Conchas (Mexican Sweet Bread)

Conchas are always a crowd favorite. I got this recipe from my friend's mom, who owns a Mexican bakery. They made these one day for my family, and they loved them — even my brother, who is so picky. Now they ask for them all the time. Although these are a bit time-consuming, they're well worth it in the end!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 395 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 cup all-purpose flour
• 4 cups all-purpose flour
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ½ cup evaporated milk
• ⅓ cup butter, melted
• ⅔ cup white sugar
• 1 large egg
• ½ cup warm water
• ⅜ cup white sugar
• 2 ½ teaspoons yeast

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Make bread: Stir together warm water and yeast in a large bowl. Mix in 1/2 of the flour, milk, sugar, melted butter, egg, and salt until combined. Gradually mix in remaining flour and cinnamon until dough comes together.

Step 3

Turn dough out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a large greased bowl; turn dough to coat. Cover and let rise in a warm place until doubled, about 1 hour.

Step 4

Meanwhile, make topping: Beat sugar and butter in a medium bowl until light and fluffy. Stir in flour until a thick paste forms. Transfer 1/2 of the paste to a separate bowl. Mix cinnamon into one half and vanilla into the other half.

Step 5

Divide dough into 12 equal pieces. Shape into balls and place 3 inches apart on a greased cookie sheet.

Step 6

Divide each bowl of topping into 6 balls; pat flat. Place circles of topping on top of 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.

Step 7

Bake in the preheated oven until lightly golden brown, about 20 minutes.