Vegan Mexican Sweet Bread + AKA – Pan Dulce + Concha Edition

Mini Pan Dulce - Concha - The Vegan Way

Pan Dulce

Concha = Seashell

This pan dulce known as the  tender enriched yeast rolls topped with a soft but crunchy cookie topping, It’s one of the most iconic varieties of pan dulce.

I remember as a kind growing up and this being a staple dessert in the house. At family gatherings pan dulce was always around. We would have it with coffee or hot chocolate. As an adult I stopped eating them because I went vegan and I had a goal of attaining Abs. So great to eat them again for the nostalgic-ness and how delicious they are.


  • tsp. (7 g.) Active Dry yeast
  • ½ + ⅛ cup (130 ml) Soy milk, room temp
  • 2 cups + 2 tbsp. (298 g.) Flour
  • ½ cup (78 g.) Sugar
  • ½ tsp. (2.8 g.) Salt
  •  cup (85 g.) Cooked, Pumpkin Puree
  • ½ cup (113 g.) Vegan butter 


  •  cup Sugar
  • cup Vegan butter, softened
  • ½ cup All-purpose flour
  • ½ tsp. Vanilla extract
  • ½ tsp. Ground cinnamon 


  • In a medium bowl, dissolve the yeast in the soy milk. Let sit 5 minutes.
  • Then mix the dry ingredients: flour, salt, and sugar
  • Add the pumpkin puree to the yeast-milk mixture, and whisk to combine.
  • Add the wet ingredients to the flour mixture and knead for about 3 min
  • Add the softened butter little by little.
  • Mix for 15 min. until the dough has come off the sides of the bowl and is smooth and stretchy, but not sticky. (If the dough is too sticky add a little more flour.)
  • Place the dough in a large bowl, cover with a towel and let rise for 1 hour, or until doubled in size.
  • Punch down the dough and fold the side over unto each other and flip. You can refrigerate over night or bake on the same day.
  • Divide the dough into 10 pieces weighing about 65g, and set aside, roll them tightly into rounds and place on a sheet tray lined with parchment. 
  • Make topping: Cream butter and sugar with a whisk or hand mixer. Add vanilla, flour, and cinnamon and mix well. Knead lightly to fully incorporate. It should have the consistency of a soft play-dough. If it’s too sticky or wet add flour in small amounts until you’ve reached the right consistency.
  •  Take two sheet of plastic wrap, and one at a time place a ball of the topping between the two plastic sheets and press down with hand until it is large enough to cover the top of concha.
  • Peel one side of the plastic wrap off, then take the piece of plastic wrap with the topping on it and place it down on the concha. Slowly peel of the plastic wrap. Repeat this process.
  • Preheat oven to 350°F.
  • Let conchas rise for 40 min. in a warm place (70- 75F) or until doubled in size.
  • Bake on the middle rack of the oven for 20 -25 min. or until the sides and bottoms of your conchas are golden brown.


Calories: 330kcal | Carbohydrates: 48g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Sodium: 223mg | Potassium: 103mg | Fiber: 3g | Sugar: 16g 

Have then with coffee or hot chocolate or even tea.

These mini vegan seashell rolls are the perfect size for a dessert to fit your healthy goals. Just remember not to overdo it.

They’re so small that it’s easy to eat them all in one sitting.


Enjoy them being surrounded by friends and family with coffee and hot chocolate. These mini sweet breads are sure to grab anyone’s attention and they’re so good leaving anyone wanting more.

Quick tip:

They do not have to be a specific shape. I used a heart cookie cutter too cut the topping. 

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