Heart-Shaped Conchas [Recipe]

Concha is a kind of sweet bread, also known as Pan Dulce. It’s a breakfast, dessert, or brunch staple in Mexico. Conchas have a brioche-like texture, the size of a cookie, and a delicious taste. The light dough goes well with fruit, vanilla, cheese, or chocolate custard. Hazelnut and heavy cream are also excellent pairings for conchas.

What I like most about them is that they are delicious even without any added ingredients, since I always make them vanilla or cinnamon infused. The dough is fluffy and foggy, with a crunchy top crust.

I wanted to practice for Valentine’s Day this time, so I produced these heart-shaped conchas.

What Makes These Heart-Shaped Conchas Special?

Conchas are remarkable in their own right, but these heart-shaped conchas are love-letter pastries. I used vanilla extract in both the dough and the streusel topping. You may also add cinnamon, but I left it out since I wanted to serve them with fruit and cream.

crimson food coloring was used once again to color the topping pink and crimson. So I baked a breakfast pastry that screamed Happy Valentine’s Day! You, too, can!

How to Make Heart-Shaped Conchas?

When I said the ingredients were simple, I really meant it. You just need a handful, which I’m fairly certain you have in your pantry. Gather the items mentioned below, as well as some patience and talent. Here’s the rundown!

• I chose bread flour since it is softer than all-purpose flour, but you can’t go wrong with either.
• Milk Milk will provide a melt-in-your-mouth texture as well as a buttery taste. You may even utilize one that has been vaporized.
• I used dried yeast, but fresh or sourdough yeast can also work. Sourdough will add taste and air bubbles to the dough.
• Sugar, granulated I used white sugar, but brown would suffice. It is required to sweeten the dough and activate the yeast.
• granulated sugar For a satin smooth texture, make the streusel using powdered sugar.
• You may use butter, margarine, or shortening, depending on your preference. I used butter since I loved the smell of it.
• Egg Egg results in a buttery, spongy texture.
• Vanilla Sweet vanilla gives the perfect aroma.
• Food coloring in the color red This is optional, although it makes the conchas more visually appealing.

Get the ingredients ready and lets get on it!

Step 1: Making the Dough

First, activate the yeast by combining it with a teaspoon of sugar in warm milk. Milk must be between 105 and 110 degrees Fahrenheit to allow the yeast to bloom, which takes around 20 seconds in the microwave. Allow it to sit for 10 minutes or until bubbles emerge.

Prepare the flour and season with salt in a mixing basin. Combine the wet ingredients in a large mixing bowl: softened butter, vanilla extract, egg, active yeast, and lukewarm milk. Mix it briefly on low speed, then add the flour spoon by spoon.

Continue to mix until the dough develops and becomes smooth. The secret to fluffy conchas is mixing. You may knead it by hand as well, but it will take longer. The dough will be sticky, but do not add extra flour; instead, continue combining.

This will wake up the gluten and result in a smooth yet soft dough. This normally takes 10 to 15 minutes on low speed, and if your dough is still sticky, sprinkle it with flour. However, well-prepared dough is flexible and sticky.

Place the dough in the oiled basin, cover with plastic wrap, and let aside for at least an hour.

I prefer to let it rise twice before shaping my conchas, but if you don’t have a lot of time, one time would enough. If you’re following my approach, knead it softly once it’s doubled and set it aside for another hour.

Step 2: Preparing the Streusel Topping

There are just four components in the streusel topping: flour, powdered sugar, vanilla essence, and melted butter. I prefer to knead this by hand with room-temperature butter. The warmth of the hand melts the butter to the perfect consistency, almost like play-dough.

It should be silky and smooth, yet it should not adhere to your hands. If you’re using food coloring, split it in half and add the red dye drop by drop. 3 drops are sufficient for pink, but at least 10 drops are required for scarlet, depending on the strength of your hue.

Step 3: Shaping the Conchas

Divide the dough into equal-sized sections. I always weigh the balls; these are 100 grams apiece; you may do fewer or more as desired. Dust the kitchen surface (ideally wooden, such as a board) with flour to make smooth balls. Make a pointed peak on one side and trim it to the centre with a knife on the other. Form smooth heart lines with your fingertips or a spoon.

Spread some butter on the baking sheet and arrange the hearts since they will expand. 2-3 inches would enough.

Step 4: Shaping the Streusel Topping   

Also, divide this dough into equal portions. Roll out parchment paper sprinkled with flour into circles using a rolling pin. If you thin it too much, it will break apart. Brush the heart-shaped dough with butter to help the topping adhere better.

Cut the extra dough from the coat and cover the conchas. Smooth out the lines by softly pressing it. Decorate them with a knife or conchas craver. Because the shell is an English name for Concha, I prefer to carve it into a shell-like texture.

Step 5: Baking

Allow them to rest for another 30 to 45 minutes to double in size. Preheat the oven to 375°F (190°C). Place them in the oven for 15 to 20 minutes, depending on their size. You can always use a toothpick to double-check.

How to Store and Serve Heart-Shaped Conchas?

Conchas may be stored at room temperature for 1 to 2 days, wrapped with plastic foil or in Tupperware to preserve them pillow-soft. You may keep them in the fridge for 3 or 4 days, but they will not taste the same. The same is true for subzero temperatures.

They are best served hot from the oven, so here’s a recipe for a small batch to enjoy all at once. If you’re entertaining a large group, just double the recipe!