Rainbow Conchas: Colorful Mexican Sweet Bread
Discover the joy of Rainbow Conchas, a vibrant twist on traditional Mexican Pan Dulce. These eye-catching sweet breads feature a soft, pillowy interior crowned with a crisp, colorful topping that's as delightful to look at as it is to eat. Perfect for celebrations, breakfast, or as a sweet treat any time of day, these homemade conchas bring the flavors of a Mexican bakery right to your kitchen. Learn how to create these Instagram-worthy pastries that combine classic technique with a modern, rainbow-inspired flair.
Ingredients
Cooking Instructions
step 1
In a small bowl, mix Instant Dry Yeast (1 Tbsp) with a spoonful each of sugar and flour from the ingredients. Add the warm Milk (3/4 cup), stir, cover, and let rise in a warm place for 20 minutes.
step 2
In a large mixing bowl, sift remaining All-Purpose Flour (4 cups) and Granulated Sugar (3/4 cup). Using a stand mixer with a dough hook, gradually add this dry mix to the yeast mixture, Farmhouse Eggs® Large Brown Eggs (3), and Vanilla Extract (2 tsp), mixing on low speed.
step 3
Add Salt (1/2 tsp) and room temperature Unsalted Butter (2/3 cup) to the mixture. Knead on medium speed for 15-20 minutes until the dough is elastic, smooth, and doesn't stick to the bowl sides. The dough should pass the windowpane test. (If kneading by hand, this may take 30-40 minutes.)
step 4
Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size (1.5-2 hours).
step 5
For the crust, sift Powdered Confectioners Sugar (1 1/3 cups) and All-Purpose Flour (1 cup) into a bowl. Add Vegetable Shortening (3/4 cup) and Vanilla Extract (1 tsp). Mix with a spatula or your hands until it reaches a smooth, playdough-like consistency.
step 6
Divide crust mixture into 6 balls. Add Red Food Coloring (5 drops), Orange Food Coloring (5 drops), Yellow Food Coloring (5 drops), Green Food Coloring (5 drops), Blue Food Coloring (5 drops), and Purple Food Coloring (5 drops) to each ball and mix thoroughly. Refrigerate for 30 minutes.
step 7
Divide each colored crust into 16 equal-sized strips and refrigerate again.
step 8
Once the dough has doubled, punch it down and place on a floured surface. Flatten to remove any air bubbles.
step 9
Divide the dough into 16 pieces (about 70g each). Shape into balls and place on a baking tray, leaving space between each.
step 10
Flatten each ball with your palm to create the concha shape.
step 11
Create rainbow shells by placing a strip of each color between two plastic sheets and flattening to about 1/8 inch thickness. Carefully place on top of each concha.
step 12
Score the crust with a knife or concha shaper, being careful not to cut the bread dough.
step 13
Cover and let rest in a warm place for 1 hour or until doubled in size.
step 14
Preheat the oven to 325 degrees F (165 degrees C).
step 15
Bake conchas for 15-18 minutes.
step 16
Cool on a wire rack before serving.
