Pan de Huevo (sometimes called conchas) is a type of pan dulce which refers to small, brioche like golden breads covered with powdered sugar toppings which traditionally include chocolate, vanilla, and strawberry.

 

The sugars form designs on top of the bread which are individually created by each bakery.

According to The Austin Chronicle, pan dulce first became popular in Mexico when the French briefly attempted to colonize Mexico several centuries ago.  French influence spread to creating various pastries, albeit with a Mexican twist.  Porfirio Diaz in the early 1900s further tried to “modernize” and make Mexico and Mexican people more sophisticated by promoting European ideas/foods etc. and distaining traditional Mexican foods, traditions, cultures.

 

If you’ve got a hankering for some pan de huevo: we’ve pulled up a recipe for pan dulce from the San Antonio Cookbook.

Pan de Huevo

INGREDIENTS: 

  Dough 

    1 tablespoon dry yeast 

    1 tablespoon sugar 

    1/4 cup warm water 

    3 2/3 cups white bread flour 

    1 teaspoon salt 

    1/3 cup sugar 

    2 tablespoons shortening 

    5 large eggs, beaten 

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Topping 

    1/4 cup unsalted butter 

    1/4 cup shortening 

    1 cup powdered sugar 

    1 cup all purpose flour 

    1 teaspoon vanilla extract 

    1 tablespoon lemon peel 

    1 tablespoon cocoa 

    1/8 teaspoon cinnamon 

DIRECTIONS: 

     For Dough:  

In a small bowl, dissolve the yeast and 

1 tablespoon sugar in warm water.  

Let stand 6-8 minutes.  

In a large mixing bowl, combine 3 cups 

bread flour, salt, sugar and shortening 

and blend thoroughly.  

Add yeast mixture and 2 eggs.  

Mix completely.  

Add remaining eggs and mix. 

Add remaining bread flour and mix 

until the dough forms a loose, soft, 

and elastic dough.  

It should be slightly sticky but 

firm enough to shape easily with 

buttered hands.  

Butter the work surface into a 4x6-inch 

rectangle, 1 1/2 inches thick. 

Cut into 16 medium or 24 small squares.

Cover lightly with plastic wrap for 1 to 

1 1/2 hours and let dough rise.  

Shape each dough square into a dome-shaped 

circle.  

On a lightly greased cookie sheet, place 

rolls 2 inches apart. 

        For Topping: 

In a food processor using a metal blade, 

add the butter, shortening, powdered sugar, 

1 cup flour and vanilla.  

Process until smooth, then divide into 3 

equal parts.  

Leave one part plain and shape into a log.  

With the 2nd piece, process in the food 

processor with lemon peel and shape into a log.

Process the 3rd piece with cocoa and cinnamon 

and shape into a log.  

Chill the 3 logs until ready to use. 

Cut off 2 tablespoons of topping from the log 

and flatten with palms into a circle.  

Place topping circle on top of dough circle.  

It should completely cover dough.  

Use a sharp knife to cut a crisscross or shell 

design on top.  

Let rolls rise again in a warm place for about 

1 to 1 1/2 hours. 

Preheat oven to 350 degrees F. 

Bake 12-15 minutes until lightly browned.  

Serve fresh from the oven with chocolate 

mexicano or hot coffee, champurrado, or atole.