CONCHAS (MEXICAN SWEET BREAD)

Conchas, one of the most beloved traditional Mexican pastries, are soft, sweet, and beautifully adorned with a sugar topping that resembles a shell, or “concha” in Spanish. The combination of a light, fluffy bread and a slightly crunchy, sweet topping makes these rolls a perfect treat for breakfast or an afternoon snack. Often enjoyed with a hot cup of coffee or hot chocolate, Conchas are a staple in Mexican bakeries and homes alike. The soft, buttery interior paired with the colorful, sugary topping makes each bite absolutely irresistible.

Ingredients

For the Dough:

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup warm milk (about 110°F/45°C)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)

For the Topping (Sugar Shell):

• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon cinnamon (optional)
• Food coloring (optional, for colorful toppings)

Instructions

1. Prepare the Dough: In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of the sugar. Let it sit for about 5-10 minutes until frothy.
2. Mix the Dough: In a large bowl or stand mixer, combine the remaining sugar, softened butter, salt, eggs, and vanilla extract. Add the yeast mixture, then gradually stir in the flour, a cup at a time. Knead the dough for about 10 minutes until it is smooth and elastic. If using a stand mixer, use the dough hook attachment.
3. Let the Dough Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.
4. Make the Sugar Topping: While the dough is rising, prepare the sugar topping. In a bowl, cream together the softened butter, powdered sugar, granulated sugar, and vanilla extract. Gradually mix in the flour and cinnamon (if using), until the mixture is thick and can be molded. If you want colored topping, divide the mixture into smaller portions and add food coloring.
5. Shape the Dough: Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a round ball and place it on a baking sheet lined with parchment paper.
6. Add the Topping: Take the sugar topping and roll it out between two sheets of parchment paper until about 1/4-inch thick. Using a round cutter (or your hands), cut out rounds of topping that are slightly larger than the dough balls. Place the topping rounds on top of each dough ball. Using a knife, score the topping to create the traditional shell-like pattern.
7. Second Rise: Cover the shaped dough with a towel and let it rise again for 30 minutes, until puffy.
8. Bake: Preheat your oven to 350°F (175°C). Bake the Conchas for 18-20 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
9. Cool and Serve: Let the Conchas cool on a wire rack for a few minutes before serving. Enjoy warm or at room temperature with a hot beverage of your choice!

Conchas are a comforting, indulgent pastry that combines the rich flavor of sweet, soft bread with a crunchy, sugary topping. Perfect for breakfast or a treat any time of day, these Mexican sweet breads are a delicious reminder of the warmth and hospitality found in Mexican bakeries.