Welcome back friends! This week we’re baking the concha bread, or pan dulce, Dante tries to steal in Disney and Pixar’s heartfelt and visually stunning Pixar film, Coco.
When Miguel’s family brings him back to the land of the dead to ask Mama Imelda for help, they enter the Department of Family Reunions and Dante tries to steal a plate of sweets off of one of the desks. The Concha bread is on this plate, and it can also be seen in various scenes throughout the film.
Like the tamales, I wanted to research and find a traditional recipe for this treat. I then took my recipe to my friends to see if they thought it was traditional enough and they approved! There are different variations of toppings out there, but I chose to go with something closer to the film, with no food coloring.
I’ve never really worked with yeast before; it’s really fascinating to see the dough doubling in size! The topping is cinnamon deliciousness and I highly recommend eating these freshly baked and warm, but they do hold up well the following few days.
- 1 packet (1/4 ounce) of active dry yeast
- 1⁄2 cup of warm water
- 1 egg
- 1⁄2 cup of warm evaporated milk
- 1/3 cup of sugar
- 1/3 cup of butter (melted)
- 1 teaspoon of salt
- 4 cups of all-purpose flour (plus enough to lightly flour a surface)
- 1⁄2 teaspoon of ground cinnamon
- In a large bowl stir together the yeast and the warm water., then let the mixture stand for 10 minutes.
- Stir in the egg, evaporated milk, sugar, melted butter and salt.
- Stir in 2 cups of the flour and then gradually stir in another 2 cups of flour and the cinnamon to make a dough.
- Place the dough on a lightly floured surface. Knead for 3 to 5 minutes or until smooth and elastic, then shape into a ball.
- Transfer the ball of dough to a large greased bowl and turn it to coat the surface of the dough.
- Cover and let it rise in a warm place until doubled in size (about 1 to 1 1⁄4 hours).
- Punch down the dough, then cover, and let it stand for another 10 minutes.
- Make the topping (see below).
- Divide the dough into 12 portions and shape each portion into a smooth ball.
- Place the dough balls about 3 inches apart on baking sheets lined with parchment paper and press down on each dough ball slightly.
- Divide the topping into 12 balled up portions; then pat each ball flat.
- Place one round of topping on each dough ball.
- Using a sharp paring knife, cut grooves in the topping to resemble a scallop shell.
- Cover the rolls and let them rise in a warm place until nearly doubled in size (about 45 minutes).
- Meanwhile, preheat the oven to 375 degrees F.
- Bake rolls for 18 to 20 minutes or until light golden brown.
- Remove from the baking sheets to cool on wire racks.
- Serve warm or cool.
- 1⁄2 cup of butter, softened
- 2/3 cup of sugar
- 1 cup of all-purpose flour
- 2 teaspoons of ground cinnamon
- 1 teaspoon of vanilla extract
- In a medium bowl, beat the softened butter with an electric mixer on medium speed for 30 seconds.
- Add the sugar, beating until well mixed.
- Stir in the flour, cinnamon, and vanilla; mix until well incorporated.