📝 About This Recipe
The Concha is the crown jewel of the Mexican panadería, beloved for its iconic seashell-patterned sugar crust and soft, pillowy brioche-like interior. These sweet rolls offer a nostalgic warmth, blending hints of vanilla and cinnamon into a delicate crumb that is perfect for dipping. Mastering the Concha is a rite of passage for any baker, resulting in a beautiful, artisanal bread that tastes like a hug from a Mexican grandmother.
🥗 Ingredients
The Dough (Masa)
- 4 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Granulated sugar
- 1 tablespoon Active dry yeast (or one 11g packet)
- 1/2 teaspoon Salt (fine sea salt preferred)
- 3/4 cup Whole milk (warmed to 110°F)
- 1/2 cup Unsalted butter (softened to room temperature)
- 3 large Eggs (at room temperature)
- 2 teaspoons Vanilla extract (Mexican vanilla for authenticity)
- 1/2 teaspoon Ground cinnamon
The Topping (Costra)
- 1 cup All-purpose flour
- 1 cup Powdered sugar (sifted)
- 1/2 cup Vegetable shortening (or room temperature butter)
- 1 teaspoon Vanilla extract (for white topping)
- 1 tablespoon Unsweetened cocoa powder (for chocolate topping)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk and yeast with a pinch of the sugar. Let it sit for 5-10 minutes until it becomes foamy and activated.
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2
In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, salt, and cinnamon.
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3
Add the activated yeast mixture, eggs, and vanilla extract to the dry ingredients. Mix on low speed until a shaggy dough forms.
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4
Gradually add the softened butter, one tablespoon at a time, while kneading. Continue to knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it 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, make the topping: Cream the shortening (or butter) with the powdered sugar until smooth. Mix in the flour and vanilla until a soft paste forms. Divide the paste in half; mix cocoa powder into one half for chocolate topping.
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7
Once the dough has risen, punch it down to release air. Divide the dough into 12 equal portions (about 70-80g each) and roll them into tight, smooth balls.
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8
Place the dough balls on two parchment-lined baking sheets, spacing them at least 3 inches apart. Flatten each ball slightly with the palm of your hand.
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9
Divide the topping pastes into 12 small balls. Using a tortilla press or a flat-bottomed plate and two pieces of plastic wrap, flatten each topping ball into a thin circle large enough to cover the dough balls.
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10
Gently press a topping circle onto each dough ball. Use a 'concha cutter' or a sharp knife to lightly score the seashell pattern into the topping, being careful not to cut into the dough.
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11
Let the assembled conchas rise for another 45-60 minutes. They should look puffy and the topping should begin to separate along the score lines.
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12
Preheat your oven to 350°F (175°C). Bake for 20-25 minutes, or until the bottoms of the bread are lightly golden brown. The topping should be set but not browned.
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13
Remove from the oven and let them cool on a wire rack. Conchas are best enjoyed warm or on the same day they are baked.
💡 Chef's Tips
Use room temperature ingredients (especially eggs and butter) to ensure the dough rises properly and stays soft. If the topping is too crumbly to flatten, add a teaspoon of milk or shortening to make it more pliable. Don't skip the second rise; this is what gives the conchas their signature light and airy texture. For a professional look, use a traditional concha stamp, but a knife works perfectly for custom patterns like stars or grids. Store leftovers in an airtight container for up to 2 days; toast them slightly to revive the softness.
🍽️ Serving Suggestions
Serve warm with a cup of traditional Mexican Hot Chocolate for the ultimate dipping experience. Pair with a 'Café de Olla' (spiced coffee with piloncillo and cinnamon) for a classic Mexican breakfast. Slice a day-old concha in half and fill it with whipped cream or refried beans and cheese for a sweet-and-savory twist. Enjoy alongside a glass of cold milk as an afternoon 'merienda'.