Conchas Recipe

Conchas are Mexico's beloved sweet bread, soft enriched rolls crowned with a crunchy patterned shell that gives them their name. Warm from the oven with coffee or hot chocolate, they are the taste of a Mexican panadería morning.

Prep time

40 mins

Cook time

25 mins

Total time

65 mins

Servings

4 servings

Calories

420

Ingredients

• 500 g plain flour
• 100 g caster sugar
• 7 g instant yeast
• 120 ml warm whole milk
• 2 large eggs, beaten
• 80 g soft butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 100 g plain flour, for topping
• 80 g icing sugar
• 80 g butter, softened
• 1 teaspoon cocoa powder or strawberry flavouring, for coloured topping

Instructions

1. Mix the flour, sugar and yeast, then add the warm milk, eggs, butter, vanilla and salt, kneading for 10 minutes until smooth and elastic.
2. Cover and let the dough rise in a warm spot for 1 to 1.5 hours until doubled in size.
3. Meanwhile, mix the topping flour, icing sugar and butter into a soft paste, dividing it and flavouring parts with cocoa or strawberry as you like.
4. Divide the risen dough into 12 balls, flatten slightly and place on lined baking trays.
5. Press a thin disc of topping over each roll and score shell-like lines with a knife.
6. Cover loosely and prove for 30 minutes while the oven heats to 180°C.
7. Bake for 20 to 25 minutes until golden underneath, then cool on a wire rack before serving.

Pro tips

• The topping should be thin and even so it cracks into a pretty shell pattern as it bakes.
• Do not skip the second prove; it keeps the rolls soft and light.
• Conchas are best the day they are baked, but a quick warm-up revives them.
• Flavour the topping paste with cinnamon or orange zest for a lovely variation.

Frequently asked questions