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Concha Bread Recipe

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4.9 from 137 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/concha-bread-recipe/