How to Make Authentic Mexican Conchas (Pan Dulce) | America’s Test Kitchen
Conchas are sugary buns that are the beloved staple of Mexican bakeries. Light, buttery, and topped with a signature shell-patterned sugar crust, they are perfect for pairing with morning coffee or hot chocolate. Today, Christie Morrison shows Bridget Lancaster how to achieve an ultra-tender crumb and a crisp sugar topping on conchas made right in your home kitchen.
Conchas Recipe:
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Muy bien hecho! Saludos desde México ❤
If you ever go to Argentina, I’ll recommend you to never say that word 😄😄😄
Stunning you use ounces and not grams.
The dough for the conchas is missing an ingredient: vanilla.
❤
Please show us how to make Mexican cookies too please
Is that what they're called? I always thought of these as just Mexican Big Bread.
Don't be so self-conchas!
Wrong, you need lard
You can also use a tortilla press to make the crust😊
Has anybody anywhere EVER had one of these that wasn’t dry and tasteless? I’ve had so many. Fresh, authentically made at panaderias and everything. So beautiful but so so awful. It’s like a mean trick.
Did you add cinnamon? the Conchas i remember tasted like cinnamon , in the dough not the topping.
Except traditional conchas AREN’T “light as air”, and butter is never used.
I’ve been Mexican, born and raised, for 55 years and I can say that confidently.
Because I know I’ll now have a bunch of gringos trying to tell me otherwise. In 3. 2. 1…
It was about time for you to discover our queen of pan dulce ❤❤
Not one "panadero" here would go through all that to produce a Concha, for they make them daily by the hundreds.
These, and besos pan dulce aka Yo-yos are my childhood favorite, since birth…also it’s rare to find nowadays, lemon empanadas are my ultimate favorite too!!
These are like Japanese Melon pan
Viendo esto desde la costa de Guerrero México, con mi café y mi concha esperando el huracán!
Bridget gets prettier every year.
👍👍
¡Maravilloso!
They look so delicious, and Bridget you look fantastic.
I have to say this. You have these ingredients, exact measurements, machines and pieces of plastic, but I don't really know what you are trying to do. I regret to say that "making conchas" is not enough. It looks like I'm following a scientific experiment instead of a recipe with a product in mind. Maybe answers to questions like, "What if I don't have a stand mixer?", "What if I don't have (or want to use) all this plastic?" and "How would you make these traditionally?" should be considered. Here in Texas, you find these things in bakeries and at the store and I'm sure they are not made this way.
please make pan de muerto !!!
The dough should have a tiny amount of cinnamon added to it. You can also use a cinnamon tea for the water portion.
"non-lethal butter knife" lol, good recipe 👍
Looks like the mixing bowl was changed. Those glass ones are way too prone to chipping.