Conchas (Mexican Sweet Bread)
Soft, pillowy Mexican sweet bread rolls topped with a crispy sugar shell topping. A beloved pan dulce perfect for breakfast or as a sweet treat with coffee.
- Total time
- 45 min
- Servings
- 12
- Calories
- 285
- Protein
- 5g
Ingredients
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Open the appInstructions
Step 1
In a large mixing bowl, combine flour, sugar, yeast, and salt. Create a well in the center.
Step 2
Pour warm milk into the well, then add softened butter, eggs, and vanilla extract.
Step 3
Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
Step 4
Cover with a damp towel and let rise for 1.5 hours until doubled in size.
Step 5
Mix softened butter, flour, and sugar together until crumbly. Stir in egg yolk until combined.
Step 6
Divide topping mixture into 12 equal portions and refrigerate.
Step 7
Divide dough into 12 equal pieces and shape each into a ball. Place on parchment-lined baking sheets.
Step 8
Flatten each topping portion into a thin disc and place on top of each dough ball.
Step 9
Using a small knife, score a seashell pattern into each topping disc.
Step 10
Cover and let rise for 45 minutes until puffy.
Step 11
Preheat oven to 375°F (190°C). Bake for 15-18 minutes until golden brown.
Step 12
Cool on wire racks for 10 minutes before serving.
Tools you’ll need
- large mixing bowl
- stand mixer or mixing spoon
- measuring cups
- measuring spoons
- damp kitchen towel
- baking sheets
- parchment paper
- small knife
- wire cooling racks
- oven
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