Concha

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 Mexico, known as New Spain back then. 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. Through migration, the sweet bread has spread through Central, South, and North America. == Consumption ==

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. 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. Conchas are depicted among the foods on the highly decorated ofrenda in the 2017 animated film Coco. == Recognition ==

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. With many bakeries reimagining the concept of a concha, the sweet bread has also received a high amount of attention on social media. Conchas have become a symbol of Mexican-American identity. The image can be found in art and merchandise all over. Conchas can now be found packaged in grocery stores across Central America, South America, and North America. == Recipe ==

To make the bread portion of a concha, most recipes require yeast, butter, flour, oil, sugar, evaporated milk, salt, vanilla extract, cinnamon, and eggs. To make the topping, one would need sugar, butter, flour, and vanilla extract. To begin making concha, all ingredients are mixed together to a smooth consistency. The dough is placed in an oiled bowl and covered with a damp cloth to rise. After letting the dough rise at room temperature for an hour, it is refrigerated overnight to make the dough easier to mold later on. The dough is then proofed again at room temperature while the topping ingredients are mixed. The dough is next split in half and formed into small balls. A gumball size amount of the topping is then taken, formed into a ball, and flattened, to fit on top of the dough. Finally, curved grooves are cut across the top of the pastry and then baked. == 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 melonpan is scored to resemble a melon rind and generally has a crispier exterior. 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. The "Mexican bun" itself spread to Malaysia with a slightly altered recipe popularised by bakery chain Rotiboy, where it has been generally known as "roti kopi" (Malay for 'coffee bread') after its coffee-flavoured crust. ==See also==