30-Min Conchas (Mexican Sweet Bread)
Soft, pillowy sweet bread rolls with a signature striped shell topping, baked until golden. Uses rapid dough shortcut—no overnight rise—so you get authentic concha texture in under 30 minutes.
- Total time
- 28 min
- Servings
- 6
- Calories
- 285
- Protein
- 6g
Ingredients
- 2.5 cups all-purpose flour
- ¾ cup warm milk
- ¼ cup granulated sugar
- 4 tbsp butter, softened
- 2 large egg yolks
- 2 tsp instant yeast
- ½ tsp vanilla extract
- 3 tbsp colored sugar (pink, white, or pastel mix)
Instructions
- 1
Combine warm milk, sugar, yeast, and vanilla in a large bowl; let sit 2 minutes until foamy.
- 2
Stir in egg yolks and softened butter until combined, then add flour and salt; mix until shaggy dough forms.
- 3
Knead on the counter or in a mixer for 5 minutes until smooth and elastic, adding flour by the tablespoon if sticky.
- 4
Divide dough into 6 balls, place on a parchment-lined baking sheet, and cover loosely with a kitchen towel for 12 minutes.
- 5
Press each dough ball gently to flatten slightly, then score the top in a crosshatch pattern with a knife or dough scraper.
- 6
Sprinkle colored sugar over each concha, then bake at 375°F for 10–12 minutes until golden brown and puffy.
Tools you’ll need
- large mixing bowl
- parchment-lined baking sheet
- kitchen towel
- dough scraper or small knife
- oven
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