Appetizers and Snacks/ Bread & Pizza/ Dessert/ Mexican and Latin Recipes/ Sponsored

Orange Cardamom Concha Bread (Pan Dulce)

Orange Cardamom Concha Bread (Pan Dulce) ~ Traditional Mexican concha bread flavored with tangy orange, baked flakey and tender with a cardamom sugar topping.Orange Cardamom Concha Bread (Pan Dulce) ~ Traditional Mexican concha bread flavored with tangy orange, baked flakey and tender with a cardamom sugar topping ~ The Complete Savorist #MomentoNESCAFÉ adIf you were stranded on a desert isle, what 5 food/drinks, besides water (that’s a freebie) would you have with you?

My answer is easy, pancakes, meatballs, pork, wine, and coffee.

Of this list, coffee is the only one I can’t go a day without.

When the opportunity to partner with NesCaféLatino was presented to me, I really didn’t need to think twice, hello, coffee! If anyone can sing the praises of coffee, it’s me. But as I read more about the this particular campaign, I had to jump on board. The campaign is called Sobremesa.

My Spanish skills are definitely rusty, but I could translate the compound word to “on table.” Sobre = on and mesa = table. But I had no idea what Sobremesa actually was, so I kept reading. As I read, I got so excited. In Mexico and in several Latino cultures the concept of Sobremesa is lingering together as a family or with friends after a meal, enjoying a cup of coffee and making the whole experience last longer.

My paternal side of the family has done this MY ENTIRE LIFE.  Or something incredibly similar. We didn’t call it Sobremesa, it was simply called ‘coffee.’ Every time we were together as a family, we would have a huge meal, many of those recipes have been shared here on this site, and then the dishes were done. During my younger years, it was my grandma and Mom2, along with us older kids who did the dishes, then when I got older, it was us older kids and my grandpa who did the dishes. He always said it was good for his back to stand and wash, but I think he just like the one on one time he got with his grandkids.

I hate doing dishes, but now, I’d give anything to be at the sink with him washing plates and silverware again. We’d joke. He’d ask about school. We’d discuss politics. I wish I knew then just how precious and cherished those moments would be to me now.Orange Cardamom Concha Bread (Pan Dulce) ~ Traditional Mexican concha bread flavored with tangy orange, baked flakey and tender with a cardamom sugar topping ~ The Complete Savorist #MomentoNESCAFÉ adOnce the dishes were done, the family was called back to the table for coffee. This was different than being called for dessert. For all my ability to write, I am not certain I can adequately describe the difference between dessert and what my family called coffee. Dessert was a production, cake, ice cream, lights on. Coffee was not. It was simply hot coffee, milk for the kids, and Mexican pan dulce (sweet breads) and cookies and only the lights over the sink and stove were on. It was intimate and cozy.

This tradition ended after my grandfather passed on and my grandmother moved in with my dad and Mom2. No more dinners at my grandparents’ home with my uncle and his family. No more meals cooked by my grandmother. No more kitchen conversations with my grandfather over a sink-full of suds. No more coffee.

As the memories flooded back, years and years of conversations, laughter, some tears, and lots and lots of coffee and pan dulce, I knew I had to bring this tradition back. Sadly Elizabeth and I can’t run to my parents’ house for Sunday dinner the way we went to my grandparents’. For us, this tradition will be shared with friends who have become our family.

I turned to a friend and shared my memories of Sobremesa. Then I shared with him my deep and abiding love for concha bread (pan dulce). This recipe is something that I know my grandparents would love and would consider worthy of our family coffee time.

Having made this orange cardamom concha bread (pan dulce), I felt I had no other choice than to invite some friends over, and have our own Sobremesa with NesCafé. It was such a fun experience. We talked about our kids, food, and upcoming travels. It was so relaxed and fun that I must continue with this tradition started by my grandparents. I might not always call it Sobremesa, but I will always have coffee.Orange Cardamom Concha Bread (Pan Dulce) ~ Traditional Mexican concha bread flavored with tangy orange, baked flakey and tender with a cardamom sugar topping ~ The Complete Savorist #MomentoNESCAFÉ ad

Orange Cardamom Concha Bread (Pan Dulce)

Course: Dessert
Cuisine: Mexican
Servings: 9
Author: Michelle De La Cerda



  • 1/3 c milk
  • 1 pkg active dry yeast
  • 1 tbsp sugar plus 1 tsp
  • 1 1/2 c bread flour
  • 1 c all purpose flour
  • 1 3/4 tsp salt
  • 3 eggs
  • 2 sticks unsalted butter; room temperature , cut into tablespoons
  • zest from 2 oranges


  • 1 stick butter; room temperature
  • 1/2 c sugar
  • 1 c all purpose flour
  • 1 tbsp ground cardamom
  • 1 egg


  1. In a small saucepan warm the milk (115°F).
  2. While the milk warms, mix the yeast and 1 tsp. sugar in a small bowl.
  3. Pour the warm milk over the yeast/sugar mixture; gently mix it all together and let it activate.
  4. While the yeast is activating, mix the two flours, 1 tbsp. sugar, and salt together in a bowl.
  5. Once the yeast has activated and is foaming, add it to a standing mixer bowl.
  6. Add the egg and beat until all combined.
  7. Slowly and carefully add the flour mixture, mixing until all is well combined and the dough looks smooth and elastic.
  8. Slowly add the individual tablespoons of butter and allow it to be fully incorporated before adding the next.
  9. After half the butter has been added, add the orange zest.
  10. Once all the butter has been mixed in, transfer the dough to a lightly greased glass bowl and cover with a damp cloth.
  11. Place it in the warmest spot in the kitchen.
  12. Let it rise for two hours, it will double in size.
  13. After the two hours, replace the towel with plastic wrap and let it rise for another hour in the refrigerator.
  14. While the dough is in the refrigerator, make the topping by mixing the butter and the sugar together and slowly adding the flour.
  15. Once the flour is mixed in, slowly add the cardamom.
  16. Cover and chill in the refrigerator.
  17. Line a baking pan with parchment paper.
  18. Remove the dough from the refrigerator and place on a lightly floured surface.
  19. Form a rectangle by gently patting the dough into shape.
  20. Cut the dough into 9 pieces (3 x 3).
  21. With lightly floured hands cup the pieces and roll into balls.
  22. Arrange each ball on the parchment paper, cover and let rise for another hour.
  23. Divide the topping into 9 even pieces, layering them between pieces of plastic wrap.
  24. Using the bottom of the frying pan, flatten them and form circles between 1/8-1/4" thick.
  25. Beat the egg and using a pastry brush, glaze each dough mound with the egg.
  26. Place the topping on top of the risen, egg-glazed bread.
  27. Using a knife, cut lines on the topping to resemble a seashell.
  28. Bake in a 350°F preheated oven for 20-30 minutes or until golden brown on top.

Orange Cardamom Concha Bread (Pan Dulce) ~ Traditional Mexican concha bread flavored with tangy orange, baked flakey and tender with a cardamom sugar topping ~ The Complete Savorist #MomentoNESCAFÉ adOrange Cardamom Concha Bread (Pan Dulce) ~ Traditional Mexican concha bread flavored with tangy orange, baked flakey and tender with a cardamom sugar topping ~ The Complete Savorist #MomentoNESCAFÉ adTo learn more about Sobremesa with NesCaféLatino, check out this video (en español) or on their Facebook Page.

Thank you for sharing!

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  • Reply
    Rebecca @ Strength and Sunshine
    April 18, 2016 at 4:48 am

    Wow, these look fantastic! I’ve never heard of concha bread! But I love the orange and cardamom combo!

  • Reply
    April 18, 2016 at 6:26 am

    YUM! These look absolutely amazing, I love good Concha bread!

  • Reply
    Florian @ContentednessCooking
    April 18, 2016 at 9:19 am

    Homemade is the best! Looks delicious!

  • Reply
    Justine | Cooking and Beer
    April 18, 2016 at 10:18 am

    I am so sad that I have never made concha bread. This needs to change, and I think I’ll start with this recipe!

  • Reply
    Ginny McMeans
    April 18, 2016 at 11:14 am

    Thank you, thank you, thank you! Great photo directions too.

  • Reply
    Patricia @ Grab a Plate
    April 18, 2016 at 4:31 pm

    I just love family traditions like this (probably because, like you, I miss these types of moments with my big, Italian family)! I’m glad you’re keeping them up with your friends. I’ve never heard of concha bread, and yours sounds absolutely amazing with the orange and cardamom! Wonderful post & recipe!

    • Reply
      Michelle De La Cerda
      April 18, 2016 at 10:24 pm

      Thank you Patricia, when I was writing this post, I never missed washing dishes so much in my life. I miss my family.

  • Reply
    Joanie @ ZagLeft
    April 18, 2016 at 5:06 pm

    This bread looks and sounds heavenly with the combination of orange and cardamom!

  • Reply
    April 18, 2016 at 5:08 pm

    What an awesome post! Coffee was always served after dessert at big meals in my family too. Of course now, my dad still ALWAYS asks if anyone wants coffee after dessert, but my generation tends to prefer coffee earlier in the day and we tend to take our coffee into the family room in front of a game on tv. So it is not quite the same. Of course lingering with a bottle of wine works too. 😉 And I LOVE this twist on concha bread!

  • Reply
    April 19, 2016 at 1:25 am

    This is one of my favorite desserts! Thanks for sharing the recipe!

  • Reply
    April 19, 2016 at 5:14 am

    Coffee was a big part of our family meals growing up. Well, espresso, I should say. coming from a large Italian family, we always ended our big meals with little cups of espresso. I, like you, miss those traditions. This bread and coffee look like a great way to keep it going.

  • Reply
    eat good 4 life
    April 19, 2016 at 7:53 am

    I would love to eat a couple of these right now. They sound and look delicious!

  • Reply
    Katerina @ Diethood
    April 19, 2016 at 8:00 am

    I’ll bring coffee with me! 😀 Not sure what the other 4 things would be, but your concha bread would be a delicious addition to that list. I mean, it’s orange and cardamom!! LOVE IT!

  • Reply
    Debra A Attinella
    April 19, 2016 at 8:27 am

    I love anything with orange flavor – looks great!

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    linda spiker
    April 19, 2016 at 3:08 pm

    Wow! I have never heard of concha bread before. Very cool!

  • Reply
    Joy @ Joy Love Food
    April 19, 2016 at 8:07 pm

    I love cardamom, it sounds wonderful along with the orange in this concha bread, I’d love a slice with my morning coffee for breakfast!

  • Reply
    Christina Lakey
    April 20, 2016 at 1:06 am

    Conchas bring back AMAZING memories for me! Love love love love love

  • Reply
    April 20, 2016 at 12:00 pm

    I love any kind of homemade bread. This looks fantastic!

  • Reply
    lizzy wermuth
    April 26, 2016 at 7:53 am

    loving your creativity in this recipe!! would be great with coffee on the weekend, I love the orange flavor!!

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