Mexican Sweet Bread can easily be made at home with simple ingredients. These sweet and fluffy Conchas are a popular sweet bread that are delicious.
Easy Mexican Sweet Bread Recipe:
If you have ever visited a Mexican bakery than you probably have seen this Mexican Sweet Bread. This sweet bread Mexican recipe is a popular Pan Dulce and now you can make it at home.
These easy steps will show you how to make this popular bread at home with simple ingredients. There are many flavors of Mexican sweet breads pan dulce and they are served for breakfast or dessert any day of the week.
This bread is the perfect amount of sweetness and is enjoyed by all. We hope these tips will help you learn more about this popular sweet bread and how to make it.
What is Mexican Sweet Bread?
Mexican Sweet bread is a light, fluffy, and airy bread. It has a crunchy topping that makes it the perfect bread. You may also hear it called Pan dulce which means sweet bread.
There are many different types bread but they are not overly sweet. There are different types of sweet bread which come in soft, dense, salty, and crumbly.
What are Mexican Sweet Breads called?
The most popular type of Mexican Sweet Breads is called Conchas. These are identified with having a shell shaped sugar topping. They can have different flavors but the most commons ones are vanilla or chocolate.
The inside of the conchas are soft, airy and delicious. The texture of this sweet bread is similar to a puff pastry.
What is the Most Popular Mexican Sweet Bread?
Conchas is the most popular type of pan dulce sweet bread that is sold in bakeries in the US and in Mexico.
There may be a lot of steps, but it is worth it for this delicious sweet bread.
Ingredients:
For the Bread:
- Dry Yeast (¼ oz)
- Whole Milk
- Unsalted Butter (melted)
- Granulated Sugar (divided)
- Large Eggs (room temperature, beaten)
- Salt
- Vanilla Extract
- All Purpose Flour
- Oil (for greasing)
For the Topping:
- Unsalted Butter (softened)
- All Purpose Flour
- Powdered Sugar
- Vanilla Extract
- Unsweetened Cocoa Powder
How to Make Mexican Sweet Bread:
- Step 1 – Heat Milk – Heat the milk in a microwave safe bowl in 20 second intervals until the milk is warm to the touch (approximately 110-115 degrees F).
- Step 2 – Stir in Yeast and Sugar – Stir in the yeast and half of the granulated sugar.
- Step 3 – Cover the mixture – Cover with plastic wrap and let the mixture sit for 5 minutes until the mixture is bubbly. Note: If the mixture is not bubbly, you will need to pour it out and start again with a new package of yeast.
- Step 4 – Mix dry ingredients – In the bowl of a stand up mixer, stir together the flour, remaining sugar and salt.
- Step 5 – Mix in yeast mixture – Place the bowl in your stand up mixer and attach the dough hook to the mixer. Then add in the melted butter, eggs and yeast mixture.
- Step 6 – Combine Dough – Mix on medium speed for 5-7 minutes until the dough comes together. The dough should be tacky but not sticky. If the dough is still sticky, gradually add in more flour, 1 tablespoon at a time, until the dough is smooth and just tacky.
- Step 7 – Shape dough – Coat a large bowl with oil. Shape the dough into a ball and place it in the oiled bowl. Cover the bowl with a kitchen town and let it rise until it has doubled in size (approximately 2 hours).
- Step 8 – Divide Dough – Then divide the dough into 12 even pieces and roll them into balls. Place them on 2 baking sheets lined with parchment paper.
Make the Sweet Bread Topping:
- Step 9 – Prepare Topping – While the balls are rising, prepare the topping. With a hand held mixer, cream together the flour, butter and powdered sugar until light and fluffy.
- Step 10 – Separate Topping – Then separate the mixture evenly into 2 bowls. Mix the vanilla extract into 1 bowl to form the white vanilla topping and mix the cocoa powder into the other bowl to form the cocoa topping.
- Step 11 – Flatten dough balls – Form each topping into approximately 6 balls that are approximately 1 ½ tablespoons big. Then flatten them into large disks that are large enough to cover your dough balls.
- Step 12 – Top the dough – Place each disk over a dough ball on the baking sheets. Lightly pat it down to secure the topping to the dough.
- Step 13 – Cut grooves – Use a sharp knife to cut grooves into the topping in a clam shell pattern. Then cover with kitchen towels and allow the dough to rise for 30-60 minutes until they have doubled in size.
- Step 14 – Bake Dough – Preheat the oven to 350 degrees F. Bake for 18-20 minutes until the bottoms are golden brown.
- Step 15 – Cool – Allow them to cool for 10 minutes on the baking sheets and then move to a wire rack to finish cooling.
- Step 16 – Serve – Then they are ready to serve and enjoy!
Mexican Sweet Bread Tips:
- Yeast – Make sure that your yeast is not expired as expired yeast will not activate correctly.
- Flattening the Topping – I make the topping disks by flattening them out with my hands, but you can use a rolling pin or tortilla press if you prefer.
- Add Food Coloring – You can easily add in food coloring to the topping if you want to make different colors of this delicious Mexican sweet bread.
- Warm Milk – Make sure to heat the milk until it is warm to touch. This will create the best base for your dough.
- Yeast Mixture – After adding in the yeast and sugar, make sure it is bubby after 5 minutes. If it is not bubbly, you will have to start over.
- Dough – After mixing the wet and dry ingredients together you dough should be sticky. If not, you may need to add in a tablespoon of flour until you reach the right dough texture.
- Rest Dough – Make sure you allow the dough the rest after combining the ingredients. We recommend about 2 hours until it is ready to be separated.
- Ingredients – For the best results when combining the ingredients, make sure they are at room temperature.
How to Store:
Store any leftovers in an airtight container at room temperature for up to 5 days.
How to Freeze Mexican Sweet Bread:
Mexican Sweet Bread can be placed in the freezer so you can enjoy them longer. We like to flash freeze them first by placing them in a baking sheet separately and freezing them.
After about an hour, place the frozen Mexican Sweet Bread in a freezer safe container. This will allow you to take out a small serving at a time. They will last about 3 months in the freezer.
When you are ready to serve, allow them to thaw for about an hour.
How Long will Mexican Sweet Bread last:
If the Mexican Sweet Bread is stored properly in an air tight container, it will last about 5 days. We love serve this delicious bread with hot chocolate.
Print Recipe here for Mexican Sweet Bread:
Mexican Sweet Bread
Ingredients
For the Bread:
- 1 package Dry Yeast ¼ oz
- 3/4 cup Whole Milk
- 1/2 cup Unsalted Butter melted
- 1/2 cup Granulated Sugar divided
- 3 Large Eggs room temperature, beaten
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 4 cups All Purpose Flour
- 1 teaspoon Oil for greasing
For the Topping:
- 1/2 cup Unsalted Butter softened
- 1 cup All Purpose Flour
- 3/4 cup Powdered Sugar
- 2 teaspoons Vanilla Extract
- 1 Tablespoons Unsweetened Cocoa Powder
Instructions
- Heat the milk in a microwave safe bowl in 20 second intervals until the milk is warm to the touch (approximately 110-115 degrees F).
- Stir in the yeast and half of the granulated sugar.
- Cover with plastic wrap and let the mixture sit for 5 minutes until the mixture is bubbly. Note: If the mixture is not bubbly, you will need to pour it out and start again with a new package of yeast.
- In the bowl of a stand up mixer, stir together the flour, remaining sugar and salt. Place the bowl in your stand up mixer and attach the dough hook to the mixer.
- Then add in the melted butter, eggs and yeast mixture. Mix on medium speed for 5-7 minutes until the dough comes together. The dough should be tacky but not sticky.
- If the dough is still sticky, gradually add in more flour, 1 tablespoon at a time, until the dough is smooth and just tacky.
- Coat a large bowl with oil. Shape the dough into a ball and place it in the oiled bowl. Cover the bowl with a kitchen town and let it rise until it has doubled in size (approximately 2 hours).
- .Then divide the dough into 12 even pieces and roll them into balls. Place them on 2 baking sheets lined with parchment paper.
- While the balls are rising, prepare the topping. With a hand held mixer, cream together the flour, butter and powdered sugar until light and fluffy.
- Then separate the mixture evenly into 2 bowls. Mix the vanilla extract into 1 bowl to form the white vanilla topping and mix the cocoa powder into the other bowl to form the cocoa topping.
- Form each topping into approximately 6 balls that are approximately 1 ½ tablespoons big. Then flatten them into large disks that are large enough to cover your dough balls.
- Place each disk over a dough ball on the baking sheets. Lightly pat it down to secure the topping to the dough.
- Use a sharp knife to cut grooves into the topping in a clam shell pattern.
- Then cover with kitchen towels and allow the dough to rise for 30-60 minutes until they have doubled in size.
- Preheat the oven to 350 degrees F. Bake for 18-20 minutes until the bottoms are golden brown.
- Allow them to cool for 10 minutes on the baking sheets and then move to a wire rack to finish cooling.
- Then they are ready to serve and enjoy!
Recipe Notes
Nutrition Facts
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