Concha means shell in Spanish and is a traditional Mexican sweet bread. A roll with a sweet crunchy topping, the name refers to their round shape and the cracked seashell-like appearance of the topping. Spanish conquistadors were the first to introduce baked goods to Mexico, teaching the indigenous people how to bake. The first Mexican bakeries opened in the 1520s, but they didn’t gain popularity until the 17th century. As bread became more well-known, Mexican bakers began experimenting with new recipes and eventually the concha was created. The recipe was then brought to the US as people migrated.
Recipe Servings: 15
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dough:
- 2 tsp dry active yeast
- ⅓ cup sugar, divided
- ½ cup water, warm (about 105°F)
- 5 Tbsp butter, room temperature
- 1 egg
- 1 Tbsp shortening
- 4 cups all-purpose flour
- 1 tsp salt
- ½ tsp ground cinnamon
- ½ cup whole milk, warm (about 105°F)
- Nonstick cooking spray, as needed to grease bowl
Topping:
- 4 Tbsp butter, room temperature
- ½ cup sugar
- ½ tsp vanilla extract
- ½ cup all-purpose flour
- ¼ tsp cinnamon (optional)
- Food coloring, as needed (optional)
- 2 Tbsp unsweetened cocoa powder (optional)
Directions
- Stir together the yeast, 2 tablespoons of sugar, and warm water in a small bowl. Let it rest for 10 minutes until frothy.
- Cream together the remaining sugar, butter, egg, and shortening in a large bowl.
- Whisk together the flour, salt, and cinnamon in a large bowl.
- Add the flour mixture to the creamed ingredients as well as the warm milk and yeast mixture, stirring until a ball of dough forms.
- Knead the dough for about 5 minutes or until an elastic ball forms.
- Grease a large bowl using nonstick cooking spray and place the dough in the bowl. Cover it with plastic wrap and let it rest in a warm, draft-free place for about 60 minutes. It should double in size.
- Punch down the dough and divide it into 15 equal pieces, forming each one into a ball. They will be about the size of a baseball.
- Grease two baking sheet using nonstick cooking spray. Place the balls of dough on the baking sheets about 2 inches apart.
- Combine the butter, sugar, vanilla, flour, cinnamon, and desired food coloring or cocoa powder, if using, in a small bowl.
- Stir the ingredients together until a paste forms.
- Divide the topping into 15 small balls.
- Press a ball of topping between your hands to flatten it. Press the disk of topping down on top of one of the balls of dough, slightly flattening it.
- Repeat step one using the remaining balls of topping and dough.
- Cover the conchas loosely with plastic wrap and let them rest for 45–60 minutes.
- Preheat the oven to 375°F.
- Place the baking sheets on the middle rack, gently so the dough doesn’t deflate.
- Bake for 20 minutes.
- Remove the conchas from the oven and let them cool.
For Dough:
For Topping: (prepare while dough is resting)
For Assembly:
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.