Conchas are an authentic Mexican yeast bread. They are a sweet bread that is tender and delicious and perfect for breakfast or at any meal.
I love great Mexican food. Not Tex-Mex but real authentic Mexican food. When I saw this Conchas Recipe I knew that I had to give it a try!
My husband John and I love going to Mexico. We aren’t the “Margaritaville, party until you drop” types, we are the low key beach lovers, who enjoy a couple of beers and a plate of ceviche.
One of the places we enjoy has a quaint main street that is lined with local restaurants and shops within walking distance of where we stay. On our way down the main street, we pass a gentleman with a truck of homemade pastries. It is evident that he loves sitting there, visiting with people as they pass by.
One of the items that he sells resembles a bread that I chose called “Conchas”. Conchas are a sweet bread topped with a vanilla or cinnamon coating. This coating is sliced prior to baking so they resemble a shell, which is where they get their name.
I made this bread exactly as recommended. Next time I would try reducing the amount of flour in the topping. I thought it was hard to get thin enough to wrap around the dough and tended to chip off the baked roll. It is delicious though so I just stuck it back on with a slather of buuuttterrrr. When instructed to cut the lines into the topping, I got carried away and went a little deep so my rolls butterflied a little bit.
These rolls came out tender, moist and delicious. They made a welcome addition to our breakfast table. I would definitely make this Mexican Conchas recipe again.
Don’t have time to make it now? Pin it for later!
Conchas (Mexican Sweet Bread) recipe
- 2 1/2 teaspoons active dry yeast
- 3/8 cup white sugar
- 1/2 cup warm water 110 degrees F
- 1/3 cup unsalted butter melted
- 1/2 cup evaporated milk
- 4 cups all-purpose flour
- 1/2 teaspoon cinnamon + 1 teaspoon salt
- 2/3 cup white sugar
- 1/2 cup butter softened
- 1 cup all-purpose flour or less
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- In a large bowl, stir together the yeast and warm water. Mix in the evaporated milk, sugar, melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour and cinnamon. Turn the dough onto a lightly floured work surface and knead until the dough is smooth and pulls together, 6 to 8 minutes. Put into a lightly greased bowl, turning once to coat both sides. Cover and allow to rise at room temperature until doubled, approximately 1 to 1-1/2 hours.
- While bread rises, make the topping. In an electric mixing bowl, beat the sugar and butter together until light and fluffy. Stir in the flour until it resembles a thick paste but not crumbly. Divide into two bowls. Mix cinnamon into one-half and vanilla into the other half. Set aside.
- When the dough has risen, cut into 12 even-sized pieces and shape into balls. Place dough balls onto two parchment paper-lined (or greased) baking sheets, 3 inches apart. Pat flat and place circles of topping on top of each, patting down lightly. Use a knife to cut grooves into the topping like a seashell. Cover and let rise until doubled, about 45 minutes.
- Preheat the oven to 375° degrees F. Bake until deep golden brown, 16 to 20 minutes.
This Mexican sweet bread would go marvelously with these recipes!