Conchas (Mexican Sweet-Topped Buns)

"Concha means shell. Prep time is also part of the rise time."
 
Download
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Velouria photo by Velouria
photo by LIVE_LAUGH_LOVE.... photo by LIVE_LAUGH_LOVE....
photo by Ashley D. photo by Ashley D.
Ready In:
3hrs 20mins
Ingredients:
14
Yields:
12 Conchas
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

default avatar
  1. bluemantle
    I have never had these before, but they surely are pretty! How do you eat these, just plain like a Danish pastry, or are you supposed to put butter or jam on them? Are they a breakfast food, a snack food, a side dish to lunch or dinner, or dessert?
     
  2. Jesse G.
    Soooo.... mine looked good to go.. the dough balls were fluffy and nice but then when I put them in the oven, they flattened out... I was hoping they would grow larger and fluffier... what did I do wrong???
     
    • Review photo by Jesse G.
  3. Mariana L.
    when i mixed the butter and sugar until it was light and fluffy, i added the four but when i mixed it . the outcome wasn’t thick and pasty , it’s crumbly. what did i do wrong
     
  4. LaDonna V.
    Can you use bread flour in this recipe?
     
  5. Maisha A.
    Can you leave the dough to rise overnight?
     
Advertisement

Reviews

  1. IndiMom1976
    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!!!!!!!!
     
  2. MexicanBettyCrocker
    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!
     
  3. Ashley D.
    Great recipe! I customized and used food coloring. For the flavors I used almond extract, 1/2 teaspoon cocoa powder and cinnamon, and vanilla extract.
     
    • Review photo by Ashley D.
  4. O.C. Momma
    This is a wonderful recipe, however, next time I may add a bit more sugar to bread dough. Concha interior was perfect, but I may reduce bake time a few minutes or just turn pan 1/2 way thru bake as some came out browner than I wanted.
     
    • Review photo by O.C. Momma
  5. Baker Flo
    I made these today and they turned out great. Much better tasting than the bakeries. I used my Kitchen Aid mixer to mix the ingredients and then switched it to the dough hook. I let the dough rise for the amount mentioned. I prepared the topping about 30 minutes prior to the completion time of dough rise. I divided the dough into 12 equal parts and covered each of the dough balls with the paste/dough type topping. Instead of placing the ball on the dough and pressing down as mentioned, I rolled the topping dough into ball in my hand and then pressed it down while I had it on my hand, I then covered bread dough with it. I scored the top and let it rise on the cookie sheet for about 40 minutes. I was surprised to see that in fact the topping does indeed separate as the dough rises for the final time. I have a convection oven so I had the temparture about 300 degrees because my oven tends to run hotter. The sweetbread baked in about 15 minutes. The sweetbreads are still soft now even after 3 hours out of the oven unlike the bakery kind that turn hard right away. The topping was not too sweet but I will add more sugar next time as I would've liked the topping to have been sweeter. This was a great recipe and thank you for sharing. Will be making these a lot more often.
     
Advertisement

Tweaks

  1. caroluski
    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!
     

RECIPE SUBMITTED BY

<p>Click here to get to chat: http://koach.com/index.php?id=chatlogin&amp;client=web&amp;chan=%23Recipezaar The picture above is of me, but is not a very recent one. It was taken during a very sweet time of my life many years ago. The face is mostly the same, but atlas....everything has aged by about 20 years. I am a little heavier, my hair is not permed anymore and is straight with a slight wave to it, almost to my waist with a touch of grey at my temples. I like the picture because it reflects me and my love of the beautiful Colorado Rocky Mountains near Wellington Lake. I am grandma to Xavier Pryce (aka Zavy) who is 7, his&nbsp;little brother, Rylan James, who is 6 and Baby Wyatt who will be 3 in December.&nbsp; They and their momma are the light of my heart. I enjoy hosting a chat room called #Recipezaar on koach.com, named after the old site.&nbsp; Many people don't know this, but I was Recipezaar's first paid employee when Food.com was Recipezaar and Gay and Troy owned it.&nbsp; I am finding it difficult to spend as much time here as I used to.&nbsp; I am retired now and spend my days watch my grandsons while their momma works.&nbsp; Trying to spend time on the computer with 3 rowdy, hyper little boys in the house can be frustrating and sometimes even impossible unless their momma is home to keep an eye on things while grandma indulges herself on the computer.I wish I was as witty a writer as some of the others here on food.com, but I am afraid that all of my creativity and talent goes into my cooking, but I will give this my best shot anyway. I am a single mother to one 25 year old daughter (Alicia) and grandma to Xavier Pryce, Rylan James and Wyatt William. They all still live with me, so I am pretty much the boy's other parent.&nbsp; Cooking is never a chore for me. I collect cookbooks and am an avid reader of anything but have a particular love of horror novels. Stephen King and Dean Koontz are my favorite authors. Although I have degree in office management and graduated with a 3.8 GPA, I must be Food's worst spelling member so please excuse me if you notice it in my posts and if you notice it in my recipes, then my thanks in advance for editing the recipe to be spelled correctly if you have done so. My screen name is pretty simple and easy to remember, but sometimes people do ask me why it says Karen from Colorado instead of Karen from California. It used to be Karen IN Colorado until I moved here to Southern California to be near my sister, Morti, after our parent's deaths in 1996 and 97 and the loss of my job in Colorado in 2002. I tried Karen In California after moving, but it just didn't seem like me so I changed it to Karen FROM Colorado which will always be home to me no matter where my address is at the time. I was born there and will always love that bright and beautiful state. Especially my beloved Rocky Mountains where I spent so much of my time while living there all of my life. If you find yourself using one of my recipes as your dinner tonight, please feel free to change it to suit your own tastes. I will not mind in the least. It is what I would do if the recipe were posted by you. Your ideas might be much better then mine and just might make the recipe even better then I thought it was when I posted it. Please do mention the changes and results in your review even if the change didn't work out like you thought it might. I truly do welcome the feedback and promise not to jump all over you if you make this your practice. All I ask is that you not re-submit my recipe as yours with those changes unless they are major changes. Mind if I ask for an inspired by recipe whatever by Karen From Colorado if you do find yourself changing a recipe so much that it becomes a different dish? I have no secrets, so if there is anything else you wish to know about me, then never feel afraid to ask me. I will let you know if your question is too personal. Most likely the only thing I will not give out to most people is my address, phone number and my last name. My thoughts on controversial threads as a forum host: Often (very often), I would wish to post my thoughts and disgust about certain topics just as many others do in these forums. I, too, have an opinion most times and would love to blast certain people with them despite the fact that my opinion is just one more in a vast sea of opinions. However; I have learned long ago that my opinion really is just one more opinion and no one really gives a &amp;%$@ what I think about certain topics, so why put myself out there for others to ridicule me for them. There is ALWAYS someone who will. There will ALWAYS be someone that will move heaven and earth to make you see things their way. I am perfectly happy with seeing things my way and it really doesn't matter to me if others don't view things the way I do. Opinions are not facts. They are opinions only and I don't consider them to be a learning tool. They should not be used as one. If anyone wishes to teach me something, then I hope they will do so with good, solid facts. Not with an opinion. As a forum host, I personally, feel a duty to set an example. I will not be baited into arguments on the forums. I consider it smarter then getting down and rolling in the mud with someone who just likes the excitement of controversial threads in order to entertain others. I will not respond to posts directed towards me with the intentions of dragging me down with them to the bowels of hate and discontent. People that wish to do so can take their best shot at me, but I will not be engaged. In my opinion (told you I had one), that makes me smarter. I will not be the one signing the TOS again. My thoughts on recipe reviews: Please be honest in your reviews. Even a low, but well written, well thought out review can be helpful to other cooks. I have experienced that made a recipe with 50 5 star reviews and hated it thing and wondered why everyone thought it was so delicious. I always think twice about reviewing recipes like that, but I make myself do it because it is what I want others to do. I hate the idea of bringing someones reviews down even a little bit with my less then loved it review, but if we don't, the review system is useless. I don't watch my statistics so much, but I know others do. I still love getting reviews on my recipes. Some make me laugh, some make me sigh and some make my day, but I never let one ruin my day because as nice as it is to read someone's thoughts on one of my recipes (especially one I created myself), it is just not THAT important in the grand scheme of things. The only reviews that really tick me off are retaliatory reviews. Someone's feelings got hurt so they decide to hit back. That is just childish and stupid. I have never had one, but I have read some left for other people. This kind of behavior in grown adults is disgusting. I also dislike reviews that say something like this recipe is not right because it is not made like my mom used to make it. So what! There are hundreds of recipes for spaghetti sauce posted here on Recipezaar. Each and every one of them is sauce recipe for spaghetti. They each have a set of ingredients and instructions for preparing them. That makes them all recipes, with nothing not right about them. I find reviews that say the recipe sounds good or something like that useless. I know that no one is required to make a recipe in order to review it, and I would hate for anyone to lie about making it only so they can leave a comment, but honestly....what good is that kind of statement going to do anyone? I will mark that review as unhelpful and hopefully help send it to the end of a long line of helpful reviews. Reviews that say something along the lines of sorry, but this was just a big mess. We ended up feeding this dinner to the disposal. is also useless. Why didn't it work for you? Was one flavor over powering the rest of the dish? Was it too dry? Too watery? Too bland? Do you have any suggestions for other people that might want to try this recipe? Was the fact that you tossed it into the disposal really necessary to your review? This kind of review is also acceptable on Food, but nothing in that review is helpful to anyone at all. It will also get an unhelpful from me, helping to send it to the back of the list of helpful reviews. Any review that leaves only stars, whether they be 5 stars or 1 star is useless to me. Why did you love it or hate it? Those will get an unhelpful vote. Any 5 star review that doesn't express why this recipe was so great will also get an unhelpful vote. My DH came back for thirds! doesn't tell me anything more then he must have been really hungry that night. Was the recipe easy to prepare? Was it well written? Did all the flavors meld together perfectly? Did you have to substitute any ingredients for taste, diet, or because you can't get an ingredient? Did your changes work? Did you make it just as it was written? Tell us why it was so great. As recipes posters, please never feel the need to thank me for reviewing one of your recipes. My review is in thanks to you for sharing your recipe. You gave me the chance to try something new and for that, that I am grateful. Thank you for posting it so that I may experience something new whether in cooking it or in tasting it. You did me the favor by posting the recipe so that I could make it. I have prepared and enjoyed foods that I would never have tried before if people like you had not shared your recipe. You deserve the thanks. Not me for eating it. If I gave you a cup of coffee, you would most likely say thank you. If I said thank you for the thank you, it kind of throws off the whole exchange. I appreciate your for taking the time to view and read my profile. Your taking that time shows an interest in my ideas and in me as a person and I take that as the greatest compliment possible on Food.com. ****************************************************** I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste; A whole can, not a half can - I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her, I couldn't even eat it!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes