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–+ servings

Conchas Recipe

Soft, buttery, and crowned with a sweet, crumbly topping, Conchas are a beautiful and delicious treat that brightens any table. With their tender texture and signature seashell pattern, they’re perfect for a cozy morning or afternoon delight.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 conchas
Course: Dessert, Snack
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition

Ingredients
  

  • 4 cups all-purpose flour
  • ½ cup warm water
  • 2 ½ teaspoons yeast
  • ½ cup evaporated milk
  • ⅜ cup white sugar
  • ⅓ cup butter melted
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
Topping:
  • 1 cup all-purpose flour
  • ⅔ cup white sugar
  • ½ cup butter softened
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract

Method
 

  1. Start by gathering and measuring all the ingredients to ensure a smooth preparation process.
  2. For the bread, pour the warm water into a large mixing bowl and sprinkle the yeast over it. Allow the mixture to sit undisturbed for about 5 minutes until the yeast becomes foamy and creamy.
  3. Add 2 cups of the flour, evaporated milk, sugar, melted butter, egg, and salt into the yeast mixture. Stir until the ingredients are well incorporated and a sticky dough begins to form.
  4. Gradually mix in the remaining 2 cups of flour along with the ground cinnamon. Continue to blend until the dough pulls away from the sides of the bowl and comes together.
  5. Transfer the dough onto a floured surface. Knead by hand for about 6 to 8 minutes until it becomes smooth, elastic, and slightly tacky. Place the kneaded dough into a large greased bowl, turning it once to coat all sides with a thin layer of oil.
  6. Cover the bowl loosely with a clean towel or plastic wrap and let it rise in a warm, draft-free area until it doubles in size, which should take around 1 hour.
  7. While the dough is rising, prepare the topping. In a medium bowl, beat the softened butter and sugar together using an electric mixer until the mixture becomes light and fluffy.
  8. Gradually stir in the flour to create a dense, workable paste.
  9. Divide the paste equally into two portions. To one portion, blend in the cinnamon for a warm, spiced flavor. To the other, mix in the vanilla extract for a sweet, aromatic finish.
  10. Once the dough has doubled, punch it down gently and divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange them on a greased cookie sheet, leaving about 3 inches of space between each one to allow room for expansion.
  11. Divide the two toppings into 6 pieces each, shaping each into a flat disc. Place one topping disc over each dough ball, pressing lightly to adhere. Using a sharp knife, carve decorative grooves into the topping to mimic the appearance of a seashell.
  12. Cover the assembled conchas loosely and let them rise once again until they double in size, about 45 minutes.
  13. Preheat your oven to 375°F (190°C) towards the end of the second rise.
  14. Bake the conchas in the preheated oven for approximately 20 minutes, or until they turn lightly golden and the kitchen is filled with a sweet, buttery aroma. Let them cool slightly before serving.

Nutrition

Calories: 320kcal

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