Mexico Concha
Conchas, named for their shell-like appearance, are one of the most iconic and beloved Mexican sweet breads. These soft, fluffy rolls are topped with a sweet, crumbly crust that is often flavored with vanilla, chocolate, or other vibrant colors. Conchas are a staple in Mexican panaderías (bakeries) and are enjoyed with coffee, hot chocolate, or milk. They reflect Mexico's rich history of incorporating European baking techniques with local flavors and traditions. Their delightful design and unique taste make them a symbol of comfort and celebration in Mexican households.
Ingredients
- 4 cups (500 g) bread flour
- ⅓ cup (70 g) granulated sugar
- 1 tsp (5 ml) salt
- 1 packet (2¼ tsp (11 ml)) active dry yeast
- ½ cup (120 ml) warm milk (about 110°F / 45°C)
- ¼ cup (60 ml) warm water (about 110°F / 45°C)
- 2 large eggs
- ⅓ cup (80 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) unsalted butter, softened
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 ml) vanilla extract
- 1 Tbsp (15 ml) cocoa powder (optional, for chocolate topping)
- Food coloring (optional, for decorative topping)
Directions
- In a small bowl, combine warm milk, warm water, and a teaspoon of sugar. Sprinkle the yeast on top, stir, and let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine bread flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a dough forms.
- Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
- Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- In a medium bowl, mix softened butter, sugar, and flour until a smooth paste forms. Add vanilla extract and mix until combined. Divide the topping into portions if using cocoa powder or food coloring to make variations. Set aside.
- Punch down the dough and divide it into 12 equal portions. Roll each portion into a smooth ball and place them on a baking sheet lined with parchment paper.
- Divide the topping into 12 portions. Flatten each portion into a thin disk and gently press it onto the top of each dough ball. Use a knife or concha cutter to score a shell pattern into the topping.
- Cover the conchas with a damp cloth and let them rise for 1–1½ hours, or until puffy.
- Preheat the oven to 350°F (175°C). Bake the conchas for 18–20 minutes, or until lightly golden on the bottom. Avoid overbaking to keep the bread soft.
- Remove the conchas from the oven and let them cool on a wire rack. Serve fresh with coffee, hot chocolate, or milk.
Notes
Conchas are best eaten the same day but can be stored in an airtight container for up to 2 days. Warm them slightly before serving to restore their softness.
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