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Conchas (Mexican Sweet Bread)

Conchas (Mexican Sweet Bread)

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    2 h 20 m
MelissaAmador

MelissaAmador

I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 58.9g
  • 19%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
  2. Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
  3. Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
  4. When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
  5. Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.
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Reviews

Allanita
364

Allanita

5/20/2007

This is a great recipe, easy and tasty. The only thing I would like to advice you is that instead of making 12 big conchas (on a 12 portions recipe) make the balls or conchas smaller around 20, they are easier to handle and the crust seems to hold better than in the bigger ones. I had a blast making them and the crust was so easy to decorate. In mexico usually we make not just the shells all kinds of decorations use your imagination...Thanks again for the recipe...they are delicious!!!!!

Maggie
143

Maggie

12/16/2010

I thought that this was pretty easy and love the buttery taste of the topping. The recipe calls for 4 cups of flour, but I only used 3 cups. I did let it rest for 10 minutes before rolling into balls. After reading reviews I decided to use 3 teaspoons of yeast and for those of you who don't know how to measure 3/8 cup of sugar, I googled it and it said use 1/2 cup minus 2 tablespoons. I did take the advice from a review that said to heat the milk, which I did for about 20 seconds. Please watchful of the time!! I did 15 minutes and it was starting to over cook I think 12-13 mins will work. It was cooked all the way threw also. Will make again thank you for sharing

EMMA37
108

EMMA37

5/6/2008

Very sweet and very yummy! I sent these to a spanish/english class my husband helps out with and they were gone, gone, gone! :-) I made the dough in the bread machine and the topping by hand. Excellent!!!!! My kids asked me to make them again.....soon! Thanks for the recipe!

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