Pan Dulce- Conchas

By LisaMK

Great Breakfast baked goods from Mexico. Make Crust topping first, then dough.

Ingredients

• Dough:
• 3 3/4 c plus 2 tbs all purpose flour (about 1 lb) , divided plus more for dusting
• 1/3 c sugar and more for dipping
• 1 (1/4 oz) envelope active dry yeast
• 3/4 tsp fine sea salt
• 3/4 c unsalted butter (6oz) ,melted
• 1/4 c whole milk
• 4 large eggs, beaten
• Egg wash, for brushing
• Crust Topping (takes 15 min for 1 batch)-
• 3/4 c (3 1/4 oz) all-purpose flour
• 1/2 c vegetable shortening
• 3/4 c (3 oz) powdered sugar
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 vanilla bean seeds from pod

Details

Preparation time 45mins
Cooking time 92mins
Adapted from

Preparation

Step 1

Dough:
Stir together 3 3/4 c flour, sugar, yeast, salt in large bowl.
Add Butter, milk and eggs in well in center.
Using hands, combine mixture in circular motion until incorporated and shaggy dough forms.
Transfer dough to a lightly floured surface.
Knead lightly striking dough against surface and add up to 2tbs flour, a few tsp at a time until dough is elastic, about 6 to 8 minutes.
Place dough in a lightly greased large bowl and Cover with plastic wrap. Let stand at room temp until sightly risen, 1 hour and 30 mins. Chill dough overnight or 8 hours.
Divide dough into 12 (2 3/4 oz) size pieces and shape into balls. Place balls on 2 parchment paper lined baking sheets, brush lightly with egg wash.
Divide CRUST dough in 12 (3/4 inch balls).
Working with 1 crust dough ball at a time, flatten to 3 inch circle. Can pass back and forth with hands if necessary.
Top each DOUGH ball with CRUST circle, gently pressing while molded around each ball.
Mark tops by gently pressing with a 4 inch round shell pattern mold or use knife to make a shell pattern.
Dip conchas shell side down in sugar and place on baking sheet shell side up, spacing at least 3 inches.
Let stand, uncovered at room temp, until slightly risen, about 2 hours.
Preheat oven to 350 degrees.
Bake conchas in preheated oven until dough crevices are golden brown, 20 to 22 mins. Serve immediately.
Crust Topping:
Place all ingredients in standing mixer. Beat on low speed until smooth dough forms, approx. 2 mins. Wrap dough in plastic and let stand at room temp until ready to use.