How to Make Mini Conchas (manteconchas) at Home

Ingredients

• 1 cup Whole Milk (Warm to about 115°F (46°C))
• 1/4 cup Unsalted Butter (Melted)
• 1 tablespoon Vanilla Extract
• 2 tablespoons Honey
• 3 Large Eggs
• 4 cups All-Purpose Flour (For dough, sifted)
• 0.5 cup Granulated Sugar
• 0.5 teaspoon Salt
• 1 teaspoon Ground Cinnamon (Freshly ground)
• 2.25 teaspoons Instant Yeast
• 1.5 cups All-Purpose Flour (For topping dough, sifted)
• 0.5 cup Powdered Sugar
• 1 cup Butter-Flavored Shortening (Softened, can substitute with regular shortening)
• 1 tablespoon Vanilla Extract (For vanilla topping)
• a few drops Red Food Coloring (For strawberry topping)
• 1 tablespoon Strawberry Gelatin Flavor (Powdered flavoring)
• 1 tablespoon Cocoa Powder (Unsweetened)
• a few drops Yellow Food Coloring (For lemon topping)

Instructions

1. Prepare Wet Ingredients

   Warm 1 cup milk to about 115°F (46°C). In a bowl whisk together the warm milk, 1/4 cup melted butter, 1 tbsp vanilla extract, 2 tbsp honey, and 3 large eggs until the eggs are fully broken down.

   Time: PT5M

2. Combine Dry Ingredients

   In the bowl of a stand mixer, add 4 cups sifted all‑purpose flour, 0.5 cup granulated sugar, 0.5 tsp salt, 1 tsp ground cinnamon, and 2¼ tsp instant yeast. Stir briefly with a spoon to distribute the yeast evenly.

   Time: PT2M

3. Mix Dough

   Turn the mixer on low and slowly pour the wet mixture into the dry ingredients. Mix for 3 minutes on low speed, then increase to medium speed and mix for an additional 7‑8 minutes until the dough is sticky, elastic, and pulls away cleanly from the bowl.

   Time: PT10M

4. First Proof

   Transfer the dough to a greased bowl, smooth the top with a little butter or shortening, cover with plastic wrap and a kitchen towel, and place in a warm spot (around 80°F/27°C) until doubled in size, 1‑2 hours.

   Time: PT0M

5. Make Topping Dough

   In a separate bowl combine 1½ cups all‑purpose flour, 0.5 cup powdered sugar, 1 tbsp vanilla extract, and 1 cup butter‑flavored shortening. Crumble together with fingertips until a smooth dough forms.

   Time: PT5M

6. Divide and Color Toppings

   Divide the topping dough into four equal parts (about ¼ of the total). Keep one part plain for vanilla. To the second part add red food coloring and 1 tbsp strawberry gelatin flavor; mix until uniform. To the third part add 1 tbsp cocoa powder; mix well. To the fourth part add yellow food coloring; mix until the color is even. Wrap each portion in plastic wrap.

   Time: PT8M

7. Shape Dough Balls

   Punch down the risen dough and divide into 16 equal pieces (about 60 g each). Roll each piece into a smooth ball, then gently flatten the top, fold the edges toward the center, and reshape into a smooth round “bowl”. Place each shaped ball onto a greased baking sheet.

   Time: PT12M

8. Add Topping Crumbles

   Take the appropriate colored topping dough, roll into a small ball (≈10 g), flatten into a disc, and press it onto the top of each bun using a pastry cutter or the back of a spoon. Place a cupcake liner underneath each bun to catch any crumbs.

   Time: PT10M

9. Second Proof

   Cover the assembled buns with plastic wrap and a kitchen towel. Let them rise in a warm place until doubled, about 30‑45 minutes.

   Time: PT0M

10. Bake

    Preheat the oven to 350°F (177°C). Bake the buns for 20‑25 minutes, or until golden brown on top and the interior sounds hollow when tapped.

    Time: PT25M

    Temperature: 350°F

11. Cool and Serve

    Remove the buns from the oven, let cool on a wire rack for 5 minutes, then serve warm with coffee, tea, or milk.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

38 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Unsalted Butter: Margarine, Vegetable oil
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Large Eggs: Egg replacer, Flax egg
• Instead of All-Purpose Flour: Bread flour
• Instead of Granulated Sugar: Coconut sugar
• Instead of Salt: Kosher salt
• Instead of Ground Cinnamon: Ground nutmeg
• Instead of Instant Yeast: Active dry yeast (use 1.5x amount)
• Instead of All-Purpose Flour: Bread flour
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Butter-Flavored Shortening: Vegetable shortening, Margarine
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Red Food Coloring: Beet juice
• Instead of Strawberry Gelatin Flavor: Strawberry puree
• Instead of Cocoa Powder: Dutch‑process cocoa
• Instead of Yellow Food Coloring: Turmeric (tiny amount)

Equipment Needed

• Stand Mixer
• Mixing Bowls
• Measuring Cups and Spoons
• Whisk
• Plastic Wrap
• Kitchen Towel
• Greased Baking Sheet
• Cupcake Liners
• Pastry Cutter or Small Cookie Cutter (optional)
• Oven

Critical Steps — Do Not Skip

• Ensuring the milk is warm (115°F) but not hot to kill the yeast.
• Kneading the dough until elastic; under‑kneaded dough will not rise properly.
• First proof until the dough doubles in size.
• Dividing the topping dough evenly and adding color/flavor without over‑mixing.
• Second proof before baking to achieve a light texture.

Chef Tips from the Video

• Use a kitchen thermometer to get the milk to the exact 115°F for optimal yeast activation.
• Cover the dough with both plastic wrap and a damp towel to prevent a skin from forming.
• For a glossy finish, brush the tops with a little melted butter right after baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped for up to 1 month; reheat in oven before serving.

Room temperature: Best eaten the same day; can sit out for up to 6 hours.

Make-Ahead Tips

• The dough can be prepared the night before, covered, and refrigerated; allow it to come to room temperature before the second rise.
• Colored topping dough can be made up to 3 days ahead and kept wrapped in the fridge.

Frequently Asked Questions