Concha (Spanish, 'shell'), plural conchas, is a traditional Hispanic sweet bread roll (pan dulce) with similar consistency to a brioche.[1] Conchas get their name from their round shape and their striped, seashell-like appearance. A concha consists of two parts, a sweetened bread roll, and a crunchy topping (composed of flour, butter, and sugar);[2] With the most common crunchy topping flavors being chocolate, vanilla, and strawberry.[3] Conchas are commonly found throughout Mexico and Guatemala (and its diaspora) in panaderias. They can now also be found in grocery stores and bakeries across the United States.[4]
History
The exact origin of the concha is unknown. Many believe that it dates back to the colonial period, and was introduced by French bakers who settled in New Spain.[2][3] It is also believed that the idea came from a nobleman that dipped a piece of bread into some hot chocolate in front of many people and told them they should do it too.[3]
The first recorded recipe for the sweet bread is from 1820.[5] Through migration, the sweet bread has spread through Central, South, and North America.[2]
Present
Conchas are regularly eaten for breakfast and are paired with drinks like milk or coffee. They are also often times used in place of bread for some sandwiches.[6] Along with being a common household snack, conchas are also used in some Mexican holidays as well. One such example is the Day of the Dead, where Mexican families celebrate and honor their loved ones by creating an altar or ofrenda for them and leave various food, pastries, and decorations on it.[7] Conchas are depicted among the foods on the highly decorated ofrenda in the 2017 animated film Coco.
Recognition
Conchas on display at a food stand at a Cinco de Mayo event in Sonoma, California
In recent years, conchas have gained visibility outside of Mexico. A "concha bun burger" won the James Beard Foundation's Blended Burger Project in 2016.[8] With many bakeries reimagining the concept of a concha, the sweet bread has also received a high amount of attention on social media.[9] Conchas have become a symbol of Mexican-American identity. The image can be found in art and merchandise all over.
To begin making a concha, the first step would be to mix your ingredients together for the bread. Once the dough comes to a smooth consistency, place the dough in a slightly oiled bowl and cover it with a damp cloth. After letting it sit in a room that's approximately 70 degrees fahrenheit for an hour, refrigerate it overnight to make the dough easier to mold later on. Then, let it sit in room temperature for an hour while you mix the ingredients for the topping. Next, to make the traditional size conchas, split the dough in half and roll the dough into balls. Then, grab a gumball size amount of the topping and flatten it to fit the dome before placing it on top of the dough. Finally, cut curved grooves across the top of the toppings and it'll be ready to bake.[10][12]
Variations
Some places around the world have their own pastries that are similar to the concha. For example, the Japanese melonpan is made from a similar base with a hard sweet crust, although the creator did not draw inspiration from the concha. They slightly differ in that the melonpan is scored to resemble a melon and generally has a crispier exterior.[13]
Another similar pastry is the pineapple bun, which is a sweet bun that originated in Hong Kong. The pineapple bun was created by a family-owned restaurant in the 1940s, having drawn inspiration from the look of conchas by scoring the sweet bread to look similar to a pineapple skin.[13]
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