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Concha Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/concha-bread-recipe/