Susan ServinBroccoli Apple Salad 8 days ago
Try this too!
Susan ServinTurkey Pot Pie 8 days ago
Try it!
just made this soup for dinner. LOVE it!!!  I used...
SophiaVegan Gravy 1 month ago
Im hoping to make the Vegan gravy. Do I have to us...
ToniLemon Polenta Cake 1 month ago
Can you use gluten free flour, if so what would yo...
can I omitt sour cream for real pumpkin
Christine VetneCrispy Teriyaki Tofu Recipe 2 months ago
Will be making this in two days. Looks so good.  C...
Barbara MarsiglioBaked Potato In The Microwave 2 months ago
Love most of the receipts please keep sending.  Es...
Paula HughesCreamy Sausage Soup 2 months ago
This is like olive gardens zuppa soup, but without...
Beverly JohnsonPeanut Butter Brownies 2 months ago
They look so good.

Strawberry And Vanilla Bean Daisy Conchas (Mexican Sweet Breads)

Blossom Lady
Aug 09, 2021 06:58 AM
Strawberry And Vanilla Bean Daisy Conchas (Mexican Sweet Breads)

Your next spring baking project has arrived! We’re making spring-themed conchas, also known as pan dulce, also known as Mexican sweet breads. Conchas translates from Spanish as seashells – usually appropriate because the sugar top traditionally resembles a seashell. This season we might want to call these conchas fresas (strawberries) or flores (flowers) because we’re making fruit and flower shaped tops for our sweat breads! Each Mexican sweet bread is a tight-crumbed, lightly sweetened, butter roll topped with a sweet crust that expands in the oven as the bread breaks as creates cracks along the surface. It’s my favorite thing to pick up at a panaderia save for every other baked good at a Mexican bakery. There is no wrong choice.

This is a perfect weekend baking project. The kind of recipe you spend a few hours in the kitchen about with enough rest time to keep the kitchen mostly clean, and make a few friend phone calls you’ve been meaning to catch up on. It’s a sweet time with lightly sweet rewards and the perfect excuse for afternoon coffee and a treat.



  • 1/2 cup (123 gram) lukewarm water
  • heaping 1/2 teaspoon (3 grams) active dry yeast
  • 1 1/3 cups (171 grams) bread flour
  • 1 teaspoon kosher salt


  • 2 1/2 cups (330 grams) bread flour, plus maybe a sprinkle more for shaping
  • 3 tablespoons (42 grams) granulated sugar (add a tablespoon more if you’d like the rolls a bit sweeter)
  • 2 1/4 teaspoon (15 grams) kosher salt
  • 1 1/4 teaspoon (5 grams) active dry yeast
  • the risen and deflated pre ferment (about 290 grams), cut into walnut size pieces
  • 3 large egg yolks, beaten
  • 1/4 cup warm milk (about 62 grams), plus 2 more tablespoons if needed
  • 3 tablespoons (42 grams) unsalted butter, softened, plus more for coating the bowl


  • 3 cups (381 grams) bread flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plus 5 tablespoons (296 grams) unsalted butter, at room temperature
  • 2 1/2 cups (252 grams) powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 vanilla bean pod, seeds scrapped
  • 2 – 3 tablespoons whole milk
  • 1/4 cup dehydrated strawberry powder
  • red, yellow, and green food coloring
Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Add to bookmarks
Assign tags
No comments