📝 About This Recipe
The Concha is the crown jewel of Mexican sweet breads, named for its iconic shell-like sugar crust that crackles beautifully with every bite. This enriched brioche-style dough is infused with warm vanilla and a hint of cinnamon, resulting in a pillowy, cloud-like texture that melts in your mouth. Whether enjoyed for breakfast or a late-night snack, these golden buns represent the soulful, comforting essence of traditional Mexican baking.
🥗 Ingredients
The Enriched Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Granulated sugar
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 3/4 cup Whole milk (warmed to 110°F)
- 1/2 cup Unsalted butter (softened to room temperature)
- 2 large Eggs (at room temperature)
- 2 teaspoons Vanilla extract (Mexican vanilla preferred)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Ground cinnamon
The Signature Sugar Topping
- 1 cup All-purpose flour
- 1 cup Powdered sugar
- 1/2 cup Vegetable shortening (room temperature)
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsweetened cocoa powder (for chocolate topping variation)
👨🍳 Instructions
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1
In a small bowl, whisk the warm milk, 1 tablespoon of the sugar, and the yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the remaining flour, sugar, salt, and cinnamon.
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3
Add the yeast mixture, eggs, and vanilla to the dry ingredients. Mix on low speed until a shaggy dough forms.
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4
With the mixer running, add the softened butter one tablespoon at a time. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to the bowl.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
While the dough rises, prepare the topping: Cream the shortening and powdered sugar together until smooth. Stir in the flour and vanilla until a thick paste forms. Divide the paste in half.
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7
Keep one half of the paste plain (vanilla) and knead the cocoa powder into the other half (chocolate). Divide each color into 6 small balls (12 total).
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8
Punch down the risen dough and divide it into 12 equal pieces (about 75-80g each). Roll them into smooth, tight balls and place on two parchment-lined baking sheets, spacing them 3 inches apart.
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9
Take a topping ball and flatten it between two pieces of plastic wrap into a thin circle large enough to cover the top of a dough ball. Peel off the plastic and gently press the topping onto a dough ball.
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10
Use a concha cutter or a sharp paring knife to gently score the shell pattern into the topping, being careful not to cut into the dough itself.
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11
Let the decorated buns rise for another 45-60 minutes until they have puffed up significantly. Preheat your oven to 350°F (175°C) during this time.
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12
Bake for 20-25 minutes, rotating the pans halfway through, until the bottoms are lightly golden. The topping should look matte and set.
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13
Allow the conchas to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for the best experience.
💡 Chef's Tips
Ensure your butter is truly soft but not melted; this creates the perfect brioche crumb. If the topping is too crumbly to flatten, add a teaspoon of milk to the paste to make it more pliable. Do not over-bake, as enriched breads can dry out quickly; look for a light golden color on the bottom of the bun. Use a 'Concha Stamp' for the most authentic look, but a sharp knife works perfectly for a hand-scored artisanal touch. If you have leftovers, store them in an airtight container and microwave for 10 seconds to restore their pillowy softness.
🍽️ Serving Suggestions
Serve warm with a cup of traditional Mexican Hot Chocolate (Abuelita style). Pair with a strong Café de Olla brewed with cinnamon and piloncillo. Slice a day-old concha in half and fill it with sweetened whipped cream or nata. Dip pieces of the concha directly into cold milk for a classic childhood snack. Serve alongside a bowl of fresh papaya and lime for a balanced breakfast.