Conchas (Mexican Sweet Bread) Recipe

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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!!!!!

—Allanita

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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.

—asercan

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150 Ratings

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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

—Maggie

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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!

—EMMA37

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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.

—drewnemma

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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.

—mb

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Sep 15, 2005

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

—Michael in CT

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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.

—Mamacita

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Nutrition

Calories
395 kcal
20%

Carbohydrates
58.9 g
19%

Cholesterol
55 mg
18%

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.

Nutritional Information

Conchas (Mexican Sweet Bread)

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 395
** Calories from Fat: 131

% Daily Value *
** Total Fat 14.5g 22 %
** Saturated Fat 8.8g 44 %
** Cholesterol 55mg 18 %
** Sodium 303mg 12 %
** Potassium 117mg 3 %
** Total Carbohydrates 58.9g 19 %
** Dietary Fiber 1.8g 7 %
** Protein 7.1g 14 %
** Sugars 18.6g
** Vitamin A 9 %
** Vitamin C < 1 %
** Calcium 6 %
** Iron 27 %
** Thiamin 44 %
** Niacin 38 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 66 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.