The recipe for Pan de Huevo/Conchas that follows is revised from the first several times I prepared the sweet bread. I had learn a few baking tips and was eager to try them out. The pan de huevo was also softer than all the previous time I had prepared it. It’s like I always tell myself when I feel unsure about something, “You will never know until you try”. Glad I tried, and tried and tried again…one never stops learning. Go to the end of the post to find links for Pan de Muerto and a Mexica-style soft yeast dough recipe for Empanadas!
Conchas( I also know this bread as pan de huevo)
1 tablespoon active dry yeast
1 tablespoon sugar or honey
1 cup warm water (110 to 115 degres F)
1/2 cup sugar
1/4 to 1/2 cup shortening
4 eggs, beaten
1 teaspoon salt
1 1/2 teaspoons anise seeds, optional
2 teaspoons cinnamon, optional
Start with 4 cups (to start) bread flour, sifted. Add more as needed
Tips~ I cannot stress enough that everytime I prepare this recipe, the amount of flour will vary. There have been times that I end up adding almost 5 cups of flour when I am done. The dough should be soft and slightly tacky when it is ready to proof. If you add too much flour, the bread will be more dense.
1/2 cup butter, room temp.
1/2 cup powdered sugar
1/2 cup sugar
1 cup flour
2 1/2 teaspoons cinnamon
3 teaspoons vanilla
Tips~ If you want a colored topping, you could add a few drops of food coloring while you mix the ingredients together.
1. In a bowl, combine the yeast, honey and water. Let set for 10 minutes.
2. Cream together the 1/2 cup sugar and 1/4 cup shortening. Mix in the eggs, salt and yeast/water mixture. Place flour, anise seeds and cinnamon in a large bowl, make a well and add in the wet ingredients. Knead for 10 to 15 minutes. If the dough is too sticky, this means it requires a bit more flour. This may not be the case everytime, but the dough will let you know. Lol!
3. Transfer the dough to a greased bowl. Cover and let rise for 1 to 1 1/2 hour. It must rise in a warm place. I heat my oven to 200 degrees and keep the covered bowl near the warmth of the oven. Once it rises,
punch down and divide into 12 balls. If the dough feel sticky, dust it with a little flour to help shape the conchas. Place on greased baking sheet, press down lightly. Cover loosely with a lightweight kitchen towel and let rise for 1 more hour.
4. Preheat oven to 350 degrees F. While the conchas rise the last hour, prepare the topping. When ready, roll 2 tablespoons of topping into a ball and flatten into a round disc. You can use a tortilla press to do this step. Place over conchas and score with a knife, careful not to cut into bread.
5. Bake in preheated oven for 20 minutes, rotating pan halfway through baking time. The bottoms of bread should be golden brown. and lightly golden on top. Let cool completely before storing in an airtight container with a slice of sandwich bread. This will help them stay moist for a couple of days. Best thing to do is to enjoy them while they are fresh. Yields 12 large Conchas.
Tips~ Internal temperature of the bread should be at least 190 degrees.
You can create all colors of concha toppings! I use food coloring gels for icing. You can pick them up at your local craft store. For the orange, I mixed yellow with just a little bit of red. Love it! For the chocolate, no food coloring required. You simply take some unsweetened cocoa powder for baking and mix it in well to your concha topping.
Once you perfect that sweet yeast dough recipe, you can prepare a variety of Mexican style sweet breads.
Tips~ For this batch of Pan de Huevo, I divided the dough into 24, about 2 ounces each. Once they came out of the oven, I brushed them with melted butter and sprinkled fine sugar and colored sugar crystals on them.
Tips~ If you have a difficult time working with the topping, you could brush the rolls with milk or eggwash. While they are wet, add some of the crumbled topping on top. Bake as usual.
Pan de Muerto
Piloncillo y Canela-Masa Para Empanadas