Conchas (Mexican Pan Dulce)

Breakfast, Desserts

Conchas are a Mexican bread, a sweet bread (Pan Dulce) that are served at panaderías. This concha bread is a soft, enriched dough that has a lovely buttery and sweet flavor.

Conchas/Pan Dulce are delicious when paired with hot chocolate

Let’s talk about Mexican conchas which are also known as pan dulce!

Sweet Bread literally translates to pan dulce in Spanish. While concha in English translates to seashell. Makes sense given that conchas look like seashells!

When I moved back to California after I graduated college, I realized I literally knew nothing about Mexican food. I, of course, had eaten a good amount of Mexican food when I lived in the OC as a little kid. But I don’t think I understood what I was eating. I also don’t think we ate a huge variety of Mexican food. And to be honest, my mom cooked most of the meals we ate. We weren’t a super “go-out-to-eat” type of family. That woman was on a budget!

Ingredients for Concha dough

When I finally moved back to Los Angeles, after college, I started to really understand and learn the different varieties of Mexican food and it was cool. I learned the differences between food from Baja, Mexico City, Colima, the Yucatan and Oaxaca. And my actual trips to Mexico have been even more educational.

One of my favorite places I went to in Mexico City was a panadería where they served the warmest, freshest conchas with the crispiest tops.

Concha dough being mixed up

Concha dough formed into balls for their second rise

The Anatomy of Conchas/Pan Dulce

If you’ve never had a concha/pan dulce, they consist of this: on the bottom there is a brioche-like dough that’s rolled into rounds. The top is a streusel-like shell that is mixed until it’s super smooth, and then patted into a thin round and draped over the dough. Next, a concha-shaped cutter is pressed into the top. Since I don’t own one, I used a knife to score it. The slats won’t be perfect but  once the concha/pan dulce is baked up, you won’t be able to notice. Then, the dough is baked after a quick rise.

The tops of the conchas are scored to give it that signature "seashell" look

The top is crunchy and crisp, the bottom half, fluffy and soft. They’re typically eaten at breakfast time with a mug of hot chocolate or coffee.

The Origins of Conchas and Pan Dulce

While conchas/pan dulce are for sure Mexican, their origins go back to Europe. Many panaderias were influenced by the French, who migrated there for who knows why, bringing their doughs and techniques to Mexico. Mexican chefs adapted these doughs and created many of the goods you see in panaderias today.

Conchas/Pan Dulce straight out of the oven

Conchas/Pan Dulce paired with hot chocolate

Conchas/Pan Dulce

I love learning about history in food. It’s truly fascinating, especially in Latin America. A few weeks ago, I bought a few books (they’re on their way to me), that will teach me a thing or two about our food history.

I’ll share more info when I learn it! In the mean time, let’s make some Mexican pan dulce/conchas!

And of course, pair it with a few cups of fancy hot chocolate! 

Conchas/Pan Dulce fresh out of the oven

Conchas Recipe (Pan Dulce - Sweet Bread)

4.84 from 42 votes
Prep Time: 25 minutes
Cook Time: 20 minutes
1 hour
Total Time: 45 minutes
Serving Size: 12
Calories: 289kcal
Conchas are also known as Pan Dulce and Sweet Bread. This Mexican breakfast item is made of a fluffy, butter brioche-like dough topped with a streusel topping that is scored. These colorful Mexican breakfast item is a crowd favorite. 


Concha Dough:

  • 3 tablespoons warm water
  • 2 1/2 teaspoons active dry yeast
  • 1/2 cup melted butter
  • 1 tablespoons vegetable oil
  • 1/3 cup white granulated sugar
  • 3/4 cup evaporated milk (you can also use regular whole milk)
  • 2 teaspoons kosher salt
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 large eggs, at room temperature
  • 4 cups all-purpose flour

Streusel Topping:

  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup white granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoons pure vanilla extract
  • 2 tablespoons cocoa powder
  • Food Coloring Gel


To Make the Concha Dough:

  • To the bowl of a stand-up mixer with the hook attachment (you can also do this in a large bowl and knead it by hand!), add the warm water. Pour the active dry yeast on top and mix in into the water. Allow to stand until foamy, about 5 to 7 minutes. If it doesn’t get foamy then you’ll need to do it again. 
  • When the active dry yeast is foamy, pour in the vegetable oil, melted butter, granulated sugar, evaporated milk, salt, vanilla, ground cinnamon and eggs. Break up the eggs with the back of a spatula and allow the dough hook to mix it up a bit, about 30 seconds. 
  • Next, pour the flour in all at once and run the machine for about 5 minutes on medium speed, until the dough is soft and smooth. If you’re doing this by hand, once the dough comes together, you’ll want to dump it out onto your floured counter and knead it for about 10 minutes, until it’s nice and smooth. 
  • Rub a large bowl with oil or spray it with cooking spray and place the dough in the center of the bowl. Cover it with a clean kitchen towel and allow it to rise for about 1 hour, until doubled in size. 

To Make the Streusel-Topping:

  • In the bowl of stand-up mixer with the paddle attachment (you could also mix this by hand if you don’t have a mixer), add the butter, sugar, flour and vanilla extract. Mix until smooth, about 1 minute. 
  • Divide the dough in two. To one part of the topping, add a drop of food coloring gel. To the other topping, add the cocoa powder and knead until it’s cohesive. 

To Assemble the Conchas:

  • Once the dough has risen, divide the dough into 12 equal parts. Or better yet, weigh them into balls of 100g. Form the balls of dough into rounds. Repeat until you’ve worked through all of the dough. 
  • Take about 2 tablespoons of the topping and rollout using our palms, flatting it into a thin round. Drape it over the round of dough, patting down lightly. Using a knife, cut grooves in the topping like a clam shell. You can also do other types of cuts like criss cross, circles, etc. Cover and let rise until nearly doubled, about 30 minutes. 
  • Preheat oven to 350 degrees. Bake for about 18 to 20 minutes, or until lightly golden brown. Allow to cool. Serve with hot chocolate or coffee. 


Using Instant Yeast:
If you'd like you can use Instant Yeast. Instant Yeast is a bit different than dry active yeast because you mix it into the dry ingredients (vs. activating it in liquid). If you'd like to use Instant Yeast with this recipe, you would mix the first nine ingredients together and then combine the all-purpose and Instant Yeast together. Add the all-purpose flour mixture to the wet ingredients.  
Directions to Freeze: 
Pan Dulce freezes easily. To freeze, bake them and allow them to cool completely. Place on a baking sheet and transfer to the freezer and chill for 1 hour. Transfer the pan dulce to a freezer-safe container and/or freezer-safe bag and freeze for up to 3 months. To thaw, place on a baking sheet on a kitchen counter. 
Nordic Ware Baking Sheets | Parchment Paper | Paring Knife | KitchenAid Stand-Up Mixer | Concha Stamp 
Keywordconcha receta, concha recipe, Mexican Conchas, Mexican sweet bread, pan dulce
Serving: 12g | Calories: 289kcal | Carbohydrates: 39.7g | Protein: 6.8g | Fat: 11.2g | Saturated Fat: 6.1g | Cholesterol: 56mg | Sodium: 472mg | Potassium: 125mg | Fiber: 1.5g | Sugar: 7.4g | Vitamin A: 100IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.2mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

If you make these conchas, let me know on Instagram! 

Looking for more Latin-inspired recipes? Here are some other favorites:

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Recipe Rating

  • Reply Andrea October 6, 2020 at 12:57 pm

    Hi my topping keeps falling off, what can i do?

    • Reply Adrianna Adarme October 6, 2020 at 4:19 pm

      Hmmm…it might be too cold. You may be putting too much on too? Some people said that it worked better when the topping wasn’t super cold and there wasn’t too too much. Sorry it’s giving you trouble!

      • Reply Andrea Lopez October 7, 2020 at 1:25 am

        Thank you!!

  • Reply Sarah October 2, 2020 at 1:12 pm

    3 stars
    While they didn’t rise as much as I would have liked, the flavor was very very nice. I used instant yeast, and added it to the flour as instructed. I think maybe it was a bad yeast, or maybe it needed to proof longer than 1 hr, because it did not rise much in the bowl or on the trays. My kitchen was about low 70s and I had preheated the oven so the room seemed warm enough. I would also suggest using less of the topping, mine kinda slid off partly. This of course could also be because the buns didn’t proof enough, so just use your judgment. I’m going to buy acitived yeast this weekend and try again, I’m on maternity leave and miss the conchas from work so this will be a nice substitute if the next batch comes out well.

  • Reply stephanie September 19, 2020 at 3:48 pm

    5 stars
    this is the best concha recipe I’ve ever baked! instead of using food coloring for half of the streusel mix, I incorporated 4 tablespoons of cocoa powder to the whole thing. the bread was very fluffy and the hint of cinnamon made it especially tasty. the chocolate streusel topping was very rich and flavorful. if you need any more convincing on trying this recipe, I was told that these conchas tasted better than the ones at the panadería! all in all, I am very satisfied with this recipe, and it will definitely be my go-to when I’m in the mood for conchas. they are delicious and so much fun to make! thank you for sharing! ♡

  • Reply Eilish September 11, 2020 at 1:51 pm

    These were delicious! Mine came out really dense. How do I prevent that for the future?

    • Reply Adrianna Adarme September 13, 2020 at 10:29 pm

      hmm the only thing i can think of is that they didn’t have enough time to rise the second time. did they get really soft and puffy?

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