Reviewed: Nov. 18, 2009

Wow! These are awesome! I was a bit worried about them rising but everything went very smoothly. They rose both times and came out HUGE. They were ready in only 13 minutes and my Mexican husband said they were better than store bought! They looked very pretty too. I split the topping into 3 small bowls and made the traditional white (vanilla), brown (cocoa), and pink (just a couple drops of food coloring). I highly recommend this recipe!!!

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Van_Sky

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Reviewed: Nov. 15, 2009

This was a good recipe, my Mexican in laws loved them! I also ran into trouble getting the dough to rise. Next time i am thinking of trying the highly active yeast. It did rise some after I mixed it all together and let it sit to start the topping. But after putting them on the pan to let them sit the additional 45 min, they did nothing. Also, the 20 min. baking time was a little too long for me as the bottom was quite brown and hardened. I plan to make some adjustments to the recipe and see if it works better for me.

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ericadawn

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Reviewed: Nov. 1, 2009

oh my what a recipe! The conchas were so good!! I followed everything exactly and although it didn't rise they turned out so great and tastey. Better than the local panaderia only a bit smaller. I'm still not sure why they didn't rise both times but when it tastes this good I won't question it! Thank you so much for sharing this. I'll never buy stale pan de dulce again ;)

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lizzibear

Cooking Level: Expert

Home Town: Maple Ridge, British Columbia, Canada

Living In: Chula Vista, California, USA

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Reviewed: Oct. 26, 2009

Yes, I have been wanting Conchas, the way I remember them, I will not change anything. THANKS!!

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Louie Rios

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Reviewed: Sep. 9, 2009

I used a 1/4 oz pkg of rapid rise yeast and let the dough rise for 10-15 minutes while I was making the topping, other than that I followed the recipe exactly. Also, they were done baking in 15 minutes. These were easy and fun to make and taste great! Thanks for the recipe!

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SIYO112

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Reviewed: Aug. 14, 2009

I'm rather inexperienced with yeast breads, and these turned out wonderfully anyway! Great recipe.

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Muchaknits

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Reviewed: Aug. 10, 2009

This was the first time making them and I thought they turned out real good. Took a lot of time to make them, but well worth it. I used shortning instead of butter, and added coco powder for one of the toppings. I will totally make them again.

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Darby B.

Cooking Level: Expert

Living In: Redmond, Washington, USA

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Reviewed: Aug. 5, 2009

These were good. Not quite what I was expecting but good. They're like a light, fluffy bread with a sweet topping. I found that topping does get stale quickly so they don't keep for too long. The men of the family ate them up very quickly, but most of us girls didn't care for them.

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Blue Jay

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Reviewed: Aug. 3, 2009

follow the instructions and you can't go wrong. They came out awesome- even with my 3 year olds "help" :)

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HP

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Reviewed: Jun. 26, 2009

I thought these were great. My husband who I was making them for (and who is Hispanic) wasn't as impressed with them as I was. He said they were good, but not what he was expecting.

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ruth

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Reviewed: May 15, 2009

they were so yummy! the best conchas i've ever had!

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sai

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Reviewed: Feb. 8, 2009

I must not have made these correctly...not quite what I expected. My topping didnt mold correctly into shape and the bottoms burned at 20 minutes. They are good, just not perfect. I will try again though.

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Catalina Tranquillo

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Reviewed: Jan. 31, 2009

Very authentic taste! I made some adaptions with the condensed milk, which I substituted it with soy milk, and it turned out just fine. Suggestion: I think that there is too much topping, so you do not have to use it all... also, I do not know if I didn't measure correctly, or if the weather in my kitchen was dry, but the topping was a bit to dry to form. I will definitely make these again. A triumph! Better than at the store. Of course.

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nicplante

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Reviewed: Jan. 11, 2009

These were perfect...slightly sweet and wonderful with coffee. I made just two modifications. I never use the full amount of flour called for in yeast breads recipes. I stirred in 3 and 1/2 c of the flour and then kneaded in enough of the rest of the 1/2 c to make the dough manageable. It did not require the full 4 cups. And, since I use a very potent cinnamon, I used only 1 tsp in the topping and splashed in a little almond extract as well so that the cinnamon topping was as moist as the vanilla. These are large rolls, so you could easily cut 16 instead of 12 and they would be great.

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Joyce

Cooking Level: Expert

Living In: Palm Desert, California, USA

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Reviewed: Jan. 4, 2009

This is an excellent recipe! I thought the topping was going to be hard to put on the rolls. I found out that if you flatten the topping on clear wrap, the topping is easy to lift and put on the rolls. My entire family enjoyed these!!

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Reyna

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Reviewed: Jan. 3, 2009

I've been looking for a Conchas recipe for a while. I made this last night but was disappointed in the outcome of the bread. It was way too heavy. I was expecting a lighter bread like in the Mexican bakeries. However, the topping came out perfect. My kids loved the bread and disagree with my opinion. Also, next time I will reduce the cinnamon as another rater suggested. I also gave this recipe a low rating because, the topping instructions did not provide information on what to use to make the chocolate topping or other colors.

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silwr

Cooking Level: Expert

Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 23, 2008

Awesome recipe. Yes, they take some time to make and yes, they take some skill, but they turned out perfectly. I used my stand mixer and let the dough rise quite awhile the first time since it was cold in my kitchen. One secret to patting out the topping is to knead each ball in your hand for a minute to warm it up. Then pat it out on waxed paper and lay it on top of the bread. I also flattened out each dough ball a little so they would be more like hamburger bun shape which is what I'm used to from bakeries. Excellent recipe and I will definitely make this again. The bread turned out light and flavorful.

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LotusX

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Reviewed: Dec. 19, 2008

I am also from Mexico and believe me when I tell you that I've had many conchas.I really didn't like this recipe and I consider myself an excellent cook and baker.I give this recipe a *** because yes they were edible but did not taste like conchas.They are very dense and nothing like this fluffy goodness of real conchas.The topping I must say was pretty good

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Police Officer's wife

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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Reviewed: Dec. 9, 2008

This is a great recipe! It really tastes like a panaderia concha! I'm from Mexico and I really recommend this recipe if you are looking for authentic Mexican sweet bread recipe! My family loved them. I still can't believe I can bake this at home!

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Mariela Does Cakes

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

These Conchas are a huge hit with everyone I've shared it wtih. My girlfriends all asked for the recipe and their husbands all asked how much longer until they could have more. Thanks so much for this great treat.

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