# Conchas

Conchas are a humble yet impressive Mexican sweet bread with a unique crispy, soft, and flaky topping.

- Servings: 12 servings
- Total time: 196 min
- Cuisine: Mexican
- Category: Baked Goods
- Language: en

## Ingredients

- 1 cup whole milk
- 2 Tbsp whole milk
- 500 g all-purpose flour
- 7 g instant yeast
- 75 g sugar
- 1 pinch salt
- 2 large eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 100 g softened butter
- 113 g softened butter
- 135 g sugar
- 120 g flour
- 0.25 tsp salt
- 1 tsp vanilla
- 1 Tbsp cacao powder
- 0.5 tsp red food coloring

## Instructions

1. Add 500g of all-purpose flour, 7g of instant yeast, 75g of sugar, and a pinch of salt to a bowl.
2. Whisk the dry ingredients together until well combined.
3. Measure out 1 cup plus 2 tablespoons of whole milk and warm it in the microwave (do not boil).
4. Crack in two large eggs and one extra egg yolk into the warm milk.
5. Add a little bit of vanilla extract to the milk and egg mixture.
6. Pour the milk, egg, and vanilla mixture into the dry ingredients.
7. Begin kneading the dough until the flour picks up all the liquid; the dough will look shaggy.
8. Let the dough relax for 20 to 25 minutes.
9. While the dough relaxes, cut 100g of softened butter into small pieces to help it soften faster.
10. Add the softened butter to the dough one tablespoon at a time, kneading until all the butter is incorporated.
11. Knead the dough for 8 to 10 minutes on medium speed.
12. Let the dough ferment for 1 and a half hours at room temperature, or until it has doubled in size.
13. Divide the dough into 12 equal portions.
14. Roll each portion into a small ball and space them out about 2 inches apart.
15. For the topping, cream 113g of softened butter, 135g of sugar, and 1/4 tsp of salt on medium speed for 2 minutes until fluffy.
16. Beat in 120g of flour for another 2 minutes.
17. Divide the topping dough in half; flavor one half with 1 Tbsp of cacao powder for chocolate and color the other half with 1/2 tsp of red food coloring.
18. Chill the topping dough in the fridge for 15 minutes.
19. Once chilled, roll the topping into balls and flatten them to cover the tops of the dough balls, forming a hat-like shape.
20. Using a tool, create shell patterns on the topping without cutting too deep into the dough.
21. Let the conchas rest for an additional hour.
22. Bake the conchas at 350°F (175°C) for 14 to 16 minutes.

## Equipment

- scale
- bowl
- whisk
- microwave
- fridge

## Tips

- Use a scale for precise measurements to ensure consistent results.
- Do not boil the milk, as it will kill the yeast.
- Add butter to the dough one tablespoon at a time for better incorporation.
- Chill the topping dough for 15 minutes before use.
- Do not cut too deep when making the shell pattern on the topping.

## Source

- Original video: https://youtu.be/seR4zDD-V3Q?si=ZIzJgcELK-nasQJY
- Recipe page: https://www.cliprecipe.com/recipe/3374b3ad-17f4-4741-9445-d2f715063344
- Extracted: 2026-03-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt