Concha Bread Recipe

Introduction

Concha bread is a classic Mexican sweet bread known for its soft, fluffy texture and distinctive sugary topping that cracks during baking. This beloved treat is perfect for breakfast or an afternoon snack with coffee or hot chocolate.

Ingredients

• 2/3 cup whole milk
• 1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)
• 1/4 cup plus 1 tsp. granulated sugar
• 4 to 4 1/2 cups all-purpose flour
• 2 tsp. kosher salt
• 4 large eggs, lightly beaten
• 1/2 cup (1 stick) unsalted butter, cut into 16 pieces, room temperature, plus more for bowl
• 1 cup all-purpose flour, plus more for assembly
• 1 cup powdered sugar
• 3/4 cup vegetable shortening
• 2 tbsp. unsweetened cocoa powder (optional)
• 2 tsp. pure vanilla extract
• Pinch of kosher salt

Instructions

1. Step 1: In a small pot over medium heat, gently warm the milk until it feels warm to the touch but not hot, about 105°F (around 1 minute). Transfer to a liquid measuring cup and stir in the yeast and 1 teaspoon of granulated sugar. Set aside until foamy, about 5 minutes.
2. Step 2: In the large bowl of a stand mixer, whisk together 4 cups of flour, kosher salt, and the remaining 1/4 cup granulated sugar.
3. Step 3: Once the milk mixture is foamy, add it to the flour mixture along with the beaten eggs. Using a spatula or wooden spoon, stir until a shaggy dough forms.
4. Step 4: Attach the bowl to the stand mixer fitted with a dough hook. Mix on medium-low speed, adding more flour 1 tablespoon at a time if the dough sticks to the bottom, until smooth and elastic but stiff, about 10 to 12 minutes.
5. Step 5: With the mixer running, add the butter one piece at a time, mixing until fully incorporated before adding the next. The dough may look like it breaks apart but will come back together. Scrape excess butter from bowl sides as needed. Once fully incorporated, the dough should be smooth and supple. This may take up to 10 more minutes.
6. Step 6: Butter a medium bowl. Transfer the dough to a clean surface and pat into a rough square. Gather the corners to the center and gently press to seal. Turn dough over and roll it in a circular shape to tighten the seal. Place in the buttered bowl, cover tightly with plastic wrap, and let rise in a draft-free spot until nearly doubled, about 1 hour.
7. Step 7: For the topping, in the bowl of a stand mixer fitted with the whisk attachment, beat together 1 cup flour, powdered sugar, vegetable shortening, cocoa powder (if using), vanilla, and a pinch of salt on low speed just to combine. Increase to medium speed and beat until smooth and frosting-like, about 1 minute more.
8. Step 8: Line two baking sheets with parchment paper. Turn the dough out onto a work surface and divide into 12 equal pieces. Roll each piece into a ball and arrange on the sheets, 6 per sheet.
9. Step 9: Using damp hands, scoop about 2 heaping tablespoons of topping and pat into 3-inch discs. Drape each disc over a dough ball, smoothing the topping with damp fingers and leaving about 1/4-inch of dough around the bottom edge exposed. Repeat for all rolls.
10. Step 10: Dip a 4-inch conchas mold into flour and tap off excess. Press firmly and confidently over the topping on each roll to create the signature pattern, flouring the mold before each use. Alternatively, lightly score the topping with a floured sharp knife.
11. Step 11: Let the conchas rise until the dough balls are about one-third larger, approximately 1 hour.
12. Step 12: Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350°F. Bake the conchas, rotating pans front to back and top to bottom halfway through baking, until golden and risen, about 20 to 22 minutes.
13. Step 13: Transfer the baked conchas to a wire rack to cool before serving.

Tips & Variations

• Use cocoa powder in the topping for a chocolate-flavored variation.
• Keep your hands damp when handling the topping to prevent it from sticking.
• If you don’t have a conchas mold, scoring the topping with a knife works just as well for the classic look.
• Allow the dough to rise in a warm, draft-free place to ensure proper fermentation.

Storage

Store conchas in an airtight container at room temperature for up to 3 days. For longer storage, freeze them tightly wrapped for up to 1 month. To reheat, warm in a 300°F oven for 5 to 10 minutes or microwave briefly wrapped in a damp paper towel to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand. It will take about 15-20 minutes of vigorous kneading to develop the gluten properly and incorporate the butter smoothly.

What if I don’t have vegetable shortening for the topping?

You can substitute with softened unsalted butter, though the texture may be slightly different. Some bakers use a mix of butter and shortening for flavor and structure.

Concha Bread Recipe

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Concha bread is a traditional Mexican sweet bread known for its soft, fluffy texture and distinctive crunchy, patterned topping resembling a seashell. This homemade recipe guides you through creating the perfect yeast dough and that iconic sugar topping, resulting in delightful conchas that are golden baked and beautifully risen.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 22 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 conchas 1x
• Category: Bread
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Dough

• 2/3 cup whole milk
• 1 (1/4-oz.) packet active dry yeast (2 1/4 teaspoons)
• 1/4 cup plus 1 teaspoon granulated sugar
• 4 to 4 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 4 large eggs, lightly beaten
• 1/2 cup (1 stick) unsalted butter, cut into 16 pieces, room temperature, plus more for bowl

Topping

• 1 cup all-purpose flour, plus more for assembly and shaping
• 1 cup powdered sugar
• 3/4 cup vegetable shortening
• 2 tablespoons unsweetened cocoa powder (optional)
• 2 teaspoons pure vanilla extract
• Pinch of kosher salt

Instructions

1. Warm the milk and activate yeast: In a small pot over medium heat, warm the milk until it feels warm to the touch but not hot, about 105°F, approximately 1 minute. Transfer it to a liquid measuring cup, stir in the yeast and 1 teaspoon granulated sugar, and let it sit until foamy, about 5 minutes.
2. Mix dry ingredients: In the large bowl of a stand mixer, whisk together 4 cups of flour, kosher salt, and the remaining 1/4 cup granulated sugar.
3. Combine wet and dry ingredients: Once the milk mixture is foamy, add it to the flour mixture along with the beaten eggs. Using a rubber spatula or wooden spoon, stir until a shaggy dough forms.
4. Knead the dough: Attach the bowl to the stand mixer and fit with the dough hook. Mix on medium-low speed, adding additional flour 1 tablespoon at a time if the dough sticks to the bottom, until the dough is smooth and elastic but fairly stiff, 10 to 12 minutes.
5. Incorporate the butter: With the mixer running, add the unsalted butter pieces one at a time, mixing each in fully before adding the next. The dough might break apart but will come together smoothly and supple after up to 10 more minutes of mixing. Scrape down the bowl as needed.
6. First rise: Butter a medium bowl, transfer the dough to a clean surface, gently shape it into a square, then fold the corners toward the center. Turn it over and roll it gently in a circular shape to seal it. Place the dough seam-side down in the buttered bowl, cover tightly with plastic wrap, and let rise in a draft-free area until nearly doubled in size, about 1 hour.
7. Make the topping: Using a stand mixer fitted with a whisk attachment, beat together 1 cup flour, powdered sugar, vegetable shortening, cocoa powder (if using), vanilla extract, and a pinch of kosher salt on low speed until combined. Increase speed to medium and beat until smooth and frosting-like, about 1 minute more.
8. Shape the dough balls: Line two baking sheets with parchment paper. Turn the risen dough onto a clean surface and divide into 12 equal pieces. Roll each piece gently into a ball and place on the prepared sheets, six per sheet.
9. Apply the topping discs: With damp hands, scoop about 2 heaping tablespoons of topping and pat into rough 3-inch discs. Drape each disc over a dough ball and smooth gently with damp fingers, leaving about 1/4 inch dough edge visible around the bottom. Repeat for all rolls.
10. Pattern the topping: Dip a 4-inch concha mold in flour, tap off excess, and press firmly over the topping of each roll, angling to imprint most of the surface. Flour the mold before each impression. Alternatively, dip a sharp knife in flour and score patterns on the topping. Let the covered rolls rise until about one-third bigger, approximately 1 hour.
11. Bake the conchas: While the dough rises, arrange oven racks in upper and lower thirds and preheat the oven to 350°F. Bake the conchas, rotating the baking sheets front to back and top to bottom halfway through, until golden and risen, about 20 to 22 minutes. Transfer the baked conchas to a wire rack and cool.

Notes

• Use room temperature butter and eggs for better dough consistency.
• If dough is sticky, add flour incrementally but avoid over-flouring to keep softness.
• The cocoa powder in the topping is optional and creates a chocolate flavor and darker color.
• If you don’t have a concha mold, scoring with a floured knife works perfectly well.
• Conchas are best eaten fresh but can be stored in an airtight container for 2 days or frozen.
• For extra freshness, gently warm before serving or toast lightly.

Keywords: Concha bread, Mexican sweet bread, pan dulce, yeast bread, traditional Mexican pastry, sweet bread with topping