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Conchas (Mexican Sweet Bread) on a baking sheet, with scored white and chocolate toppings.

Conchas (Mexican Sweet Bread)

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
5 from 1 vote
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Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine Mexican
Servings 12 servings
Calories 379 kcal

Ingredients
  

For The Dough

  • 1/2 cup warm water 110-115 degrees F
  • 2 1/2 teaspoons active dry yeast
  • 1/2 cup granulated sugar divided
  • 4 cups all-purpose flour plus more for dusting
  • 3/4 cup whole milk warmed
  • 1/3 cup unsalted butter melted
  • 1 large egg room temperature
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon

For The Topping

  • 1/2 cup unsalted butter softened
  • 1 cup all-purpose flour for topping
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder optional for chocolate topping

Instructions
 

  • Dissolve yeast in warm water with a teaspoon of sugar. Let it sit until frothy, about 5 minutes.
    Dissolving yeast in warm water with sugar, letting it sit until frothy for Conchas.
  • In a large bowl, mix 2 cups of flour, the remaining sugar, the salt, and cinnamon.
    Mixing flour, sugar, salt, and cinnamon in a bowl for Conchas.
  • Add in the yeast mixture, warm milk, melted butter, and egg. Stir until just combined.
    Stirring the wet ingredients for Conchas (Mexican Sweet Bread) in a white bowl.
  • Gradually add the remaining flour, mixing until a soft dough forms.
    Flour dough mixture in a white mixing bowl for baking recipes.
  • Transfer dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    Kneaded dough ball for Conchas (Mexican sweet bread).
  • Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1.5 hours.
    Conchas dough rising in a greased bowl, covered with a towel.
  • For the topping, beat softened butter with powdered sugar until creamy. Mix in flour and vanilla extract until a dough forms. Divide in half if making chocolate topping and blend cocoa powder into one half.
    Topping dough for Conchas in a mixing bowl.
  • Preheat oven to 350°F.
  • Punch down the risen dough and divide into 12 equal pieces. Shape each into a ball and place on a baking sheet lined with parchment paper.
    Shaping Conchas (Mexican Sweet Bread) dough into balls and placing them on a parchment-lined baking sheet.
  • Divide topping into 12 portions. Flatten each into a disk and place on top of dough balls, molding it to cover the top.
    Placing light and chocolate topping disks on Conchas (Mexican sweet bread) dough balls.
  • Use a knife to score the topping with a shell pattern.
    Conchas (Mexican Sweet Bread) on a baking sheet, with scored white and chocolate toppings.
  • Let the dough rest for 30 minutes, then bake for 18-20 minutes or until lightly golden.
  • Remove from oven and let cool on a wire rack before serving.

Nutrition

Calories: 379kcalCarbohydrates: 56gProtein: 7gFat: 14gSaturated Fat: 9gSodium: 209mgFiber: 2g
Keyword conchas, mexican sweet bread
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