As of: March 5, 2024, 10:20 a.m
By: Larissa Glunz
The Conchas mussel rolls bring together what belongs together – fluffy rolls and sugary cookies.
There's a piece of Mexico in every bite.
It is known worldwide that Germans will drop everything for a good piece of bread, and in Mexico the enthusiasm is no less great.
While in Bavaria, Berlin & Co. a rich wholemeal bread with seeds is a must for Sunday breakfast, in North America the “Pan Dulce” (German: sweet bread) is highly praised.
This type of pastry from Mexican cuisine is rather sweet compared to the classic corn tortilla.
Pan Dulce is available in countless variations, with fruity fillings, sprinkles as a topping or a wonderful cinnamon note.
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One of the most popular varieties of pan dulce are undoubtedly conchas (German: mussels), which, as their name suggests, are reminiscent of mussels.
You can buy the sweet rolls in almost every panadería and weekly market in Mexico, from Tijuana to Cancún.
A fluffy dough made with dry yeast, reminiscent of French brioche, is refined with a white or brown sugar crust that gives the conchas their typical appearance.
Pan Dulce is a real treat for breakfast, but if you're hungry, you can also eat it at midnight.
The recipe for baking the conchas is easy to do, but takes a little time because the dough has to rise.
Conchas are traditional Mexican rolls decorated with a shell pattern.
(Symbolic image) © Pond5 Images/IMAGO
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The following ingredients are required for the Mexican conchas:
Yeast dough:
500 g wheat flour, sifted
125g sugar
1 packet of dry yeast
0.5 tsp salt
100 g butter, soft
3 large eggs
1 tsp vanilla extract
125 ml milk
Sugar crust:
100g butter
100g powdered sugar
125 g wheat flour, sifted
1 pinch of cinnamon
some melted butter for brushing
Mexican conchas can be dipped in a glass of milk or hot chocolate for breakfast - the perfect combination!
(Symbolic image) © Pond5 Images/IMAGO
This is how you make the Conchas mussel rolls step by step:
Preheat the oven to 170 °C top/bottom heat.
To make the dough, mix flour, sugar, dry yeast and salt in a large bowl.
Add butter, eggs and vanilla extract and knead with the dough hook of the food processor.
Add milk little by little and knead the dough until it is smooth and supple.
Form the dough into a ball on a floured work surface.
Put the ball back in the bowl, cover with a little flour and let it rise in a warm place for about an hour until the dough has doubled in volume.
For the sugar crust, mix butter and powdered sugar evenly.
Mix the flour and cinnamon and gradually stir into the butter-sugar mix.
Divide the dough into about 15 pieces and form small balls.
Place the rolls on baking sheets lined with baking paper and brush with melted butter.
Using floured hands, divide the mixture for the sugar crust into 15 portions and form small balls.
Flatten each ball into a round plate, place it on the balls and press down firmly.
Use a sharp knife to cut the crust into a shell shape with grooves.
Cover the conchas with a clean kitchen towel and let them rise again in a warm place for about an hour.
Bake the conchas in a hot oven for 15 to 20 minutes.
After half the time, swap the baking trays.
¡buen provecho!
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In addition to the white version of the mussel rolls, a version with a dark crust is also in great demand.
To do this, stir some cocoa powder into the sugar-butter mixture.
It becomes even more colorful with food coloring, which is also added to the sugar mixture.
The colorful mussels then become an eye-catcher on the Mexican-inspired brunch buffet, where they sit next to chicken and waffles in “Mexican style” and crispy fried guacamole balls.
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