Concha Bread Recipe

Introduction

Concha Bread is a beloved Mexican sweet bread known for its soft, fluffy texture and distinctive sugar topping. This comforting treat is perfect for breakfast or an afternoon snack with coffee. Making conchas at home is easier than you might think and yields irresistible results.

Ingredients

• 2/3 cup whole milk
• 1 (1/4-oz.) packet active dry yeast (2 1/4 teaspoons)
• 1/4 cup plus 1 teaspoon granulated sugar
• 4 to 4 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 4 large eggs, lightly beaten
• 1/2 cup (1 stick) unsalted butter, cut into 16 pieces, room temperature, plus more for bowl
• 1 cup all-purpose flour, plus more for assembly
• 1 cup powdered sugar
• 3/4 cup vegetable shortening
• 2 tablespoons unsweetened cocoa powder (optional)
• 2 teaspoons pure vanilla extract
• Pinch of kosher salt

Instructions

1. Step 1: In a small pot over medium heat, gently warm the milk until it feels warm to the touch but not hot, about 1 minute (around 105°F). Transfer to a liquid measuring cup and stir in the yeast and 1 teaspoon of granulated sugar. Let sit until foamy, about 5 minutes.
2. Step 2: In the large bowl of a stand mixer, whisk together 4 cups of flour, salt, and remaining 1/4 cup granulated sugar.
3. Step 3: Once the milk mixture is foamy, add it to the flour mixture along with the eggs. Stir with a rubber spatula or wooden spoon until a shaggy dough forms.
4. Step 4: Attach the bowl to the stand mixer fitted with the dough hook. Mix on medium-low speed, adding more flour 1 tablespoon at a time if the dough sticks to the bowl, until smooth and elastic but still stiff, about 10 to 12 minutes.
5. Step 5: With the mixer running, add the butter pieces one at a time, mixing until fully incorporated before adding the next. The dough may appear broken up at first but will come together. Scrape down the bowl sides as needed. This may take up to 10 more minutes until smooth and supple.
6. Step 6: Butter a medium bowl. Turn dough onto a clean surface, gently pat into a square shape. Gather the corners toward the center, pressing to seal. Turn over and roll gently in a circle to tighten the dough. Transfer to the bowl and cover tightly with plastic wrap. Let rise in a draft-free spot until nearly doubled, about 1 hour.
7. Step 7: For the topping, in a stand mixer bowl fitted with a whisk, beat together 1 cup flour, powdered sugar, shortening, cocoa powder (if using), vanilla, and a pinch of salt on low speed until combined. Increase to medium and beat until smooth like frosting, about 1 minute more.
8. Step 8: Line 2 baking sheets with parchment paper. Turn dough onto a clean surface and divide into 12 equal pieces. Roll each into a ball and place 6 per sheet.
9. Step 9: Using damp hands, scoop about 2 heaping tablespoons of topping and pat into a roughly 3-inch disc. Drape each disc over a dough ball, gently smoothing with damp fingers to cover, leaving about 1/4 inch of dough visible along the bottom edge.
10. Step 10: Dip a 4-inch concha mold into flour, tapping off excess. Press mold onto each roll’s topping to create the classic pattern, flouring the mold before each use. Alternatively, use a floured sharp knife to score the topping. Let rise until the dough balls have grown about one-third, about 1 hour.
11. Step 11: Preheat oven to 350°F with racks placed in the upper and lower thirds. Bake conchas, rotating sheets halfway through, until golden and risen, 20 to 22 minutes. Cool on a wire rack before serving.

Tips & Variations

• Use vegetable shortening in the topping for a tender, crumbly texture; butter can substitute but will change texture slightly.
• For chocolate conchas, add cocoa powder to the sugar topping as directed for a rich variation.
• Make sure the milk is warm, not hot, to activate the yeast without killing it.
• If you don’t have a concha mold, scoring with a knife works beautifully and looks attractive.

Storage

Store conchas in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped for up to 1 month. Reheat gently in a low oven or microwave to refresh softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand without a stand mixer?

Yes, you can mix and knead the dough by hand. It may take longer to develop the gluten—plan for about 15 to 20 minutes of kneading until the dough is smooth and elastic.

What can I use if I don’t have vegetable shortening for the topping?

You can substitute softened butter in equal amounts, though the topping may be less crumbly and slightly richer in flavor. Some cooks also use margarine as an alternative.

Concha Bread Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

This traditional Mexican Concha Bread recipe features a soft, fluffy yeast dough topped with a sweet, crumbly sugar topping that is scored to resemble a seashell pattern. Perfect for breakfast or an afternoon treat, these sweet rolls boast a delightful contrast between pillowy bread and a crisp, flavorful topping, optionally enhanced with cocoa for a chocolate twist.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Total Time: 2 hours 52 minutes
• Yield: 12 conchas 1x
• Category: Bread
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2/3 cup whole milk
• 1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)
• 1/4 cup plus 1 tsp. granulated sugar
• 4 to 4 1/2 cups all-purpose flour
• 2 tsp. kosher salt
• 4 large eggs, lightly beaten
• 1/2 cup (1 stick) unsalted butter, cut into 16 pieces, room temperature, plus more for bowl

Topping Ingredients

• 1 cup all-purpose flour, plus more for assembly
• 1 cup powdered sugar
• 3/4 cup vegetable shortening
• 2 tbsp. unsweetened cocoa powder (optional)
• 2 tsp. pure vanilla extract
• Pinch of kosher salt

Instructions

1. Warm Milk and Activate Yeast: In a small pot over medium heat, gently warm the whole milk until warm to the touch, about 105°F, approximately 1 minute. Transfer the warm milk to a liquid measuring cup, stir in the active dry yeast and 1 teaspoon granulated sugar. Set aside until foamy, about 5 minutes.
2. Combine Dry Ingredients for Dough: In the large bowl of a stand mixer, whisk together 4 cups of all-purpose flour, kosher salt, and the remaining 1/4 cup granulated sugar.
3. Mix Wet and Dry Ingredients: Once the milk mixture is foamy, add it to the flour mixture along with lightly beaten eggs. Stir with a rubber spatula or wooden spoon until a shaggy dough forms.
4. Knead Dough: Attach bowl to stand mixer fitted with a dough hook. Mix at medium-low speed, adding additional flour 1 tablespoon at a time if the dough sticks to the bottom, until smooth, elastic, and stiff, about 10 to 12 minutes.
5. Add Butter Gradually: With the mixer running, add the unsalted butter pieces one at a time, mixing well until each piece is fully incorporated before adding the next. The dough may appear to break apart before re-forming. Scrape down the bowl as needed. This step can take up to 10 minutes more, resulting in a smooth and supple dough.
6. First Rise: Butter a medium bowl and transfer the dough to a clean surface. Shape dough gently into a square, gather corners toward the center, seal gently, then turn over and roll in a circular motion to tighten. Place dough seam-side down into the bowl, cover tightly with plastic wrap, and let rise in a draft-free area until nearly doubled, about 1 hour.
7. Prepare Topping: Using a stand mixer fitted with a whisk attachment, combine 1 cup flour, powdered sugar, vegetable shortening, cocoa powder (if using), vanilla extract, and a pinch of salt. Beat on low to combine, then increase to medium speed and beat until smooth and frosting-like, about 1 minute more.
8. Shape Dough Balls: Line two baking sheets with parchment paper. Turn risen dough onto a lightly floured surface and divide into 12 equal pieces. Roll each into a ball and place six on each baking sheet.
9. Apply Topping: Using damp hands, scoop about 2 heaping tablespoons of topping per ball and pat each into a roughly 3-inch disc. Drap the disc over each dough ball, smoothing gently with damp fingers and leaving about 1/4 inch of dough visible around the bottom edge.
10. Score Topping: Dip a 4-inch concha mold in flour, tapping off excess, then firmly press over the top of each roll so most of the surface is indented, re-flouring between applications. Alternatively, use a floured sharp knife to score a pattern. Let the conchas rise again until the dough balls increase by about one-third in size, approximately 1 hour.
11. Preheat Oven: While conchas rise, arrange oven racks in upper and lower thirds and preheat to 350°F.
12. Bake: Bake conchas for 20 to 22 minutes, rotating baking sheets back to front and top to bottom halfway through, until golden and fully risen. Transfer to wire racks to cool before serving.

Notes

• Milk should be warmed to about 105°F to properly activate the yeast without killing it.
• Adding butter gradually to the dough is key to achieving a supple texture; the dough might appear broken but will come back together.
• The topping can be flavored with cocoa powder for chocolate conchas or left plain.
• Using a concha mold ensures traditional patterning; alternatively, a sharp knife can be used for scoring.
• Ensure the topping is slightly smaller than the dough ball to prevent it from sliding off during baking.
• Work with damp hands when handling the topping to prevent sticking.
• Let dough rise in a draft-free, warm area for best results.

Keywords: Concha bread, Mexican sweet bread, pan dulce, yeast bread, sweet rolls, sugar topping, traditional conchas, baked good