Best Authentic Mexican Conchas Recipe

I absolutely love this recipe because it lets me unwind and embrace my inner baker by crafting these gorgeous, authentic conchas from scratch. Plus, the heavenly combo of buttery dough and sweet, crisp topping is an irresistible treat that makes my taste buds dance with joy!

I love to make conchas, a classic Mexican sweet bread, because they combine both texture and flavor to make something beautiful. My recipe uses all-purpose flour, granulated sugar, and active dry yeast to first create a light, fluffy dough.

Then vanilla extract and eggs add richness, making this a delightfully sweet bread indeed, with an irresistible topping. The shell, or “concha,” is a thick, buttery, and sugary coating that adds sweetness to each heavenly bite.

Best Authentic Mexican Conchas Recipe Ingredients

• All-purpose flour: Provides structure and gluten for dough strength.
• Granulated sugar: Sweetens the dough and aids in yeast fermentation.
• Active dry yeast: Leavening agent that helps dough rise for fluffy texture.
• Unsalted butter: Adds rich flavor and tenderness to the conchas.
• Milk: Moistens the dough and adds a creamy taste.
• Eggs: Contributes to richness and helps bind the dough.
• Vanilla extract: Infuses dough with a sweet, aromatic scent.
• Cinnamon: (Optional) Adds a warm, spicy note to the topping.

Best Authentic Mexican Conchas Recipe Ingredient Quantities

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 2/3 cup warm milk
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar (for topping)
• 1/2 cup unsalted butter, room temperature (for topping)
• 1 cup all-purpose flour (for topping)
• 1 teaspoon ground cinnamon (optional, for topping)
• Food coloring or cocoa powder (optional, for topping)

How to Make this Best Authentic Mexican Conchas Recipe

1. In a big mixing bowl, combine 4 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon active dry yeast, and 1 teaspoon salt.

2. Add 2/3 cup of warm milk to the dry components in the bowl. Stir gently.

3. Stir in 1/2 cup softened unsalted butter, 3 large eggs, and 1 teaspoon vanilla extract. Beat until a soft dough forms.

4. On a floured surface, knead the dough for about 10 minutes until it reaches a smooth and elastic state. Put the kneaded dough into a greased bowl, cover it, and allow it to rise in a warm spot for 1 to 2 hours. It should double in size.

5. At the same time, make the topping by combining 1/2 cup of granulated sugar, 1/2 cup of unsalted butter (at room temperature), and 1 cup of all-purpose flour in a bowl. If you like, mix in 1 teaspoon of ground cinnamon and some food coloring or cocoa powder.

6. After the dough has risen, punch it down. Divide the dough into 12 equal portions, and shape each into a ball. Place the balls on a baking sheet that has been lined with parchment paper.

7. Split the topping mixture into 12 parts. Form each part into a small disk, then press it onto each ball of dough.

8. Score a shell pattern on the topping with a knife.

9. Covers the conchas with a clean kitchen towel and lets them rise for another 30-45 minutes, until they become puffy.

10. Set your oven to 350 degrees F (175 degrees C) to preheat. Place the conchas inside when the oven has reached that temperature. Bake for 15 to 20 minutes, until they are slightly golden all over, but especially on the top. Let them cool for a little while before eating.

Best Authentic Mexican Conchas Recipe Equipment Needed

1. Large mixing bowls (2)
2. Measuring cups
3. Measuring spoons
4. Mixing spoon
5. Hand mixer or stand mixer
6. Flour sifter
7. Clean kitchen towel
8. Baking sheet
9. Parchment paper
10. Knife
11. Timer
12. Oven

FAQ

• Q: Can I use bread flour instead of all-purpose flour?A: Yes, bread flour can be used, and it will result in a concha that is a little chewier than usual.
• Q: How do I store leftover conchas?A: Place them in a container that is airtight at room temperature and they will last 3 days, or incorporate them into the freezer for a much longer time span.
• Q: Can I make the dough in advance?A: Yes, you can make the dough, let it rise, and then chill it overnight. Let it warm up to room temp before you shape it and bake it.
• Q: What is the purpose of the cinnamon in the topping?A: The topping of the conchas has a flavor reminiscent of traditional cinnamon. It has warmth to it and like you bit into an old-school concha from back in the day.
• Q: Can I make the topping without food coloring or cocoa powder?A: Yes, indeed! You can keep the topping straightforward for a traditional appearance, or you can make it your own with flavorings and colorings to suit your taste.
• Q: How do I know when the conchas are done baking?A: When they are tapped on the bottom, they should sound hollow and be a lovely golden brown. Most often, that takes about 18-20 minutes of baking.

Best Authentic Mexican Conchas Recipe Substitutions and Variations

Substitute with bread flour if you want your cookies to be a little chewier.
Sugar in granular form: For a slight twist in flavor, try using coconut sugar or brown sugar.
Active dried yeast: use 2 teaspoons if using instant yeast.
Butter (unsalted): Change it out for margarine or a plant-based option for a dairy-free substitution.
Milk: For a lactose-free version, use almond milk or any other preferred non-dairy milk.

Pro Tips

1. Proof Your Yeast Before adding the yeast to the dry ingredients, consider dissolving it in the warm milk with a pinch of sugar and allowing it to sit for about 5-10 minutes. If you see bubbles or foam, your yeast is active, ensuring a good rise for your dough.

2. Perfect Dough Consistency As you knead the dough, add small amounts of flour if it’s too sticky, or a little milk if it’s too dry. The dough should be soft, smooth, and elastic.

3. Even Topping Coverage When pressing the topping onto the dough, use your hands to flatten it slightly, ensuring it covers the dough evenly. This helps the topping adhere well and creates a consistent texture after baking.

4. Optimum Rising Conditions For the dough to rise properly, place it in a warm, draft-free area. If your kitchen is cool, you can heat your oven to a low temperature for a few minutes, turn it off, and place the bowl inside with the door slightly ajar.

5. Customizing Flavor and Color Experiment with additions like citrus zest or almond extract in the dough for extra flavor. You can also use various food colorings in the topping to create vibrant, different-colored conchas, making them even more visually appealing.