Vanilla-Sugar Conchas
Crunchy vanilla crust gives these sweet, brioche-like rolls their namesake seashell appearance. They are popular in Mexico for a light breakfast, served warm with a cup of coffee.“For me, experimenting with the Mexican tradition of sweet bread has always been fundamental,” says chef Elena Reygadas of Panaderia Rosetta in Mexico City. She enriches her dough with eggs and butter and let’s the dough rise slowly overnight, with airy results.