Description
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!
Ingredients
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)
Instructions
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!
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.
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.
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.
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.
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!).
Cover the conchas lightly and let them rise for another 30–45 minutes until puffed.
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!
Notes
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.
- Prep Time: 2 hours
- Cook Time: 20 minutes
Nutrition
- Calories: 250-300 kcal
- Protein: 5g