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)

4.87 from 37 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 Kelli September 10, 2020 at 3:02 pm

    Hi! I have made these twice and each time they won’t rise fully in the oven. The bread comes out denser and wet, but rises before I bake. Is it the all purpose flour that is causing this?
    Thank you! Kelli

    • Reply Adrianna Adarme September 13, 2020 at 10:30 pm

      hmm i don’t understand. so it’s coming out dense but rises before you bake it?

  • Reply Anissa J Lopez August 17, 2020 at 9:42 am

    5 stars
    Best concha recipe ever! Wouldnt chage a thing, except leaving the dough to rise for 2-3 hours and adding different colored food dye!

  • Reply Sarah August 10, 2020 at 7:11 pm

    4 stars
    First try was with instant yeast and the dough did not rise at all. Tossed it and tried again with dry active yeast. It took much longer than expected to bloom the yeast (in part because my house tends to be cold) but I also added a half teaspoon of sugar to feed the yeast and then it foamed up as expected. I needed to add extra flour (I live in a humid area) but the dough eventually came together and I did get a good rise this time. The topping was initially like sand and would not hold any shape. I added a couple extra tablespoons of vegetable shortening to the toping mixture and that worked out great. I didn’t have any trouble with the topping slipping off. The end result was delicious!

  • Reply GG August 4, 2020 at 6:49 pm

    The French Influence in Mexican cuisine stems from the occupation of Mexico by the French Empire in the 1860, where the Emperador Fernando Maximiliano José María de Habsburgo-Loren brought his chefs, who left their colonial mark in Mexico’s cuisine with bolillos (pan frances), and from which conchas’ recopies were derived.

  • Reply Kat Garza July 25, 2020 at 5:42 pm

    5 stars
    Love this recipe! I was wondering, could you substitute bread flour for all purpose flour?

    • Reply Adrianna Adarme July 27, 2020 at 2:46 pm

      hi kat! awesome. bread flour has a different hydration level so i wouldn’t say that it’s a 1:1 substitute. you’d have to add more liquid and more butter so it’s not dry!

  • Reply Bella July 23, 2020 at 7:49 pm

    2 stars
    The recipe was extremely easy to follow but my dough would not rise the entire hour nor the 30 minutes and not even in the oven. Yes the yeast was active we just went to the store the morning I made them. I redid the recipe 3 times and the same thing happened. I decided to try to do it even tho it wasn’t rising hoping for it to rise in the oven….it didn’t. The dough was also very dry all 3 times but didn’t fall apart, but after cooking they were super hard. I only got 6 Conchas out of the entire recipe. Perhaps it was the fact that I used instant but still really disappointed

    • Reply Adrianna Adarme July 27, 2020 at 2:47 pm

      hi bella, sorry this recipe gave you trouble. not sure what was going on. the only thing i can think is that it wasn’t warm enough in your kitchen for it to rise.

  • Reply Michael July 8, 2020 at 7:58 am

    5 stars
    hi Adrianna!

    Currently, I’m in the process of using your recipe. Would you say (in your experience) that there’s a difference between using confectioners sugar for the topping instead of granulated sugar?
    I made a different recipe for conchas before using this one and that one called for confectioners sugar whereas yours calls for granulated for the topping. I’m currently just testing out multiple recipes to see what works best for me. thanks for any feedback, and thanks for the recipe. 🙂

  • Reply Naureen July 2, 2020 at 12:24 am

    5 stars
    I made the Conchas and they were delicious. The next day they became a bit crumbly and the topping was breaking.

  • Reply Anima June 13, 2020 at 6:18 am

    Can we use instant yeast instead? And would it be one packet or a different amount?

    • Reply Adrianna Adarme June 17, 2020 at 3:44 pm

      yes i’ve included instructions in the notes part as to how to use instant yeast. it will be the same amount.

      • Reply Andrea Lopez August 16, 2020 at 9:50 pm

        5 stars
        Love this recipe but how can I keep r p the topping from spreading too much and falling of the concha?

  • Reply marquee June 1, 2020 at 1:50 pm

    I made this and my topping was super sticky and didn’t turn out. What did I do wrong? I followed the recipe ☹

    • Reply Adrianna Adarme June 10, 2020 at 9:59 am

      hi marquee! sorry about that can you send me a photo on IG Dm?

    • Reply Bekki August 28, 2020 at 9:57 am

      I live in Wisconsin and make this recipe at home; never had a problem with it. I made it for the first time in Texas in a house without air conditioning and can tell you that the topping holds up MUCH better at a cooler temperature. At home, I use plastic wrap to flatten the topping instead of using my hands or a rolling pin.

  • Reply Entirely.Elizabeth.S May 16, 2020 at 3:27 pm

    5 stars
    Awesome recipe! I cut it in half and made only 6. I did use only 1.5cups of flour and that was enough too by the way. Any more and the dough would have been very stiff. I also used dark cocoa instead of regular for a more black color to go with my pink and orange. I posted it on IG and had an overwhelming response thanks to your recipe. You go girl!

    • Reply Anomaly July 10, 2020 at 5:19 pm

      Hello there!

      I recently tried your conchas recipe for the first time ever making this! Somehow the streusel topping seemed excessive in the amount produced, but I still went ahead and added the exact amount divided by 12 conchas. And, the streusel topping would up melting off the edges in the oven…

      Also, the texture of the conchas was more like a cookie, crumbly texture and not like bread. I did have to keep the oven on an additional 10-15 minutes because the dough wasn’t cooked, but still thought that it would be a bread like texture, so not sure what went wrong? I did follow your recipe perfectly and the rising times also, although, the dough didn’t rise until it was in the even. I also used instant yeast and a standup mixer.

  • Reply Alma May 9, 2020 at 7:58 pm

    Can I substitute whole milk for oat milk?

  • Reply Fawnne May 8, 2020 at 11:52 am

    5 stars
    Omg. Thank for you this. They came out perfect! First time making them and they are very reminiscent of my childhood! Your instructions are very easy to follow. I decided to make them smaller. Delicious recipe. So I made 22-24 conchas. Thank you again!!

  • Reply Jennifer Uyeyama May 4, 2020 at 7:58 pm

    Oh man I just realized I didn’t do the second rise!! Could that be why my streusel slid off??

  • Reply Jennifer Uyeyama May 4, 2020 at 5:53 pm

    5 stars
    I have never had pan dulce but my friend wanted to make so here goes. Well the first try it didn’t rise and I thought maybe my butter got too warm when I melted so I kneaded more yeast into it and it was fine in an hour. Baked and they got pretty big and the streusel had mostly slipped off while baking. Tried again and realized the butter couldn’t have been too hot after mixing with the milk ,I used instant yeast. After an hour not much rise let it sit and after two hours it was good. The others were so big I made 18 out of these and put streusel on thicker still slipped off but not as bad. I like the taste but I have nothing to compare it to. I enjoyed making them the kids helped and really enjoyed scoring the streusel .

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