Conchas (Mexican Sweet Bread)
Soft, pillowy Mexican sweet bread rolls topped with a crispy sugar shell topping. A beloved pan dulce perfect for breakfast or as a sweet treat with coffee.
- Total time
- 45 min
- Servings
- 12
- Calories
- 285
- Protein
- 5g
Ingredients
- 3.5 cups all-purpose flour
- ½ cup granulated sugar
- 2.25 teaspoon instant yeast
- ½ teaspoon salt
- 1 cup whole milk, warmed
- 6 tablespoon unsalted butter, softened
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 3 tablespoon unsalted butter, softened
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 whole egg yolk
Instructions
- 1
In a large mixing bowl, combine flour, sugar, yeast, and salt. Create a well in the center.
- 2
Pour warm milk into the well, then add softened butter, eggs, and vanilla extract.
- 3
Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
- 4
Cover with a damp towel and let rise for 1.5 hours until doubled in size.
- 5
Mix softened butter, flour, and sugar together until crumbly. Stir in egg yolk until combined.
- 6
Divide topping mixture into 12 equal portions and refrigerate.
- 7
Divide dough into 12 equal pieces and shape each into a ball. Place on parchment-lined baking sheets.
- 8
Flatten each topping portion into a thin disc and place on top of each dough ball.
- 9
Using a small knife, score a seashell pattern into each topping disc.
- 10
Cover and let rise for 45 minutes until puffy.
- 11
Preheat oven to 375°F (190°C). Bake for 15-18 minutes until golden brown.
- 12
Cool on wire racks for 10 minutes before serving.
Tools you’ll need
- large mixing bowl
- stand mixer or mixing spoon
- measuring cups
- measuring spoons
- damp kitchen towel
- baking sheets
- parchment paper
- small knife
- wire cooling racks
- oven
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