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Conchas (Mexican Sweet Bread)

Conchas (Mexican Sweet Bread)

I have conchas to share with you today!

These babies were a labor of love. I started developing the recipe for back in August, and because they need a good amount of attention, I only got to test them a few times. There are  a few things I learned, and I’m happy to share the knowledge so you can easily make these at home.

One of the more important things I realized, especially after making pan de muerto last year,  is that you need to take your time with bread, don’t take any shortcuts and don’t rush your process. Give the yeast plenty of time to proof, and give your dough enough time to really rise.

Conchas (Mexican Sweet Bread)

The quality of your ingredients also makes a difference. Fresh ground spices will give you a more flavorful bread. I like to use the milling blade from my nutribullet to grind down cinnamon, and cloves, and then I just use a microplane to grate fresh nutmeg. If you happen to have any vanilla bean paste, vanilla beans, or high quality vanilla extract, use it instead of imitation vanilla extract. Be sure to keep imitation vanilla out of the streusel though or you’ll end up with a something that tastes like play-doh. I used imitation extract the first few times and It took me a while to realize it was really messing with the taste.

When it comes to equipment, you can easily score the streusel topping with a knife, but if you’d like a concha cutter, you can purchase the one I used here. I also suggest using food coloring gel instead of liquid food coloring if you decide to add some color to your topping, as the liquid will make your topping really sticky and you’ll need a lot of it to get good color payoff.

I know they are a bit of a process but I promise they’re so worth it! Be sure to share your pictures with me if you happen to make them!

Nos vemos pronto!

Click here for more pan dulce recipes!

Classic Tres Leches (Pastel de Tres Leches)

Classic Tres Leches (Pastel de Tres Leches)

Polvorones Rosas (Mexican Pink Sugar Cookies)

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4.17 from 49 votes

Conchas (Mexican Sweet Bread)

Makes 1 Dozen
Course Bread
Cuisine Mexican
Servings 12
Calories 598kcal
Author Esteban Castillo

Ingredients

  • For the Dough:
  • 1 cup Whole Milk divided
  • 3 Teaspoons Dry Active Yeast
  • 5 1/3 cups All-Purpose Flour
  • 1/2 cup Sugar
  • 1 1/4 Teaspoons Fresh Ground Cinnamon
  • 1/2 Teaspoon Fresh Nutmeg grated
  • 1/4 Teaspoon Fresh Ground Cloves
  • 1 Teaspoon Salt
  • 5 Large Eggs cracked into a small bowl
  • 2 Teaspoons Vanilla Extract or Vanilla Paste
  • 4 Tablespoons Unsalted Butter room temperature

  • For the Streusel Topping:
  • 2 1/4 cup Flour
  • 1 3/4 cup Powdered Sugar sifted
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Good Vanilla Extract or Vanilla Paste
  • 1 cup Vegetable Shortening cubed

Instructions

  • In the bowl of a stand mixer, add 1/4 cup of warm milk. ( I usually just pop a microwave-safe measuring cup with milk in the microwave for about 10 seconds, just make sure it's not scalding hot or it will kill your yeast) Add a pinch of sugar, and then use a rubber spatula to mix in the yeast. Let your yeast proof for about 12 minutes. The mixture will grow in size and be bubbly and pale beige in color. (If you don't see any bubbles and it didn't grow, your yeast might have died.)
  • While the yeast proofs, whisk together the flour, sugar, cinnamon, nutmeg, cloves, and salt in a large bowl, then set it aside.
  • After the yeast has proofed, pour the rest of the milk into the stand mixer bowl. On low speed, with the hook attachment, slowly pour in the eggs, then the vanilla. Take your flour mixture and add it one cup at a time. Once all of the flour has been incorporated, increase the speed to medium, and add in the butter.
  • Increase the speed to high, and knead the dough for 5 minutes, then transfer the dough to a greased bowl. (Your dough might be a little sticky, and that's okay)
  • Cover your bowl with plastic wrap and place it a warm dark place (I like to turn on the broiler on HIGH for a minute then shut it off and let the dough proof in the oven). Proof your dough for an hour and half, or until it has doubled in size.
  • While the dough proofs, make the topping.
  • In a large bowl, whisk together the flour, powdered sugar, baking powder, and kosher salt. Add in the vanilla, then the vegetable shortening, and use your hands to work it into the flour mixture until everything comes together. The topping should have the consistency of playdoh, if it feels dry, add in an extra tablespoon or two of shortening.If you're adding food coloring gel, add it in at this time. Let your streusel topping sit at room temperature while the dough proofs. If you're not adding food coloring and you find the streusel to be a little dry, simply add an extra tablespoon of shortening.
  • Once the dough has risen punch it down. If your dough is sticky, make sure to grease your hands and flour the surface you'll be working on. Turn the dough out onto a cutting board then cut the round into 12 (3.75 oz) balls.
  • Line two baking sheets with parchment paper then place 6 of the dough balls, evenly spaced, on one of the baking sheets, then the rest on the second baking sheet.
  • Take your topping and divide it into 12 equal sized balls. If you have a tortilla press, place the streusel ball in between two sheets of plastic and use the press to flatten the dough, and if you don't simply use the bottom of a pie dish to flatten it.
  • Place the topping over each of the balls of dough, then use a concha cutter and push it down gently over the topping to score it, if you don't have one, simply use a knife to score in the pattern.
  • Place a kitchen towel over your balls of dough, and place the cookie sheets in a warm spot to let the conchas proof for 20-25 more minutes to double in size.
  • Once the conchas have doubled in size, preheat your oven to 350 degrees then place them in the oven and bake for 15-16 minutes.
  • Let the conchas rest for about 8-10 minutes before serving. Serve warm.

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24 Comments

  • Reply
    Delicious Dishes Besides Tacos to Make to Celebrate Cinco de Mayo
    April 30, 2019 at 6:01 am

    5 stars
    […] Conchas: Mexican Sweet Bread They’re beautiful, can be colorful and are just the right amount of sweet. See the recipe here. […]

  • Reply
    What bakeries appear to be in 15 locations world wide • healthly-today.com
    May 2, 2019 at 4:36 pm

    5 stars
    […] But each varieties of retailers promote candy breads (pan dulces). Varieties vary from shell-shaped conchas, that are characterised by their candy crust, to breads for particular events, like pan de muerto […]

    • Reply
      Sandra Macasaet
      January 19, 2020 at 3:08 pm

      5 stars
      Can I use 2% milk instead of whole milk?

  • Reply
    What bakeries look like in 15 places around the world – Andre Eger – Consulting und Business Development
    May 2, 2019 at 4:45 pm

    5 stars
    […] But both types of shops sell sweet breads (pan dulces). Varieties range from shell-shaped conchas, which are characterized by their sweet crust, to breads for special occasions, like pan de muerto […]

  • Reply
    Leti
    May 31, 2019 at 2:19 pm

    4 stars
    I made these this morning and they were good. Super easy recipe to follow, I especially like the topping tip, using the press to make the discs. I will have to make them again because I’m thinking being in south Texas humidity and rain, my dough was so wet and I had to add so much flour, I think it affected the taste. Thank you for taking the time to share this recipe, we still enjoyed making and eating the conchas lol I don’t know how to share pictures, otherwise I would!

    • Reply
      Esteban
      July 25, 2019 at 5:15 pm

      Hi Leti,

      Feel free to always send me pictures on my Facebook page or tage me on Instagram! Happy baking! 🙂

  • Reply
    CATHERINE BURGOS
    June 21, 2019 at 11:51 am

    5 stars
    Excellent!! Didn’t know what it was so this recipe really helped out! Delish

  • Reply
    Jeanette
    July 9, 2019 at 8:16 pm

    5 stars
    I haven’t made these yet. Conchas are my mom’s favorite pan dulce. I prefer marranitos 😉. However I love your recipe and believe I will use it to surprise her with some. Thank you so much for taking the time to share it. I will share pictures with my handiwork after they are done!

  • Reply
    Lee
    October 13, 2019 at 11:17 am

    5 stars
    This was the 2nd recipe I tried for conchas, the 1st, well, let’s just say it was an epic fail. Your recipe yields such a melt in your mouth bun everyone was super impressed. Great flavors, easy to follow and make. My one input would be to let folks know when turning out only 12 from this recipe they are HUGE! Not that that’s a bad thing but folks were saying they wished they were a little smaller so they could eat a whole one. Thanks so much for sharing your recipe, I look forward to trying others!

  • Reply
    Natalie Zamudio
    January 26, 2020 at 3:44 pm

    5 stars
    This was the best recipe ever… I have tried many others that where really bad. They got fabulous!

  • Reply
    Jessica Stover
    February 15, 2020 at 8:53 am

    5 stars
    My topping came out like wet kinetic sand 🤦🏻‍♀️

  • Reply
    Sarah Barron
    April 12, 2020 at 1:21 am

    5 stars
    Made these a few times now they turn out great every time! This was such an easy recipe to follow and really made making conchas less intimidating. Someone else commented the 12 turn out too big. I’ve made 24 conchitas from this recipe for a party and they were the perfect portion. I’m wondering if you have a recipe for a chocolate variation of them?

  • Reply
    Helan
    April 28, 2021 at 11:29 pm

    5 stars
    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

  • Reply
    Stephan
    November 29, 2021 at 1:07 pm

    5 stars
    This was my first time making conchas and it couldn’t have been easier! These conchas were delicious and devoured by my family! Great recipe and easy to follow!

    • Reply
      Lisa
      February 12, 2022 at 5:46 pm

      5 stars
      I’m from LA now living on the east coast and I miss all of my favorites. I have been craving Conchas and it’s difficult to find a panadería out here. I made these for my first time and they were delicious! My family loved them! Thank you for the easy to follow recipe!

  • Reply
    Beatrice Perez
    January 3, 2022 at 4:10 am

    5 stars
    Is using sea salt a must?

  • Reply
    Beatrice Perez
    January 3, 2022 at 4:43 am

    5 stars
    When making concha’s, is there a difference in using all purpose flour and cake flour??

    • Reply
      Monica Hawes
      February 6, 2023 at 2:16 pm

      5 stars
      Thanks for the reply. Just wanted to give you an update. I made the recipe from the book but I did add some fresh nutmeg and cinnamon to the dough (inspired from your recipe posted here). Not only were the conchas beautiful, they were delicious. I have ruined conchas for myself and my family because now all we want is homemade. Finding a delicious Concha in Michigan isn’t easy (I’m from Los Angeles so I know what a concha should taste like!)! So, Thank you for the recipes. Will definitely make again. And again. Oh, and the Mexican wedding cookies are 🙌🏽❤️😋

  • Reply
    Melissa
    February 23, 2022 at 12:48 pm

    5 stars
    Wow! I really loved your tips regarding using fresh spices and using a food coloring gel instead of liquid food coloring. I don’t bake very often, so these tips are super helpful to me. I do plan on making these soon! I recently moved out of state from southern Calfornia and I miss pan dulce a lot 🙁 I really appreciate this!

    • Reply
      Monica Morales-Hawes
      December 30, 2022 at 10:24 am

      Hi.
      Getting ready to make these today. I was going to follow your recipe from the Chicano bakes book but I don’t have butter flavored shortening so I was looking around to see there were any other substitutions and then I stumbled across this recipe. It is very different from the one in your book and I’m just wondering if there is a reason for that and/or which one you prefer. They both look great but this one looks a little more interesting so I think this is where I will start.
      Thanks so much!

      • Reply
        Esteban
        December 30, 2022 at 7:30 pm

        Hi Monica, I would suggest sticking to the recipe in the book, it is more refined and it also yields a softer and fluffier crumb. The recipes are so different because I started from scratch when I was developing the recipe for the book because when I developed the recipe for this post, I wasn’t baking by weight so it’s not going to be as reliable, and the recipe for this post also yielded a much more dense concha. So if you’re able to, stick to the recipes from the book!

  • Reply
    14 Authentic Mexican Bread Recipes - The Kitchen Community
    July 22, 2023 at 6:50 am

    5 stars
    […] 6. Easy Mexican Sweet Bread (Concha) […]

  • Reply
    Yadira
    January 23, 2024 at 6:43 pm

    5 stars
    My family recently moved to an area that doesn’t sell fresh pan dulce. I have been craving it for a month now and decided to try this recipe when I came across Estaban’s Instagram page. The recipes I saw looked delicious and decided to check out the website to see if their was a recipe for pan dulce. I am glad I found it my 2 year old daughter and I had so much fun making this together. Took a lot of patience but the results were absolutely delicious! Would definitely makes these again!

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