Sourdough Conchas (i.e. Mexican Pan Dulce) 🐚
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Gnom-Gnom · by Paola van der Hulst

Sourdough Conchas (i.e. Mexican Pan Dulce) 🐚

NUTRITION · PER SERVING150M COOK
CAL 25%·PRO 22%
CARBS 69G56% OF CAL
3G FIBER44G OTHER22G TOTAL SUGAR
FAT 21G38% OF CAL
12G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Mexican pan dulce—shell-shaped sweet brioche rolls made with sourdough starter. Ultra buttery, light, and lightly sweet, perfect for breakfast or as an indulgent snack.

dessertmexicanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 120 g bread flour
  • 50 g spring water
  • 40 g active sourdough starter
  • 20 g sugar (works better than honey)
  • all your sweet stiff starter
  • 2 large eggs (at room temp)
  • 2 egg yolks
  • 50 g raw honey (maple syrup or granulated sugar of choice)
  • 60 g cane sugar
  • 2 teaspoons orange blossom water
  • zest of 1 orange
  • 100 g whole milk (at room temp)
  • 350 g unbleached bread flour*
  • 6 g fine sea salt
  • 120 g unsalted grass-fed butter (at room temp)
  • 60 g almond flour (optional, but will keep your bread extra moist)
  • 100 g unsalted grass fed butter (soft enough to spread)
  • 70 g icing sugar ((you can add up to 100g if you like them sweeter))
  • 120 g all purpose flour
  • 10 g cocoa (see notes for strawberry)
  • 1 teaspoon vanilla extract
  • pinch fine sea salt
  • 1 egg (lightly whisked (to adhere the croston onto the conchas))
  • Mexican hot chocolate (go for Ibarra rather than Abuelita (pretty pls!))
PREP
90M
SODIUM
377MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.