Recipe

Soft and Chewy Conchas

A cozy Mexican sweet bread with a pillowy interior and a vanilla cocoa topping that cracks just right, crisp at the edges and tender in the middle.

By Matt Campbell

•

4.8

A tray of freshly baked Mexican conchas with golden brown shells and cracked sugar topping

Jump to Recipe

When people think of indulgent Mexican dishes, they often picture sizzling tacos and melty queso. I support that lifestyle. But today we are going sweet, because nothing feels more indulgent than a warm concha that is soft, chewy, and buttery with that signature crackly topping.

This is the kind of bake that makes your kitchen smell like a panadería. The dough is enriched with eggs, milk, and butter, so it bakes up plush and tender. The topping is basically a sweet cookie crust pressed on top, and it turns into those beautiful shell lines as the bread rises. It looks fancy. It is totally doable. And yes, tasting as you go is encouraged.

Why It Works

Soft and chewy inside: Enriched dough plus a proper knead gives you that pull-apart tenderness without turning cakey.
Decadent topping with crisp edges: The sugar-fat topping bakes into a lightly crunchy shell that contrasts the fluffy bread.
Clear timing, low drama: Two rises, simple shaping, and a scoring trick that makes the classic concha pattern easy.
Accessible ingredients: No specialty flour required, and you can flavor the topping with cocoa, cinnamon, or citrus zest.

Pairs Well With

Hot chocolate or café con leche
Fresh fruit like strawberries or mango
Vanilla ice cream for an extra decadent dessert moment
Simple scrambled eggs and bacon for a sweet and savory breakfast plate

Storage Tips

Room temperature: Store conchas in an airtight container or zip-top bag for up to 2 days. They are best day one, but a quick warm up brings them back.

Reheat: Microwave 10 to 15 seconds per concha, or warm in a 300°F oven for 5 to 7 minutes. If the topping feels soft, the oven is the move.

Freeze: Wrap each concha tightly and freeze for up to 2 months. Thaw at room temp, then warm in the oven to revive the crisp-tender topping.

Make ahead tip: You can make the dough the night before and let it rise slowly in the fridge. Bring it back to cool room temp before shaping.

Common Questions

Why did my conchas turn out dense?

The usual culprits are under kneading, not enough rise time, or too much flour. The dough should be soft and slightly tacky, like it clings to your finger for a second and then lets go. Also make sure your yeast is active and your kitchen is not ice cold.

Can I use instant yeast instead of active dry?

Yes. You can use the same amount, or slightly less (instant yeast is a bit more enthusiastic). You can mix it right into the dry ingredients, but I still like blooming it in warm milk because it is a quick confidence check. Just know it may rise a little faster, so watch the dough, not the clock.

How do I get the topping pattern to stay defined?

Chill the topping for 10 minutes if it feels greasy, then score it after it is on the dough. Also do not press the topping too thin. About 1/8 inch is the sweet spot. And when you score, aim for the topping only. If you cut too deep into the dough, the topping can slide as it rises.

Can I make the topping all vanilla or all chocolate?

Absolutely. Skip the cocoa for vanilla only, or add cocoa to the whole batch for chocolate (see the ingredient note for the full cocoa amount). Cinnamon also plays very nicely here.

Is this recipe kid friendly?

Yes, especially the topping step. Kids love pressing the discs on and doing the shell pattern with a butter knife.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer with dough hook or a large bowl for hand kneading
Measuring cups and spoons
Kitchen scale (optional but helpful for consistent buns)
2 sheet pans
Parchment paper
Plastic wrap or a clean kitchen towel
Small bowl and spatula for the topping
Butter knife or concha cutter for scoring

The first time I tried to make conchas at home, I treated the dough like it was supposed to be “neat.” Bad idea. Concha dough wants to be a little plush and sticky, like it is daring you to add too much flour. Once I stopped fighting it and started kneading until it could stretch thin without tearing right away, everything clicked. Now it is one of my favorite weekend bakes because it feels like a warm hug but still lets me be a little chaotic with flavors. Vanilla cocoa today, maybe orange cinnamon next time. That is the whole point.

Soft and Chewy Conchas

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 18 minutes

Total Time 3 hours

Servings 12 conchas

Ingredients

3/4 cup whole milk, warmed to 105°F to 110°F (180 g)
2 1/4 tsp active dry yeast (1 packet, about 7 g)
1/2 cup granulated sugar, divided (100 g)
3 1/2 cups all-purpose flour, plus more if needed (420 g)
1 tsp kosher salt
2 large eggs, room temperature
1 tsp vanilla extract
6 tbsp unsalted butter, softened (for the dough) (85 g)
Neutral oil or butter, for greasing the bowl

Topping (shell layer)

6 tbsp unsalted butter, softened (85 g)
2/3 cup powdered sugar (80 g)
1 cup all-purpose flour (120 g)
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
1 tbsp cocoa powder (optional, for half chocolate topping; use 2 tbsp for full batch)
Pinch of kosher salt

Instructions

Bloom the yeast. In a small bowl, stir warm milk with yeast and 1 tbsp of the granulated sugar. Let sit 5 to 10 minutes until foamy.
Mix the dough. In a stand mixer bowl, combine flour, salt, and remaining sugar. Add eggs, vanilla, and the foamy yeast mixture. Mix on low until a shaggy dough forms and no dry flour remains.
Knead, then add butter. Knead on medium-low for 4 minutes. Add softened butter a tablespoon at a time, letting it incorporate before adding more. Knead 6 to 8 minutes more until smooth and elastic. If you want a clear cue, you are looking for a rough windowpane: a small piece of dough should stretch thin without tearing right away. The dough should be soft and slightly tacky, not dry. Add extra flour only if it is truly unmanageable (think: smearing all over the bowl and refusing to form a ball).
First rise. Lightly grease a bowl. Place dough inside, cover, and let rise in a warm spot until doubled, about 60 to 75 minutes (or longer if your kitchen runs cool).
Make the topping. In a bowl, cream butter and powdered sugar until smooth. Add flour, vanilla, salt, and cinnamon if using. Mix until it forms a soft paste like cookie dough. If doing vanilla and chocolate, split the topping in half and mix cocoa into one half. Cover and chill 10 minutes if it feels very soft.
Shape the buns. Line two sheet pans with parchment. Punch down dough and divide into 12 equal pieces (a scale helps here). Roll each into a smooth ball by tucking the edges under. Place on pans with space between.
Top and score. Divide topping into 12 pieces. Flatten each into a disc about 2 1/2 to 3 inches wide. Place a disc on each dough ball and gently press so it adheres. Score the topping with a butter knife into a shell pattern, or use a concha cutter if you have one. Either way, try not to cut into the dough.
Second rise. Cover loosely and let rise until puffy, about 30 to 40 minutes. Meanwhile, heat oven to 350°F. If baking two pans at once, set racks in the upper and lower thirds.
Bake. Bake for 16 to 20 minutes until lightly golden on the bottom and set on top. Rotate pans and swap rack positions halfway if baking two pans. For thermometer people, the centers should land around 190°F (about 88°C).
Cool (a little). Let cool on the pan 10 minutes. Eat warm, ideally with coffee, and preferably standing at the counter “just to taste.”

Conchas on a baking sheet cooling with the sugar topping set and lightly crackled

Nutrition information is estimated.

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