Pan Dulce (Conchas)

By SkepticalChymist

Ingredients

• 2 packages active dry yeast
• 1/2 cup warm water
• 4 large eggs, plus 2 egg yolks and 4 egg whites
• 1/2 cup milk
• 6 cups all-purpose flour
• 3/4 cup sugar, plus 1 cup for glaze
• 2 tablespoons finely grated orange zest
• 2 teaspoons ground anise
• 1 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter, softened

Details

Servings 8
Adapted from recipes.epicurean.com

Preparation

Step 1

Preheat oven to 350 degrees.
In a small bowl, sprinkle the yeast over the warm water, and let stand until small bubbles form at the edge, about 10 minutes. In another small bowl, whisk together the 4 whole eggs, 2 egg yolks, and milk.
In a large bowl, mix 5 cups of the flour with 3/4 cup of the sugar, the orange zest, anise, and salt. Using a pastry cutter or two knives, cut in the butter until the mixture looks crumbly. Pour in the dissolved yeast and mix until blended. Add the milk-egg mixture and knead for about 10 minutes, or until the dough is smooth and elastic, adding some of the remaining 1 cup of flour, as needed. Roll the dough into a ball, put it into a greased bowl, turn once, cover with a damp towel, and let it rise in a warm place for 1 1/2 hours.
After the dough has risen the first time, punch it down, cut it into 3- to 4-ounce pieces, and roll into balls. Each ball should be about 2 1/2 to 3 inches in diameter.
In a small bowl, whisk the egg whites and remaining 1 cup of sugar until they begin to get airy and fluffy.
Lightly grease a baking sheet and place the balls about 2 inches apart. With the palm of your hand, gently flatten each ball. With a pastry brush, brush a generous amount of the egg-sugar mixture over the top of each roll. Then, with the tines of a fork, make crisscross marks across the top of each. Bake for 20 to 25 minutes, or until golden brown and cooked through. Remove, let stand briefly, then serve warm.