dulce | Conchas

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is suitable for lactose intolerance.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener, while brown sugar adds a richer flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan substitute that binds ingredients effectively.

Warm 3/4 cup of milk to 110 degrees Fahrenheit.

Add warm milk to a mixing bowl.

Add 1/2 cup of sugar and 1 package of yeast to the milk, mix, and set aside until frothy.

Measure out 4 1/2 cups of flour and add 1 teaspoon of salt, mix, and set aside.

Once the yeast is frothy, add 3 eggs and the remaining sugar to the bowl.

Add 1 tablespoon of Mexican vanilla extract and whisk together.

Add half of the flour to the mixture and whisk until smooth.

Transfer to a mixer and add 1/2 cup of melted butter, then add the remaining flour.

Mix on low, then medium until the dough is sticky but not sticking to fingers.

Lightly oil a bowl and transfer the dough to it, cover with plastic wrap, and let rise for 2-2.5 hours.

Make the topping by mixing 1 cup of powdered sugar, 1 cup of flour, 1/2 cup of soft butter, and 1 tablespoon of vanilla extract.

Divide the topping into two batches, color one with pink food coloring.

Divide the risen dough, shape into rolls, and place on a baking sheet with space between them for a second rise.

Flatten the topping and drape it over the rolls, then carve designs into the topping with a sharp knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens