How to Make Conchas (Mexican Sweet Bread)
Among all the Mexican sweet breads, Conchas are the most popular and well-known treats. Pan Dulce is a yummy and traditional Mexican dessert to be enjoyed at breakfast, with coffee, or any time of the day. See the VIDEO or follow the step-by-step pictures below.
Truth be told, I’m not much of a baker. I’m not a very patient person.
I like easy recipes so I can get my food on the table and in my belly fast.
When it comes to Mexican sweet bread and conchas, though, they’re worth the wait.
This is an authentic Mexican Conchas recipe.
Add warm water to the yeast. Don’t use hot water to the yeast, or you will kill the beast.
You need these critters alive! Dead is not good for bread. Mix slightly.
Then add evaporated milk, sugar, salt, an egg, and butter.
The butter has to be either room temperature or melted. Cold gets old, and it won’t fold when mixing.
Add a little bit of the flour and mix. You can use a regular mixer, but anytime I can use my Kitchen Aid, I’ll dust it off and put it to work.
Add the cinnamon powder.. because a stick won’t do the trick.
Stop every so often and scrape the sides of the bowl. Take the opportunity to add more flour until there is none left to add.
Be sure not to turn on the Kitchen Aid mixer or the hand mixer on high. Flour will go everywhere!
Turn over your dough on a floured surface.
Roll up your sleeves.
It’s time to knead.
This dough is needy. It craves your attention. I find that you don’t need to knead a lot if you use a Kitchen Aid mixer.
You can also do this in the machine itself, but you will constantly have to stop and move the dough back down as it likes to move up the sides of the bowl.
Place the dough in a greased bowl. Turn it around so you can grease the bottom side too. Grease is the word that you’ve heard .. Here on Mama Maggie’s Kitchen.
Cover with plastic or a kitchen towel. If you don’t cover the dough, it will form a crust.
It will take roughly 1 hour for the dough to rise. It will double in size. In this case, size does matter. 😉
In the meantime, work on the topping. Any good authentic Mexican conchas recipe starts with the vanilla topping.
From there you can change it to whatever you like.
I am only doing two types of toppings – chocolate and vanilla.
For yellow conchas, add a few drops of yellow food coloring to the sugar topping.
For pink conchas, add a few drops of red food coloring.
It all starts with butter. Add softened butter to the mixer.
Be sure to scrape down the sides of the bowl. You want to mix everything well, and the mixer paddle will not reach the sides.
Add powdered sugar to the mixer. Blend in the mixer until smooth. Ah sugar… NOT honey, honey!
After you add the flour, the topping mixture will look like wet sand. This is exactly what you want.
By itself, this conchas topping tastes really, really good.
Divide the sugar topping into two balls.
Set one aside in a bowl, and the other in another bowl.
If you are only making white conchas (or as some people know them “Conchas de Novia”), then skip this step.
To one of the topping balls, add the cocoa powder. Mix well. That’s a pretty ballsy move. lol.
You want the chocolate to be fully mixed in.
Set the chocolate bowl aside until ready to use.
If you are making the topping using food coloring, my advice is to use gloves. It tends to stain your hands.
Time to play ball! Return to the dough for the conchas recipe.
Remove the plastic wrap, and place on a wooden surface. Cut a tennis-ball size piece of dough.
Roll out until smooth. You will end up with roughly 12 pieces.
Make sure they are the same size or they will not cook evenly. Place each of the dough balls on a greased sheet pan.
Separate them about 3 inches apart. They will expand when they are baking in the oven.
Pat them down with the back of your hand to flatten them out slightly.
Take the sugar topping and roll out 6 chocolate balls and 6 vanilla balls.
Place one of the balls between two pieces of wax papers.
Using a rolling pin, roll out the topping wide enough to cover the dough balls.
Use your judgement here. Eyeball the size you need.
See how thick this is? Do not roll this out too thin or it will crumble before you are able to place it on the dough.
Take the rolled out topping and gently place it on top of the dough balls.
I am using a serrated knife to create the pattern. If you use a knife, dip it in flour after each use.
That way the knife will not stick to the topping.
You can also buy a conchas cutter online. Same thing, dip the cutter in flour after each use. It will make things easier.
Cover the conchas and proof for an additional 45 minutes.
I am not a fan of double proofing, but it has to be done. Then bake for 20 minutes. The smell of the oven… LOVE IT!
Pan Dulce, or Mexican Sweet Bread, can make strong men weep and children smile. Conchas is one of those childhood favorites.
It’s a lot of work, but totally worth it. You can taste the love baked into every bite. Hope you enjoy!
How Long Do Conchas (Mexican Sweet Bread) Last?
Do NOT store conchas (or Mexican Sweet Bread) in the refrigerator. They will go stale faster.
Best way to store pan dulce (or conchas) is at room temperature for 1-2 days.
You can freeze them for longer storage, but they won’t be the same. If you are making conchas bread pudding, you can use frozen conchas.
Don’t Forget to Watch the Conchas (Mexican Sweet Bread) Video
Conchas + VIDEO
Ingredients
- For Dough:
- 2 1/2 teaspoons yeast
- 1/2 cup warm water
- 1/2 cup evaporated milk
- 1/3 cup white sugar
- 1 1/2 teaspoon salt
- 1/3 cup butter or margarine, softened or melted
- 1 egg
- 4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- For Topping:
- 2/3 cup powdered sugar
- 1/2 cup butter or margarine
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder (if using)
Instructions
In a large bowl, stir together the yeast and warm water.
Mix in the evaporated milk, 1/3 cup sugar, salt, 1/3 cup butter, egg and 2 cups of the flour.
Stop mixing and scrape down the sides of the bowl.
Gradually add in the remaining flour and 1/2 teaspoon cinnamon.
Turn the dough out onto a floured counter.
Knead for 6 to 8 minutes, until smooth.
Place the dough in a greased bowl.
Turn the dough to coat the bottom.
Cover with plastic wrap or a kitchen towel.
Let rise in a warm place until it has doubled in size. About 1 hour.
Meanwhile, make the topping.
In a bowl, beat 2/3 cup powdered sugar and 1/2 cup butter until light and fluffy.
Scrape the sides of the bowl, making sure to mix everything.
Stir in the flour, cinnamon, and vanilla.
Mix until the mixture is the consistency of a thick paste. It will look like wet sand.
Divide into two parts, and place one part in a separate bowl.
If making chocolate conchas, add cocoa powder to one of the bowls, and mix until fully incorporated.
When the dough is done rising, cut into 12 pieces.
Make sure the dough pieces are the same size, or they will not bake evenly.
Shape the dough into balls.
Place on a greased cookie sheet.
Space the dough pieces out about 3 inches apart.
Gently press them down with the back of your hand.
Make 6 balls of the chocolate topping mixture and 6 balls of the white topping mixture.
Place each ball between wax paper.
Using a rolling pin, roll out the balls enough to cover the dough balls.
Place the rolled out topping on top of the dough balls.
Pat down lightly.
Use a knife to cut the grooves in the topping like a shell or criss cross.
Cover and let rise until doubled. About 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bake for 20 minutes.
Enjoy!
Notes
You can also purchase a conchas cutter online instead of using a knife to create the topping.
Disclosure: This post contains affiliate links.
For More Mexican Desserts:
Buñuelos (Mexican Fritters)
Tamales Dulces
20 Best Mexican Desserts
Flan
Tres Leches Cake, or Pastel de Tres Leches
Rosca de Reyes
Easy Mexican Dessert – Spiced Chocolate Chip Cookies
Pumpkin Arroz con Leche
Carlota de Limón
Fresas con Crema
Pineapple Empanadas, or Empanadas de Piña
Capirotada, Mexican Bread Pudding
Arroz con Leche
Empanadas de Calabaza, Pumpkin Empanadas
Pan de Elote, or Mexican Sweet Corn Cake
Irene says
Can my bread machine do the work for me instead of using kitchen aid? Also, do I let the yeast rise of add all ingredients together?
-Irene (New to baking)
Maggie Unzueta says
I’ve never tried making conchas in a bread machine. I would mix the yeast and the water. Let it sit for a minute while you’re getting all the ingredients together. Then add the ingredients, but there’s no real need to let it rise.
The Tale of Mummyhood says
I love how detailed this is. Baking is not my strong point so it’s nice to have a walk-through x
Maggie Unzueta says
Yes. That’s why I did the step-by-step on this Conchas recipe for people who are not bakers.
joy says
the bread sounds delicious. i love your photos.
joy at http://www.thejoyousliving.com
Olivia says
I love how detailed your instructions are. I can’t tell you how many times I’ve had no-brainer questions that I’ve been afraid to ask while doing a recipe. Very helpful!
Maggie Unzueta says
That’s exactly why I did a step-by-step tutorial and video. I know people are afraid of trying something new like conchas. Conchas can be difficult for some people, but they really are very easy to make and bake.
Dwight Andrew Alleyne says
I always wondered how to make Conchas. With how detailed your pictures and your instructions are, I can now become an expert. Thank you very much
Maggie Unzueta says
Aww.. That’s so sweet. Freshly baked conchas are the best. Happy baking!
Surekha Busa says
Wow, that looks so delicious and easy to follow. When you love the bread, it is really worth the wait and effort.
Maggie Unzueta says
I completely agree. Baking conchas is a lot of fun too. Especially if you have little kids. They love to bake.
Clare Minall says
My kids would absolutely love these. This would disappear in no time at our house! This is my kind of weekend treat.
Maggie Unzueta says
Lol. Sounds like my house. My son and husband ate all the conchas as soon as they were cool enough to eat!
Preet says
Wow, I have never tried to make a conchas and this recipe looks really delicious and easy. I will try to make this for my kids, thanks for sharing!
Maggie Unzueta says
Your kids will love you for it. Conchas are so good, and they’re not hard to make. The video is a great step-by-step tutorial.
Sarah Stockley says
Oh wow! These look so good. I have never tried them before. I am going to be doing a bit of baking myself later on today.
Maggie Unzueta says
Baking is fun during the winter months. Hope you decide to give these conchas a try. They’re really not that hard to make.
Czjai Reyes-Ocampo says
Wow, that looks yummy! Thanks for sharing the recipe, will give this a try soon! 🙂
Maggie Unzueta says
Yes! Please do. These conchas are so yummy!
Eileen says
Wow these look so tasty! I would love to try out this recipe!
Maggie Unzueta says
Blush… thank you for the compliment. I love conchas!
Sophia says
Wow these look so good!! I can’t wait to make them myself. Thanks for sharing.
Maggie Unzueta says
Awesome! Hope you enjoy your conchas. 🙂
Christa says
This looks so delicious! I really love how you included so many photos of the process. It makes gives me the type of help o need to try a new recipe.
Maggie Unzueta says
I want to make sure people know how to make conchas the easy way. Really, they aren’t that hard to make, but some people are intimidated. I hope to take away the fear with these step-by-step pictures and video.
Kaitlyn says
These look delicious. It actually looks similar to something I saw in Japan called melonpan which I didn’t try because of the name, but not regret it after looking up what it was.
Maggie Unzueta says
I gotta Google that. I’m always curious to find out about similar foods. These conchas is a type of sweet bread that we have in Mexico. They were brought over by the French.
Non Stop Family says
Hi.
We just love mexican food at our home and, that looks so good!!! Will trie for sure.
Maggie Unzueta says
That’s great! Mexican food for the win!! 🙂
Miljana says
Never heard of Conchas before. Would love to try anytime soon!
Maggie Unzueta says
You so should! These conchas are to die for… with a warm cup of tea or coffee, of course. 🙂
Dhiraj Thapa says
You sounds super amazing in this post. There is so much information on the ingredients. Just need to apply when I go to kitchen.
Maggie Unzueta says
Thank you. I try to add as much information to my blog posts. Hope you get a chance to try out this conchas recipe.
Ruth says
I never knew about this type of bread. It looks absolutely delicious though! 🙂 This recipe is really well written and easy to follow, and the photos makes it look even more appetising. Thank you for sharing 🙂
Maggie Unzueta says
Thank you. Conchas is a type of Mexican sweet bread. Super delicious. I know how hard it can be for some people to make certain foods. That’s why I try to be as detailed as possible and make videos when I can. Less time figuring out what to cook, and more happy times eating. Words to live by. lol.
Ellie Plummer says
I love Mexican food but I’ve never heard of conchas before but now I need to try it, it sounds delicious.
Maggie Unzueta says
Conchas is a type of Mexican sweet bread. Sooooo yummy. Especially in the morning with some coffee… Hope you get to try them one day!
love faith more says
I’m so really impressed the way you give the information, so really detailed and i love all the photos as well so amazing. I love bread very much. Thank you for this wonderful sharing.
Maggie Unzueta says
Awww… thank you. Conchas are easy for some people, but some people don’t know where to start. That’s why I try to be as specific as possible with my blog posts.
Madhurima Maiti says
Loved the recipe! I am gonna try it out this weekend. The pictures are so tempting!
Maggie Unzueta says
Awww… thank you. Conchas take time to make, but they are totally worth it!
Geraline Batarra says
Wow, that Conchas looks so delicious. This is bread is so cute. My kids will love this bread for sure.
Maggie Unzueta says
It’s a kids favorite, for sure!!
Rhea says
this is an amazing treat! that look’s tasty & thank you for sharing your recipe with us
Maggie Unzueta says
You’re quite welcome. This is very tasty!!