Name: Mexican Conchas (Pan Dulce): Sweet Bread with a Crunchy Top
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Ingredients: 1 tablespoon active dry yeast; 1/2 cup warm milk (around 110°F); 1/3 cup granulated sugar; 1/3 cup unsalted butter, softened; 1/2 teaspoon salt; 2 large eggs; 3 cups all-purpose flour (plus more as needed); 1 teaspoon vanilla extract; 1/3 cup unsalted butter, softened; 1/2 cup powdered sugar; 2/3 cup all-purpose flour; 1/2 teaspoon vanilla extract; Food coloring (optional, for fun colors!); Cocoa powder (optional, for chocolate topping)

What’s This All About?

Conchas are one of the most iconic Mexican pan dulce (sweet bread) you’ll find in any panadería. They’ve got a soft, pillowy inside and a signature crunchy topping etched with a seashell pattern—hence the name “concha,” which means shell. Lightly sweet and beautifully colorful, conchas are a staple with coffee, hot chocolate, or just as a sweet snack on their own. Making them at home is a little project, but so worth it!

Why You’ll Love This Recipe

Classic Mexican bakery vibes at home
Fun to make (and decorate!)
Soft, buttery dough with a crisp topping
Customizable colors and flavors
Perfect for breakfast, brunch, or dessert

What You’ll Need

For the Dough:

1 tablespoon active dry yeast
1/2 cup warm milk (around 110°F)
1/3 cup granulated sugar
1/3 cup unsalted butter, softened
1/2 teaspoon salt
2 large eggs
3 cups all-purpose flour (plus more as needed)
1 teaspoon vanilla extract

For the Topping:

1/3 cup unsalted butter, softened
1/2 cup powdered sugar
2/3 cup all-purpose flour
1/2 teaspoon vanilla extract
Food coloring (optional, for fun colors!)
Cocoa powder (optional, for chocolate topping)

Let’s Get Baking!

Step 1: Activate the Yeast

In a small bowl, mix the warm milk and yeast. Let it sit for about 5–10 minutes until it gets foamy. That’s your yeast coming to life!

Step 2: Make the Dough

In a large bowl (or the bowl of a stand mixer), combine sugar, butter, salt, eggs, and vanilla. Add the yeast mixture and stir to combine. Gradually add the flour, mixing until a soft dough forms. Knead for 8–10 minutes (or 5 minutes in a stand mixer with a dough hook) until smooth and elastic.

Step 3: Let It Rise

Form the dough into a ball and place it in a greased bowl. Cover with a clean towel or plastic wrap and let it rise in a warm spot until doubled in size—about 1.5 hours.

Step 4: Make the Topping

While the dough rises, beat together the topping ingredients: butter, powdered sugar, flour, and vanilla until it forms a thick paste. Divide and add food coloring or cocoa powder if using. Set aside.

Step 5: Shape the Dough

Once risen, punch down the dough and divide it into 12 equal pieces. Roll each into a ball and place them on a parchment-lined baking sheet.

Step 6: Add the Topping

Flatten a small disc of the topping mixture and gently press it on top of each dough ball. Use a knife or concha cutter to etch the classic shell pattern into the topping (don’t cut too deep—just the topping!).

Step 7: Let Them Rise Again

Cover the conchas lightly and let them rise for another 30–45 minutes until puffed.

Step 8: Bake

Preheat your oven to 350°F (175°C). Bake the conchas for 18–20 minutes until the bread is cooked through but not too brown. Let cool slightly before enjoying!

Make It Your Own

Go rainbow: Use different colors for a fun variety of pastel conchas.
Chocolate lovers: Mix cocoa powder into the topping for a rich twist.
Flavor it up: Add orange zest or cinnamon to the dough for extra flair.
Mini conchas: Make smaller versions for a bite-sized treat.

Tips for Success

Don’t over-flour the dough—it should be soft and just slightly sticky.
Use a warm, draft-free area for rising (the inside of your oven with the light on works great).
If the topping is too soft, chill it for a few minutes before shaping.