Conchas (Mexican Sweet Bread)
Pillowy sweet rolls topped with a crispy, shell-patterned sugar crust. These iconic Mexican conchas are simpler than you think—no exotic dough required, just patience and one rise.
- Total time
- 90 min
- Servings
- 6
- Calories
- 285
- Protein
- 7g
Ingredients
- 3 cups all-purpose flour
- ¾ cup whole milk, warm (110°F)
- ⅓ cup granulated sugar
- 4 tablespoons butter, soft
- 2.25 teaspoons instant yeast
- ½ teaspoon salt
- 1 whole egg
- ¼ cup granulated sugar
- 2 tablespoons butter, melted
Instructions
- 1
Pour 0.75 cup warm milk into a small bowl, then sprinkle 2.25 teaspoons instant yeast over the surface and let sit for 2 minutes without stirring so the yeast activates.
- 2
In a large bowl, combine 3 cups flour, 0.33 cup granulated sugar, and 0.5 teaspoon salt by whisking them together until evenly mixed.
- 3
Create a shallow well in the center of the flour mixture with your fingers, then pour the yeast mixture and 1 beaten egg into the well.
- 4
Add 4 tablespoons soft butter to the bowl, then mix everything together using your hands or a wooden spoon until a shaggy dough forms with no dry flour visible.
- 5
Flour a clean work surface lightly, then turn the dough out and knead it by pushing it away from you with the heel of your hand, folding it back over itself, and rotating a quarter turn; repeat for 8 minutes until the dough becomes smooth and springs back slowly when poked.
- 6
Place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and let it rise in a warm spot (like a turned-off oven) for 1 hour until doubled in size.
- 7
Gently punch down the risen dough with your fist to release gas bubbles, then divide it into 6 equal pieces by cutting with a knife or pulling with your hands.
- 8
Roll each piece into a ball by cupping it in your palms and rolling it toward you on the work surface in a circular motion until smooth, about 20 seconds per ball.
- 9
Space the 6 dough balls on a parchment-lined baking sheet 3 inches apart, cover loosely with plastic wrap, and let them rise for 30 minutes until puffy and soft to the touch.
- 10
Preheat your oven to 375°F and wait for the indicator light to turn off or the beep to sound, about 10 minutes.
- 11
Brush each roll with 1 teaspoon melted butter using a pastry brush or the back of a spoon, then sprinkle 2 teaspoons granulated sugar evenly over each roll.
- 12
Using a table knife held at a shallow angle, carefully draw 3 parallel lines down the length of each roll, then drag the knife perpendicular to create a crisscross or shell-like pattern.
- 13
Slide the baking sheet into the preheated oven and bake for 15 minutes until the rolls are golden brown on top and the bottoms sound hollow when tapped with your knuckle.
- 14
Remove the baking sheet from the oven and let the conchas cool on the sheet for 5 minutes, then transfer them to a wire rack or plate to cool further.
Tools you’ll need
- small bowl
- large mixing bowl
- whisk
- wooden spoon or hands
- work surface (countertop or cutting board)
- plastic wrap
- baking sheet
- parchment paper
- pastry brush
- table knife
- oven
- wire cooling rack
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