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September 16, 2025
Vanilla and Chocolate Conchas Recipe
Vanilla and chocolate conchas, better known as pan dulce or Mexican sweet bread, represent the culmination of extensive internet research to find the absolute best vanilla and chocolate versions. This comprehensive recipe delivers authentic conchas with perfect balance between soft bread and distinctive topping that defines quality pan dulce. The careful research ensures these conchas match the best available while providing home bakers with reliable methods for consistent results.
Conchas are better known as pan dulce or Mexican sweet bread. I scanned the internet for the best vanilla and chocolate conchas recipe and couldn’t find one, so I took it upon myself to take pieces of three different recipes and put them together, with a couple alterations of course! Many recipes you see all have butter in the dough, but this recipe uses lard. It will leave you with light pillows of sweetness that you will dream about while you sleep.
Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
2 hrs 15 mins
Total Time:
3 hrs
Servings:
8
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Ingredients
Conchas Dough:
3 teaspoons active dry yeast
½ cup warm water (110 to 115 degrees F/43 to 46 degrees C)
4 cups all-purpose flour
¾ cup white sugar
½ cup lukewarm evaporated milk
⅓ cup lard
1 egg
1 ¼ teaspoons ground cinnamon
1 teaspoon salt
Topping Dough:
⅔ cup white sugar
½ cup salted butter
1 cup all-purpose flour
1 tablespoon unsweetened Dutch-processed cocoa powder
1 teaspoon vanilla extract
Directions
Dissolve yeast in warm water in a large bowl; stir in 2 cups flour, ¾ cup sugar, evaporated milk, lard, egg, cinnamon, and salt. Beat until smooth. Stir in enough of the remaining 2 cups flour until dough is easy to handle.
Turn concha dough out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a large greased bowl and turn to coat so greased side faces up. Cover and let rise in a warm place until doubled in volume, about 1 ½ hours.
Meanwhile, beat ⅔ cup sugar and butter together in a bowl until light and fluffy. Stir in 1 cup flour until mixture is the consistency of coarse crumbs; divide topping dough into 2 equal parts and place each in a bowl. Stir cocoa powder into 1 part and vanilla extract into remaining part.
Divide chocolate topping dough into 4 small balls; roll each into a flat circle. Repeat with vanilla topping dough.
Punch down concha dough; divide into 8 equal pieces. Shape each piece into a ball; place on a greased baking sheet. Place a vanilla or chocolate topping circle on each dough ball, smoothing it over the top. Make 5 or 6 shallow cuts across circles to form a shell pattern. Cover and let rise until doubled in volume, about 45 minutes.
Preheat the oven to 325 degrees F (165 degrees C).
Bake in the preheated oven until lightly browned around the edges, 15 to 20 minutes.
Cook’s Note:
Do not substitute vegetable shortening for lard.
Nutrition Facts (per serving)
| 639 | Calories |
| 23g | Fat |
| 98g | Carbs |
| 11g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 639 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 12g | 59% |
| Cholesterol 66mg | 22% |
| Sodium 401mg | 17% |
| Total Carbohydrate 98g | 36% |
| Dietary Fiber 3g | 10% |
| Total Sugars 37g | |
| Protein 11g | 22% |
| Vitamin C 0mg | 0% |
| Calcium 66mg | 5% |
| Iron 4mg | 23% |
| Potassium 187mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
