Conchas (Mexican Sweet Bread)

• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm water (110°F)
• 1/2 cup milk, warmed
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 3 1/2 to 4 cups all-purpose flour
• 1 teaspoon salt
• For the topping:
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, softened

Steps

1. 1 In a small bowl, dissolve yeast in warm water and let sit for 5 minutes until frothy.
2. 2 In a large bowl, combine milk, sugar, softened butter, egg, and vanilla. Add the yeast mixture and 3 1/2 cups flour along with the salt. Mix until a dough forms.
3. 3 Knead on a floured surface for about 8 minutes, adding more flour as needed until the dough is smooth and elastic.
4. 4 Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
5. 5 For the topping, mix flour, sugar, and cinnamon in a bowl. Add softened butter and rub in with your fingers until the mixture resembles coarse crumbs.
6. 6 Punch down the risen dough and divide into 12 equal portions. Shape each into a ball and flatten slightly.
7. 7 Press your thumb into the center of each roll, then fill with the topping mixture, pressing gently to adhere.
8. 8 Place rolls on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
9. 9 Preheat oven to 375°F. Bake rolls for 20-25 minutes, or until golden brown.
10. 10 Let cool slightly before serving.

Nutrition

Tips

• For best results, use bread flour instead of all-purpose for a chewier texture.
• Brush the baked conchas with a simple syrup (equal parts sugar and water, heated) for extra shine and sweetness.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven to restore freshness.

Serving Suggestions

• Serve warm with a cup of Mexican hot chocolate for a delightful treat.
• Pair with café de olla for an authentic Mexican breakfast experience.

FAQ