Recipes · Mexican · Bakery
Pan Dulce (Concha)
One serving has 434 kcal and 9 g protein, and at least a fifth of a woman's daily need of thiamin (51%), selenium (47%), riboflavin (41%), folate (34%), niacin (26%) and vitamin A (23%). Ready in 155 minutes.
- Preparation: 138 min
- Cooking: 17 min
- Makes: 1 serving (131 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 55 g Flour, all-purpose
- 15 g Sugar
- 18 g Butter, unsalted
- 20 g Eggs, whole, raw
- 20 g Milk, whole
- 1 g Yeast, active dry
- 0.5 g Salt
- 1 g Vanilla extract
Method
- Warm the milk slightly and dissolve the yeast in it with a pinch of the sugar; let stand for 10 minutes until foamy.
- Set aside about a fifth of the flour, sugar and butter to make the crackled topping paste later.
- Mix the rest of the flour, sugar, salt, egg and vanilla with the yeast mixture, then knead in most of the remaining butter until smooth and soft, about 8 minutes; cover and let rise in a warm place for 1.5 hours until doubled. This is 1 portion (one roll); multiply everything by 10 for a full batch of conchas.
- Rub the reserved flour, sugar and butter together into a paste, then shape it into a thin disk and press it over the risen dough ball, scoring a shell pattern into it with a knife.
- Place on a tray, let rise again for 30 minutes, then bake at 180°C (355°F) for 15-18 minutes until golden.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 434 kcal | 21% |
| Carbohydrates | 58.6 g | |
| Water | 42.9 mL | |
| Fiber | 1.8 g | 6% |
| Protein | 9.4 g | 20% |
| Tryptophan | 0.12 g | |
| Threonine | 0.32 g | |
| Isoleucine | 0.39 g | |
| Leucine | 0.71 g | |
| Lysine | 0.41 g | |
| Methionine | 0.2 g | |
| Cystine | 0.19 g | |
| Phenylalanine | 0.48 g | |
| Tyrosine | 0.32 g | |
| Valine | 0.47 g | |
| Histidine | 0.22 g | |
| Fat | 17.8 g | |
| Monounsaturated | 5.2 g | |
| Polyunsaturated | 1.2 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.88 g | |
| Saturated | 10.2 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 115 mg | |
| Calcium | 47 mg | 5% |
| Copper | 0.11 mg | 12% |
| Iron | 2.9 mg | 16% |
| Magnesium | 17.5 mg | 6% |
| Manganese | 0.39 mg | 22% |
| Phosphorus | 127 mg | 18% |
| Potassium | 129 mg | 3% |
| Selenium | 25.9 µg | 47% |
| Sodium | 235 mg | |
| Zinc | 0.82 mg | 10% |
| Thiamin (vitamin B1) | 0.56 mg | 51% |
| Riboflavin (vitamin B2) | 0.45 mg | 41% |
| Niacin (vitamin B3) | 3.7 mg | 26% |
| Pantothenic acid (vitamin B5) | 0.78 mg | 16% |
| Pyridoxine (vitamin B6) | 0.08 mg | 6% |
| Folate (vitamin B9) | 135 µg | 34% |
| Cobalamin (vitamin B12) | 0.3 µg | 13% |
| Choline | 65.3 mg | 15% |
| Vitamin A | 164 µg | 23% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 26.6 IU | 4% |
| Vitamin E | 0.77 mg | 5% |
| Vitamin K | 1.6 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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