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    You are in: Home / Recipes / Conchas (Mexican Sweet-Topped Buns) Recipe
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    Conchas (Mexican Sweet-Topped Buns)

    Conchas (Mexican Sweet-Topped Buns). Photo by Velouria

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    3 hrs

    20 mins

    Karen From Colorado's Note:

    Concha means shell. Prep time is also part of the rise time.

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    Units: US | Metric

    Flavored Topping Dough


    1. 1
      Dissolve yeast in warm water in large bowl.
    2. 2
      Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.
    3. 3
      Beat until smooth.
    4. 4
      Stir in enough remaining flour to make dough easy to handle.
    5. 5
      Turn onto a lightly floured surface.
    6. 6
      Knead until smooth and elastic, about 5 minutes.
    7. 7
      Place in a large greased bowl, then turn greased side up.
    8. 8
      Cover and let rise in a warm place until double, about 1 1/2 hours.
    9. 9
      The dough is ready if it leaves an indentation when touched.
    10. 10
      Meanwhile, prepare Flavored Topping Dough.
    11. 11
      Punch dough down; divide into 12 equal pieces.
    12. 12
      Shape each piece into a ball; place on greased cookie sheet.
    13. 13
      Flavored Topping Dough.
    14. 14
      Beat sugar and margarine until light and fluffy.
    15. 15
      Stir in flour until mixture is the consistency of thick paste.
    16. 16
      Divide into 3 equal parts.
    17. 17
      Stir cinnamon into one part, vanilla extract into one part and orange peel into one part.
    18. 18
      Divide each part of dough into 4 equal pieces.
    19. 19
      Pat each piece into a 3-inch circle.
    20. 20
      Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball.
    21. 21
      Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern.
    22. 22
      Cover and let rise until double — about 40 minutes.
    23. 23
      Heat oven to 375 degrees F (190 celsius).
    24. 24
      Bake buns until golden brown, about 20 minutes.

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    Ratings & Reviews:

    • on October 10, 2010

      LOVED IT!!!! I have been wanting these for years since my favorite bakery on the West coast closed some 15 years ago and use to make these. I bought one with a cup of coffee everytime I went in... sometimes several times a week. A few changes I had to make to this recipe to suit my palette: I split the butter requirement to 1/2 butter flavored crisco and 1/2 butter. I baked them on a silpat and made the buns 1/4 the recommended size so they were dinner roll size. PERFECT. And I added 1/4 cup of cocoa, 1 tsp of vanilla, and one pack of instant espresso to the topping mix 1 TBS of water. I had to lower the oven temp to 325 degrees and bake for 11 minutes in order to keep the bottoms from over baking on my silpat, and the topping from melting off or getting too crunchy from too high of heat. The topping should not be crunchy!!! Needless to say I had to throw away the first batch due to too hot an oven, but the subsequent batches were fabulous!! Took some to the neighbors since I had too many, and they devoured them ON THE PORCH! HAHAH! Super yum. Can't wait to make them again for family. TIP ALERT: THe longer they have to do the 2nd rise the better. I baked in batches and the 3,4 and 5th batch got better and better, puffier and pillowy soft. THANKS!!!!!!!!

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    • on June 18, 2010


      AMAZING! My first time ever and they came out great. Making my second batch today and replaced the butter in the dough to lard (sounds nasty but us mexicans use it often) and i kneaded the dough a lot more. Also, the topping came out like a sticky paste..hope thats correct! i was able to spread it after dipping my fingers in a little bit of water. I got the approval of my abuelita and all my tias so this recipe was amazing. One of these with a cup of abuelitas hot chocolate and ive died and gone to heaven! Simple and amazing recipe. THANK YOU!

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    • on May 05, 2013


      These are amazing. They are so moist and very tasty.<br/>I used instant yeast instead of the active its so much easier to work with<br/>I let them sit for one hour for the second rise and for the topping I used<br/>6 tbl soft unsalted butter, 3/4 c powder sugar, 2/3 c flour 1 tsp vanilla and<br/>Creamed it all together then divided it in half and added 2 tsp cocoa powder to one half<br/>I made 6 balls of each put one ball at a time between 2 sheets of plastic wrap and used <br/>A flat bottomed bowl and pressed down to get a disc and peeled on to the bread ball<br/>And scored it with the blunt side of a butter knife. Made this great recipe over the top<br/>In my opinion. Working on my 5 and 6 batch of the week. Happy cinco de mayo!

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    Read All Reviews (19)


    Nutritional Facts for Conchas (Mexican Sweet-Topped Buns)

    Serving Size: 1 (1082 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 290.4
    Calories from Fat 91
    Total Fat 10.2 g
    Saturated Fat 6.1 g
    Cholesterol 40.6 mg
    Sodium 285.2 mg
    Total Carbohydrate 44.0 g
    Dietary Fiber 1.5 g
    Sugars 11.2 g
    Protein 5.6 g

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