By joythebaker on Apr 15, 2021 07:25 am
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. This recipe was inspired by Instagram friend KC Hysmith. I saw her sweet little daisy conchas and set straight away to the kitchen to play. The internet is generous that way. After three batches of rolls in as many days, this recipe came together with a sweetbabystrawberry version to boot. It is my instinct to put warm bread, all warm bread, directly upon my face. Not necessarily in my mouth, though most certainly eventually in my mouth, but I’m here to tell you that warm bread upon the face is one of life’s hidden treasures. Here’s what you’ll need for this Mexican Sweet Bread project. Continue reading Strawberry and Vanilla Bean Daisy Conchas (Mexican Sweet Breads) at Joy the Baker.
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