Funfetti Conchas

These funfetti conchas are a great take on the Mexican bakery pan dulce, perfect for a birthday breakfast... because sprinkles make everything better!

 

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Conchas are traditionally sold in Mexican panaderías. They consist of a brioche-like roll topped with a sweet crunchy crust carved to look like a shell. The topping is usually flavored with chocolate or vanilla, and typically is pink, brown, or white.  

While I have posted a recipe for conchas before, I was inspired to try this Funfetti topping from the wonderful new book, Viva Desserts! by Nicole Presley for Spring Sweets Week. 

If you love brioche or challah, you will enjoy this sweet bread (pan dulce). 

Serve these conchas with a cup of coffee in the morning, or a glass of milk in the afternoon. 

They are best the day they are made. If you have leftovers, cut them up and turn them into your favorite bread pudding. 

Ingredients:

The rolls are traditionally made with either butter, lard, shortening, or margarine, along with eggs, superfine sugar, water, flour, vanilla, and yeast. 

For the yeast, I used SAF Gold, which works well with enriched dough. If you don't have it, any instant yeast will work. For the fat, I used butter. If you don't have superfine sugar, just throw some granulated sugar into a food processor and pulse it a few times to get a finer grain. 

For the topping, you can use butter or shortening, along with confectioners sugar, vanilla, and flour. Throw in some jimmies for the Funfetti look. 

For the vanilla, I used Taylor & Colledge vanilla bean paste. I love it because it is filled with little flecks of vanilla seeds. 

I also used some of the almond extract paste in the bread pudding. 

How to Make Funfetti Conchas:

First, combine dry ingredients in the bowl of a stand mixer and whisk them together. Next, add the butter and mix with the paddle attachment until the butter breaks up into pea-sized pieces. 

After that, switch to the dough hook and add the water, eggs, vanilla, water, and yeast and knead for about 10 minutes on medium-low. The dough will be smooth and slightly tacky. Let the dough rise until doubled. This could take two to three hours depending on the ambient temperature. 

In the meantime, mix the topping ingredients, including the sprinkles. Form it into a ball and wrap with plastic wrap until the dough is ready. 

Form the dough into eight balls on parchment lined baking sheets, flatten them with your hand, and cover them with oiled plastic wrap while you shape the topping. 

Roll the topping into circles, place them over the shaped rolls, and then cut a pattern into the topping with a knife or a specially made concha cutter. 

Finally, let the rolls rise until doubled and then bake them at 350 degrees F for about 20 to 25 minutes.

 

More Mexican Bread Recipes:

Pan de Muerto

Cemita Rolls

Telera Rolls

Bolillo Rolls

Birotes Salados (sourdough)

Pan de Elote

Welcome to #SpringSweetsWeek 2023 hosted by Heather from Hezzi-D's Books and Cooks! 

The sun is shining, the weather is getting warmer, and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 20 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, cookies, pies, jams, and even a few beverages! 

 Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa's Produce, Anolon, Taylor and Colledge, and Selefina Spices for your generosity and support. We have an incredible giveaway with four amazing prizes and would love it if you would take a moment to read about it and the prizes that you can win!

Prize #1:  A Fresh and Dried Organics Basket from Melissa's Produce.

One winner will enjoy an abundance of fruit with Melissa’s Fresh and Dried Organics Basket. This hand-woven basket holds a delicious combination of fresh and dried Organic fruits and is carefully wrapped with cellophane and finished with a colorful ribbon. Melissa's Produce has everything from common apples and bananas to exotic passion fruit and kumquats. 

Prize # 2:  A $30 Gift certificate to Selefina Spices.

One winner will enjoy a $30 gift certificate to buy all their favorite spices for cooking and baking! Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices. 

Prize #3:  A selection of 4 extract pastes from Taylor and Colledge.

One winner will receive a selection of extracts to include almond, lemon, organic vanilla bean, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

Prize #4:  Anolon Pro Bakeware 2 Piece Set of Half Sheet Cookie Pans.

One winner will win a 2-piece set of 13-inch x 18-inch half sheet baking pans for cookies!  These aluminized steel professional sheet pans deliver unmatched durability and heat conduction for incredibly reliable results and are oven safe to 550°F.  You'll be able to bake all your favorite cookies to perfection. Anolon Pro Bakeware gives you professional grade bakeware at affordable prices.

After the recipe, be sure to enter!

Monday #SpringSweetsWeek Recipes:

Banana Spice Cupcakes with Peanut Butter Frosting by Family Around the Table

Blackberry Lavender Cake by Hezzi-D's Books and Cooks

Color Changing Eggless Blood Orange Jello Cake by Magical Ingredients

Easy Glazed Lemon Ginger Scones by Blogghetti

Mint Chocolate Chip Ice Cream by Kate's Recipe Box

Key Lime Coconut Thumbprints by A Kitchen Hoor's Adventures

Lavender Linzer Cookies with Kumquat Marmalade by The Spiffy Cookie

Lavender Madeleines by Jolene's Recipe Journal

Lemon Carrot Loaf Cake by Sweet Beginnings

Lemon Lime Dessert Crepes by Cindy's Recipes and Writings

Lime Pink Peppercorn Cookies by That Recipe

One Pan Chocolate Cake by A Day in the Life on the Farm

Orange Creamsicle Poke Cake by Cookaholic Wife

Pink Peppercorn Cookies by Palatable Pastime

Rosemary Pine Nut Cornmeal Shortbread by Shockingly Delicious

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Funfetti Conchas

Yield: 8 Conchas

Author: Karen's Kitchen Stories

Prep time: 40 MinCook time: 40 MinInactive time: 3 HourTotal time: 4 H & 20 M

These funfetti conchas are a great take on the Mexican bakery pan dulce, perfect for a birthday breakfast... because sprinkles make everything better!

Ingredients

For the Dough

• 450 grams (3 3/4 cups) bread flour
• 1/2 teaspoon salt
• 100 grams (1/2 cup) extra fine granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened and cut into pieces
• 2 large room temperature eggs
• 1/2 cup lukewarm water
• 1 teaspoon vanilla bean paste
• 1 tablespoon instant yeast

For the Topping

• 1/2 cup vegetable shortening
• 57 grams (1/2 cup) confectioners' sugar
• 120 grams (1 cup) all purpose flour
• 1 teaspoon vanilla bean paste
• 3 tablespoons Funfetti sprinkles

Instructions

To Prepare the Dough

1. In the bowl of a stand mixer, whisk together the flour, salt, and granulated sugar.
2. Add the butter pieces and mix with the paddle attachment until the butter becomes pea-sized and coated with flour.
3. Switch to the dough hook and add the eggs, water, and vanilla, and mix on low for about two minutes. Add the yeast and mix on medium (speed 4) for 10 minutes.
4. Turn the dough out onto your work surface and knead a few times. Form it into a ball and place it into an oiled dough rising bucket and cover. Let it rise until doubled in a warm (about 80 degrees F) spot, about 2 to 3 hours.
5. In the meantime, prepare the Funfetti topping.
6. Line two baking sheets with parchment paper. Divide the dough into 8 equal pieces and form them into balls. Place them on the baking sheets and flatten them with your hand to about 3/4 inch thick. Lightly grease the tops.
7. Place the topping rounds (see below for instructions) on top of each and use a paring or butter knife to carve a shell pattern. Cover with plastic wrap and let rise until almost doubled, about an hour.
8. Heat the oven to 350 degrees F. and bake the conchas, one sheet at a time, for 20 minutes. Cool to room temperature on a wire rack.

To Make the Topping

1. In the bowl of a stand mixer fitted with the paddle attachment, mix the shortening and confectioners' sugar until smooth. Add the flour, one quarter cup at a time, mixing between additions. Beat until combined. Beat in the vanilla.
2. Add the Funfetti and mix until just combined.
3. Divide the topping into 8 pieces and roll each piece out between two pieces of parchment or wax paper. Use a 4 inch round cutter to cut each and gently place them over the shaped rolls, gently tucking in the edges. Carve in a shell pattern with a butter or paring knife, cover, and let rise (see instructions above).

Nutrition Facts

Calories

588.86

Fat (grams)

26.87 g

Sat. Fat (grams)

11.23 g

Carbs (grams)

76.4 g

Fiber (grams)

1.9 g

Net carbs

74.51 g

Sugar (grams)

23.87 g

Protein (grams)

10.19 g

Sodium (milligrams)

167.84 mg

Cholesterol (grams)

77 mg

https://www.karenskitchenstories.com/2023/03/funfetti-conchas.html

Karen's Kitchen Stories

Conchas, pan dulce

bread, breakfast

Mexican

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it # karenskitchenstories

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.