How do I make my conchas less bland? ,
They turned out really good visually and structurally but they taste a little bland. I used vanilla bean paste in both the dough and the topping. I would really like to perfect this recipe and make them like the panadería I usually get them from makes them!! So if anyone knows any secrets for how bakeries make them so good please let me know!!
Should I add malt powder, more vanilla, more sugar, use brown sugar instead of regular sugar, etc?
I used this recipe but I replaced the milk with unsweetened coconut milk because I was out of regular milk lol. https://www.acozykitchen.com/conchas-pan-dulce/comment-page-9#comments
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They turned out really good visually and structurally but they taste a little bland. I used vanilla bean paste in both the dough and the topping. I would really like to perfect this recipe and make them like the panadería I usually get them from makes them!! So if anyone knows any secrets for how bakeries make them so good please let me know!!
Should I add malt powder, more vanilla, more sugar, use brown sugar instead of regular sugar, etc?
I used this recipe but I replaced the milk with unsweetened coconut milk because I was out of regular milk lol. https://www.acozykitchen.com/conchas-pan-dulce/comment-page-9#comments
I’ve had countless conchas in my life. They are not terribly flavorful. A hint of cinnamon – vanilla sound yummy! I used to love the sugar rush from the topping!
Maybe also adding vanilla extract along with the paste?
I lived in Mexico for a while. My biggest food deception was Conchas. They look absolutely amazing and there wasn’t even ONE which I would try again. It’s sad but they really are always bland
With ingredients that simple and little added flavor, you have to make sure you use the best quality ingredients you can find. If you’re using generic store brand butter, maybe try with something richer like Kerrygold. The fresher your eggs are, the stronger they will taste. Cinnamon and vanilla are both basic ingredients with a wide range of qualities available (plus cinnamon will lose punch as it ages). You could try fresh Saigon cinnamon over the McCormick’s that’s been in the pantry for a year, for instance.
The milk sub also probably played a big role – evaporated milk is a concentrated version of milk and has its own complex, lightly caramelized flavor. While the calories and consistency are similar to coconut milk, evaporated milk has lower fat, higher carbs, and higher protein, and can also be a bit thicker. If you do this substitution again, you could try reducing the coconut milk over heat to get that caramelized flavor you were missing.
The type of sugar and flour may play a role as well but I think the eggs, butter, and milk are what you can upgrade to get that richer flavor the bakery’s conchas have.
I’ve done multiple types of conchas/topping over the years: cinnamon, chocolate, strawberry (powder), pumpkin Spice (colored with achiote paste), Candied ginger and matcha, lemon poppyseed, and even gingerbread. I can’t claim authenticity, but it’s fun to create new flavors with one of my favorite pastries!
https://www.instagram.com/p/CsgbWmTgcTz/?igsh=bXQwczl0MXFybzU4
https://www.instagram.com/p/CuKeeGKLnas/?igsh=ODR3Mmw2bDU1NTJr
https://www.instagram.com/p/C4rqr2kr4C_/?igsh=MXZtYmtqNXg1eTdmMw==
I think its because the recipe you used doesn’t use a lot of sugar for the topping? i’ve made that recipe before and didn’t like it (same flavor issue, also visually it didn’t look right) which is why I switched to a different one. this is the one I use atm that I like so far: [https://www.mexicoinmykitchen.com/concha-recipe/#recipe](https://www.mexicoinmykitchen.com/concha-recipe/#recipe)
they use confectioners sugar instead of granulated, although I will say the topping in this recipe is crunchier (although I did change the shortening to butter (bc i didn’t have shortening lol), not sure if that altered the texture as well)
Orange zest in the dough! I use strawberry nesquik for my strawberry topping conchas
Try adding some almond extract along with the vanilla!
I grew up in San Diego eating conchas fresh whenever I wanted them. Whenever I’d follow recipes online they always came out bland, like they were missing some secret ingredient that I hadn’t added.
Turns out it was Mexican cinnamon. my recipe makes 12 and I use about two teaspoons of freshly ground canela for that much dough. I also found out that you kinda have to pick and choose portions of other recipes and combine them to make your ideal concha. The ones I grew up eating were much different from a lot of recipes I found online and even among those there was a lot of variation.
I do chocolate and cinnamon for my topping but agree they’re somewhat of a bland sweet dough.
My favorite conchas use cinnamon! But you can add whatever your favorite spices are. I often bake goodies with ginger, all spice, black pepper, cinnamon, and nutmeg. Yes, I like Christmas flavors haha but good luck!
CIN NA MON
hi. i’ve been making conchas for a few years and i can say i started with this recipe from a cozy kitchen and it’s simply not a good one. not sure why she uses melted butter but softened butter makes for a softer concha. and she doesn’t use a lot which is another problem
Never made them myself, but a friend used to make cocoa flavored ones using the nibs. The bread wasn’t that sweet, but it worked perfect to get a more cocoa flavor instead of the sugary sweet chocolate. She mentioned getting the idea from Mayan chocolate if that helps – I don’t know what it means lol.
Try using mexican vanilla, they sell it at walmart
My secret is Princess emulsion in the dough, then a sprinkle of vanilla sugar on top. They smell like *heaven* and people go nuts for them. A little orange or lemon zest is another go-to. Something bright and light really adds a punch to them.
Hot chocolate on the side 🤪
Also I want to add, I know that conchas have a very mild flavor but idk these just didn’t taste the way I hoped they would. I added cinnamon to the dough as well. The place I usually get them from makes them super soft and they have a really nice vanilla flavor.
Hi! Claire saffitz has a video where she goes to Texas and learns to make them. The woman she visits has a bunch of different flavors maybe that will give some ideas?
[https://youtu.be/kJTHTfJ-91E?si=52aH_QfSJ7ezyKoH](https://youtu.be/kJTHTfJ-91E?si=52aH_QfSJ7ezyKoH)
Look up Roti Boys…that’s where my quest for more delicious conchas took me. It’s a totally different cultural treat but WOW they were delicious.