Conchas are a sweet Mexican breakfast bread made with a fluffy, buttery, yeasted dough baked with a cinnamon streusel topping scored like a seashell.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
395 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Divide dough into 12 equal pieces. Shape into balls and place 3 inches apart on a greased cookie sheet.
Step 3
Bake in the preheated oven until lightly golden brown, about 20 minutes.
Step 4
Gather all ingredients.
Step 5
Mix in 2 cups flour, milk, sugar, melted butter, egg, and salt until combined.
Step 6
Gradually mix in remaining 2 cups flour and cinnamon until dough comes together.
Step 7
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.
Step 8
Cover and let rise in a warm place until doubled, about 1 hour.
Step 9
Stir in flour until a thick paste forms.
Step 10
Transfer 1/2 of the paste to a separate bowl. Mix cinnamon into one half and vanilla into the other half.
Step 11
Cover and let rise until doubled, about 45 minutes.
Step 12
To make the bread: Stir warm water and yeast together in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Step 13
Meanwhile, make the topping: Beat sugar and butter in a medium bowl with an electric mixer until light and fluffy.
Step 14
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 seashell.
