Conchas
The breakfast-pastry mainstay of every Mexican panadería — soft enriched bread rolls crowned with a sweet, crackled shell of cinnamon-scented sugar paste, scored into the seashell pattern that gives them their name. Best torn open warm and dunked into a mug of café de olla or hot chocolate.
Ingredients
- all-purpose flour3 1/2 cups
- granulated sugar1/3 cup
- instant yeast2 1/4 tsp
- kosher salt1 tsp
- whole milk, warm3/4 cup
- large eggs2
- unsalted butter, softened6 tbsp
- vanilla extract1 tsp
- powdered sugar3/4 cup
- all-purpose flour, for topping3/4 cup
- unsalted butter, softened, for topping1/2 cup
- ground cinnamon2 tsp
Steps
Mix dough ingredients in mixer.
In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Add the warm milk, eggs, and vanilla and mix on low until a shaggy dough forms.
Add butter and knead dough.
Add the softened butter a tablespoon at a time and knead on medium for 8 to 10 minutes, until the dough is smooth, elastic, and pulls cleanly from the bowl.
Let dough rise until doubled.
Transfer to a greased bowl, cover, and let rise in a warm spot until doubled, about 90 minutes.
Make the topping paste.
While the dough rises, make the topping. Beat the softened butter with the powdered sugar until fluffy, then stir in the flour and cinnamon until a soft, pliable paste forms.
Divide and chill topping balls.
Divide the topping into 8 equal balls and chill while the dough finishes rising.
Shape dough into balls.
Punch the dough down, divide into 8 equal pieces, and roll each into a tight, smooth ball. Arrange on two parchment-lined sheet pans with plenty of room to spread.
Flatten topping and apply to dough.
Flatten each topping ball between two sheets of parchment into a thin disc just larger than the dough ball, then drape one over each concha, pressing gently to adhere.
Score the topping with seashell pattern.
Use a paring knife or concha cutter to score the classic seashell pattern into the topping — straight lines or curved arcs, whichever you favor.
Proof dough until puffy.
Cover loosely and let proof until the dough looks puffy and pillowy, about 60 to 75 minutes.
Meanwhile, preheat the oven to 350°F.
Bake conchas until golden.
Bake for 18 to 22 minutes, rotating the pans halfway through, until the bread is golden underneath and the topping has cracked into its signature crackle.
Cool on a rack for 10 minutes before tearing in.
Conchas are at their best within a few hours of baking — refresh day-olds with 5 minutes in a 300°F oven.
Nutrition, per serving. 315 calories. Protein 5.3 grams, 7 percent. Carbs 44.7 grams, 59 percent. Fat 11.7 grams, 34 percent. Fiber 1.2 grams, sugar 14.4 grams, saturated fat 6.9 grams, sodium 190 milligrams. Estimated from ingredients.
