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Conchas. Mexican sweet bread roll with seashell-like appearance,

Traditional Conchas Recipe

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Soft Mexican sweet bread with a crunchy vanilla sugar topping. This traditional conchas recipe creates bakery-style pan dulce with a tender, buttery crumb and the distinctive shell pattern. Perfect for Sunday breakfast with hot chocolate or coffee.

  • Total Time: 3 hours 20 minutes
  • Yield: 12 conchas 1x

Ingredients

Units Scale
Concha Dough:
  • 4 cups bread flour, plus extra for kneading
  • 1 tablespoon instant yeast
  • 3/4 cup warm whole milk (110°F)
  • 1/2 cup sugar
  • 3 eggs, room temperature
  • 8 tablespoons room temperature butter (1 stick)
  • 2 tablespoons vanilla extract
Vanilla Topping:
  • 1 1/2 cups all-purpose flour
  • 2 cups powdered sugar
  • 1 1/2 cups vegetable shortening
  • Red food coloring and cocoa powder (optional)

Instructions

  1. In a large mixing bowl or stand mixer, slowly incorporate bread flour, yeast, warm milk, and sugar until combined.
  2. Add room temperature butter one tablespoon at a time, then eggs, then vanilla. Mix until fully incorporated.
  3. Knead in mixer for 7 minutes on medium speed (or by hand for 15-20 minutes). Add warm milk if dough is too tough. The dough should be soft and slightly sticky but pull away from bowl sides.
  4. Knead by hand for another 15-20 minutes until elastic and smooth. The dough should pass the windowpane test.
  5. Place dough in a buttered bowl, cover, and let rest in a warm dark place for 2 hours until doubled in size.
  6. While dough rises, make the topping: combine all topping ingredients until smooth. Divide topping into 12 equal portions and roll into balls. Set aside.
  7. Remove air from risen dough and divide into 12 equal pieces. Roll each into a smooth ball.
  8. Place dough balls on a parchment-lined baking sheet. Lightly grease the top of each ball with butter or shortening.
  9. Flatten each topping ball between your palms or using plastic wrap (like making tortillas) into a thin disc. Place on top of each dough ball and press gently.
  10. Use a concha cutter or knife to score the shell pattern designs on each topping.
  11. Cover and let rest again for 30 minutes in a warm place.
  12. Preheat oven to 325°F.
  13. Bake for 18-20 minutes or until bottoms are golden brown. The tops will remain light colored.
  14. Remove from oven and let cool on a wire rack for at least 15 minutes before serving.

Equipment

Nutrition

  • Serving Size: 1 concha
  • Calories: 285
  • Sugar: 18g
  • Sodium: 15mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 55mg

Find it online: https://recipe-rewind.com/traditional-conchas-recipe-soft-mexican-sweet-bread/

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