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traditional conchas recipe

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. Combine dough ingredients: In a large mixing bowl or stand mixer, slowly incorporate bread flour, yeast, warm milk, and sugar until combined.
  2. Add butter, eggs, and vanilla: Add room temperature butter one tablespoon at a time, then eggs, then vanilla. Mix until fully incorporated.
  3. Knead in mixer: 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: Knead by hand for another 15-20 minutes until elastic and smooth. The dough should pass the windowpane test.
  5. First rise: Place dough in a buttered bowl, cover, and let rest in a warm dark place for 2 hours until doubled in size.
  6. Make the topping: 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. Divide and shape dough: Remove air from risen dough and divide into 12 equal pieces. Roll each into a smooth ball.
  8. Prepare dough balls: Place dough balls on a parchment-lined baking sheet. Lightly grease the top of each ball with butter or shortening.
  9. Apply topping discs: 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. Score the shells: Use a concha cutter or knife to score the shell pattern designs on each topping.
  11. Second rise: Cover and let rest again for 30 minutes in a warm place.
  12. Bring Oven to Temp: Preheat oven to 325°F.
  13. Bake: Bake for 18-20 minutes or until bottoms are golden brown. The tops will remain light colored.
  14. Cool and serve: Remove from oven and let cool on a wire rack for at least 15 minutes before serving.

Equipment

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

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