Mexican Conchas (Pan Dulces)

1. 1

   Warm the milk in a small saucepan until it starts to bubble, then take it off the heat. Add the butter, stir until it melts, and pour the mixture into a large bowl to cool.

2. 2

   Dissolve the yeast in the milk mixture. Mix in 1/3 cup sugar and the salt. Add the eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Once the dough comes together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in it, and turn to coat with oil. Cover with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.

3. 3

   Divide the dough into 16 equal pieces and shape them into rounds. Use a rolling pin to roll the rounds into oval buns. Place them on two lightly greased baking sheets. Cover the rolls with a damp cloth and let them rise until doubled in size, about 40 minutes.

4. 4

   Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

5. 5

   While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, and the butter until a crumbly mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls to cover the entire surface.

6. 6

   Bake in the preheated oven for 15 to 20 minutes, or until the sugar topping is lightly browned.

• Calories 307.65 kcal Moderate
• Protein 5.78 g Moderate
• Carbs 37.86 g Moderate
• Total Fat 13.86 g Moderate
• Saturated Fat 3.86 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 41.47 mg Moderate
• Sodium 30.65 mg Low Source
• Fiber 1.56 g Low Source
• Sugar 5.0 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 25.44 mg Low Source
• Iron 2.15 mg Moderate
• Potassium 46.15 mg Low Source
• Vitamin A 17.07 mcg_rae Low Source
• Vitamin C 0.03 mg Low Source
• Vitamin D 0.39 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten