Mexican Sweet Bread Conchas

Ingredients

• 4 cups All-Purpose Flour (sifted)
• 13 tablespoons Granulated Sugar (room temperature)
• 0.75 cup Milk (warm, 110°F (43°C))
• 10.5 g Active Dry Yeast (equivalent to 1.5 packets)
• 2 pieces Eggs (room temperature)
• 1 piece Egg Yolk (room temperature)
• 140 g Unsalted Butter (softened, room temperature)
• 0.75 teaspoon Salt (fine)
• 1 teaspoon Vanilla Extract (optional)
• 150 g Vegetable Shortening (softened (Inca or similar))
• 150 g Powdered Sugar (sifted)
• 150 g All-Purpose Flour (for topping) (sifted)
• 1 tablespoon Unsweetened Cocoa Powder (for chocolate topping)

Instructions

1. Make the Sponge

   Combine 3 tablespoons of flour, 1 tablespoon of granulated sugar, and the warm milk in a small bowl. Sprinkle the yeast over the milk, stir gently, and let it dissolve.

   Time: PT5M

2. Ferment the Sponge

   Cover the bowl with plastic wrap and place it in a warm, sunny spot for about 20 minutes until foamy.

   Time: PT20M

3. Mix Dough and Knead

   In a large mixing bowl, whisk together the remaining flour, sugar, and salt. Make a well, pour in the sponge, add 2 eggs, 1 egg yolk, vanilla, and softened butter. Mix until combined, then knead by hand for about 30 minutes until the dough is smooth, elastic, and no longer sticky.

   Time: PT30M

4. First Rise

   Lightly oil a clean bowl, place the dough inside, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour 20 minutes.

   Time: PT1H20M

5. Prepare the Concha Topping

   In a separate bowl, combine the vegetable shortening, powdered sugar, and flour. Add vanilla to half of the mixture and cocoa powder to the other half. Knead each portion until it resembles pliable dough, then divide into two equal balls.

   Time: PT10M

6. Shape Conchas

   Turn the risen dough onto a lightly floured surface, gently deflate, and divide into 65‑gram pieces (about 12 pieces). Shape each piece into a smooth ball, place seam side down on a parchment‑lined baking sheet, and press a flattened topping disc onto the top, leaving a small border. Use a fork or a concha stamp to mark the classic shell pattern.

   Time: PT15M

7. Second Rise

   Cover the tray loosely with plastic wrap and let the shaped conchas rise until nearly doubled, about 1 hour.

   Time: PT1H

8. Preheat Oven

   Preheat the oven to 325°F (165°C) and position the rack in the middle of the oven.

   Time: PT10M

   Temperature: 325°F

9. Bake Conchas

   Bake the conchas for 16–18 minutes, or until the tops are lightly golden and the shells have set.

   Time: PT18M

   Temperature: 325°F

10. Cool

    Remove the conchas from the oven, transfer them to a cooling rack, and let cool completely before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

8 g

Fiber

1 g