Reviewer:

monk_e_chic

Cooking Level: Expert

Reviewed: Sep. 15, 2005

Incredible!!!! This is an excellent recipe. An instant hit and addition to my recipe box. Wouldn't change a thing.

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34 users found this review helpful

Reviewer:

Michael in CT

Reviewed: Feb. 18, 2007

I loved these conchas. They are much denser than the conchas you get in most panaderias but I actually prefer them this way. I'll definitely make these again.

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22 users found this review helpful

Reviewer:

mychiquitin

Reviewed: Jun. 20, 2007

I love this recipe. It was easy to make. and it was a big hit with my family.

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2 users found this review helpful

Reviewer:

Terrie

Cooking Level: Expert

Home Town: Nampa, Idaho, USA

Living In: Longview, Washington, USA

Reviewed: Oct. 16, 2007

So good!!! I made them using half whole wheat flour, half white flour and oil instead of butter in the dough. Really delicious!!!

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0 users found this review helpful

Reviewer:

A.G.

Cooking Level: Expert

Reviewed: Dec. 16, 2005

I was introduced to Mexican sweet bread when I worked on a tree crew, and we used to go to the local bakery to get some every morning for breakfast. I've kind of missed that little tradition, and finding a close approximation really made my day, since there are no panderias where I live now. My parents liked the recipe, too. Thanks, Melissa.

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14 users found this review helpful

Reviewer:

Renee Marie

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Lompoc, California, USA

Reviewed: Oct. 29, 2006

Great little sweet bread, just like the ones in the mexican pan shops. I made 12 that were smaller then i expected so next time i will double the recipe and make 12 big conchas like the ones i remember. Eat them fast or the topping losses its crunch.

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33 users found this review helpful

Reviewer:

Mamacita

Reviewed: Feb. 16, 2007

This is a nice recipe, and fairly easy to make. My only difficulty was with the cinamon-topping; it ended up too crumbly and wouldn't stay together. It was probably my own fault, but if you have that problem too, I recommend adding a teaspoon of water to that part. And by the way, I didn't notice on my own, but my dad pointed out that this is basically a fairly normal bread with sugar cookies on top. He thought I should've just made plain sugar cookies, but I personally prefer this.

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8 users found this review helpful

Reviewer:

Coraythan

Reviewed: May 4, 2007

I made this 11 years ago for my 1st year of Spanish project. The flavor is so distinct and wonderful that I decided to make it for an office El Cinco de Mayo party today. Everyone loved it! It takes some practice to create "the shell" look, but it is well worth the effort.

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3 users found this review helpful

Reviewer:

beskates

Reviewed: May 20, 2007

This is a great recipe, easy and tasty. The only thing I would like to advice you is that instead of making 12 big conchas (on a 12 portions recipe) make the balls or conchas smaller around 20, they are easier to handle and the crust seems to hold better than in the bigger ones. I had a blast making them and the crust was so easy to decorate. In mexico usually we make not just the shells all kinds of decorations use your imagination...Thanks again for the recipe...they are delicious!!!!!

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327 users found this review helpful