Mexican Bread
Discover the delightful charm of Mexican Bread, or Conchas, a traditional sweet bread known for its soft, fluffy interior and signature crumbly topping. Perfectly enriched with whole milk, butter, eggs, and a hint of vanilla, this bread boasts a rich, tender dough that rises to perfection. The unique topping, made of buttery sweet dough with the option to include cocoa powder for a chocolate twist, is scored to mimic a seashell pattern, giving the bread its iconic look. Whether enjoyed warm with a cup of coffee or hot chocolate, these conchas are a must-try treat for fans of authentic Mexican pastries. With a prep time of just 30 minutes and a touch of creativity in decorating, this easy-to-make recipe turns your kitchen into a Mexican panadería.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 0.33 cups granulated sugar
- 2.25 teaspoons instant yeast
- 1 teaspoons salt
- 0.75 cups whole milk
- 0.25 cups unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups unsalted butter (for topping)
- 0.5 cups powdered sugar
- 1 cup all-purpose flour (for topping)
- 1 teaspoons vanilla extract (for topping)
- 1.5 tablespoons unsweetened cocoa powder (optional, for topping variation)
Instructions
In a large mixing bowl, combine 4 cups of all-purpose flour, 1 teaspoon of salt, 0.33 cups of granulated sugar, and 2.25 teaspoons of instant yeast.
In a saucepan over low heat, warm 0.75 cups of whole milk and 0.25 cups of unsalted butter until the butter is melted. Allow the mixture to cool to lukewarm.
Add the milk mixture, 2 large eggs, and 2 teaspoons of vanilla extract to the dry ingredients. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 8–10 minutes, or until it becomes smooth and elastic. Alternatively, knead with a stand mixer for 5–6 minutes.
Place the dough in a greased bowl, cover, and let it rise for 1–2 hours, or until doubled in size.
Meanwhile, prepare the topping. In a medium bowl, mix 0.5 cups of unsalted butter, 0.5 cups of powdered sugar, 1 cup of all-purpose flour, and 1 teaspoon of vanilla extract. If desired, divide the topping in half and mix 1.5 tablespoons of unsweetened cocoa powder into one half for a chocolate variation.
Once the dough has risen, divide it into 12 equal portions and shape each into a ball. Place the dough balls onto a greased or lined baking sheet, leaving space for expansion.
Flatten a small piece of the topping mixture into a disk and place it on top of each dough ball. Score the topping lightly with a knife to create shell-like designs.
Cover the conchas loosely and let them rise for another 30–45 minutes until puffy.
Preheat the oven to 375°F (190°C).
Bake the conchas for 18–20 minutes, or until they are lightly golden and cooked through.
Remove from oven and allow to cool on a wire rack before serving. Enjoy with coffee or hot chocolate!
Nutrition Facts
Calories |
4067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 607.6 g | 221% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 136.6 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 411 mg | 32% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 1313 mg | 28% | |
*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.
