A friend treated me to my first pan dulce conchas the other day. These are Mexican sweet buns (although Southern NM also carries them in bakeries) whose name means sweet (dulce) bread (pan) in the shape of a shell (conchas).
These remind me of melon pan or 菠蘿飽 (pineapple buns). From what I understand, they’re prepared in a very similar way: sweet yeasted dough baked with a crumbly, cookie-like topping.
I had this homemade bun lightly toasted so the topping was crunchy with a hint of cinnamon while the bottom was pillowy soft. Muy delicioso!
I’m dedicating this post to Netter, who shall now be known as the girl-who-gave-me-a-portable-baking-pan-and-bakes-kickass-goodies. 😀