Conchas (Mexican Sweet Bread) Recipe -
Conchas (Mexican Sweet Bread) Recipe

Conchas (Mexican Sweet Bread)

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"I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!"

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Ingredients Edit and Save

Original recipe makes 12 conchas Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    2 hrs 20 mins


  1. In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
  2. Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
  3. Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
  4. When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
  5. Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.
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Reviews More Reviews

Most Helpful Positive Review
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!!!!!

Most Helpful Critical Review
Dec 14, 2005

This recipe came out too heavy -- even doubling the rising time the dough was unable to rise to 125%, much less 200%, and the conchas came out heavy and gluey. I spent a total of 15 minutes actually working on it. It's a bummer, because I love conchas.

Dec 16, 2010

I thought that this was pretty easy and love the buttery taste of the topping. The recipe calls for 4 cups of flour, but I only used 3 cups. I did let it rest for 10 minutes before rolling into balls. After reading reviews I decided to use 3 teaspoons of yeast and for those of you who don't know how to measure 3/8 cup of sugar, I googled it and it said use 1/2 cup minus 2 tablespoons. I did take the advice from a review that said to heat the milk, which I did for about 20 seconds. Please watchful of the time!! I did 15 minutes and it was starting to over cook I think 12-13 mins will work. It was cooked all the way threw also. Will make again thank you for sharing

May 06, 2008

Very sweet and very yummy! I sent these to a spanish/english class my husband helps out with and they were gone, gone, gone! :-) I made the dough in the bread machine and the topping by hand. Excellent!!!!! My kids asked me to make them again.....soon! Thanks for the recipe!

Feb 15, 2011

We made these for our Girl Scout Thinking Day today. They were a huge hit and are so delicious!! for those having a problem with the density of the dough...I actually did them overnight. I made the dough and rolled with the topping the night before. While making the dough let the yeast bloom in the warm water first for 10minutes or until foamy. Then proceed with recipe. Proof to double in a warm place (very important). Roll and top with topping and place rolls on a baking sheet. Then in the morning set the oven at 200 degrees with a bowl of water at the bottom. Turned off the oven, add the rolls and let the breads proof to double. Remove from the oven and preheat to 375 degrees. Bake as directed. They weren't dense at all and were light and yummy.

Sep 15, 2005

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

Jun 02, 2006

This was really good. Only change I made was in the topping, instead of using vanilla extract in half, I used almond extract.

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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  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 58.9 g
  • 19%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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