Bread Machine Conchas
Indulge in the vibrant flavors of Mexican pastries with this easy-to-follow Bread Machine Conchas recipe. These classic sweet breads, known for their soft, buttery texture and distinctive sugar-crusted topping, come together effortlessly thanks to the convenience of a bread machine. The tender dough is perfectly complemented by a crumbly topping that's customizable with food coloring for that iconic look. With minimal hands-on time, this recipe allows you to shape and score the traditional seashell pattern with ease, creating bakery-worthy conchas right in your own kitchen. Perfect for breakfast, dessert, or a midday treat, these conchas are a delightful way to bring the warm, comforting flavors of Mexican pan dulce to your table.
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Recipe Information
Ingredients
- 0.75 cup Whole milk
- 0.25 cup Unsalted butter
- 0.33 cup Granulated sugar
- 2 large Eggs
- 3.5 cups All-purpose flour
- 1 teaspoon Salt
- 1.25 teaspoons Active dry yeast
- 0.5 cup Unsalted butter (for topping)
- 0.67 cup Powdered sugar (for topping)
- 1 cup All-purpose flour (for topping)
- 1 teaspoon Vanilla extract (for topping)
- as needed Food coloring (optional)
Instructions
Heat the milk until warm (not boiling) and add the butter to melt. Let cool slightly before adding to the bread machine.
In the bread machine pan, place the milk-butter mixture, granulated sugar, eggs, all-purpose flour, salt, and yeast in the order recommended by your bread machine manufacturer.
Select the 'Dough' cycle and start the bread machine. Allow the dough to knead and rise according to the cycle instructions.
While the dough is being prepared, make the topping by creaming together the butter and powdered sugar in a bowl until smooth.
Add the flour and vanilla extract to the topping mixture and mix until it forms a soft dough. Divide the topping dough into portions and color each portion with food coloring if desired.
Once the dough cycle is complete, turn the dough out onto a lightly floured surface and divide it into 12 equal portions. Shape each portion into a round ball and place them spaced apart on a parchment-lined baking sheet.
Take a portion of the topping dough, roll it into a flat circle, and place it on top of each dough ball. Gently press the topping down to adhere.
Use a knife or a small sharp tool to score a seashell pattern onto each topping. Cover loosely with plastic wrap and let rise for 30–45 minutes, or until almost doubled in size.
Preheat the oven to 350°F (175°C). Once risen, bake the conchas for 18–20 minutes, or until lightly golden on top.
Remove from oven and allow to cool slightly before serving. Enjoy your homemade conchas!
Nutrition Facts
Calories |
3778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 566.9 g | 206% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 151.9 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 163 mg | 13% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
