Sourdough Conchas (Mexican Pan Dulce)

Learn how to make homemade Sourdough Conchas (Mexican Pan Dulce) with this detailed recipe. These delightful conchas feature a naturally leavened, soft, and buttery sweet bread topped with a crunchy, colorful coating resembling seashells.

If you’ve ever visited a Mexican bakery or panadería, you’ve no doubt seen these popular sweet breads (or pan dulce) in windows or bakery shelves. Their vibrant toppings and creative designs make them a favorite among all ages, enjoyed at any time of day.

This sourdough conchas recipe uses a sourdough starter for natural leavening, resulting in a long fermentation process that maximizes flavor and complexity. The flexible recipe includes substitutions, variations, numerous photos, and even a sample schedule to guide you through the process.

---

What are Conchas?

In Spanish, “conchas” means “shells,” referring to the seashell designs on top of these sweet treats.

Conchas are a traditional Mexican sweet bread (pan dulce) made with a soft, yeasted enriched dough, similar to brioche, and topped with a crunchy streusel topping. The toppings are usually carved into patterns resembling seashells and come in a variety of colors and flavors, including chocolate, vanilla, fruit, cinnamon, and coffee.

These popular desserts or treats can be enjoyed any time of day or on holidays, often served with coffee or hot chocolate throughout Mexico. They are perhaps the most popular Mexican sweet bread and have become increasingly popular in bakeries throughout the United States.

This recipe for conchas uses an active sourdough starter, or masa madre, so they are naturally leavened and have a longer fermentation process than those made with instant yeast.

Like these sourdough churros, conchas can vary based on traditions, local cultures, and the availability of ingredients. While I use butter for the topping, it is often made with vegetable shortening or lard. The sweet dough may also be flavored with vanilla, cinnamon, anise, or other flavors depending on the bakery or panadería. I add a bit of orange zest and vanilla to my dough to bring brightness and freshness to the buttery base, but you can omit these if you prefer.

---

⏰ Sample Baking Schedule

This is a sample baking schedule for sourdough conchas. Due to the long fermentation, most steps are flexible, depending on your own schedule.

For example, you can make the levain the night before (use a smaller amount of starter and more flour/water to rise slower overnight) and mix in the morning. You can also proof the dough overnight in the refrigerator for up to a couple of days to bake on your own time.

I should also note that if you need to speed up the process, you can always add a pinch or two of instant yeast to your dough and they will proof faster.

Steps	Time
1. Make the Levain (or skip and just use 150g of active sourdough starter)	9:00am
2. Mix Dough	2:00pm
3. Bulk Fermentation	2:30-7:30pm (depends on temperature)
4. Overnight Proof	7:30pm-next day
5. Divide, Shape, Make Topping	9:00am
6. Final Proof	9:30-2:30pm (depends on temperature)
7. Bake	2:30pm-2:48pm

---

🛠 Tools Needed

I list my tool recommendations below so you’ll have the most success.

• Baking scale
  • Ingredients weigh differently from person to person when measured by volume (i.e. cup measurements). I recommend using a baking or kitchen scale for all sourdough baking for the best and most accurate results.
  • A scale will also help you divide the pieces of dough and topping into equal sizes.
• Stand mixer with dough hook attachment (optional, but very helpful)
  • You can mix the enriched dough by hand, but using a stand mixer with the dough hook attachment is easier and helps develop the gluten faster. If you mix by hand, you may need to mix and knead the dough for 10-15 minutes.
• Large baking sheets lined with parchment paper
• Bench scraper (optional but helpful)
  • For dividing the dough
• Bread lame, razor blade, sharp paring knife, or concha cutter
  • I use a straight-edge bread lame with a razor blade to carve the shell designs on my concha toppings. If you happen to have a concha cutter, then use that! It’ll make the process easier, faster, and more consistent.

---

🛒 Ingredients Needed

See below for my ingredient recommendations and possible substitutions to help you make these sourdough conchas.

Sourdough Concha Dough (Pan Dulce)

• Bread flour
  • For most enriched doughs like brioche or hamburger buns, I prefer to use bread flour for a softer, chewier dough that will rise high in the oven. Because it’s a highly enriched dough, the high gluten and protein content helps hold the dough together.
  • However, you’re welcome to substitute with all-purpose flour, and you’ll still have success. If the mixture is not coming together, you may need to add a touch more flour during mixing.
  • To add even more flavor, you could substitute some of the flour with freshly milled flour or whole wheat flour as well.
• Granulated sugar
  • Conchas, or pan dulce, are typically a bit sweeter than some other enriched doughs. You can reduce the sugar, though, and still get a great result.
• Salt
• Orange zest (optional)
  • I like the addition of orange zest for a touch of brightness to the dough that balances out the buttery richness (just like in my Sourdough Maritozzi (Italian Sweet Buns), but it’s completely optional. You could also use lemon or lime zest.
• Unsalted butter, softened
  • It’s vital that the butter is softened to room temperature in this enriched dough recipe. If it’s too warm, it will melt and if it’s too cool, it’ll take forever to incorporate! Let the butter sit out for at least an hour before mixing.
• Eggs
• Whole milk
  • Full-fat milk adds moisture and richness to the dough. If needed, you can substitute it with other dairy milk or plant-based milk.
• Active sourdough starter
  • This dough is naturally leavened and made only with an active sourdough starter. Learn more sourdough starter tips and how to maintain a small sourdough starter to reduce waste.
• Vanilla extract
  • I highly recommend Mexican vanilla extract if you can find it for the best flavor!
  • The vanilla complements the sweetness in the dough and gives it an intoxicating aroma.

Topping

The crunchy cookie-like streusel topping on conchas is very easy to make and should have a Play-Doh-like consistency.

I include flavor and coloring options below based on your own preferences.

• All-purpose flour
• Powdered sugar
  • Confectioner’s sugar, or powdered sugar, is much finer than granulated sugar, making it easier to mix.
• Unsalted butter, softened
  • Some recipes may call for lard or vegetable shortening (like Crisco) to make the topping. You’re welcome to substitute the butter with those ingredients, but I prefer the rich flavor of butter.
• Salt
  • Just a pinch of salt to bring out the flavors.
• Vanilla extract
  • For flavoring the filling
• Flavoring and Color Variations:
  • For “plain” or “vanilla” conchas, flavor with only vanilla extract for a white or pale yellow topping.
  • If you’re looking for a quick way to color your concha toppings without necessarily adding flavor, you can use a few drops of food coloring.
  • Other flavor variations that are easy to incorporate are matcha tea powder, cocoa powder, finely ground coffee or espresso, or even ground freeze-dried fruit, such as strawberries or raspberries for a punch of fruity flavor.

---

👨‍🍳 How to Make Sourdough Conchas (Mexican Pan Dulce)

Follow this visual recipe guide as you make these sourdough conchas. The guide includes helpful photos and detailed instructions for each step. As always, I recommend reading through the entire recipe first before making it so you know what to expect.

This recipe makes 14 conchas, but you can easily divide the recipe in half to make less or double it to make more.

1. Make the Levain

In a jar, mix 50g of active sourdough starter, 50g of bread flour, and 50g of room-temperature water together.

Cover and place it in a warm location for 4-5 hours to double in size and become bubbly.

2. Mix the Enriched Dough

If you’re using orange zest, rub the orange zest into a bowl with the granulated sugar until the sugar is fragrant and sand-like.

In the bowl of a stand mixer fitted with the dough hook attachment, mix the bread flour, salt, and orange sugar together. Create a well in the center of the dry ingredients and pour in the levain, whole milk, eggs, and vanilla extract.

Mix on medium-low speed until you have a sticky, wet dough (images 1 & 2). Use a spatula if needed to scrape the sides and bottom of the bowl to ensure all the flour is hydrated. Cover the bowl with a towel and rest for 10 minutes.

Continue mixing on medium speed and gradually add ½-inch pieces of softened butter to the dough at a time until the butter is fully incorporated. At first, the dough will be quite sticky and tear easily if you pull a portion of it (3). Once all of the butter is added, continue mixing for about 10 minutes, or until the dough smooths out, slaps the side of the bowl, and is strong enough to pass the windowpane test (4).

If you notice that the dough is still very wet and sticky after a few minutes of mixing, you may need to add a few spoonfuls of flour to the dough to help it hydrate (this depends on the brand and type of flour you’re using and even the humidity during the day, so it can vary quite a bit).

3. Bulk Fermentation (First Proof)

Transfer the dough to a large bowl, cover it, and place it in a warm location for bulk fermentation.

Bulk fermentation is complete when the dough doubles in size, domes in the bowl, and is full of air. Depending on the temperature, this can take 4-6 hours.

If your dough never passed the windowpane test or continued to be very sticky, you may want to add a couple of stretch and folds during fermentation every hour.

4. Overnight Proof

Transfer the bowl of dough to the refrigerator to proof overnight and up to two days.

This slow cold-proof or fermentation, such as in My Everyday Sourdough Bread recipe, will help improve the dough’s flavor, make shaping easier, and allow you to bake on your own schedule.

5. Divide & Shape

Line two large baking sheets with parchment paper and set aside.

Punch down the dough with your fist and dump it out onto a clean surface. Then, use a bench scraper (or knife) or divide the dough into 14 equal-sized pieces. They should weigh about 88 grams each.

Use your fingers to press down on the dough to create a flat round (image 1).

Then pull the sides of the round together into the middle like a dumpling (2).

Turn over, and using your palm and the friction of the counter, roll the dough into a perfect ball or sphere (3). If the dough is sticky, add a very light dusting of flour to the countertop and to your palm.

Repeat with the remaining balls of dough, spacing them on the parchment-lined baking sheets with a few inches between each for final proofing (4).

6. Make the Topping

In a medium-sized bowl, use your hands to mix together the softened butter, flour, sifted powdered sugar, and salt (image 1). If it’s easier for you, you can use a stand mixer with the paddle attachment or an electric hand mixer.

At first, the topping mixture will be very dry but will come together into a Play-Doh-like consistency (soft, pliable, and smooth). If the butter starts melting, chill the dough so it doesn’t stick.

Once the dough is pliable and smooth (2), you can keep it plain or divide it and flavor or color it.

To make two flavors or colors, simply divide the dough in half and add a couple of drops of food coloring and knead the dough or mix in your flavorings. For chocolate, matcha, or other flavored conchas, I add between 1-2 TBS of flavoring (3).

Finally, divide the toppings into 14 pieces (about 25g each), roll into balls, and flatten into 4-inch thin rounds between two pieces of parchment paper. If you have a tortilla press, this is much easier, or you can just press down with your bench scraper to flatten them into rounds (4).

Score the Topping

Drape the round toppings over each concha ball. The toppings should stick to the dough, but if your dough is too dry, you can brush a light egg white wash on the balls to help the topping adhere.

Then, use a bread lame, razor blade, sharp paring knife, or concha pattern to score designs onto your conchas. Typical patterns include curved lines like a clamshell, criss-cross patterns, swirls, and any other designs you like!

7. Final Proof

Place the sheet pans in a warm location for final proofing. Cover with sheet pan covers or plastic wrap so they don’t dry out.

Proof for 4-5 hours, or until the conchas expand and double in size, exposing the dough underneath. It’s okay if the topping cracks some during the proofing process. If you poke the dough (don’t poke the delicate topping), it should feel light and full of air.

8. Bake

Preheat the oven to 350ºF (177ºC) with an oven rack in the middle.

Bake one pan of conchas at a time for 18 minutes, or until they’re light golden brown.

Finally, cool completely on a wire rack before enjoying!

Conchas can be eaten at any time of day, but are often enjoyed at breakfast with coffee or hot chocolate.

---

How to Store

Due to the long fermentation, sourdough conchas will stay soft and fresh for a few days after baking. Store them in an airtight, cool, dry location for about 4 days. They are best in the first two days after baking and will start to stale some after, but can be reheated quickly.

In a humid environment, the topping may soften some, so it’s best to keep them dry if possible. If needed, reheat them slightly in a toaster oven or the oven.

If you’re interested in freezing the conchas, you can freeze the dough before the final proof for up to 3 months or you can freeze baked conchas in a freezer-safe bag for a month. Thaw in the refrigerator overnight and reheat the next day.

---

❓ FAQs:

---

Other Sourdough Dessert Recipes You May Enjoy:

---