Name: Easy Mexican Conchas Sweet Bread Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 105 min
Ingredients: 3 tbsp Water (warm); 2 1/2 tsp Dry Yeast; 1/2 cup Butter (melted); 1 tbsp Vegetable Oil; 1/3 cup Sugar (white granulated); 3/4 cup Evaporated Milk ((you can also use regular whole milk)); 2 tsp Kosher Salt; 2 tsp Vanilla Extract; 2 tsp Ground Cinnamon; 2 Eggs (large at room temperature); 4 cups All-purpose Flour; 1/2 cup Butter (unsalted at room temperature); 2/3 cup Sugar (white granulated); 1 cup All-purpose Flour; 1 tsp Vanilla Extract (pure); 2 tbsp Cocoa Powder

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The Mexican Conchas Sweet Bread recipe is a popular dish in Mexican bakeries that is soft and fluffy with a shell-like topping. This traditional pan dulce, or sweet bread, is a favorite among a lot of individuals and it is generally served with a hot drink like hot chocolate or coffee.

Preparing the dough is the first step in making Mexican Conchas Sweet Bread. All-purpose flour, salt, sugar, and active dry yeast are stirred into warm milk and melted butter. This makes a slightly sweet dough that is kneaded until stiff and flexible. The dough is left to rise till doubled in size (it is then kneading), where yeast is able to work to produce the lightness of the bread.

As the dough rises, the topping (concha) is made. This topping usually has butter, flour, sugar, and cinnamon or cocoa powder. The ingredients are combined to create a paste which is portioned and colored with food coloring to attain typical pink, brown or white colors. The colored topping is rolled out and scored with a shell-like pattern to give bread its distinctive appearance.

When risen, the dough is split into equal portions and rolled into rounds. A portion of the prepared topping is spread over each dough round and the scored pattern is applied. The topped dough rounds are placed on a baking sheet to rise briefly before baking. Baking at a moderate temperature produces an even brown crust with a soft interior.

Mexican Conchas Sweet Bread can cool slightly after baking before serving. The sweet, somewhat crispy topping and the soft, fluffy bread make this a tasty breakfast or evening snack.

Mexican Conchas Sweet Bread is a fun baking project that many will enjoy. Whether you’re a pro baker or a novice, Conchas can be made at home to replicate the authentic Mexican pastry.

Table of Contents

Ingredients For the Mexican Conchas Sweet Bread Recipe

Concha Dough

Water, warm
Dry Yeast
Butter,
Vegetable Oil
Sugar
Evaporated Milk
Kosher Salt
Vanilla Extract
Ground Cinnamon
Eggs
All-purpose Flour

Streusel Topping

Butter
Sugar
All-purpose Flour
Vanilla Extract
Cocoa Powder

Cooking Instructions For the Mexican Conchas Sweet Bread Recipe

Concha Dough

Add the warm water to the bowl of a stand-up mixer fitted with the hook attachment (you can also knead it by hand in a large basin!). After adding the active dry yeast, stir it into the water. Let stand for 5 to 7 minutes or until frothy. You’ll have to try again if it doesn’t get frothy.

Add the vegetable oil, melted butter, granulated sugar, evaporated milk, salt, vanilla, ground cinnamon, and eggs once the active dry yeast has foamed up. Using the back of a spatula, break up the eggs, then give the dough hook 30 seconds to mix them together.

The dough should then be soft and smooth after adding all of the flour at once and operating the mixer on medium speed for roughly five minutes. If you are doing this by hand, you should throw the dough onto your floured counter and knead it for ten minutes or so, or until it is lovely and smooth.

Place the dough in the middle of a big basin that has been oiled or sprayed with cooking spray. After covering it with a fresh kitchen towel, let it rise for around an hour, or until it has doubled in size.

Streusel-Topping

Add the butter, sugar, flour, and vanilla extract to the bowl of a stand-up mixer fitted with a paddle attachment. If you don’t have a mixer, you may also mix this by hand. Mix for about a minute, or until smooth.

Split the dough in half. Add a drop of food coloring gel to one portion of the topping. Add the chocolate powder to the other topping and knead until it comes together.

Creation

Divide the dough into 12 equal halves when it has risen. Better still, weigh them out and form 100g balls. Make circles out of the dough balls. Continue until all of the dough has been worked through.

Using our palms, flatten out roughly 2 teaspoons of the topping into a thin circular. Lightly pat down after draping it over the circle of dough. Make clam-shell-like indentations in the topping using a knife. You can also make various kinds of cuts, such as circles and crisscrosses. Cover and let rise for about 30 minutes, or until almost doubled.

Set the oven temperature to 350 degrees. Bake until softly golden brown, about 18 to 20 minutes. Let it cool. Serve with coffee or hot chocolate.

Helpful Suggestions For the Mexican Conchas Sweet Bread Recipe

When making Mexican Conchas Mexican Sweet Bread, it’s important to ensure that the dough is kneaded properly. Kneading the dough for at least 8-10 minutes will help develop the gluten, resulting in a soft, airy texture. If your dough feels too sticky, you can add a small amount of flour, but be careful not to overdo it, as this can make the dough too dry. Additionally, the yeast must be fresh and activated correctly. Dissolve the yeast in warm water with a pinch of sugar and let it sit for about 5-10 minutes.

It should become frothy and bubbly, indicating that it’s active and ready to use. Another tip is to let the dough rise in a warm, draft-free area for about 1-2 hours. This will allow it to double in size, which is key for achieving the light texture of the Conchas. Once the dough has risen, divide it into small portions and shape them into rolls. When topping the rolls, be gentle with the sweet topping to avoid deflating the dough.

The topping is made of sugar, butter, and flour and should be evenly spread on top of the dough before baking. Make sure your oven is preheated to 350°F (175°C) and bake for about 20-25 minutes, or until golden brown. The result should be a slightly crunchy, sweet topping with a soft, fluffy interior. Enjoy these delicious Conchas with coffee or hot chocolate!

Storage Instructions For the Mexican Conchas Sweet Bread Recipe

After baking your Mexican Conchas Mexican Sweet Bread, let them cool completely on a wire rack. It is essential to cool them completely to avoid trapping moisture inside the bread, which can lead to sogginess. Once cooled, store the Conchas in an airtight container at room temperature. This will help keep them fresh for up to 3 days. If you want to store the Conchas for a longer period, freezing them is a great option.

To freeze, wrap each Concha individually in plastic wrap or aluminum foil, then place them in a freezer-safe zip-top bag or airtight container. This will keep them fresh for up to 3 months. When you’re ready to enjoy them, allow the Conchas to thaw at room temperature for a few hours. To reheat, place them in a preheated oven at 350°F (175°C) for 5-10 minutes to restore their softness and flavor.

Avoid storing the Conchas in the fridge as this can cause them to dry out. It’s also a good idea to store the sugar topping separately in an airtight container to maintain its crisp texture. By following these storage instructions, you can enjoy the fresh taste of homemade Mexican Conchas even after several days or weeks.

FAQ For the Mexican Conchas Sweet Bread recipe

Question: How do I know if my Mexican Conchas Sweet Bread recipe dough has risen properly?

A: To ensure your Mexican Conchas Sweet Bread recipe dough has risen properly, look for signs such as the dough doubling in size and becoming soft and airy. The dough should feel light and slightly sticky but not overly wet. If the dough is too dense, it may need more time to rise in a warm environment.

Question: Can I make the Mexican Conchas Sweet Bread recipe dough ahead of time?

A: Yes, you can make the dough ahead of time. After the first rise, cover the dough and refrigerate it for up to 12 hours. The dough will continue to rise slowly in the fridge, allowing you to shape and bake it the next day for a fresher-tasting result.

Question: What should I do if my Mexican Conchas Sweet Bread recipe topping cracks during baking?

A: If the topping on your Mexican Conchas Sweet Bread recipe cracks, it may be because it was applied too thick or the dough was not allowed to rise sufficiently. Apply the topping gently and evenly and ensure the dough has risen fully before baking. If cracking persists, you can try lowering the oven temperature slightly.

Question: How do I prevent my Mexican Conchas Sweet Bread recipe from becoming too dry?

A: To prevent your Mexican Conchas Sweet Bread Recipe from drying out, ensure that you don’t overbake them. Bake the Conchas until they are golden brown but still soft on the inside. Also, store them properly in an airtight container to maintain their moisture.

Question: Can I freeze Mexican Conchas Sweet Bread Recipe for later use?

A: Yes, you can freeze Mexican Conchas Sweet Bread recipe. After baking and cooling, wrap them individually in plastic wrap or foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature and reheat in the oven for a freshly baked taste.