She Strengthens

Sweet Mexican Treats: Homemade Conchas Recipe

Conchas, those sweet, crispy-topped brioche buns, are a staple in Mexican bakeries. But why wait for a trip to the panadería when you can make them at home? With this recipe, you’ll be enjoying freshly baked conchas in no time.

The Perfect Dough

To start, you’ll need to create the perfect dough. In a small bowl, combine 1 1/4 cups of whole milk and 1 tablespoon plus 2 teaspoons of active dry yeast. Let it sit for 5 minutes, then add 3/4 cup of granulated sugar and 4 1/2 cups of bread flour to the bowl of a stand mixer. Mix on low speed until the flour is moistened, about 2 minutes. Next, add 2 teaspoons of fine salt, 3 large eggs, and 2 sticks of unsalted butter, cut into tablespoons. Mix until the dough is smooth and elastic, about 10 minutes.

Letting the Dough Rise

Once the dough is ready, lightly oil a large bowl and place the dough inside. Cover it with a slightly damp towel or plastic wrap and let it sit in a warm place (about 70°F) until it has increased in size by a third, about 80 to 90 minutes. Then, pull the outer edges of the dough into the center to form a ball, and rotate so the seam is on the bottom. Cover with plastic wrap and refrigerate overnight.

Preparing the Topping

While the dough is rising, prepare the topping. In a large bowl, whisk together 1 cup of all-purpose flour, 1 cup of powdered sugar, 1/4 teaspoon of baking powder, and a pinch of fine salt. In a separate bowl, beat 8 tablespoons of unsalted butter until light in color and fluffy, about 3 minutes. Add the flour mixture and 1/4 teaspoon of pure vanilla extract or freshly ground cinnamon, mixing until the ingredients are combined and form a ball when squeezed together.

Forming the Conchas

To form the conchas, divide the dough into 24 equal pieces and roll each piece into a smooth ball. Place 8 dough rounds on each of 3 baking sheets lined with parchment paper, leaving about 2 inches of space between each round. Divide the topping into 24 portions and roll each portion into a ball. Flatten each ball into a disk, about 2 1/2 to 3 inches in diameter. Place a disk on top of each dough round, scoring the topping with a sharp paring knife to create parallel curved lines resembling a seashell.

Baking the Conchas

Let the conchas sit at room temperature until they have increased in size by a third and the dough springs back when pressed lightly on the side, about 45 to 60 minutes. Heat the oven to 350°F and arrange racks in the upper and lower thirds. Bake 2 sheets of conchas, rotating bottom to top rack and back to front halfway through the baking time, until the bottoms and sides are golden, about 30 to 40 minutes. For the remaining sheet, arrange a rack in the middle and bake 25 to 30 minutes, rotating the sheet back to front halfway through the baking time.

Enjoy Your Freshly Baked Conchas!

Allow the conchas to cool, or enjoy them warm. With this recipe, you’ll be able to indulge in the sweet, crispy goodness of homemade conchas whenever you want. So go ahead, give it a try, and experience the delight of these traditional Mexican treats!