Conchas are a beloved Mexican treat, perfect for breakfast or as a sweet snack with a cup of coffee. These soft, fluffy buns are topped with a sweet, crunchy sugar coating, giving them their signature shell shape. Whether you’re enjoying them fresh from the bakery or making them at home, conchas bring a little taste of Mexico into your day. In this recipe, we’ll show you how to make these delicious sweet breads from scratch, so you can enjoy them warm and fresh anytime.

 

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Preparation

Instructions: 1. Line 2 rimmed baking pans with parchment paper; spray with cooking spray. Spray large bowl with cooking spray. In bowl of stand mixer, whisk 3 1/2 cups flour, 2/3 cup granulated sugar, yeast and salt; attach dough hook to mixer. With mixer on medium-low speed, add 1/2 cup butter; knead 2 minutes or until incorporated. Add 2 whole eggs and 1 egg yolk, milk and 1 teaspoon vanilla extract; knead 2 minutes or until incorporated. Increase speed to medium; knead dough 5 minutes or until dough is soft and elastic.

2. On lightly floured work surface, form dough into a ball; place in prepared bowl, cover with plastic wrap and let stand in warm place 3 hours or until dough has almost doubled in size.

3. On lightly floured work surface, divide dough into 12 equal pieces and roll each piece into a ball; place 2 inches apart on prepared pans. Cover dough balls loosely with plastic wrap; let stand in warm place 1 1/2 hours or until almost doubled in size.

4. Preheat oven to 325°. In bowl of stand mixer, with paddle attachment, beat honey, cinnamon and remaining 1 cup granulated sugar, 1/2 cup butter and 1 teaspoon vanilla extract on medium speed 2 minutes or until smooth; gradually add remaining 1 cup flour and beat 2 minutes or until completely incorporated. Divide sugar mixture into 12 equal pieces and roll each into a ball. On lightly floured work surface, with rolling pin (or tortilla press), flatten each ball into 4-inch circle (about 1/8-inch thick). In small bowl, whisk egg white until frothy; brush tops of dough balls with half the egg white and top with sugar mixture circles. Brush sugar mixture circles with remaining egg white; sprinkle with turbinado sugar and cinnamon, if desired. With sharp paring knife, score sugar circles to resemble a shell shape.

5. Bake conchas 25 minutes or until light golden brown, rotating pans once. Makes 12 conchas.

Panadería

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.