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Authentic Conchas: Mexican Sweet Bread

Conchas are a sweet Mexican breakfast bread made with a fluffy, buttery, yeasted dough baked with a cinnamon streusel topping scored like a seashell. This authentic recipe yields perfectly soft, traditional pan dulce that pairs wonderfully with coffee or hot chocolate.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: Mexican
Calories: 395
Ingredients Method Nutrition

Ingredients
  

  • ½ cup warm water 105°F to 115°F
  • 1 tablespoon active dry yeast
  • ½ cup warm milk
  • ⅓ cup granulated sugar
  • ⅓ cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon salt
  • 3½ to 4 cups all-purpose flour
  • ⅔ cup granulated sugar for topping
  • ½ cup unsalted butter softened (for topping)
  • 1 cup all-purpose flour for topping
  • 1½ teaspoons ground cinnamon for topping
  • 1 teaspoon vanilla extract for topping
  • Food coloring optional, for traditional colored toppings

Method
 

  1. In a large bowl, combine warm water and yeast. Let stand for 5-10 minutes until foamy and activated.
  2. Add warm milk, sugar, softened butter, egg, and salt to the yeast mixture. Stir until well combined.
  3. Gradually add 3 cups of flour, mixing until a soft dough forms. Add remaining flour as needed to form a dough that pulls away from the sides of the bowl.
  4. Knead the dough on a floured surface for 8-10 minutes, or in a stand mixer with a dough hook for 5-6 minutes, until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a clean kitchen towel, and allow to rise in a warm place for about 1 hour or until doubled in size.
  6. While the dough rises, prepare the topping. In a medium bowl, beat together butter and sugar until light and fluffy. Add vanilla extract and mix well.
  7. Stir in flour and cinnamon until a soft paste forms. If using food coloring, divide the topping and add coloring as desired.
  8. Once the dough has doubled, punch it down gently and divide into 12 equal portions. Shape each portion into a ball.
  9. Place the dough balls on parchment-lined baking sheets, leaving at least 3 inches between each one.
  10. Divide the topping into 12 portions. Flatten each portion between your palms and place on top of each dough ball, gently pressing to adhere.
  11. Using a sharp knife or concha cutter, score the topping with a seashell pattern or parallel lines.
  12. Cover the conchas and let rise for another 40-45 minutes.
  13. Preheat oven to 350°F (175°C).
  14. Bake for 18-20 minutes, or until the bread is lightly golden and sounds hollow when tapped on the bottom.
  15. Allow to cool on wire racks before serving.

Nutrition

Calories: 395kcalCarbohydrates: 59gProtein: 7gFat: 15gSaturated Fat: 9gCholesterol: 52mgSodium: 303mgFiber: 2gSugar: 19g
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