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Orange Cardamom Concha Bread (Pan Dulce)

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

Bread

  • 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

Topping

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

Instructions

  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.