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Classic Mexican Concha Recipe

Classic Mexican Concha Recipe

Learn how to make authentic homemade conchas with this foolproof recipe! These traditional Mexican sweet bread rolls feature a soft, enriched dough topped with a crisp, patterned sugar crust. The best combination of pillowy bread and crunchy topping, this easy baking recipe creates bakery-quality results at home.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
20 mins
Serves:
12 conchas
An overhead shot of freshly baked conchas arranged on a rustic terracotta platter, their distinctive shell-patterned tops showing varied colors - some classic white, others cocoa-brown, and a few tinted pink. Soft natural light streams across the scene, highlighting the characteristic cracks in the sugar topping. A close-up captures the moment a concha is broken apart, revealing the pillowy, slightly yellow interior with a fine crumb structure. The conchas are photographed alongside a traditional Mexican ceramic mug filled with hot chocolate, creating steam that adds atmosphere to the image. Scattered cinnamon sticks and vanilla pods frame the composition, complementing the warm, spiced notes in the bread.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">10g instant dry yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">120ml whole milk, warm</li><li class="ingredients-single-item">120g unsalted butter, softened</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">125g unsalted butter, softened</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">150g all-purpose flour</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp cocoa powder (optional, for chocolate topping)</li><li class="ingredients-single-item">Food coloring (optional, for colored toppings)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Concha cutter or sharp knife</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, combine the warm milk (around 38°C - too hot will kill the yeast, too cool won't activate it) with 1 tablespoon of the measured sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy and fragrant. This step ensures your yeast is alive and will properly leaven your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the dough hook, combine the bread flour, remaining sugar, and salt. Mix briefly to distribute the dry ingredients evenly. Make a well in the center and add the yeast mixture, eggs, and vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Mix on low speed until the ingredients are roughly combined, then increase to medium-low speed and knead for about 5 minutes until a shaggy dough forms. The dough will look quite dry at this point - don't worry, this is expected!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer running on medium-low speed, add the softened butter 1 tablespoon at a time, waiting until each addition is fully incorporated before adding the next. This gradual addition is crucial - adding butter too quickly will prevent proper gluten development. This process will take about 10-15 minutes and transforms the dough dramatically.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Continue kneading for another 8-10 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. When properly kneaded, the dough should pass the "window pane test" - a small piece should stretch thin enough to see light through without tearing. This indicates the gluten is well-developed, which will give your conchas their signature soft, pillowy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a warm place (about 25°C) for 1-2 hours until doubled in size. The slow rise develops flavor in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough is rising, prepare the topping. In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the flour and vanilla extract, mixing until a soft, pliable paste forms. If making different flavors, divide the topping and mix cocoa powder into one portion or add food coloring as desired.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the dough has doubled, gently punch it down to release excess air. Divide the dough into 12 equal portions (about 75-80g each). Shape each portion into a smooth ball by pulling the edges toward the center and then rolling between your palms. Place the balls on parchment-lined baking sheets, leaving at least 5cm between each.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Divide the topping mixture into 12 equal portions. Pat or roll each portion between your palms or on a lightly floured surface to form a disc about 8-9cm in diameter. The topping should be about 3mm thick - too thick and it may slide off during baking; too thin and it won't create the distinctive shell pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place a disc of topping over each dough ball, gently pressing to adhere. Use a concha cutter, sharp knife, or the back of a paring knife to score the traditional shell pattern on top. If using a knife, make parallel lines in one direction, then perpendicular or diagonal lines to create a grid or shell pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover the shaped conchas loosely with plastic wrap or a clean kitchen towel and let them proof for another 30-45 minutes until puffed but not quite doubled. They should look plump and, when gently pressed with a finger, the dough should spring back slowly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the conchas are proofing, preheat your oven to 180°C.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once proofed, bake the conchas for 18-20 minutes until golden brown around the edges and the bread is cooked through. The topping will crack naturally as the bread expands in the oven - this is the characteristic look of conchas!</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. As they cool, the contrast between the soft, tender bread and the crisp, sweet topping becomes more pronounced.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Enjoy your conchas at room temperature with a mug of Mexican hot chocolate or coffee. They're best eaten the same day but will keep for 2-3 days in an airtight container. You can also refresh them briefly in a warm oven before serving if they've lost some of their freshness. ¡Buen provecho!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Classic Mexican Concha Recipe?

The key ingredients include bread flour, granulated sugar, instant dry yeast, eggs, milk, butter, and vanilla for the dough. The distinctive topping requires butter, powdered sugar, all-purpose flour, vanilla, and optional cocoa powder or food colouring for variations.

How to cook Classic Mexican Concha Recipe at home?

Learn how to cook Classic Mexican Concha Recipe by first making an enriched dough with flour, sugar, yeast, eggs, and butter. While it rises, prepare the sugar topping. Shape the dough into balls, top with the sugar mixture, score the distinctive shell pattern, and bake at 180°C for 18-20 minutes until golden brown with the characteristic cracked topping.

What makes the shell pattern on top of conchas?

The iconic shell pattern comes from scoring the sugar topping before baking. Use a concha cutter (a special tool designed for this purpose), or simply score with a sharp knife in a criss-cross or radiating pattern. As the bread bakes and expands, these scores create the distinctive cracked pattern.

Why is my concha topping sliding off during baking?

Topping slides off when it's too thick, not properly adhered, or if the dough was overproofed. Ensure your topping is about 3mm thick, press it gently onto the dough, and don't let the shaped conchas proof too long before baking. A properly prepared topping should crack beautifully, not slide off.

How do authentic Mexican panaderías create coloured concha toppings?

Traditional Mexican bakeries create various coloured toppings by dividing the basic sugar paste and adding natural colourings. Chocolate conchas use cocoa powder, pink ones use natural food colouring or traditional ingredients like ground jamaica (hibiscus), and yellow versions often incorporate egg yolk or anatto seed.

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In a small bowl, combine the warm milk (around 38°C - too hot will kill the yeast, too cool won't activate it) with 1 tablespoon of the measured sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy and fragrant. This step ensures your yeast is alive and will properly leaven your dough." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In the bowl of your stand mixer fitted with the dough hook, combine the bread flour, remaining sugar, and salt. Mix briefly to distribute the dry ingredients evenly. Make a well in the center and add the yeast mixture, eggs, and vanilla extract." }, { "@type": "HowToStep", "name": "Form shaggy dough", "text": "Mix on low speed until the ingredients are roughly combined, then increase to medium-low speed and knead for about 5 minutes until a shaggy dough forms. The dough will look quite dry at this point - don't worry, this is expected!" }, { "@type": "HowToStep", "name": "Add butter gradually", "text": "With the mixer running on medium-low speed, add the softened butter 1 tablespoon at a time, waiting until each addition is fully incorporated before adding the next. This gradual addition is crucial - adding butter too quickly will prevent proper gluten development. This process will take about 10-15 minutes and transforms the dough dramatically." }, { "@type": "HowToStep", "name": "Knead to elasticity", "text": "Continue kneading for another 8-10 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. When properly kneaded, the dough should pass the 'window pane test' - a small piece should stretch thin enough to see light through without tearing. This indicates the gluten is well-developed, which will give your conchas their signature soft, pillowy texture." }, { "@type": "HowToStep", "name": "First rise", "text": "Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a warm place (about 25°C) for 1-2 hours until doubled in size. The slow rise develops flavor in your dough." }, { "@type": "HowToStep", "name": "Prepare topping", "text": "While the dough is rising, prepare the topping. In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the flour and vanilla extract, mixing until a soft, pliable paste forms. If making different flavors, divide the topping and mix cocoa powder into one portion or add food coloring as desired." }, { "@type": "HowToStep", "name": "Shape dough balls", "text": "Once the dough has doubled, gently punch it down to release excess air. Divide the dough into 12 equal portions (about 75-80g each). Shape each portion into a smooth ball by pulling the edges toward the center and then rolling between your palms. Place the balls on parchment-lined baking sheets, leaving at least 5cm between each." }, { "@type": "HowToStep", "name": "Form topping discs", "text": "Divide the topping mixture into 12 equal portions. Pat or roll each portion between your palms or on a lightly floured surface to form a disc about 8-9cm in diameter. The topping should be about 3mm thick - too thick and it may slide off during baking; too thin and it won't create the distinctive shell pattern." }, { "@type": "HowToStep", "name": "Apply and pattern topping", "text": "Place a disc of topping over each dough ball, gently pressing to adhere. Use a concha cutter, sharp knife, or the back of a paring knife to score the traditional shell pattern on top. If using a knife, make parallel lines in one direction, then perpendicular or diagonal lines to create a grid or shell pattern." }, { "@type": "HowToStep", "name": "Second proof", "text": "Cover the shaped conchas loosely with plastic wrap or a clean kitchen towel and let them proof for another 30-45 minutes until puffed but not quite doubled. They should look plump and, when gently pressed with a finger, the dough should spring back slowly." }, { "@type": "HowToStep", "name": "Preheat oven", "text": "While the conchas are proofing, preheat your oven to 180°C." }, { "@type": "HowToStep", "name": "Bake", "text": "Once proofed, bake the conchas for 18-20 minutes until golden brown around the edges and the bread is cooked through. The topping will crack naturally as the bread expands in the oven - this is the characteristic look of conchas!" }, { "@type": "HowToStep", "name": "Cool", "text": "Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. As they cool, the contrast between the soft, tender bread and the crisp, sweet topping becomes more pronounced." }, { "@type": "HowToStep", "name": "Serve", "text": "Enjoy your conchas at room temperature with a mug of Mexican hot chocolate or coffee. They're best eaten the same day but will keep for 2-3 days in an airtight container. You can also refresh them briefly in a warm oven before serving if they've lost some of their freshness. ¡Buen provecho!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "127" }, "review": [ { "@type": "Review", "author": "Mariana Rodriguez", "datePublished": "2024-06-01", "reviewBody": "Perfectly authentic taste, just like the conchas from my abuela's kitchen in Mexico City! The detailed instructions made the process much easier than I expected, especially for the distinctive shell pattern.", "name": "Authentic Family Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamamoto", "datePublished": "2024-05-28", "reviewBody": "These turned out even better than the ones at my local panadería! The contrast between the soft bread and crispy topping is perfect. I made a batch with matcha topping as an experiment and they were wonderful too!", "name": "Better Than Bakery", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Kostas", "datePublished": "2024-05-25", "reviewBody": "My family absolutely loved these - they begged for a second batch the very next day! The dough was pillowy soft and the topping stayed crisp for days. Will definitely make these again for our next gathering.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Hassan", "datePublished": "2024-06-05", "reviewBody": "As a beginner baker, I was worried these would be too challenging, but the step-by-step instructions were incredibly helpful. The shell patterns came out beautifully and I received so many compliments! Perfect with my morning coffee.", "name": "Beginner Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Clarke", "datePublished": "2024-05-30", "reviewBody": "My kids had so much fun helping make the shell designs! We made some with chocolate topping and some with pink - both were delicious. The texture is perfect and they're not overly sweet. A wonderful weekend baking project.", "name": "Fun Family Activity", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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