Comments on: Conchas or Pan Dulce

By: Kevin

Kevin — Mon, 01 May 2023 19:10:02 +0000

In reply to Madelene. haha! That's what I do to make the strawberry flavored, too (or you can use a extract)! Thanks so much for coming back to let me know Madeline!

By: Kevin

Kevin — Mon, 01 May 2023 19:08:11 +0000

In reply to Melissa. I hope you give these a go Melissa, they really are delicious!

By: Madelene

Madelene — Sat, 29 Apr 2023 17:10:20 +0000

These came out so fluffy and I loved the toppings. I made mango and cinnamon! I used freeze dried mango chips and ground them to put in the topping mix. Great recipe Kevin!

By: Melissa

Melissa — Fri, 28 Apr 2023 16:45:44 +0000

They look delicious!

By: Kevin

Kevin — Tue, 25 Apr 2023 19:48:49 +0000

In reply to Judy. Thanks for the lovely comment here Judy, much appreciated. Enjoy!

By: Judy

Judy — Tue, 25 Apr 2023 10:16:46 +0000

Keven Your Pan Dulce are beautiful! These are challenging to make, at least the few times I have tried. My recipe uses lard instead of butter for both bread and craquelin. We actually called them “concha” as they look like shells. Living in so California. MY first experience eating them was going across the boarder from San Diego into Tijuana, Mexico early Saturday mornings for breakfast. So amazing to watch huge trays of sweet breads (dozens of varieties–collectively called pan dulce) lining the walls and so difficult to choose a few. This was back in the Mid 1970’s while in college. MY MIL was Mexican, but it was my Gand-mother in law who taught me to make pan dulce. Her favorite were empanadas calibacitas, or pumpkin empanadas. But these concha were regular offerings as well…Thanks for the walk down memory lane.