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–+ servings
Buttery cookie dough balls topped with white and chocolate frosting, ready for baking.

Conchas (Mexican Sweet Bread)

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
5 from 1 vote
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Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine Mexican
Servings 12 servings
Calories 379 kcal

Ingredients
  

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.
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  • In a large bowl, mix 2 cups of flour, the remaining sugar, the salt, and cinnamon.
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  • Add in the yeast mixture, warm milk, melted butter, and egg. Stir until just combined.
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  • Gradually add the remaining flour, mixing until a soft dough forms.
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  • Transfer dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
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  • Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1.5 hours.
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  • 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.
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  • 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.
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  • Divide topping into 12 portions. Flatten each into a disk and place on top of dough balls, molding it to cover the top.
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  • Use a knife to score the topping with a shell pattern.
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  • 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
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