Conchas (Mexican Sweet Bread)

By Diane Goodman Jump to Recipe

These Conchas are sweet, buttery and make for a delicious breakfast (or any time!) treat.

Do you remember that tongue-twister, “She sells seashells by the seashore”? I think of it every time I make these addictive Mexican pan dulces (sweet breads) because they look just like shells; I even made up my own tongue-twister: “She cooks conchas in her kitchen!”

If you didn’t already know, you’ve probably guessed that concha means “seashell” in Spanish. And of all the types of pan dulce in Mexican bakeries, conchas are my favorite to eat and to make. Let’s discuss the eating! The first time I had a concha, I fell in love with the way that initial bite included the crispy, sugary topping AND the soft, brioche-like bottom. Those two textures together are simply divine. And the flavor is also heavenly: buttery and sweet with rich vanilla and warm cinnamon notes. So delicious. When you see conchas in the bakery, you’ll note that they are usually white, brown, and/or pink; our recipe demonstrates how to make the white and brown (chocolate-topped) ones, but you can make the pink ones, too, by adding some ground freeze-dried strawberries to the topping mixture.

I find baking so satisfying. I love all the steps: the measuring, the mixing, and the kneading. And when I’m done baking and I pull whatever I’m making out the oven, I love that feeling of pride. I made these beautiful things! Even if you are new to baking, you won’t have a problem making these delicious confections. The most important skill you need is patience. Keep kneading until your dough is smooth and elastic, and let the dough rise for at least the recommended 1.5 hours; if it hasn’t doubled in size, let it rise another half hour.

Conchas are an important part of Mexican culinary culture; they are traditionally enjoyed with coffee. I like this Vanilla Spice Latte or a rich Hot Chocolate, but I also love them with Russian Tea because of the way the cinnamon in the tea echoes that earthy spice in the concha.

The Deliciousness is in the Details

One of the most important things about making conchas is the temperature of your ingredients. Baking is a science: it requires exact measurements of all things to react the way we intend them to. For example, the yeast has to dissolve in warm water because that is the temperature required to activate the living yeast cells, which is what causes the dough to rise (the sugar in this mix further stimulates that process). You’ll see in our recipe that the milk must also be warm, the butter melted, and the egg room temperature: this is key for all the ingredients to bond and blend together, which will yield the light and fluffy texture we’re looking for. It’s much more difficult to achieve a smooth dough when you are trying to incorporate cold ingredients. For the topping, your butter will need to be room temperature and softened so you can avoid any lumps while you incorporate it into the powdered sugar.

FAQs & Tips

How Do I Prep and Store These Conchas?

The concha dough can be made a day ahead of time and stored in the refrigerator until you are ready to bake. In addition, you can freeze the dough (wrapped in plastic wrap) or the formed-but-unbaked conchas (on a baking sheet covered in plastic wrap). After baking, the cooled conchas can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months (thaw frozen conchas on a baking sheet on the kitchen counter).

Can I Use a Stand Mixer For This Recipe?

You certainly can. In fact, after you’re done mixing the batter with the paddle attachment, you can insert the dough hook and get most of the kneading done that way (though if you do this, we recommend kneading the dough by hand for the last few minutes).

Why is My Concha Dough So Sticky?

There are two possibilities for sticky concha dough: not enough flour or not having been kneaded long enough. The best fix is addressing them both at the same time. Add in a bit more flour and continue to knead your dough; if the dough is not elastic and workable, add a little more flour and knead until you get the desired consistency.

Serving Suggestions

Conchas make a wonderful breakfast when served with some special drinks: the chocolate-topped ones are delicious with Chocolate Cream Cold Brew for grown-ups and a Vanilla Milkshake as an extra morning treat for the kids! But they can also be a special part of other Mexican-inspired meals. Serve them with Breakfast Tacos, or beside a bowl of Chocolate Chili for lunch.

You can also turn conchas into a spectacular dessert. Split them in half, fill them with Salted Cinnamon Ice Cream, and drizzle some Chocolate Sauce over the top. Other great fillings for conchas include Chocolate Whipped Cream or Cinnamon Buttercream Frosting. The flavors in conchas also lend themselves beautifully to different kinds of sauces for dipping, like Sea Salt and Vanilla Bean Caramel Sauce or White Hot Fudge Sauce. And for a really rich and decadent concha dessert, fill the split roll with Peanut Butter Chocolate Chip Ice Cream and then warm some Peanut Butter so it melts a bit and use it for a delectable topping sauce.

Conchas (Mexican Sweet Bread)

Diane Goodman

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Dessert

Cuisine Mexican

Servings 12 servings

Calories 379 kcal

Ingredients

  

1x2x3x

For The Dough

• 1/2 cup warm water 110-115 degrees F
• 2 1/2 teaspoons active dry yeast
• 1/2 cup granulated sugar divided
• 4 cups all-purpose flour plus more for dusting
• 3/4 cup whole milk warmed
• 1/3 cup unsalted butter melted
• 1 large egg room temperature
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon

For The Topping

• 1/2 cup unsalted butter softened
• 1 cup all-purpose flour for topping
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder optional for chocolate topping

Instructions

 

• Dissolve yeast in warm water with a teaspoon of sugar. Let it sit until frothy, about 5 minutes.
  
• In a large bowl, mix 2 cups of flour, the remaining sugar, the salt, and cinnamon.
  
• Add in the yeast mixture, warm milk, melted butter, and egg. Stir until just combined.
  
• Gradually add the remaining flour, mixing until a soft dough forms.
  
• Transfer dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  
• Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1.5 hours.
  
• For the topping, beat softened butter with powdered sugar until creamy. Mix in flour and vanilla extract until a dough forms. Divide in half if making chocolate topping and blend cocoa powder into one half.
  
• Preheat oven to 350°F.
• Punch down the risen dough and divide into 12 equal pieces. Shape each into a ball and place on a baking sheet lined with parchment paper.
  
• Divide topping into 12 portions. Flatten each into a disk and place on top of dough balls, molding it to cover the top.
  
• Use a knife to score the topping with a shell pattern.
  
• Let the dough rest for 30 minutes, then bake for 18-20 minutes or until lightly golden.
• Remove from oven and let cool on a wire rack before serving.

Nutrition

Calories: 379kcalCarbohydrates: 56gProtein: 7gFat: 14gSaturated Fat: 9gSodium: 209mgFiber: 2g

Keyword conchas, mexican sweet bread

Tried this recipe?Let us know how it was!