Mexican Sweet Bread Conchas
Mexican Sweet Bread Conchas is a medium Mexican recipe that serves 12. 250 calories per serving.
Prep: 3 hrs 40 min | Cook: 18 min | Total: 4 hrs 18 min
Cost: $6.70 total, $0.56 per serving
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
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
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
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
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
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
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
Second Rise
Cover the tray loosely with plastic wrap and let the shaped conchas rise until nearly doubled, about 1 hour.
Time: PT1H
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
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
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
Dietary info: Vegetarian, Contains Dairy, Contains Eggs
Allergens: Gluten, Eggs, Dairy, Soy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Granulated Sugar: Coconut Sugar
- Instead of Milk: Almond Milk, Soy Milk
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Eggs: Egg replacer
- Instead of Egg Yolk: Egg replacer
- Instead of Unsalted Butter: Margarine
- Instead of Salt: Sea Salt
- Instead of Vanilla Extract: Almond Extract
- Instead of Vegetable Shortening: Butter, Coconut Oil
- Instead of Powdered Sugar: Confectioners' Sugar
- Instead of All-Purpose Flour (for topping): Bread Flour
- Instead of Unsweetened Cocoa Powder: Cacao Powder
Equipment Needed
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Kitchen Scale
- Whisk or Fork
- Spatula
- Plastic Wrap
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Pastry Brush (optional)
- Tortilla Press or Rolling Pin
- Bench Scraper (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Activating the yeast with warm milk
- Kneading the dough to the window test
- Shaping and marking the conchas
- Second rise before baking
- Baking to the correct golden color
Chef Tips from the Video
- Brush the tops with a little melted butter before baking for extra shine.
- Use parchment paper on the baking sheet for easy removal and cleanup.
- For a deeper chocolate flavor, increase cocoa to 2 teaspoons and add a pinch of espresso powder.
Troubleshooting
Dough is too sticky and won’t come together.
Continue kneading; the dough will absorb flour as gluten develops. If it remains overly wet, add up to 2 tablespoons of flour, but avoid adding too much.
No rise after the first proof.
Check that the yeast is fresh and that the environment is warm enough (around 75‑80°F). If the dough is cold, place it in a turned‑off oven with the light on.
Topping cracks or separates from the bread.
Make sure the shortening is soft but not melted and that the topping dough is well‑kneaded. Apply a thin layer of softened shortening on the bread before placing the topping.
Conchas are dense or not fluffy.
Do not over‑knead; stop when the window test passes. Ensure both rises are allowed to double in size and that the oven is fully preheated.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap individually in plastic and freeze for up to 2 months.
Room temperature: Best eaten the same day; can stay fresh for about 1 day at room temperature.
Make-Ahead Tips
- Prepare the sponge the night before and refrigerate; bring to room temperature before using.
- Make the topping dough ahead and keep it covered in the fridge for up to 24 hours.
- Shape the conchas, freeze them on a tray, then transfer to a freezer bag; bake directly from frozen, adding a few extra minutes.
Last updated: August 21, 2026
