traditional conchas
These conchas are tender, pillowy bread rolls with a crumbly and sweet cookie crust that stay soft for days.
Conchas are without a doubt the most widely recognized pan dulce (Mexican sweet bread) found in bakeries across Mexico and the United States. “Concha” is the Spanish word for “shell”, which is what the colorful crunchy topping on these sweet buns are designed to resemble.
I have eaten conchas all my life, and they are undoubtedly my favorite treat from a wide variety of pan dulce. I think many others would agree that conchas are a pastry that must be experienced often. And when I say often, I truly mean as often as possible.
If you’d like more information about the concha making process before starting this recipe, please refer to my post: A Guide to Baking Conchas.
the anatomy of a concha
Conchas have two main componenets to their structure. The first is the buttery, soft and lightly sweetened yeast roll, flavored with hints of cinnamon and vanilla, and the second is the crumbly sugar topping, typically flavored with vanilla, cinnamon or cocoa powder.
The topping is flattened into a thin round and placed on top of the dough. As it bakes it spreads apart, creating an intricate shell design. A concha stamp is typically used to engrave the topping; however, I will show you how you can create the design using a knife from your kitchen.
Concha ingredients
- All-Purpose Flour
- Granulated Sugar
- Light Brown Sugar Adds more depth of flavor, and can be substituted with piloncillo.
- Whole Milk
- Active Dry Yeast Requires activation, but produces a much fluffier bread compared to instant yeast.
- Salted Butter Allow the butter to soften for an hour. It should be soft and pliable, but not greasy, melty or slick between your fingers.
- Large Eggs + Egg Yolks
- Pure Vanilla Extract Do not skip this ingredient. Pure Mexican vanilla can be purchased online or in some grocery stores, and provides exceptional flavor. Pure vanilla extract will also suffice in this recipe.
- Ground Cinnamon
- Unsweetened Cocoa Powder
- Dry Milk Powder An optional ingredient, and my secret to a tender and soft crumb.
- Confectioners’ Sugar
- Shortening
the process
Prepare the Ingredients
- To the bowl of a stand mixer, add the flour, sugars, milk powder, cinnamon and salt and whisk together until just combined.
- Crack the eggs and egg yolk into a bowl, and add in the vanilla extract.
- Cube the softened butter into 8-10 chunks and set aside.
- Pour the milk into a saucepan or pitcher, along with an added teaspoon of sugar or honey to prepare for heating.
Activate the Yeast
Heat your milk with the added sweetener until it’s reached a warm temperature between 100 and 110 F. If you don’t have a thermometer to test the temp, pour the milk cold and straight from the fridge and microwave it for 30-35 seconds. Dip your finger into the milk – the temperature should be comfortable and warm, not hot.
Sprinkle the yeast over the milk and whisk until just combined. Set the mixture aside to proof for 10 minutes – when it’s frothy, bubbly and grown in size, it is ready to use.
Make the Dough
Using your hand, make a well at the center of the flour mixture and add the milk and yeast, followed by the eggs and vanilla. Use a rubber spatula to combine the ingredients until they form a shaggy dough.
- Knead the shaggy dough using the dough hook attachment on speed 2 for about 10 minutes (we want to build the dough’s strength by developing some gluten before adding the butter).
If you are mixing by hand, turn your shaggy dough out onto a clean and lightly oiled surface and begin kneading (oil your hands as well to reduce the sticking), pressing and folding the dough down until all the shaggy clumps have been incorporated and a much more stretchy and combined dough begins to form. This can take about 10-15 minutes.
- Kneading Tip: If you are kneading by hand, have a dough scraper handy to help ease the process, using it to gather all the dough together and keep the work surface clean.
- Begin adding the softened butter to the dough one piece at a time. Allow each piece to incorporate (mostly) before adding another.
- Once all the butter has been added, turn the mixer speed up to 4 and knead for another 10 – 12 minutes, or until the dough begins to tear away from the sides and slap around the bowl.
- Reduce the speed down to 3, and allow the dough to continue kneading until it begins pulling away from the sides, leaving the bowl clean, about another 5 minutes or so.
If you are kneading by hand, place the butter into the center of the dough, and fold the dough over itself gently. Repeat until all the butter is added, and continue to knead until you have a soft, smooth and supple dough. Continue to add oil to your hands and surface – the dough is extremely sticky to work with by hand, so the oil will help.
- Stand Mixer Tip: Sometimes the butter sticks to the sides or bottom of the stand mixer bowl instead of mixing into the dough. If this happens, have a rubber spatula on hand to scrape the sides of the bowl between additions of butter. Adding butter that is soft but not too melty or greasy will incorporate better into the dough.
Windowpane Test and First Rise
To test the readiness of your dough, pull a piece and stretch it gently with both hands. If your dough tears immediately, it needs to develop more gluten and you should continue kneading it.
If you are able to stretch your dough and see light come through it without tearing, your dough has passed the windowpane test and is ready for proofing.
Lightly oil a large bowl. Gently roll your dough into a ball using your hands and place it into the bowl. Cover the bowl with a tea towel or plastic wrap, and place it in an area that is slightly warmer than room temperature (near a window or in a warm kitchen).
Allow the dough to rise until doubled – this process can take 1.5 – 2 hours.
Shape the Dough and Partial Rise
After your dough has risen, turn it out onto a lightly oiled surface.
- Cut the dough into 12 equal parts (if you are weighing, it’s about 90 grams per piece).
- Form each piece of dough into a ball by pinching the bottom together and placing the pinched side down onto your surface.
- Cup your hand over the dough, gently press with your palm, and rotate your hand in a circular motion. You should feel the dough roll with the pressure of your palm while your fingers keep it in place.
- Repeat until each dough ball is shaped.
Place six dough balls onto a sheet pan lined with parchment paper or a silpat. Cover the dough balls gently (with plastic wrap or a tea towel), and allow them to rest while preparing the concha topping.
Prepare the Concha Topping
- To a medium or large bowl, combine the flour and powdered sugar and whisk until fully combined.
- Add in the shortening and use a rubber spatula to press the shortening into the flour mixture.
- Keep pressing until it’s shaggy and the shortening is coated in flour and sugar.
- Turn the shaggy mixture out onto a clean surface and begin combining it together with your hands.
The topping is ready when it’s smooth and moldable like cookie dough. If you can mold a little heart shape with a piece of the topping without it cracking or breaking, it is ready.
- Separate the topping into three equal parts (135 grams each by weight) and press a hole into the center of each with your thumb to create a well – this is where we will add our flavors.
- Fill each well separately – one with cinnamon, one with cocoa and one with vanilla (incorporate more flavor as desired, a ½ teaspoon at a time).
- Separate each flavor into 4 balls, about the width of a quarter each (35 grams) to make a total of 12 balls.
Assemble the Conchas
To a small bowl, combine one large egg with one tablespoon of milk or water. Whisk well using a fork, and apply the egg wash to each dough ball using a pastry brush (or the back of a spoon). This will help the concha topping adhere to the dough.
To begin assembling the conchas:
- Place a piece of topping between two pieces of plastic wrap. Use a cake pan, pie plate or tortilla press to flatten the topping into a round.
- The topping round should be less than a ¼ of an inch thick.
- Peel away the top plastic sheet and gently place the flattened concha topping onto the dough, pressing down gently. Repeat the process until all the dough has been topped.
Score the Conchas and Final Rise
There are two main methods for creating the shell designs for conchas. You can use a concha stamp (be sure to flour the stamp between uses), or you can use a sharp, smooth paring knife to create the lines of the shell designs yourself.
If you are using the paring knife method:
- Start your first line at the center of the concha. Gently press into the topping, careful to not penetrate the dough, and drag the knife down to create a tapered line, sort of like the inner edge of a crescent moon.
- Use the middle line as a guide to complete both sides of the concha, creating 3-4 more lines on both sides that curve in the same direction as the middle line.
- Be sure to clean your knife as needed in between cuts.
Once all the conchas are scored, gently cover the conchas again for their last rise, about 1 to 1.5 hours.
Bake the Conchas
Bake the conchas one tray at a time, 24 minutes each at 325 F/165 C. I like to bake for 12 minutes, and then rotate the tray in the oven for the remaining 12 minutes so they brown evenly.
After baking, allow the conchas to cool on a cooling rack for at least 10 minutes (gently remove them from the tray with a spatula and place them onto the cooling rack).
And finally, eat! Enjoy your fresh and warm conchas with cafecito, hot cocoa, or with a side of fruit for a delicate breakfast.
- Storage Tip: The conchas will keep at room temperature for 3-4 days at best. I wrap mine individually in plastic wrap to protect them and prevent any drying out. You can also freeze the conchas for up to a month. Wrap each concha individually in plastic wrap and place them into storage bags. Keep them in the freezer, and when you’re ready to eat – allow them to thaw at room temperature for about an hour.
Traditional Conchas
Equipment
- 1 Stand Mixer w/ dough hook attachment optional
- 2 13" x 18" baking sheets
- 1 smooth paring knife or concha stamp
- 1 cake pan, pie plate or tortilla press
- plastic wrap
- 1 rubber spatula for mixing
- parchment paper or 2 silpats
- 1 bench scraper optional
Ingredients
Concha Dough
- 525 grams all-purpose flour spooned and leveled*
- 30 grams dry milk powder optional
- 50 grams granulated sugar
- 50 grams light brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 1 teaspoon sea salt or kosher salt
- 2 ¼ teaspoons active dry yeast
- 235 ml whole milk warmed to 100-110 °F
- 1 teaspoon honey or sugar added to milk
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 113 grams salted butter, cubed softened at room temperature
Concha Topping
- 135 grams confectioners' sugar spooned and leveled*
- 135 grams all-purpose flour spooned and leveled*
- 135 grams shortening
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 2 teaspoons unsweetened cocoa powder
Egg Wash
- 1 large egg room temperature
- 1 tablespoon whole milk or water
Instructions
Activate the Yeast
- Heat your whole milk until just warm (100-110 ℉/ 37-43 ℃). If microwaving, heat cold milk for about 30-35 seconds, and test the temperature using your finger. It should be comfortably warm, not hot.
- Add a teaspoon of honey (or sugar) to your warm milk and stir. Add your yeast and whisk until just combined. Allow the mixture to sit for about 10 minutes or until foamy.If the mixture does not foam, check the expiration on the packaging.
Prepare the Dough
- To the bowl of a stand mixer, combine the all-purpose flour, sugars, salt, milk powder (if using), and cinnamon. Whisk the ingredients together until well combined.
- Using your hand, create a well at the center of your flour mixture. Pour in the warm milk and yeast mixture, eggs and egg yolk and vanilla extract.
- Using a rubber spatula, combine the ingredients and mix until a shaggy dough forms, or a “sponge”.
- Attach the bowl to the stand mixer and begin kneading using the hook attachment on low speed for 10 minutes (speed 2). If mixing by hand, oil your hands and surface and knead until the dough is well combined and sticky, about 10-15 minutes.
- Begin adding the cubed softened butter to the dough, one piece at a time. Allow each piece to incorporate (mostly) before adding another. Once all the butter is incorporated, continue kneading on medium speed (speed 4) until the dough is smooth and begins tearing away from the sides of the bowl, about 10-15 minutes.
- Reduce the mixing speed (speed 3) and allow the dough to knead until smooth, supple and pulling away from the walls of the bowl. This should take another 5 minutes or so.
- Lightly oil a large bowl and gently roll your dough into a ball before transferring it to the bowl. Cover the bowl with a tea towel or plastic wrap and allow the dough to rise until doubled, about 1 ½-2 hours.
- Prepare two large (13" x 18") sheet pans and line them with parchment paper or silpats.
Shape the Dough
- After the dough has risen and doubled in size, turn it out onto a lightly oiled surface. Using a knife or a bench scraper, cut the dough into 12 equal pieces (90 grams each).
- Roll each piece of dough into a ball and place them onto the lined sheet trays (6 dough balls per tray).
- Gently cover the dough balls using plastic wrap or tea towels and allow them to rest while preparing the topping.
Prepare the Topping
- To a medium or large bowl, combine the flour and confectioners' sugar. Add in the shortening and mix using a rubber spatula until the mixture becomes shaggy.
- Turn the shaggy mixture out onto a clean surface and begin mixing it with your hands until smooth and the texture is like cookie dough.
- Separate the topping out into three pieces (135 grams each) and press a hole into the center of each with your thumb to create a well for the flavors. Flavor each piece separately – one with cinnamon, one with cocoa and one with vanilla. Mix the flavors into the dough using your hands until well incorporated.
- Separate each flavored concha topping into 4 balls, about the width of a quarter each (35 grams) to make a total of 12 pieces.
Assemble the Conchas
- Prepare the egg wash by cracking the egg into a small bowl and whisking it with a fork. Add in the milk or water and continue to whisk until the egg has loosened. Using a pastry brush (or back of a spoon), apply the egg wash to each individual dough ball.
- Place the topping between two pieces of plastic wrap and use a cake pan, pie plate or tortilla press to flatten it into a thin round (less than ¼ inch thick).
- Peel away the top plastic sheet and gently drape the flattened concha topping onto the dough, pressing down gently. Repeat the process until all the dough has been topped.
- Use a paring knife or floured cocha stamp to engrave the topping with a seashell design. Be careful to not penetrate the dough as you press, and clean your knife between cuts.
- Gently cover the conchas again for their final rise - 1 to 1 ½ hours. The conchas are ready to bake when they're visibly larger, and the shell topping has begun to spread apart, showing the raw dough underneath.
Bake
- Bake the conchas at 325 ℉/165 ℃ for 22-24 minutes (depending on your oven), one tray at a time. Rotate the tray halfway through baking for even browning. The conchas are done when you can see the dough at the bottom has turned a golden brown color, and the shell design has separated a bit.
- Allow the conchas to cool on a wire rack for about ten minutes, and enjoy with a warm beverage.
Uhhmazing!
Thank you so much for your comment! I’m so glad you enjoyed the recipe.
Thank you so much for the recipe, much appreciated ❤️🤗
Love your detailed recipe and method in make these beautiful conchas, and I’m curious to know if there us any substitute for shortening? Thank you 🙂
You can substitute softened butter. The texture will be very crunchy rather than soft and crisp. Happy Baking. 🙂
I have a question could I use 2% milk instead of whole milk? I’m very excited to try this recipe for my boyfriend’s family!
Absolutely, 2% will work for this recipe. 🙂
Delicious Conchas! I am fairly new to enriched doughs.
Did this by hand, and finally was able to get the dough to windowpane texture by 5-8 minutes of slap & folds.
Perfect with un cafecito en the morning. The crumb was very soft & experimented with some other flavorings like matcha and instant coffee for the topping– was delicious!
Thank you for sharing this recipe.
I’m so glad you enjoyed the recipe! Matcha conchas are an absolute dream. I appreciate your feedback.