Mexican Conchas


CYeast Warm water Evaporated milk White sugar Salt Unsalted butter or margarine softened Egg All-purpose flour Ground cinnamon Powdered sugar Vanilla extract Cocoa powder if using

Make the dough


Add all the ingredients to a mixer EXCEPT for the flour. Mix on a low-medium speed, slowly add a little bit of the flour and mix.

Scrape the sides 


I usually start with the paddle attachment. As the dough gets thicker, I switch to the hook attachment. Stop every so often and scrape the sides of the bowl.

Knead the dough


Knead with the hook. Do not add more flour. Place the dough in a greased bowl and turn it to coat the bottom. Cover with plastic wrap or a kitchen towel and let rise in a warm place.

Make the conchas topping


Add softened butter to the mixer and mix for 1 minute. Then, add powdered sugar and flour. Blend until smooth.

Roll out the topping balls


Make 6 chocolate balls and 6 vanilla balls from the topping. 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.

Make the dough balls


Remove the plastic wrap or kitchen towel, and place on a wooden surface. Divide the dough into 12 pieces, a and form little balls smaller than the size of a tennis ball.

Make patterns on topping


Grease the top of the balls with shortening or melted butter. Take the rolled out topping and gently place it on top of the dough balls and make a pattern over it.



Cover the conchas and proof for an additional 45 minutes to 1 hour. Then bake for 20 minutes.



Serve these soft and fluffy Mexican Conchas with coffee or milk for dunking. They are a lot of work, but totally worth it.

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