Authentic Mexican Concha Recipe

I wrote my Best Concha Recipe to pull back the curtain on how authentic Mexican pastry shells and their signature topping are made.

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I love starting with simple pantry heroes like all purpose flour and unsalted butter when I bake conchas; they somehow transform into that sweet, crackly dome that makes people swoon. In this recipe I’ll walk you through an authentic approach that feels like a small kitchen secret, even though it’s totally doable at home.

Expect a topping that reads like Concha Frosting but melts into the bread, and a result that proves why these are a beloved Mexican pastry. I screw up the shaping sometimes and still get delicious conchas, so don’t be scared to try it yourself.

Ingredients

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Flour: provides carbs for energy, some protein, gives structure and slight chew.
Sugar: adds sweetness, feeds yeast for rise, extra calories not very nutritious.
Yeast: ferments sugars to make air bubbles, adds flavor, tiny protein source.
Milk: gives tenderness, fats and calcium, adds mild sweetness and richer crumb.
Eggs: bind ingredients, add protein and moisture, gives color and slight richness.
Butter: adds fat for tenderness and flavor, high calories but tastes so good.
Cocoa powder: optional for chocolate topping, gives bitterness, color and less sugar.
Salt: enhances flavor, controls yeast, tiny mineral intake, not much else.

Ingredient Quantities

Dough
- 4 cups (500 g) all purpose flour, plus extra for dusting
- 1/2 cup (100 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast or instant yeast, one packet
- 1 tsp (6 g) salt
- 1 cup (240 ml) whole milk, warm (about 110 F / 43 C)
- 2 large eggs, room temp
- 1/3 cup (75 g) unsalted butter, softened
- 1 tsp vanilla extract

Topping (streusel)
- 1 cup (120 g) powdered sugar
- 1/2 cup (60 g) all purpose flour
- 1/3 cup (75 g) unsalted butter, softened
- Pinch of salt
- 2 tbsp (15 g) unsweetened cocoa powder for chocolate conchas, optional
- 1 to 2 tbsp milk or water if needed to bring the topping together, optional

Optional finishing
- Coarse sugar for sprinkling, optional

How to Make this

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1. Warm the milk to about 110 F / 43 C, stir in the granulated sugar and sprinkle the yeast on top, let sit about 5 to 10 minutes until foamy; if you use instant yeast you can just mix it with the flour and skip the bloom step.

2. In a big bowl combine the 4 cups flour and salt, make a well and add the foamed milk, eggs, vanilla and the softened butter, mix until a shaggy dough forms.

3. Knead the dough by hand about 8 to 10 minutes or in a stand mixer about 5 to 7 minutes until smooth and elastic, the dough should be slightly tacky but not sticky, add a little extra flour for handling if it clings to your fingers.

4. Put the dough in a lightly greased bowl, cover with plastic wrap or a damp towel and let rise in a warm spot about 1 to 1 and a half hours until doubled, dont rush this part it makes the bread light.

5. While the dough rises make the streusel: cream the softened butter with powdered sugar until sandy, stir in the 1/2 cup flour and a pinch of salt, for chocolate conchas add the cocoa, if the mix is too dry add 1 to 2 tablespoons milk or water until it forms a soft paste.

6. Punch down the risen dough and divide into 12 to 16 equal pieces depending on how big you want them, shape into smooth balls and place on a parchment lined baking sheet, leave space between them.

7. Divide the streusel into the same number of pieces, flatten each piece into a disc about the size of each dough ball and place on top, press lightly so it adheres.

8. Score the topping gently with a sharp knife, a concha cutter or the back of a knife to make the shell pattern, dont cut into the dough itself just score the topping surface; if the topping is too soft chill it a few minutes before scoring for cleaner lines.

9. Let the topped buns proof about 30 to 45 minutes until puffy while you preheat the oven to 350 F / 175 C, brush very lightly with milk for a shine and sprinkle coarse sugar if using.

10. Bake about 18 to 22 minutes until golden and set, cool a few minutes on the pan then transfer to a rack; store in an airtight container for up to two days and rewarm briefly before serving for best texture.

Equipment Needed

1. Instant read thermometer (to get the milk right at about 110 F / 43 C)
2. Measuring cups and spoons (for flour, sugar, salt etc)
3. Large mixing bowl and a small bowl for blooming the yeast
4. Stand mixer with dough hook, or a wooden spoon and some elbow grease for hand kneading
5. Bench scraper or sharp knife (to divide dough and score the topping)
6. Baking sheet(s) lined with parchment paper
7. Pastry brush (for the light milk wash)
8. Plastic wrap or a damp towel for proofing and a cooling rack for resting the buns

FAQ

Can I use instant yeast instead of active dry yeast? Yes. If using instant yeast you can mix it straight into the flour, same amount. If you have active dry yeast, bloom it in the warm milk for 5 to 10 minutes until foamy before mixing. If nothing foams your yeast might be dead, toss it and try fresh.

How do I know the dough has risen enough? It should roughly double in size and hold a small indentation when you press it gently with your finger. Depending on room temp that usually takes 1 to 1.5 hours. If your kitchen is cool, give it more time, if it's very warm it will be faster.

Why does the streusel topping crack or slide off? Usually because the topping is too soft or the dough is too warm. Chill the topping a bit before placing on buns, roll it between plastic and gently press it on, then score the shell pattern. If topping feels wet add a bit more flour or chill it, that helps it set and not slide.

Can I make conchas ahead or freeze them? Yep. You can freeze shaped conchas before the second rise in a single layer then transfer to a bag. Thaw and let them finish rising before baking. You can also freeze fully baked conchas and reheat at 300 F for 5 to 8 minutes. Label and use within 1 month for best flavor.

Why are my conchas dense instead of light and fluffy? Common causes are underproofing, too much flour, or killed yeast from liquid that was too hot. Measure flour by weight or spoon and level, don't pack the cup. Make sure milk is about 105 to 115 F when activating yeast and give the dough enough time to rise.

Can I change flavors or use whole wheat flour? Yes, add orange zest, cinnamon, or a little anise for classic notes. For chocolate conchas mix cocoa into the streusel. You can swap up to about 20 percent of the flour for whole wheat, but you'll need a touch more liquid and they will be a bit heartier.

Authentic Mexican Concha Recipe Substitutions and Variations

All purpose flour
- Bread flour — higher protein, gives a chewier, taller concha
- Pastry flour — lower protein, makes a softer, more tender crumb
- Whole wheat pastry flour — swap up to 25–30% for a nuttier flavor, don’t replace all
- Gluten free 1:1 flour blend (with xanthan gum) — works but texture will be different
Whole milk
- Buttermilk — adds tang and a softer crumb, great if you like slight tang
- Half and half or 3/4 cup milk + 1/4 cup cream — richer, good if you want extra richness
- Unsweetened almond, soy or oat milk — one to one swap for dairy free
- Evaporated milk diluted with equal parts water — similar richness to whole milk
Unsalted butter
- Margarine — works one for one, watch salt level
- Vegetable shortening — gives a slightly flakier, less buttery concha
- Coconut oil (solid) — use one for one, note a mild coconut flavor
- Lard — traditional in some breads, yields tender crumb
Eggs
- Unsweetened applesauce — 1/4 cup per egg, good binder, slightly sweeter
- Aquafaba — 3 tablespoons per egg, good for lift and eggy texture without eggs
- Silken tofu puréed — 1/4 cup per egg, neutral flavor and good structure
- Commercial egg replacer (follow package) — reliable if you need a vegan swap

Pro Tips

– Proof the yeast like a nosy neighbor: milk should feel warm not hot, about body temp. If it doesnt foam in 10 minutes toss it and start over, too long or too hot and the yeast is dead, no shame it happens.

– Keep the dough slightly tacky, dont keep dumping flour on it. A little oil on your hands or the work surface helps more than extra flour, and use the windowpane test to know when it’s kneaded enough.

– Chill the streusel for cleaner lines, even 5 to 10 minutes in the fridge helps a lot. If you want perfectly even discs, press the topping between two pieces of parchment or use a zip bag to flatten it.

– Watch the second proof, not the clock. Do the poke test: poke gently, if it springs back slowly and leaves a slight dent it’s ready, if it bounces right back it needs more time, if it collapses it was overproofed.

– For makeahead and storage: you can freeze shaped buns raw (streusel on top is fine if chilled first) then thaw and proof in the morning for fresh baking, or warm leftovers briefly in a low oven to refresh the texture.

Authentic Mexican Concha Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I wrote my Best Concha Recipe to pull back the curtain on how authentic Mexican pastry shells and their signature topping are made.

Servings

servings

Calories

356

kcal

Equipment: 1. Instant read thermometer (to get the milk right at about 110 F / 43 C)
2. Measuring cups and spoons (for flour, sugar, salt etc)
3. Large mixing bowl and a small bowl for blooming the yeast
4. Stand mixer with dough hook, or a wooden spoon and some elbow grease for hand kneading
5. Bench scraper or sharp knife (to divide dough and score the topping)
6. Baking sheet(s) lined with parchment paper
7. Pastry brush (for the light milk wash)
8. Plastic wrap or a damp towel for proofing and a cooling rack for resting the buns

Ingredients

Dough
4 cups (500 g) all purpose flour, plus extra for dusting
1/2 cup (100 g) granulated sugar
2 1/4 tsp (7 g) active dry yeast or instant yeast, one packet
1 tsp (6 g) salt
1 cup (240 ml) whole milk, warm (about 110 F / 43 C)
2 large eggs, room temp
1/3 cup (75 g) unsalted butter, softened
1 tsp vanilla extract
Topping (streusel)
1 cup (120 g) powdered sugar
1/2 cup (60 g) all purpose flour
1/3 cup (75 g) unsalted butter, softened
Pinch of salt
2 tbsp (15 g) unsweetened cocoa powder for chocolate conchas, optional
1 to 2 tbsp milk or water if needed to bring the topping together, optional
Optional finishing
Coarse sugar for sprinkling, optional

Directions

Warm the milk to about 110 F / 43 C, stir in the granulated sugar and sprinkle the yeast on top, let sit about 5 to 10 minutes until foamy; if you use instant yeast you can just mix it with the flour and skip the bloom step.
In a big bowl combine the 4 cups flour and salt, make a well and add the foamed milk, eggs, vanilla and the softened butter, mix until a shaggy dough forms.
Knead the dough by hand about 8 to 10 minutes or in a stand mixer about 5 to 7 minutes until smooth and elastic, the dough should be slightly tacky but not sticky, add a little extra flour for handling if it clings to your fingers.
Put the dough in a lightly greased bowl, cover with plastic wrap or a damp towel and let rise in a warm spot about 1 to 1 and a half hours until doubled, dont rush this part it makes the bread light.
While the dough rises make the streusel: cream the softened butter with powdered sugar until sandy, stir in the 1/2 cup flour and a pinch of salt, for chocolate conchas add the cocoa, if the mix is too dry add 1 to 2 tablespoons milk or water until it forms a soft paste.
Punch down the risen dough and divide into 12 to 16 equal pieces depending on how big you want them, shape into smooth balls and place on a parchment lined baking sheet, leave space between them.
Divide the streusel into the same number of pieces, flatten each piece into a disc about the size of each dough ball and place on top, press lightly so it adheres.
Score the topping gently with a sharp knife, a concha cutter or the back of a knife to make the shell pattern, dont cut into the dough itself just score the topping surface; if the topping is too soft chill it a few minutes before scoring for cleaner lines.
Let the topped buns proof about 30 to 45 minutes until puffy while you preheat the oven to 350 F / 175 C, brush very lightly with milk for a shine and sprinkle coarse sugar if using.
Bake about 18 to 22 minutes until golden and set, cool a few minutes on the pan then transfer to a rack; store in an airtight container for up to two days and rewarm briefly before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.