I can finish a normal sized Concha, 4 to 5″ round, in exactly four bites. If it has been a long time since I had one or if I am very hungry, maybe three bites. Ok, I admit it, sometimes two bites. But never one.
Conchas are named after the shape of their sugar topping, which resembles a seashell. Conchas do have a hardened crust, but it is sugary, thick, crispy and crumbles right into your mouth as you take a bite. Right after you brake through that crust, there is a fluffy, soft, sweet roll made with flour, butter, yeast and eggs. With such a pleasing experience, no wonder it is one of Mexico’s most favorite sweet rolls or pan dulce.
I have seen some in bakery shops around DC, but they just don’t taste like the ones we love at home. So on our most recent trip to Valle de Bravo in Mexico, I ventured with my boys, and many of their cousins and aunts, into a panadería, or bread shop. They make such incredible conchas, it makes me wish I had a bigger mouth to eat them each in a single bite.
Continue reading Sweet Conchas!