Tronco means tree trunk or tree log in Spanish. This sweet bread resembles just that. I came across this pan dulce while I was doing some research for some other recipes. I was fascinated by its simplicity and attention to detail. I love how the dough and the concha topping looks just like the striations of a tree trunk. You can see it even more after your dust it with sugar. It’s simple but beautiful if you ask me.
I think troncos taste the best right out of the oven. Of course, let them cool down a bit so you don’t burn mouth. It kind of reminds me of a thick, sweet bread stick. Crunchy along the outside golden edges and a little soft in the middle.
Troncos
Troncos are roughly translated as "tree trunk". The dough has a pie-like consistency. The concha filling resembles the striations of tree bark. It's crunchy, soft and has just the right amount of sweetness.
Ingredients
Equipment
Method
Concha paste
- Add all of the ingredients in a bowl and mix by hand or you can use a stand mixer with a paddle attachment. Mix until all ingredients are combined. It should be soft, not crumbly. Cover and set aside.
Dough
- Using a standing mixer bowl: Add the dry ingredients together and vigorously whisk together to combine. Move bowl to the stand mixer. Using paddle attachment on medium-low, incorporate butter until dough is crumbly. Then, add vanilla and water. Move speed up to a medium and mix for a couple of minutes. The dough should be soft and stretchy. It should not stick to your fingers. Place dough onto a floured work surface, bring together to form a ball. Separate dough into 9 equal size pieces. Form each piece into a ball. Set all aside. Preheat oven to 350F. Place a small bowl of flour on the side. Press dough ball into the flour, flip and press the other side. Roll dough into a small oval, about 5 inches long. Grab a small chunk of concha paste, roll it into a log and place in center of oval. Use your fingers to press and stretch it out on the dough. Starting at the top, roll dough down until you reach the end. Gently press both ends in. It should be about 4 1/2 – 5 inches long. Using a knife, cut near the end of log all the way to the opposite end. Make sure to leave about 1/2 inch at the beginning, you don't want to cut the entire log. Open up the dough until you get one long piece. Lay the trunk with the colored part facing up on the baking sheet. There will be a little stump underneath and that's okay. Bake for 25-30 minutes. Remove and let cool down just a little. but not all the way through. They should be warm when you generously dust sugar on top, it will help the sugar stick better. Enjoy!
Video
Notes
I used a little more than 1/2 a cup of water for the dough. I’d recommend just filling it a little above the 1/2 cup mark.
You can substitute the butter for shortening in the dough, I just prefer the butter.
You can definitely roll the concha topping onto the dough. I just found that it kept sticking to the rolling pin. Using my floured hands seemed easier.
The 25-minute baking time will give less crunch. But you can go up to 30 minutes. It’s preference.
