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Conchas (also known as concha bread) are the most well-known of all Mexican pan dulce. In Spanish, pan dulce refers to sweet bread; think of these small breads as Mexico's brioche
Conchas have a lovely sugary topping, frequently flavored with vanilla, chocolate, or café con leche, and aren't entirely a Mexican dish.
The concha bread itself has a subtle sweetness to it. Try churros, flan, or tres leches cake if you're seeking for something more indulgent from Mexico.
Concha is a Spanish word that means "seashell," which makes sense given the beautiful striated pattern on top of the rolls.
The easiest way to acquire that signature seashell pattern is to use a conchas mold, but you can also make your own unique designs with a generously floured paring knife.
It may take a couple of tries to get the hang of utilizing the mold. Continue on!
Use a quick read thermometer to prove the yeast if you have one. The appropriate temperature will enable those microscopic organisms to bubble up, causing the dough to rise.
Preheat the oven to 350°F with racks in the upper and lower thirds while the conchas rise. Conchas should be golden and risen after 20 to 22 minutes of baking, rotating back to front and from top to bottom halfway through. Allow to cool on a wire rack.