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About Dulce de Leche Conchas
Dulce de Leche Conchas are a delectable Mexican pastry delicacy that combines the beloved concha, a sweet and fluffy bread roll with a distinctive seashell-like patterned topping, with the rich and creamy flavor of dulce de leche. These conchas are a symphony of textures and tastes, with the soft and slightly sweet bread providing a delightful contrast to the gooey, caramelized goodness of the Dulce de Leche filling. The combination creates a heavenly treat that’s both comforting and indulgent, making it a popular choice for breakfast, dessert, or any time a sweet craving strikes. Dulce de Leche Conchas exemplify the creativity and ingenuity in elevating traditional pastries to new heights of deliciousness.
Ingredients for Conchas
4 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 tablespoon active dry yeast
1/2 cup warm milk
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
Ingredients for Dulce de Leche Pastry Cream Filling
1 can (14 ounces) sweetened condensed milk
1/2 cup whole milk
4 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
Ingredients for Concha Topping
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
Food coloring (optional)
Preparation
01In a large mixing bowl, combine the flour, sugar, and salt.
02In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
03Add the yeast mixture, softened butter, eggs, and vanilla extract to the dry ingredients. Mix well until a dough forms.
04Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
05Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
06Meanwhile, prepare the dulce de leche pastry cream filling. In a medium saucepan, combine the sweetened condensed milk, whole milk, egg yolks, and cornstarch. Whisk until smooth.
07Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl and let it cool completely.
08Once the dough has risen, punch it down and divide it into equal portions. Shape each portion into a ball and place them on a parchment-lined baking sheet, leaving enough space between them.
09To prepare the concha topping, cream together the softened butter, sugar, flour, and vanilla extract in a separate bowl. If desired, divide the topping mixture into smaller bowls and add food coloring to create different colors.
10Flatten each dough ball slightly with the palm of your hand. Using a knife or a concha cutter, score the topping dough in a crisscross pattern to resemble a seashell shape. Place the scored topping over each dough ball.
11Preheat your oven to 350 F. Let the conchas rise for another 15-20 minutes while the oven preheats.
12Bake the conchas in the preheated oven for about 15-18 minutes, or until they turn golden brown.
13Remove the conchas from the oven and let them cool completely on a wire rack.
14Once the conchas have cooled, fill a piping bag with the prepared dulce de leche pastry cream. Using a small knife or a pastry tip, create a small slit on the side of each concha and pipe the pastry cream into the center. Serve and enjoy!
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