Get ready to taste the sweet flavors of Mexico with this authentic conchas recipe! These fluffy breads have a crunchy sweet topping that pairs perfectly with a cup of hot chocolate. Learn how you can make these iconic bakery staples at home. Your taste buds will thank you for it! 

Conchas are a staple in Mexican cuisine and an iconic staple in the country’s culture. These sweet bread rolls are often enjoyed for breakfast or as a snack. Their distinctive shell-like shape and colorful sugar coating makes them easily recognizable!

If you’ve ever wanted to take a culinary trip to Mexico, put this incredible bread on your itinerary. This iconic classic is even better when homemade!

CONCHAS AND MEXICAN HISTORY EXPLAINED

Conchas have roots in Spain, where a similar sweet bread known as pan de ferias was popular. Spanish colonizers brought pan de ferias to Mexico and adapted it to local ingredients and tastes. Over time, the sweet bread evolved into the famous bread we know today.

Conchas differ from other pan dulce by their shape and flavors. They’re typically made with a sweet dough made with eggs, butter, and sugar. Depending on the region, they may have different flavors like cinnamon, vanilla, or anise.

What’s most recognizable about the bread is its sugar coating. A thin layer of crunchy sugar coating sets it apart from other breads. Bakers color the paste in a variety of colors, sometimes more than one color per bread. The most iconic colors are pink, brown, and white.

Conchas are a staple in panaderias around the world. These beautiful breads are so ingrained in Mexican culture that they have become a symbol of identity and pride. You’ll find these beloved breads in all kinds of celebrations and festivities!

WHAT IS PAN DULCE? AND WHY DOES IT REFER TO BOTH BREAD AND COOKIES?

Pan dulce literally translates to sweet bread in Spanish. It refers to a variety of sweet bakes, including bread, cookies, pastries, and cakes. In Mexican culture, the term pan dulce is used to describe any sweet baked good eaten for breakfast or snack. It’s also used because many of the sweet baked goods (including cookies) have a bread-like texture.

There are countless varieties of pan dulce, each with their own unique flavor and texture. Some of the most popular types of pan dulce include conchas, bolillos, cuernos, orejas, and polvorones.

Conchas (obviously!): These are the most iconic of all the pan dulce!

Bolillos: Bolillos are a savory bread roll that is commonly used for making sandwiches or alongside meals. They’re similar to a hoagie roll and have tapered ends.

Cuernos: Cuernos translates to “horns” in Spanish. These croissant-like pastries are typically filled with jam or cream.

Orejas: Orejas translates to “ears” in Spanish. Orejas are thin, flaky pastries coated in sugar and cinnamon. Many cultures have a similar pastry. It’s most similar to a French Palmier.

Polvorones: Polvorones are shortbread-like cookies. These delicious bites come in a variety of shapes, colors, and flavors. The most iconic might be the polvoron payaso.

TIPS FOR MAKING AUTHENTIC MEXICAN CONCHAS AT HOME

Mexican baking uses quite a few interesting techniques in making pan dulce. One technique used in many of its breads is the forming of “masa de bizcocho.” This translates to “cake dough” and refers to a sweet yeast bread base used in many different kinds of pan dulce. 

For many bakers, bread baking is scary. It doesn’t need to be! Even first-time bakers can make an amazing batch of conchas that taste incredible! All you need to do is follow the directions to make the cake dough as best you can.

Making authentic Mexican conchas requires authentic Mexican techniques, but that doesn’t mean that it’s hard. It’s not. It’s just important that you follow the steps in order. The order in which ingredients are added is important. So is the length of time that you knead the dough. 

As an intuitive person that does whatever she wants, whenever she wants, and however she wants… this is the hard part. Following directions in order. But I can assure you that it’s totally possible and 100% worth it because these are the best conchas on the planet. And I’ve eaten a hell of a lot of conchas. 

There are a few tricks to making the perfect cake dough:

1. Activate the yeast first. Start off by activating the yeast in a glass bowl. If the yeast doesn’t foam within 5 minutes, either your liquids weren’t at the right temperature or your yeast is dead. It’s best to know now before making the bread! Once you know you have a good yeast, add it to the flour. This is the base for pretty much every yeast bread made around the world. Make a little bit of a paste by adding some of your flour to the yeast mixture.
2. Add in the liquids first, then add in the fats. As an American baker, I found this a strange process. Adding in the fats last helps the liquids absorb into the dough and hydrate the flour. When you add the fats in last, it helps create super tender pockets inside the dough when baked. 
3. Knead the dough for the full amount of time. I can’t stress this tip enough. The length of time kneading the dough determines the kind of bread you’ll get. 
4. Use the Window-Pane check. You’ll know your dough is done kneading when you can stretch the dough without it tearing. It will be so thin that you can see through it. If you’re doing this recipe by hand, you’ll get a workout. But trust me, do not skip this step! 

MAKING THE ICONIC COATING

The sugar topping on concha is called the “manta,” which means “blanket” in Spanish. It’s a sweet and crumbly topping made with a mixture of sugar, flour, butter, and a few other ingredients. The manta is placed on top of the concha dough just before baking. It’s a technique used a lot in Mexican baking, and even in French baking!

To get the signature shell look, bakers often use a concha cutter. These cutters can come in a variety of different shapes. Some shapes are the standard shell, roses, and even geometric patterns. You don’t need a cutter to make authentic conchas. All you need is a knife and some handy knife skills. However, a cutter is a lot easier to use, especially if you’re new to making Mexican conchas.

Making the actual coating requires a few pro tips:

• Use cake flour. Cake flour is a lower-protein flour that will make a crunchier crumb. Cake flour goes by a few different names: Pastry flour, white lily flour, and of course, cake flour. The topping won’t taste the same if you use AP flour.
• Use vegetable shortening, not butter. This is one of those recipes where the shortening is important. Shortening gives structure and flakiness to pastries. If you use butter, the crumble will be soft and can even melt in the oven. If you don’t want to use vegetable shortening, you can also use lard.
• Roll the paste between parchment paper. Parchment paper is an essential tool in baking. Sandwich the paste between two sheets of parchment paper and then roll. This will help the paste stay intact and prevent it from sticking to your rolling pin. If you roll it without parchment paper, you’ll need to add extra flour which will toughen the paste.
• Freeze the paste after rolling. This is to give the paste some structure. When you go to pull it off the parchment paper, it will come off in one piece. Otherwise, it’s a nightmare. You’re not looking for a totally frozen paste, you’re just looking for a paste that’s manageable. About 10 minutes in the freezer should do the trick.

FLAVORS AND FILLINGS FOR CONCHA BREAD

In many parts of Mexico, conchas can come filled with a variety of fillings. Whipped cream, pastry cream, and dulce de leche are common. Other conchas flavors that can make their way into conchas are pumpkin, chocolate cream, and fruit flavorings.

The flavors of conchas can also vary depending on the region where they’re made. Different spices like anise, cinnamon, and a blend of spices including nutmeg and clove are also common.

While today’s conchas use food coloring to give them their iconic colorful topping, you can flavor the manta also. Cocoa powder and beet root powders were the original “food dyes” back when food dye wasn’t a thing. You can use a variety of natural flavorings to color and flavor your crumble topping.

Some suggestions include passion fruit powder, dried strawberry powder, and mango powder. You can make any fruit powder at home using a package of freeze-dried fruit of choice and a food processor or spice grinder! Get creative for a fun and fruity twist!

AUTHENTIC MEXICAN CONCHAS RECIPE

Yield: 14 Conchas

AUTHENTIC MEXICAN CONCHAS

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Get ready to taste the sweet flavors of Mexico with this authentic conchas recipe! These fluffy breads have a crunchy sweet topping that pairs perfectly with a cup of hot chocolate. Learn how you can make these iconic bakery staples at home. Your taste buds will thank you for it!

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 7 hours

Total Time 7 hours 50 minutes

Ingredients

• For the Manta (Covering)
• 1 ¾ Cups (200g) Powdered Sugar
• 1 ⅔ Cups (200g) Cake Flour
• ¾ Cup + 2 Tablespoons (200g) Vegetable Shortening
• ¼ Cup (30g) Dark Cocoa Powder, Strawberry Powder, or Powdered Flavoring of Choice
• ½ Tablespoon Vanilla
• For the Dough
• 4-4.5 Cups (½ Kg) Flour (AP for softer bread, Bread flour for chewier)
• 1 Tsp Salt
• ½ Cup Whole Milk, warmed to 110F
• ⅓ Cup Water, warmed to 110F
• 1 Packet of Active Dry Yeast
• 4 Large Eggs, Room Temp
• ½ Cup Butter, Softened
• ⅓ Cup + 1.5 Tablespoons (90g) Sugar
• 1 Tablespoon Vanilla
• 1 Teaspoon of Cinnamon

Instructions

1. In a small non-reactive bowl, add the warmed milk, warmed water, and yeast. Add in a teaspoon of the sugar. Let sit for about 5 minutes, allowing the yeast to foam.
   
2. In a large bowl, combine the flour and salt. Make a well in the center. Add the yeast mixture and salt into the well. Mix in some of the flour into the yeast mixture to form a paste.. You’ll want to use about half the flour.
   
3. Add in one egg and work it into the yeast and flour paste. As you work the egg into the paste, you’ll add in some of the flour from the outer well of the bowl.. Add in the eggs one at a time, working them into the mixture and incorporating the flour together with it. The point of this is to prevent the dough from getting too dry. It’s also to help hydrate the flour.
   
4. After the eggs are mixed in, add in the sugar, cinnamon, and vanilla, and knead until fully incorporated.
   
5. Add in the softened butter last and mix it in.
   
6. Knead the dough until it is a smooth, firm, and elastic dough, about 10 minutes. This step is best done in a stand mixer, but you can also do it by hand. To do it by hand: work the dough in the bowl, or pick it up and knead it above the bowl with two hands. To do it in the stand mixer: Use the dough hook and knead the dough on level 2 for about 10 minutes. The dough should start to pull away from the sides of the bowl. The dough is ready when it passes the “window pane” test. This is when you grab a handful of dough and stretch it as thinly as possible without tearing. You want to be able to see through the dough when it’s stretched.
   
7. Place the dough back into the bowl and cover it with plastic wrap. Let the dough rise in the refrigerator for at least 4 hours, but not more than 8 hours.
   
8. When the dough has had time to rise, remove it from the fridge. Separate the dough into 15 pieces, about the size of a golf ball.
   
9. Roll each piece of dough into a ball. The best way to do this is to roll it on a dry work surface. Cup your hand and roll the dough along the surface of the table.
   
10. Place each piece about 4-5 inches apart on cookie sheets lined with parchment paper. Lightly press down with your palm to help flatten the balls a little bit. Cover the conchas with plastic wrap and let rise for 2-3 hours, or until doubled in size.
    
11. Make the Manta Topping: To make the topping, combine all of the manta ingredients except for the powdered flavoring in a bowl. You can use a hand or stand mixer for this step, too. Mix until everything forms a paste. If you’re using a powdered flavoring, separate the dough in half and add the powder to one of the doughs.
    
12. Roll out one of the pastes between two sheets of parchment paper to about ⅓ to ¼ inch. Keep the paste in the parchment paper sheets and carefully transfer it to a cookie tray. Repeat this process with the other paste. Pop the pastes into the freezer to chill. It’s best to put the pastes in the freezer about the same time you’re going to roll out the bread dough. You want them to chill, not freeze.
    
13. Take the chilled sugar pastes and cut them into 2.5 inch circles. You want them to be about the same diameter as the dough balls. Carefully remove the discs from the parchment paper and place them on top of the rolls. Let them sit for a few minutes to warm back up to room temperature. Use a conchas cutter or a knife to make imprints into the sugar paste. Alternatively, you can make imprints on the manta and then transfer them to the dough balls.
    
14. Preheat the oven to 350F/170C on convection or 375F/190C on standard bake. Bake the conchas for about 20 minutes or until the breads are a nice golden brown. Let cool completely before eating.

Notes

These are best eaten the day of baking, but they can be frozen in an airtight container for up to 3 months.

HOW YOU CAN CELEBRATE WITH MEXICAN CONCHAS

At Olivia Goes Global, we believe every day has something wonderful to celebrate! We love to make Mexican conchas all year ‘round, but especially for holidays. Add these traditional sweet breads to your confectionary routine in honor of Mexican culture!

Take a culinary tour of Mexico with our Bake the World: Mexican Baking Kit!