32+ Mouthwatering Authentic Mexican Bakery Recipes You Must Try at Home

Mexican cuisine is known for its vibrant flavors and rich cultural history, and its baked goods are no exception.

From delicate pastries to hearty breads, Mexican bakery recipes are a delicious reflection of the country’s diverse regions and traditions.

Whether you’re craving the soft, buttery layers of a concha, the sweet, creamy indulgence of pastel de tres leches, or the rustic charm of a pan de muerto, there’s no shortage of options to satisfy your sweet tooth.

In this article, we’ve curated a collection of over 32 authentic Mexican bakery recipes that bring the tastes and textures of Mexico into your own kitchen.

These recipes are steeped in history, filled with flavor, and perfect for any occasion.

Whether you’re a seasoned baker or just starting out, these Mexican treats are sure to inspire and impress.

32+ Mouthwatering Authentic Mexican Bakery Recipes You Must Try at Home

Exploring authentic Mexican bakery recipes is a wonderful way to discover the heart and soul of Mexican culture.

Each recipe carries with it a story, a tradition, and a passion for food that has been passed down for generations.

From light and airy mantecadas to rich, indulgent tarta de lima, these 32+ recipes offer a wide range of flavors and techniques that will allow you to bring the warmth and joy of Mexican baking into your home.

So, get ready to embark on a delicious culinary journey through Mexico’s bakeries, where every bite is an invitation to experience something truly special.

Pan de muerto

This traditional Mexican bread, typically baked for Día de los Muertos (Day of the Dead), symbolizes the cycle of life and death. The bread is slightly sweet, enriched with orange zest, and adorned with a sugary glaze.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 3 eggs
• 1 tbsp orange zest
• 1/2 tsp salt
• 1 tbsp anise seeds (optional)
• 1/4 cup granulated sugar (for glazing)
• 1 egg yolk (for egg wash)
• 1 tbsp milk (for egg wash)
• Instructions:
  1. In a bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until it becomes frothy.
  2. In a large mixing bowl, combine flour, sugar, salt, and anise seeds (if using). Make a well in the center and add the yeast mixture, eggs, butter, and orange zest.
  3. Knead the dough until smooth, about 10 minutes. Cover and let it rise in a warm place for about 1 hour or until doubled in size.
  4. Punch down the dough and divide it into two parts. Shape one into a round loaf and the other into smaller pieces to form the “bones” on top.
  5. Place the loaf and bones on a greased baking sheet and let them rise for another 30 minutes.
  6. Preheat the oven to 350°F (175°C).
  7. Brush the bread with the egg wash (egg yolk mixed with milk) and bake for 25-30 minutes until golden.
  8. After baking, coat the bread with the granulated sugar.

Pan de muerto is a delightful and symbolic treat, full of flavor and tradition. The blend of sweet, buttery dough with the citrusy notes from the orange zest makes it irresistible. Whether you’re honoring ancestors or simply enjoying a delicious piece of Mexican heritage, this bread brings a piece of Mexican culture to any table.

Conchas

Conchas are perhaps one of the most iconic Mexican pastries, featuring a sweet, crunchy topping resembling a conch shell. They come in different colors and are loved by many as a breakfast treat or afternoon snack.

Ingredients for the Dough:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast (2 1/4 tsp)
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp salt

Ingredients for the Topping:

• 1/2 cup sugar
• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1 cup all-purpose flour
• 1 tbsp cocoa powder (for chocolate version)
• 1 tsp vanilla extract
• Instructions:
  1. In a bowl, activate the yeast by mixing it with warm milk and letting it sit for 5 minutes.
  2. Combine flour, sugar, and salt in a large mixing bowl. Add the activated yeast, butter, eggs, and vanilla extract. Mix and knead until the dough is smooth, about 10 minutes.
  3. Cover the dough and let it rise for 1-2 hours until it doubles in size.
  4. Punch the dough down and divide it into equal portions, shaping them into round balls.
  5. For the topping, mix softened butter, sugar, powdered sugar, flour, and cocoa powder (if making the chocolate version) until smooth. Divide into portions to match the number of dough balls.
  6. Roll out the topping and cut it into circles. Place a topping circle on each dough ball, pressing gently.
  7. Preheat the oven to 350°F (175°C) and let the dough rise for another 30 minutes.
  8. Bake for 15-20 minutes until golden brown.

Conchas are a beloved staple in Mexican bakeries and homes. Their combination of soft, fluffy bread and crunchy, sweet topping makes them a perfect accompaniment to a hot beverage. The different variations, such as chocolate or vanilla topping, allow for endless possibilities, making each bite a memorable experience.

Torta de aceites (Oil Cake)

This is a traditional Mexican cake often enjoyed during holidays or special occasions. Made with simple ingredients, it’s known for its light texture and subtle sweetness, enhanced by the use of oil rather than butter.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 cup olive oil (or vegetable oil)
• 1/2 cup warm water
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp salt
• Instructions:
  1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes.
  2. In a larger bowl, combine flour, sugar, cinnamon, and salt. Add the activated yeast mixture, eggs, and oil.
  3. Knead the dough until smooth, about 10 minutes. Cover it and let it rise for 1-1.5 hours.
  4. Punch down the dough and shape it into a round cake. Place it on a greased baking sheet and let it rise for another 30 minutes.
  5. Preheat the oven to 350°F (175°C).
  6. Bake the cake for 25-30 minutes until golden brown and a toothpick comes out clean.
  7. Let it cool before serving.

Torta de aceites offers a delicate, airy texture with a hint of cinnamon that is perfect for a cozy afternoon. The use of oil makes this cake both soft and moist, providing a unique contrast to other baked goods. It’s simple yet full of flavor, making it a staple for any occasion.

Churros

Churros are a popular Mexican snack, known for their crispy exterior and soft interior. These sweet, fried dough sticks are often rolled in cinnamon sugar and paired with hot chocolate for a perfect treat.

Ingredients for the Dough:

• 1 cup water
• 2 tbsp sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 cup all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract

Ingredients for Coating:

• 1/2 cup sugar
• 1 tbsp ground cinnamon
• Instructions:
  1. In a medium saucepan, bring water, sugar, salt, and vegetable oil to a boil over medium heat.
  2. Once the mixture is boiling, reduce the heat and stir in the flour, mixing until the dough forms a ball. Remove the pan from the heat and let the dough cool for a few minutes.
  3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Heat oil in a deep frying pan or large pot to 350°F (175°C).
  5. Transfer the dough to a piping bag fitted with a star-shaped tip.
  6. Pipe 4-5 inch strips of dough into the hot oil and fry until golden brown, about 2-3 minutes per side.
  7. Remove churros from the oil and drain on paper towels.
  8. Mix sugar and cinnamon in a shallow bowl and roll the hot churros in the mixture.

Churros are a beloved Mexican treat, often served during festivals or as a sweet snack. Their crispy texture combined with the cinnamon-sugar coating offers a delightful contrast to the soft interior. Whether enjoyed on their own or dipped in chocolate, churros bring a piece of Mexican street food culture to your home.

Biscochos de Nuez (Pecan Cookies)

Biscochos de nuez are a traditional Mexican cookie, rich with the earthy flavor of pecans and a hint of cinnamon. These cookies are perfect for tea time or as a snack during the holidays.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 cups all-purpose flour
• 1 cup finely chopped pecans
• 1/4 tsp salt
• Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and powdered sugar until smooth.
  3. Add vanilla extract, cinnamon, and salt. Mix until well incorporated.
  4. Gradually add the flour and mix until the dough comes together.
  5. Stir in the chopped pecans.
  6. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
  7. Gently press down each ball with a fork to flatten slightly.
  8. Bake for 12-15 minutes, or until the edges are lightly golden.
  9. Let the cookies cool on a wire rack.

Biscochos de nuez are wonderfully buttery and tender, with a perfect balance of sweetness and nutty crunch from the pecans. These cookies embody the simple yet comforting flavors of Mexican baking, offering a lovely treat for any occasion, especially during festive seasons when they are often served alongside hot beverages.

Empanadas de Fruta (Fruit Empanadas)

Empanadas de fruta are delicious fruit-filled pastries, commonly made with a variety of fillings such as guava, apple, or pumpkin. These turnovers are golden brown, flaky, and perfect for a sweet dessert or snack.

Ingredients for the Dough:

• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp salt
• 1 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup cold water
• 1 tsp vanilla extract

Ingredients for the Filling:

• 1 cup guava paste (or any fruit filling of your choice)
• 2 tbsp sugar (optional)
• 1 tsp cinnamon (optional)

Egg Wash:

• 1 egg, beaten
• 1 tbsp water
• Instructions:
  1. To make the dough, combine flour, sugar, and salt in a large bowl. Add the cold butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
  2. Add the egg, vanilla extract, and cold water, and mix until the dough comes together.
  3. Divide the dough into small balls and roll each one into a circle about 4-5 inches in diameter.
  4. Place a spoonful of guava paste or your desired fruit filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and crimp the edges with a fork.
  5. Place the empanadas on a baking sheet lined with parchment paper.
  6. Brush the tops with the egg wash (beaten egg mixed with water).
  7. Preheat the oven to 375°F (190°C) and bake for 20-25 minutes or until golden brown.
  8. Let the empanadas cool slightly before serving.

Empanadas de fruta are a delicious and versatile Mexican pastry, offering a satisfying balance of buttery, flaky crust and sweet, tangy fruit filling. These pastries are perfect for any occasion, from casual snacks to festive gatherings. The warm, golden empanadas are comforting and a great way to showcase the flavors of fresh or preserved fruit in Mexican baking.

Pastel de Tres Leches (Three Milk Cake)

This indulgent cake is soaked in a mixture of three types of milk—evaporated milk, condensed milk, and heavy cream—giving it an incredibly moist and rich texture. It’s a popular dessert in Mexican celebrations and a true crowd-pleaser.

Ingredients for the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 5 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

Ingredients for the Milk Mixture:

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup heavy cream

For Topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. In a bowl, sift together flour, baking powder, and salt.
  3. In a separate bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then add vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, and mix until combined.
  5. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake is cooling, whisk together the evaporated milk, condensed milk, and heavy cream in a bowl.
  7. Once the cake has cooled, poke holes all over the cake with a fork and pour the milk mixture over the cake, allowing it to absorb.
  8. Refrigerate the cake for at least 2 hours or overnight to allow the milk mixture to fully soak in.
  9. For the topping, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the soaked cake before serving.

Pastel de Tres Leches is a beloved dessert that’s known for its ultra-moist texture and rich flavor. The combination of the three milks makes the cake incredibly decadent, and the fluffy whipped cream topping adds a light contrast. This dessert is perfect for special occasions or as a sweet end to a festive meal.

Pan de Elote (Corn Bread)

Pan de Elote is a traditional Mexican cornbread that’s sweet, dense, and packed with corn flavor. Often made with fresh corn or cornmeal, this cake is a favorite for gatherings and family celebrations.

Ingredients:

• 2 cups fresh corn kernels (or 1 1/2 cups cornmeal)
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 eggs
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup flour (optional for a denser texture)
• Instructions:
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
  2. If using fresh corn, blend the kernels in a food processor until smooth. If using cornmeal, you can skip this step.
  3. In a bowl, cream together butter and sugar until smooth. Add the eggs one at a time, mixing well after each.
  4. Add the corn, milk, and vanilla extract and stir to combine.
  5. Mix in the flour, baking powder, and salt. If using cornmeal, you may need to add flour to thicken the batter.
  6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the pan de elote to cool before serving.

Pan de Elote is a sweet and comforting dessert, offering a rich corn flavor that’s both hearty and tender. Its dense texture makes it perfect for enjoying with a cup of coffee or hot chocolate. This traditional Mexican cornbread is a favorite during the colder months and is often found at family gatherings and celebrations.

Arroz con Leche (Rice Pudding)

Arroz con Leche is a classic Mexican dessert made with rice, milk, and sugar. This creamy, comforting pudding is flavored with cinnamon and vanilla, making it a nostalgic treat for many.

Ingredients:

• 1 cup long-grain rice
• 4 cups whole milk
• 1 cup water
• 1/2 cup sugar
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1/4 tsp salt
• Ground cinnamon (for garnish)
• Instructions:
  1. Rinse the rice under cold water until the water runs clear.
  2. In a large pot, bring the water and rice to a boil over medium heat. Reduce the heat to low and simmer, covered, for about 15-20 minutes or until the water is absorbed.
  3. Add the milk, sugar, cinnamon stick, and salt to the pot. Stir the mixture and bring it to a boil over medium heat.
  4. Reduce the heat to low and cook, stirring frequently, for 20-25 minutes, until the rice becomes tender and the mixture thickens to a creamy consistency.
  5. Remove the cinnamon stick and stir in the vanilla extract.
  6. Serve warm or chilled, garnished with a sprinkle of ground cinnamon.

Arroz con Leche is a comforting, creamy dessert that offers a rich and soothing flavor. The cinnamon and vanilla add depth to the sweet, milky base, making this dish a family favorite. Whether served warm or chilled, it’s the perfect end to a Mexican meal or a sweet treat anytime.

Galletas de Polvorón (Mexican Shortbread Cookies)

Galletas de Polvorón are traditional Mexican shortbread cookies that are crumbly and melt-in-your-mouth delicious. These cookies are often flavored with nuts or cinnamon and are a perfect accompaniment to a cup of coffee.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• 1/4 cup chopped pecans or almonds (optional)
• Pinch of salt
• Instructions:
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the butter, shortening, and powdered sugar until smooth and fluffy.
  3. Gradually add the flour, salt, cinnamon (if using), and vanilla extract. Mix until the dough comes together.
  4. If using nuts, fold them into the dough.
  5. Roll the dough into small balls, then flatten them slightly with the back of a fork or your hands. Place them on the prepared baking sheet.
  6. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
  7. Let the cookies cool completely on a wire rack before serving.

Galletas de Polvorón are simple, buttery, and melt in your mouth. Their light and crumbly texture make them an ideal treat to enjoy with a hot beverage. With their delicate flavor and easy preparation, these cookies are a perfect representation of traditional Mexican sweets, often made during the holiday season or special occasions.

Mantecadas

Mantecadas are soft, buttery, and sweet Mexican cupcakes. These fluffy treats are typically served with a warm drink like coffee or hot chocolate and are popular for breakfast or as an afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 4 large eggs
• 1 tsp vanilla extract
• 1 tbsp baking powder
• Pinch of salt
• Instructions:
  1. Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
  2. In a large bowl, beat the softened butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a mantecada comes out clean.
  7. Let the mantecadas cool in the tin for a few minutes before transferring them to a wire rack.

Mantecadas are soft, fluffy, and incredibly flavorful, with a rich buttery taste that makes them irresistible. These cupcakes are a wonderful option for breakfast or a light dessert. Their simple, yet delightful taste, paired with a coffee or hot chocolate, is a comforting and traditional Mexican treat.

Tostadas de Cajeta (Caramelized Sweet Tostadas)

Tostadas de Cajeta are a sweet Mexican treat made with crispy fried tortillas topped with cajeta, a rich caramel-like sauce made from goat’s milk, and often garnished with cinnamon or chopped nuts.

Ingredients:

• 6 small corn tortillas
• 1/2 cup cajeta (Mexican caramel sauce made from goat’s milk)
• 2 tbsp sugar
• 1 tsp cinnamon
• 1/4 cup chopped nuts (such as pecans or almonds)
• Instructions:
  1. Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, fry the tortillas one at a time until they are golden and crispy, about 2-3 minutes per side.
  2. Remove the fried tortillas from the oil and place them on paper towels to drain excess oil.
  3. In a small saucepan, gently heat the cajeta until it becomes a bit runny and easy to spread.
  4. Spread a generous amount of cajeta on each fried tortilla.
  5. Mix the sugar and cinnamon together and sprinkle it over the cajeta-coated tortillas.
  6. Top with chopped nuts for added crunch and flavor.
  7. Serve immediately for a crispy, sweet treat.

Tostadas de Cajeta are a delightful combination of textures—the crispy fried tortilla with the sweet and velvety caramelized cajeta, finished with a touch of cinnamon and crunchy nuts. This simple yet indulgent dessert captures the essence of traditional Mexican flavors and is perfect for any occasion, offering a unique twist on a familiar ingredient in Mexican cuisine.

Pan de Muerto (Bread of the Dead)

Pan de Muerto is a traditional Mexican bread prepared during Día de los Muertos (Day of the Dead). This sweet, slightly orange-flavored bread is shaped in different forms, often with a skull and bones motif, symbolizing the circle of life and death.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 1/4 tsp active dry yeast
• 1/2 cup whole milk, warm
• 1/2 cup unsalted butter, softened
• 1/2 tsp salt
• 4 large eggs
• 1 tsp orange zest
• 1/2 tsp anise seeds (optional)
• 1 tbsp rum (optional)
• 1 egg (for egg wash)
• Instructions:
  1. In a small bowl, dissolve the yeast in the warm milk with a pinch of sugar. Let it sit for about 10 minutes until frothy.
  2. In a large bowl, combine the flour, sugar, salt, and anise seeds (if using).
  3. Add the butter, eggs, orange zest, and yeast mixture to the flour. Mix and knead the dough for about 8-10 minutes until it’s smooth and elastic.
  4. Cover the dough with a clean kitchen towel and let it rise for 1-2 hours, or until it has doubled in size.
  5. Punch down the dough, and divide it into two pieces: one large piece for the main loaf, and a smaller piece for the decorative bones.
  6. Shape the large piece of dough into a round loaf and set it on a baking sheet. Form the smaller piece into bone shapes and place them on top of the bread.
  7. Preheat the oven to 350°F (175°C).
  8. Beat the egg and brush the egg wash over the bread. Let it rise for another 30 minutes.
  9. Bake for 25-30 minutes, or until the bread is golden brown.
  10. Once baked, let it cool and sprinkle with sugar.

Pan de Muerto is not just a sweet bread; it is a symbol of remembrance and respect for the deceased. The orange flavor and light texture, combined with the tradition of decorating it with bone-shaped dough, makes it a deeply cultural and comforting treat. It’s perfect for celebrations, offering a sweet tribute to the Day of the Dead while providing a taste of Mexico’s rich traditions.

Tarta de Lima (Lime Tart)

Tarta de Lima is a refreshing, tangy dessert that highlights the bright flavor of lime. It’s a favorite in the Yucatán Peninsula of Mexico, where the key ingredient, the Key lime, is celebrated for its vibrant taste.

Ingredients for the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• Pinch of salt

Ingredients for the Filling:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lime juice (preferably Key lime juice)
• Zest of 2 limes
• 4 large egg yolks
• 1 tsp vanilla extract

Ingredients for the Topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• Instructions:
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Press this mixture into the bottom of a tart pan to form an even crust.
  3. Bake the crust for 8-10 minutes or until golden brown. Allow it to cool while you prepare the filling.
  4. In a bowl, whisk together the sweetened condensed milk, lime juice, lime zest, egg yolks, and vanilla extract until smooth.
  5. Pour the lime filling into the cooled crust and bake for 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
  6. Let the tart cool completely, then refrigerate for at least 2 hours to chill.
  7. For the topping, whip the heavy cream with powdered sugar until stiff peaks form.
  8. Top the chilled tart with whipped cream and garnish with lime slices or additional zest.

Tarta de Lima offers a balance of creamy sweetness and zesty tang from the lime, making it a refreshing and indulgent dessert. The buttery graham cracker crust provides a perfect base for the citrusy filling, while the whipped cream topping adds a light and airy finish. This dessert is ideal for summer gatherings or any time you want to experience the bright flavors of Mexico’s Yucatán Peninsula.

Conchas (Mexican Sweet Bread)

Conchas are soft, sweet, and pillowy Mexican buns with a crunchy sugar topping that is often shaped like a shell. These are a popular breakfast pastry or afternoon snack, commonly enjoyed with hot chocolate or café de olla.

Ingredients for the Dough:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract

Ingredients for the Topping:

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1/2 cup all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp cocoa powder (for a chocolate topping, optional)
• Instructions:
  1. In a bowl, dissolve the yeast in the warm milk with a pinch of sugar. Let it sit for 10 minutes until frothy.
  2. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, butter, and vanilla. Knead the dough until smooth and elastic, about 8-10 minutes.
  3. Cover the dough with a cloth and let it rise for 1-2 hours, or until doubled in size.
  4. Once the dough has risen, punch it down and divide it into 10-12 equal portions. Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper.
  5. For the topping, mix the softened butter, sugar, flour, and vanilla in a bowl. If you’re making chocolate topping, add cocoa powder. Divide the mixture into small portions and flatten them into circles that will fit the size of the dough balls.
  6. Gently place the topping on each dough ball, pressing lightly to stick. Use a knife to score the topping in a shell pattern.
  7. Preheat the oven to 350°F (175°C). Let the dough rise for another 30 minutes.
  8. Bake for 18-20 minutes, or until the conchas are golden brown. Let them cool slightly before serving.

Conchas are the quintessential Mexican sweet bread, featuring a soft, airy dough with a sweet and slightly crunchy topping. The perfect blend of texture and flavor, these buns are often enjoyed with coffee or chocolate at breakfast or as an afternoon snack. Their iconic shell-like design adds to their charm, making them a beloved part of Mexican baking traditions.

Note: More recipes are coming soon!