A delightful fusion of two classic Mexican pastries, the sweet and soft Conchas meet the iconic Pan de Muerto, creating a unique treat perfect for celebrating Día de Muertos.
Ingredients
For the dough
🌾 7 cups of all-purpose flour
🥚 4 eggs
🧈 3/4 cup of margarine or butter, at room temperature (12 tbsp or 1.5 sticks)
🌟 1/4 cup of yeast
🍬 1 cup of granulated sugar
💧 1 cup of warm water
🥛 1/4 cup of whole milk
🍊 1 tbsp of orange zest
For the decorating paste
🛢️ 1 cup of shortening
🌾 1.5 cups of all-purpose flour
🍬 1.5 cups of powdered sugar
🍦 1 tbsp of vanilla extract
🥚 The whites from 1 egg
🎨 Food colorant (optional)
For topping
🍬 Granulated sugar
🧈 Melted butter
Equipment
• Mixing bowl
• Mixer (optional)
• Baking sheet
• Parchment paper
Prep Time
1 hour
Bake Time
20-24 minutes
Makes
16 regular-sized Conchas de Muerto
Calories & Macros (per serving)
• Calories: Approximately 350
• Protein: 7g
• Carbs: 50g
• Fat: 12g
Instructions
1. Prepare the yeast mixture
o In a mixing bowl, combine warm water, milk, 1 tbsp of sugar, and yeast. Mix well and let it rest for about 5 minutes, or until it becomes foamy and doubles in size.
2. Make the dough
o Add the remaining sugar, eggs, and flour to the yeast mixture. Mix until combined, then add the margarine and orange zest. Knead until the dough is smooth and slightly sticky. Cover with a cloth and let it rise in a warm place until it doubles in size (approximately 20 minutes at 70°F).
3. Prepare the decorating paste
o In a bowl, mix the shortening, flour, powdered sugar, and vanilla extract until smooth. Add food colorant if desired.
4. Shape the dough
o Reserve 1/5 of the dough for forming the decorative "bones." Divide the remaining dough into balls for your desired size (up to 16 regular-sized conchas).
o Grease a baking sheet with shortening. Place the dough balls on the sheet, leaving enough space for them to double in size. Flatten each ball slightly with your palm.
5. Assemble the conchas de muerto
o Place two strips of parchment paper in a cross pattern over each dough ball. Flatten the decorating paste and cover each dough ball with it. Remove the parchment strips carefully.
o Roll out the reserved dough to form thin strips for "bones" and small balls for the top decoration. Place them over the paste to form the classic Pan de Muerto design.
6. Bake the bread
o Preheat the oven to 350°F. Bake for 20-24 minutes, or until the bread is golden brown and the edges of the decorating paste begin to turn golden. For larger breads, bake an additional 2-5 minutes as needed.
7. Finish and serve
o Brush the baked bread with melted butter and sprinkle generously with granulated sugar. Serve warm or at room temperature.
Cooking and Serving Tips
• Store leftovers in an airtight container to keep them soft for up to 3 days.
• Pair with hot chocolate or café de olla for the ultimate treat.
• Customize the decorating paste with vibrant colors for a festive touch.
Enjoy the delicious combination of Conchas de Muerto! 🌟