Easy Mexican Concha Bread Recipe

Easy Mexican Concha Bread Recipe
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Looking for a classic easy Mexican concha bread recipe? Here is the best easy Mexican concha bread recipe made with simple ingredients your family and friends will love.

What is a Mexican Concha?

Mexican Concha is a type of sweet bread also known as “Pan Dulce” with a sweet sugary cookie topping. The Concha is shaped distinctively round with a topping that resembles a seashell. These impeccable iconic Mexican sweet buns are a stable and are a huge part of Mexican tradition and heritage and can be found in every single store and bakery throughout it’s regions.

What are Concha’s made of?

The Concha is made of simple ingredients, flour, butter, salt, sugar, yeast and milk and for the cookie dough it’s made with shortening and icing sugar. There are many variations of Concha’s, mainly the topping which you typically find in white, chocolate, pink, yellow, purple and blue. The Concha with the chocolate topping is made by adding cocoa to the cookie batter. Other variations of topping usually just contain food coloring to change it’s color.

How to Make Mexican Concha Bread( Pan Dulce)?

I have mastered this authentic Mexican Concha bread recipe ( Pan Dulce) with the help of my best friend who is Mexican. I make these yummy sweets at least twice a month and let me tell you they don’t last past the first day. My husband alone will gobble 3 or 4 pieces and my neighbors are anxiously waiting at my front door step for for a taste of them.

So with certainty I can reassure you that they will be a hit in your home. This Concha Bread recipe easy to make, first you will prepare the dough which is very straight forward. while the sweet dough rests you will prepare the sugar cookie dough. You cut individual pieces of the dough at about 80 grams (2.8oz) and shape them into a roll and place them onto a baking pan line with parchment paper.

The next step is after all the Concha dough pieces are shape you start to sheet down your cookie dough to approximately 5 millimeters thickness ( 1/4 inch), using an 2 inch cookie cutter, cut out rounds discs and place each one onto top of shaped round dough balls and slight press down. You can now take your Concha cutter and stamp the top of all the buns. If you don’t have a Concha cutter you can use your round cookie cutter using only the edge part and stamp away creating the Conchas unique seashell look. That’s It!!

Now let’s get started with the actually Concha Recipe and Instructions:

INGREDIENTS FOR CONCHA DOUGH RECIPE IN GRAMS:

  • 480 grams – All Purpose Flour
  • 60 grams – Milk
  • 60 grams – Water
  • 100 grams – Whole Egg
  • 100 grams – Unsalted Butter ( Cut into small cubes)
  • 6 grams – Salt
  • 100  grams – Granulated Sugar
  • 7 grams – Fast Active Dry Yeast (1 Packet)
  • 5 grams – Natural Vanilla Extract

INGREDIENTS FOR CONCHA DOUGH RECIPE IN CUPS (VOLUME UNITS):

  • 4 cups – All Purpose Flour
  • 1/4 cup- Milk
  • 1/4 cup – Water
  • 2 Large Whole Egg
  • 7 tablespoons – Unsalted Butter ( Cut into small cubes)
  • 1 teaspoon – Salt
  • 1/2 cup – Granulated Sugar
  • 1 teaspoon – Fast Active Dry Yeast (1 Packet)
  • 1 teaspoon – Natural Vanilla Extract

INGREDIENTS FOR CONCH COOKIE DOUGH TOPPING:

  • 145 grams All Purpose Flour ( 1 1/4 cup)
  • 145 grams All Purpose Shortening ( 3/4 cup)
  • 145 grams   Icing Sugar (Confectioners‘ sugar) ( 1/1/4 cup)

INSTRUCTIONS;

1- In a planetary mixing bowl ( Stand Mixer) with the hook attachment and add the all purpose flour, salt, dry yeast, eggs, natural vanilla extract, milk and water and mix on slow speed for 5 minutes ( setting 2 on KitchenAid) ) then switch to higher speed ( Setting 4) and mix 2 minutes.

2- Once you see the dough coming together start adding granulated sugar slowly and continue mixing for 2-3 minutes or until the dough is homogenized.

3- Add the butter cubes into the mixing machine and continue to mix on setting 4 until the dough is fully developed. The econcha dough will be smooth with a nice elasticity to it.

4- Oil and grease a medium size bowl. and place the Concha dough into it, cover with plastic and rest it for 60 minutes or until the dough has doubled in size in a warm spot of the kitchen. Fermenting the dough will help give it strength along with flavor and nice interior soft texture.

5. In the meantime you can start preparing the sugar cookie dough.

6. In a clean bowl add the flour, icing sugar and shortening and mix using a paddle attachment just until it cookie dough comes together and pulls away from the side of the mixing bowl.

7- Remove and place onto lightly floured working surface.Using a rolling pin, roll out and sheet the cookie dough down to about 5mm.

8- Using a round 2 inch cookie cutter cut out individual disks and set aside on floured tray or working surface.

9- Once your dough has doubled in size, remove from bowl and cut into 12 equal parts ( about 75 grams each) and round into little balls and place onto lined baking pan separating each piece by about 1 1/2 inch apart from each other. Slightly press down to flatten each dough ball.

10- Place each disc onto the top of each of the rolls and using a Concha cutter stamp each one. If you don’t have a Concha cutter, don’t worry use your cookie cutter or knife and cut across the top creating the seashell appearance.

11- Cover the baking tray a plastic and let the dough ball double in size.Should take about 90 to 120 minutes.

12- 3/4 into the proofing stage start to pre heat your oven to 350F ( 175C)

13- When proofed, place into oven and bake for approximately 14-15 minutes or until you see sides and bottom of the sweet bun is light golden brown. The top part will still look somewhat white.

14-Once baked let them cool on baking tray.

From my kitchen to yours, I hope you enjoy this yummy recipe. If you Love It Share It and Make Some Noise!!!!

Concha

Easy Mexican Concha Bread Recipe

Looking for an easy classic Mexican concha bread recipe? Here is the best easy Mexican concha bread recipe made with simple ingredients your family and friends will love.
Mexican Concha is a type of sweet bread also known as "Pan Dulce" with a sweet sugary cookie topping. The Concha is shaped distinctively round with a topping that resembles a seashell. These impeccable iconic Mexican sweet buns are a stable and are a huge part of Mexican tradition and heritage and can be found in every single store and bakery throughout it's regions.


4.89 from 26 votes
Prep Time 2 hrs 30 mins
Cook Time 16 mins
Course Dessert
Cuisine Mexican
Servings 6 people
Calories 220 kcal

Equipment

  • Planetary Mixing Machine

Ingredients
  

  • INGREDIENTS FOR CONCHA DOUGH RECIPE
  • 480 grams – All Purpose Flour
  • 60 grams – Milk
  • 60 grams – Water
  • 100 grams – Whole Egg
  • 100 grams – Unsalted Butter Cut into small cubes
  • 6 grams – Salt
  • 100 grams – Granulated Sugar
  • 7 grams – Fast Active Dry Yeast 1 Packet
  • 5 grams – Natural Vanilla Extract
  • INGREDIENTS FOR CONCH COOKIE DOUGH TOPPING
  • 145 grams All Purpose Flour 1 1/4 cup
  • 145 grams All Purpose Shortening 3/4 cup
  • 145 grams Icing Sugar Confectioners’ sugar ( 1/1/4 cup)

Instructions
 

  • In a planetary mixing bowl ( Stand Mixer) with the hook attachment and add the all purpose flour, salt, dry yeast, eggs, natural vanilla extract, milk and water and mix on slow speed for 5 minutes ( setting 2 on KitchenAid) ) then switch to higher speed ( Setting 4) and mix 2 minutes.
  • Once you see the dough coming together start adding granulated sugar slowly and continue mixing for 2-3 minutes or until the dough is homogenized.
  • Add the butter cubes into the mixing machine and continue to mix on setting 4 until the dough is fully developed. The econcha dough will be smooth with a nice elasticity to it.
  • Oil and grease a medium size bowl. and place the Concha dough into it, cover with plastic and rest it for 60 minutes or until the dough has doubled in size in a warm spot of the kitchen. Fermenting the dough will help give it strength along with flavor and nice interior soft texture.
  • In the meantime you can start preparing the sugar cookie dough.
  • In a clean bowl add the flour, icing sugar and shortening and mix using a paddle attachment just until it cookie dough comes together and pulls away from the side of the mixing bowl.
  • Remove and place onto lightly floured working surface.Using a rolling pin, roll out and sheet the cookie dough down to about 5mm.
  • Using a round 2 inch cookie cutter cut out individual disks and set aside on floured tray or working surface.
  • Once your dough has doubled in size, remove from bowl and cut into 12 equal parts ( about 75 grams each) and round into little balls and place onto lined baking pan separating each piece by about 1 1/2 inch apart from each other. Slightly press down to flatten each dough ball.
  • Place each disc onto the top of each of the rolls and using a Concha cutter stamp each one. If you don’t have a Concha cutter, don’t worry use your cookie cutter or knife and cut across the top creating the seashell appearance.
  • Cover the baking tray a plastic and let the dough ball double in size.Should take about 90 to 120 minutes.
  • 3/4 into the proofing stage start to pre heat your oven to 350F ( 175C)
  • When proofed, place into oven and bake for approximately 14-15 minutes or until you see sides and bottom of the sweet bun is light golden brown. The top part will still look somewhat white.
  • Once baked let them cool on baking tray.
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