Conchas Blancas: Traditional Mexican Sweet Bread
Conchas Blancas is a delightful traditional Mexican sweet bread characterized by its soft, fluffy texture and sweet, slightly crunchy topping. This recipe is adapted from *My Sweet Mexico* by Gerson and requires an overnight proofing, allowing the flavors to develop beautifully. You can choose to make them in their classic white form or add cocoa for a rich, chocolatey variation. Perfect for breakfast, snacks, or dessert, these sweet breads are often enjoyed with a cup of coffee or hot chocolate. An essential treat in any Mexican bakery, Conchas bring a touch of warmth and comfort to your table.
18
Servings
N/A
Calories
13
Ingredients
Ingredients
active dry yeast
1 tablespoon (Dissolved in warm milk)
sugar
3/4 cup (Added to yeast mixture)
milk
1 1/4 cups (Scalded)
all-purpose flour
6 cups total, with 2 cups reserved for topping (Sifted and divided)
softened butter
1 cup (Gradually added to dough)
salt
2 teaspoons (Mixed into dough)
eggs
3 (Added one at a time to the mixture)
baking powder
1/2 teaspoon (Combined with flour for topping)
powdered sugar
2 cups (For topping)
softened butter (for topping)
1/2 cup (Blended into topping mixture)
vanilla extract
1 teaspoon (Added to topping)
ground cinnamon
2 teaspoons (Mixed into topping)
unsweetened cocoa powder (optional)
3 tablespoons (Substituted for flour in topping if making chocolate version)
Instructions
1
In a small bowl, dissolve 1 tablespoon of yeast in warmed milk that has been scalded, mixing in 3/4 cup of sugar until well combined. Allow this mixture to sit for about 5-10 minutes until it becomes foamy.
2
In a large mixing bowl, combine yeast mixture with 3 eggs, and beat until thoroughly mixed. Gradually add in 1 cup of softened butter and 2 teaspoons of salt, mixing to create a smooth dough.
3
Slowly incorporate 4 cups of flour until the dough comes together. Knead the dough on a floured surface for about 10 minutes or until it becomes smooth and elastic.
4
Place the kneaded dough into a greased bowl, cover with plastic wrap, and refrigerate overnight to allow for slow fermentation.
5
The next day, remove the dough from the refrigerator and punch it down to deflate. Let rise in a warm area until it doubles in size, about 1-2 hours.
6
While the dough is rising, prepare the topping. If making chocolate conchas, substitute 3 tablespoons of flour for cocoa powder. Mix the dry ingredients (flour, baking powder, cinnamon, and cocoa if using) in a bowl, then add the softened butter, powdered sugar, and vanilla extract. Combine until a smooth paste forms.
7
Once the dough has risen, divide it into 2-ounce pieces (about the size of a tennis ball). If the pieces are sticky, add a little more flour.
8
Shape each piece into a ball and place them on a parchment-lined baking sheet, spacing them about 1 inch apart. Flatten slightly to form dome shapes.
9
Take a portion of the topping and roll it into gumball-sized shapes. Place these on top of each dough dome, pressing gently to flatten and cover.
10
Using a knife, score each topping piece diagonally about 5 times to create a shell-like pattern.
11
Allow the conchas to rise until they are puffy and spring back when lightly pressed, about 30-45 minutes.
12
Preheat the oven to 350°F (175°C). Bake the conchas for 35-45 minutes, or until the tops are golden brown and the sides sound hollow when tapped.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Conchas Blancas?
Conchas Blancas is a traditional Mexican sweet bread known for its soft, fluffy texture and a sweet, crunchy topping that resembles a seashell.
How many servings does this recipe produce?
This recipe makes 18 servings of conchas.
What is the inspiration for this recipe?
This recipe is adapted from the book My Sweet Mexico by Gerson.
Why does the dough need to be refrigerated overnight?
The overnight refrigeration allows for slow fermentation, which helps the flavors of the bread develop beautifully.
Can I make chocolate conchas with this recipe?
Yes, you can make chocolate conchas by substituting 3 tablespoons of flour with cocoa powder in the topping mixture.
What should I serve with Conchas Blancas?
These sweet breads are traditionally enjoyed with a cup of coffee or hot chocolate.
How do I prepare the yeast?
Dissolve 1 tablespoon of active dry yeast in warmed, scalded milk with sugar and let it sit for 5-10 minutes until foamy.
How many eggs are required for the dough?
The recipe calls for 3 eggs to be beaten into the yeast mixture.
How much butter is used in the dough?
The dough requires 1 cup of softened butter.
How long should I knead the dough?
You should knead the dough for about 10 minutes or until it becomes smooth and elastic.
How long does the second rise take after refrigeration?
After being removed from the fridge and punched down, the dough should rise in a warm area for 1-2 hours until doubled in size.
What ingredients are in the sweet topping?
The topping consists of flour, baking powder, cinnamon, softened butter, powdered sugar, and vanilla extract.
How do I prepare the chocolate topping variation?
Mix the dry ingredients including 3 tablespoons of cocoa powder instead of flour, then blend in softened butter, powdered sugar, and vanilla.
What size should the individual dough pieces be?
The dough should be divided into 2-ounce pieces, which is roughly the size of a tennis ball.
What should I do if the dough pieces are sticky?
If the dough is sticky when you are shaping the pieces, you can add a little more flour.
How should the dough balls be spaced on the baking sheet?
Place the dough balls on a parchment-lined baking sheet about 1 inch apart and flatten them slightly into domes.
How do I apply the topping?
Roll a portion of the topping into a gumball-sized shape, place it on a dough dome, and press gently to flatten and cover the top.
How do I create the shell pattern on the conchas?
Use a knife to score the topping piece diagonally about 5 times to create the traditional shell-like pattern.
How long is the final rise before baking?
Allow the shaped conchas to rise for 30-45 minutes until they are puffy.
What is the baking temperature for conchas?
The oven should be preheated and set to 350 degrees Fahrenheit (175 degrees Celsius).
How long do the conchas need to bake?
Bake the conchas for 35-45 minutes.
How can I tell when the conchas are done?
They are finished when the tops are golden brown and the sides sound hollow when tapped.
What type of milk is used and how is it prepared?
The recipe uses 1 1/4 cups of milk that has been scalded and then warmed.
Is there cinnamon in this recipe?
Yes, 2 teaspoons of ground cinnamon are mixed into the topping.
How much flour is used in total?
The recipe uses 6 cups of all-purpose flour total, with 4 cups for the dough and 2 cups reserved for the topping.
What kind of yeast is recommended?
The recipe specifies 1 tablespoon of active dry yeast.
Does the topping contain baking powder?
Yes, 1/2 teaspoon of baking powder is combined with the topping flour.
Is the butter for the topping softened or melted?
The 1/2 cup of butter for the topping should be softened for easier blending.
What category of food is this recipe?
This recipe is categorized under Yeast Breads.
How much salt is included in the dough?
The dough contains 2 teaspoons of salt.