Mother’s Day season is here! I am proud to say that my other is a huge inspiration behind my cookbook, food blogs, and cooking videos. In honor of Mother’s Day, I would like to share my mother’s conchas recipe with you today!
My mom owned and operated a bakery
When I was growing up, my mom owned and operated a Mexican bakery in Los Angeles. My childhood memories are peppered with images of mom beautiful mother making all sorts of sweet treats. One in particular that stands out is these conchas. Although bright pink conchas are beautiful, my personal favorite is rich chocolate.
What are conchas?
Conchas are a classic Mexican sweetbread, or pan dulce. The name comes from the word conch, or shell. That is because the sugar design on the bread looks similar to a seashell.
Conchas are actually a lot of work to make. Patience is key.
Conchas Recipe Ingredients
What makes this recipe special is the chocolate I use. Most people use cocoa powder, which is rich and delicious. However, I use grated Mexican chocolate. To make sure it is authentic and delicious, I use chocolate from Hernan Mexico.
How to Enjoy Conchas
Personally, my favorite way to enjoy conchas is with coffee! Check out my recipe for authentic cafe de Olla here. For adults over 21, enjoying conchas with a coffee martini is also an option. Still, others like to enjoy conchas with authentic Mexican hot chocolate. Check out my recipe for Mexican hot chocolate here.
Baking Tips
Baking is true chemistry. The activated yeast is, quite literally, a living organism. That is what causes the dough to rise. Therefore, be patient and use a kitchen timer as needed so you stay on track with the process
Homemade Conchas Recipe from Scratch
Ultimately, follow these steps and you will have a delicious dessert. Be patient. Practice makes perfect. You’ve got this! Be sure to tag me if you make it. Finally, if you like this recipe, then be sure to check out my cookbook here.
Homemade Conchas Recipe from Scratch
Equipment
- 1 Stand Mixer
- 1 large cookie sheet
- oven
- cookie cutter or small knife
Ingredients
Activated Yeast
- 2 packets instant dry yeast
- 1/2 cup warm milk
- 1 tbsp sugar
- 1 tbsp flour
Concha Dough
- 4 cups flour
- 1 stick butter unsalted, softened
- 1 tsp cinnamon
- 3 eggs room temp
- 1/2 cup sugar
- activated yeast
Sugar Topping
- 1 cup flour
- 1 cup confectioner's sugar
- 6 tbsp shortening like crisco
- 2 tbsp Mexican chocolate grated
- 4 drops pink food coloring
Instructions
Activated Yeast
- In a glass vessel, mix 2 packets of instant dry yeast, 1/2 cup warm milk, 1 tbsp sugar, and 1 tbsp flour. Allow to rise for ten minutes.
Concha Dough
- As you wait for the dough to rise, mix 4 cups flour, 1 tsp cinnamon, 3 room temp eggs, softened butter, and 1/2 cup sugar in a stand mixer.
- Once yeast is activated, add it to your dough.
- Mix dough in stand mixer on high for 5 minutes. Turn off stand mixer. And carefully remove dough.
- The dough should be smooth and not sticky to the touch.
- Manipulate dough and form it into a smooth ball. Place it in a bowl. Cover with plastic wrap and a towel. Allow to rest in a warm place for 20 minutes.
Concha Sugar Topping
- As the dough rests, form your concha sugar topping.
- On a clean surface, with clean hands, mix 1 cup flour, 1 cup confectioners sugar, and 6 tablespoons of shortening into a paste. Once a paste is formed, divide the sugar paste into 2 pieces.
- To one-half of the sugar topping paste, add pink food coloring and mix well. Set aside.
- To the other half of sugar topping paste, add 2 tablespoons of grated Mexican chocolate. Mix well. Set aside.
Assemble the conchas
- By now, the dough should have doubled in size. Cut it into 8 equal pieces. Form into spheres.
- Add the spheres to a floured baking sheet.
- Preheat your oven to 375 F.
- Roll the sugar topping paste into 8 equally-sized, small spheres (4 pink and 4 chocolate). Individually, flatten each sugar sphere into a disk with your palms (like you would a tortilla).
- Cover each dough ball with the sugar topping.
- You can cut the concha or conch or shell shape by pressing a cookie cutter into the top of the concha, or by using a small knife.
- Allow the conchas to rest for an additional 20 minutes in a warm place. They will continue to grow in size.
Bake the conchas
- After 20 minutes, bake at 375 F for 12 minutes.
- Allow to cool, and enjoy!!
