20-Min Conchas (Mexican Sweet Bread)
Tender, pillowy conchas with a sweet shell-shaped topping, baked until golden. Skip the long ferment—use a no-yeast shortcut and finish in 20 minutes for a TikTok-worthy weeknight treat.
- Total time
- 20 min
- Servings
- 4
- Calories
- 342
- Protein
- 6g
Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 5 tbsp butter, softened, divided
- 1.5 tsp baking powder
- 1 whole egg
- ⅓ cup whole milk
Instructions
- 1
Preheat oven to 375°F. Mix flour, 1/4 cup sugar, baking powder, and a pinch of salt in a bowl.
- 2
Cut in 3 tbsp softened butter until mixture looks like breadcrumbs, then stir in egg and milk until dough just comes together.
- 3
Divide dough into 8 pieces. Roll each into a ball and place on a parchment-lined baking sheet, spacing 2 inches apart.
- 4
Blend remaining 2 tbsp butter with remaining sugar until smooth; spread a thin layer on top of each dough ball.
- 5
Use a knife or fork to score a shell pattern into the topping, then bake until golden brown, ~12 minutes.
- 6
Cool on the pan for 2 minutes, then serve warm.
Tools you’ll need
- mixing bowl
- whisk or fork
- baking sheet
- parchment paper
- oven (preheated to 375°F)
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