29+ Delicious Authentic Mexican Conchas Recipes You Need to Try Today

Mexican conchas are a beloved traditional pastry that holds a special place in the hearts of many.

Named for the shell-like shape of their sugar topping, these sweet buns are a staple in Mexican bakeries and kitchens alike.

Whether enjoyed with a cup of coffee or as an afternoon treat, conchas have a unique ability to bring comfort and joy to every bite. What makes them even more delightful is the wide range of variations you can create.

From classic conchas to fruity, chocolate, and even seasonal flavors, there’s no shortage of possibilities.

In this article, we’ve gathered a collection of 29+ authentic Mexican conchas recipes that showcase both traditional and creative takes on this iconic pastry.

Whether you’re a concha connoisseur or a newcomer looking to try something new, this list has something for everyone.

So roll up your sleeves, get your kitchen ready, and let’s explore the wonderful world of Mexican conchas!

29+ Delicious Authentic Mexican Conchas Recipes You Need to Try Today

Mexican conchas are more than just a pastry – they’re a representation of Mexican culture, tradition, and creativity.

With endless variations to suit every taste, there’s no reason why you can’t bring a little piece of Mexico into your home with these 29+ authentic recipes.

Whether you’re baking the classic concha or exploring exciting new flavors, each recipe is sure to fill your kitchen with the warm, comforting scent of freshly baked bread.

So, what are you waiting for? Grab your ingredients, gather your loved ones, and get baking.

Your taste buds will thank you for the delicious journey through the world of Mexican conchas!

Traditional Mexican Conchas (Sweet Bread)

The traditional Mexican concha is a sweet, soft bread with a colorful sugar topping that resembles a seashell (hence the name “concha,” meaning shell in Spanish). This delightful treat is a staple in Mexican bakeries, often enjoyed for breakfast with a cup of coffee or hot chocolate. The dough is rich and fluffy, while the topping adds a crunchy and sweet contrast, making it a beloved pastry in Mexican culture. The recipe requires patience to perfect the texture of the dough, but the result is worth the effort.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract

For the Sugar Topping:

  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • Food coloring (optional)

Instructions:

  1. Prepare the Dough:
    • In a bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy.
    • In a separate large bowl, combine flour, sugar, and salt. Add the yeast mixture, melted butter, eggs, and vanilla. Knead the dough until smooth and elastic, around 10 minutes.
    • Cover the dough with a clean cloth and let it rise in a warm place for 1-2 hours or until doubled in size.
  2. Make the Sugar Topping:
    • In a bowl, mix powdered sugar, flour, butter, and vanilla extract until smooth.
    • If desired, divide the mixture into smaller portions and add different food colors to create colorful toppings.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • Once the dough has risen, punch it down and divide it into small balls (about 12).
    • Roll each ball into a smooth round shape and place it on a baking sheet lined with parchment paper.
    • Roll out the sugar topping and cut it into discs that will cover each dough ball. Place the discs on top of the dough, pressing them slightly to fit.
    • Bake the conchas for 20-25 minutes or until they are golden brown.

Making traditional conchas at home can be a rewarding and delicious experience. While it may take some time for the dough to rise and for the topping to come together, the final product is a soft, fragrant, and visually appealing pastry that will transport you straight to the streets of Mexico. These conchas, with their sweet, crunchy topping and tender, fluffy interior, are perfect for enjoying with a warm beverage or as a sweet treat any time of day.

Chocolate Mexican Conchas (Chocolatadas)

This variation of the classic concha includes a rich chocolate flavor both in the dough and in the sugar topping. Chocolate lovers will appreciate the added depth that cocoa brings to the traditional sweet bread, creating a perfect balance between the soft, pillowy texture of the bread and the sweet, slightly bitter chocolate topping. This twist on the concha adds an extra layer of indulgence to a beloved classic.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder

For the Chocolate Topping:

  • 1/2 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • A pinch of cinnamon (optional)
  • Food coloring (optional, for decorating)

Instructions:

  1. Prepare the Dough:
    • Dissolve the yeast in warm milk with a pinch of sugar and let it sit for about 5-10 minutes until frothy.
    • In a separate bowl, combine flour, sugar, salt, and cocoa powder.
    • Add the yeast mixture, melted butter, eggs, and vanilla extract, then knead the dough for about 10 minutes until smooth.
    • Cover the dough and let it rise for 1-2 hours in a warm area.
  2. Make the Chocolate Topping:
    • In a bowl, combine powdered sugar, cocoa powder, butter, and vanilla extract.
    • Add a pinch of cinnamon for a touch of warmth if desired.
    • Mix until smooth, then divide into portions if you want different colors for decoration.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • After the dough has risen, punch it down and divide it into 12 small portions.
    • Shape the portions into round dough balls and place them on a baking sheet lined with parchment paper.
    • Roll out the chocolate topping and cut discs to place over each dough ball. Gently press the discs to secure them in place.
    • Bake for 20-25 minutes, or until golden brown.

Chocolate conchas offer an exciting twist on the traditional recipe, incorporating rich cocoa into both the dough and the topping. This chocolate-filled version provides a satisfying indulgence that is perfect for those with a sweet tooth or a deep love for chocolate. The combination of the tender bread and the sweet, slightly bitter chocolate topping makes for a truly irresistible Mexican pastry that is sure to be enjoyed by everyone.

Cinnamon Mexican Conchas (Conchas de Canela)

For those who love the warmth and comfort of cinnamon, this variation of the concha incorporates the fragrant spice into both the dough and the sugar topping. The rich, spicy sweetness of cinnamon pairs beautifully with the soft texture of the concha bread, creating a treat that’s perfect for any occasion, whether as a morning breakfast or a mid-afternoon snack with tea. The cinnamon flavor adds a familiar, homey essence to this Mexican favorite.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon

For the Cinnamon Sugar Topping:

  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

Instructions:

  1. Prepare the Dough:
    • In a small bowl, dissolve yeast in warm milk and a pinch of sugar. Allow it to activate for 5-10 minutes.
    • In a large bowl, combine the flour, sugar, salt, and ground cinnamon.
    • Add the yeast mixture, melted butter, eggs, and vanilla extract. Knead the dough for about 10 minutes until smooth and elastic.
    • Cover and allow the dough to rise for 1-2 hours in a warm place.
  2. Make the Cinnamon Topping:
    • In a bowl, cream together the powdered sugar, flour, butter, vanilla extract, and ground cinnamon until smooth.
    • Divide the mixture into portions if desired to create different patterns or colors.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • Once the dough has risen, punch it down and divide it into 12 equal pieces.
    • Shape each piece into a smooth round and place it on a lined baking sheet.
    • Roll out the cinnamon topping and cut discs to place on top of the dough. Press the discs gently into the dough.
    • Bake for 20-25 minutes, or until golden brown.

Cinnamon conchas are a warm and comforting variation of the traditional Mexican pastry. The familiar scent of cinnamon fills the air as they bake, and the sweet, spicy topping adds a delicious complexity to the soft, fluffy bread. This version of conchas is perfect for those who love the combination of sweet and spice, making it an ideal pastry for any season. Whether shared with friends or enjoyed alone, cinnamon conchas provide a delightful and satisfying experience for the taste buds.

Guava Mexican Conchas (Conchas de Guayaba)

Guava, with its sweet, tropical flavor, makes a fantastic addition to the classic Mexican concha. This version incorporates a guava paste filling inside the soft dough, complemented by a light, sweet sugar topping. The result is a concha that blends the traditional sweetness with the fragrant and slightly tangy taste of guava. These conchas are perfect for anyone who enjoys a fruit-filled pastry and is looking to experience a more exotic twist on the classic.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract

For the Guava Filling:

  • 1/2 cup guava paste, cut into small pieces
  • 2 tablespoons sugar (optional, depending on the sweetness of the guava paste)

For the Sugar Topping:

  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • Food coloring (optional)

Instructions:

  1. Prepare the Dough:
    • In a bowl, dissolve the yeast in warm milk with a pinch of sugar and let it activate for 5-10 minutes.
    • In a separate bowl, combine flour, sugar, and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Knead the dough until smooth and elastic, about 10 minutes.
    • Cover the dough and let it rise for 1-2 hours until doubled in size.
  2. Prepare the Guava Filling:
    • If using store-bought guava paste, cut it into small cubes. If it’s too firm, microwave it for 10-15 seconds to soften it, making it easier to stuff the dough.
    • Optionally, mix the guava paste with a bit of sugar to enhance the sweetness.
  3. Make the Sugar Topping:
    • In a bowl, mix powdered sugar, flour, butter, and vanilla extract until smooth. Divide it into portions if you’d like to color the topping.
  4. Shape and Fill the Dough:
    • Preheat the oven to 350°F (175°C).
    • After the dough has risen, punch it down and divide it into 12 small portions. Flatten each dough ball and place a small cube of guava paste in the center.
    • Pinch the edges of the dough around the guava to seal it and form a round ball. Place each filled dough ball on a baking sheet.
    • Roll out the sugar topping and cut discs to place on top of each dough ball. Press gently to secure.
    • Bake for 20-25 minutes, or until golden.

Guava-filled conchas bring a delightful tropical flavor to the traditional Mexican pastry. The sweet, aromatic guava paste inside creates a unique contrast with the soft, airy dough and the crunchy sugar topping. These conchas are ideal for anyone craving a fruity twist on the classic recipe. Whether you’re looking for a new take on a beloved favorite or simply enjoy guava, this variation offers a delicious and memorable treat perfect for any occasion.

Coconut Mexican Conchas (Conchas de Coco)

Coconut conchas are a tropical spin on the traditional Mexican pastry. The delicate, nutty flavor of coconut pairs perfectly with the soft, fluffy bread and crunchy sugar topping. The addition of shredded coconut in the topping gives these conchas a delightful texture and a mild sweetness that is both comforting and exotic. This variation is perfect for anyone who loves the flavor of coconut and seeks a fresh twist on a beloved Mexican classic.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup shredded coconut (optional, for added flavor)
  • For the Coconut Topping:
    • 1 cup powdered sugar
    • 1/4 cup all-purpose flour
    • 1/4 cup softened butter
    • 1 teaspoon vanilla extract
    • 1/2 cup shredded coconut
    • 1/4 teaspoon coconut extract (optional, for a stronger coconut flavor)

Instructions:

  1. Prepare the Dough:
    • Dissolve yeast in warm milk with a pinch of sugar and allow it to sit for 5-10 minutes until frothy.
    • In a large bowl, combine flour, sugar, salt, and shredded coconut (if using). Add the yeast mixture, melted butter, eggs, and vanilla extract. Knead the dough for about 10 minutes until smooth.
    • Cover the dough and let it rise for 1-2 hours or until doubled in size.
  2. Make the Coconut Topping:
    • In a bowl, mix powdered sugar, flour, softened butter, vanilla extract, and shredded coconut. Add coconut extract if you want a stronger coconut flavor.
    • Beat until smooth and creamy, then divide the mixture into portions for each concha.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • Punch down the risen dough and divide it into 12 portions. Shape each portion into smooth balls and place them on a parchment-lined baking sheet.
    • Roll out the coconut topping and cut discs to place on top of the dough balls. Press them gently to secure.
    • Bake for 20-25 minutes, or until golden brown.

Coconut conchas offer a delightful combination of flavors and textures, from the soft, pillowy dough to the chewy, sweet coconut topping. These conchas are perfect for coconut lovers and anyone seeking a new version of the beloved Mexican treat. The added coconut provides a subtle yet fragrant depth that makes these conchas a perfect choice for breakfast, afternoon tea, or as a sweet snack. They are sure to be a hit in any household!

Strawberry Mexican Conchas (Conchas de Fresa)

Strawberry conchas offer a fruity, vibrant twist on the traditional Mexican pastry. With the sweet and slightly tart flavor of fresh strawberries incorporated into the sugar topping, these conchas are both visually appealing and irresistibly delicious. The sweet, fluffy bread paired with the strawberry-infused topping creates a delightful balance of flavors. These conchas are a great choice for those who enjoy fruity pastries and want to experiment with a fresh take on a classic.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract

For the Strawberry Topping:

  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons strawberry jam or puree
  • Food coloring (optional, for a brighter strawberry color)

Instructions:

  1. Prepare the Dough:
    • Dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
    • In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Knead the dough for about 10 minutes until smooth.
    • Cover the dough and let it rise for 1-2 hours until doubled in size.
  2. Make the Strawberry Topping:
    • In a bowl, combine powdered sugar, flour, butter, vanilla extract, and strawberry jam or puree. If desired, add a few drops of red food coloring for a vibrant strawberry hue.
    • Mix until smooth and creamy.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • Once the dough has risen, punch it down and divide it into 12 portions. Shape each portion into smooth balls and place them on a lined baking sheet.
    • Roll out the strawberry topping and cut discs to place on top of the dough balls. Gently press them into place.
    • Bake for 20-25 minutes, or until golden brown.

Strawberry conchas are a playful, sweet variation of the traditional Mexican pastry. The fruity topping brings a fresh, summery flavor that pairs perfectly with the soft, fluffy bread. These conchas are a great way to brighten up any occasion, whether it’s a festive celebration or a simple morning treat. With their vibrant color and delicious flavor, strawberry conchas are sure to be a favorite among both children and adults alike.

Pineapple Mexican Conchas (Conchas de Piña)

Pineapple conchas are a delightful twist on the traditional Mexican pastry, infusing the concha with the tropical sweetness of pineapple. The dough remains soft and fluffy, while the sugar topping is filled with a tangy, fruity pineapple flavor. This variation of the concha is perfect for those who love tropical fruits and want to experience a refreshing new take on this classic Mexican sweet bread.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract

For the Pineapple Topping:

  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons pineapple juice
  • 1/4 cup crushed pineapple (drained)

Instructions:

  1. Prepare the Dough:
    • Dissolve the yeast in warm milk with a pinch of sugar and let it sit for 5-10 minutes until frothy.
    • In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Knead the dough for 10 minutes until smooth and elastic.
    • Cover the dough and allow it to rise for 1-2 hours in a warm spot, until it doubles in size.
  2. Make the Pineapple Topping:
    • In a bowl, combine powdered sugar, flour, butter, vanilla extract, pineapple juice, and crushed pineapple. Mix until smooth.
    • If desired, divide the topping mixture into portions and color them with food coloring for a more vibrant topping.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • After the dough has risen, punch it down and divide it into 12 equal portions. Shape each piece into a round ball and place them on a parchment-lined baking sheet.
    • Roll out the pineapple topping and cut discs to place on each dough ball. Gently press them to secure.
    • Bake for 20-25 minutes or until golden and cooked through.

Pineapple conchas are a fantastic tropical variation of the classic Mexican pastry, offering a burst of fruity sweetness and a unique texture. The combination of soft, pillowy dough and the tangy pineapple topping creates a refreshing contrast, making these conchas perfect for anyone craving a flavorful and exotic twist on a beloved treat. These pineapple conchas can be enjoyed for breakfast, dessert, or a special occasion, adding a little sunshine to every bite.

Almond Mexican Conchas (Conchas de Almendra)

Almond conchas bring a nutty and slightly savory twist to the traditional concha, offering a rich, delicate flavor that pairs beautifully with the soft, sweet bread. The almond flavor shines through both in the dough and in the sugar topping, making these conchas a perfect treat for almond lovers. The crunchy topping adds texture and sweetness, creating a well-rounded, satisfying pastry ideal for any time of day.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup almond meal or ground almonds

For the Almond Topping:

  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 1/4 cup almond meal or ground almonds
  • 1/2 teaspoon almond extract (optional)

Instructions:

  1. Prepare the Dough:
    • Dissolve yeast in warm milk with a pinch of sugar and let it activate for 5-10 minutes.
    • In a large bowl, combine flour, sugar, salt, and almond meal. Add the yeast mixture, melted butter, eggs, and vanilla extract. Knead the dough for 10 minutes until smooth and elastic.
    • Cover the dough and let it rise for 1-2 hours in a warm spot.
  2. Make the Almond Topping:
    • In a bowl, combine powdered sugar, flour, butter, vanilla extract, almond meal, and almond extract (if using). Mix until smooth and creamy.
    • Divide the topping into portions and roll out the discs to cover each concha.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • Once the dough has risen, punch it down and divide it into 12 portions. Shape each portion into a round ball and place them on a lined baking sheet.
    • Roll out the almond topping and cut discs to place on top of the dough. Press them gently to secure.
    • Bake for 20-25 minutes or until golden brown.

Almond conchas are a sophisticated variation of the classic Mexican treat, offering a nutty, fragrant sweetness that pairs perfectly with the soft, airy dough. The almond flavor adds a delicate depth that enhances the traditional sweet bread, and the crunchy almond topping brings an irresistible texture to every bite. These conchas are ideal for those who enjoy the refined flavor of almonds, making them a perfect treat for a special occasion or an everyday indulgence.

Orange Mexican Conchas (Conchas de Naranja)

Orange conchas bring a burst of citrus flavor to the traditional Mexican pastry, making them a refreshing and lively variation. The bright, zesty orange topping contrasts beautifully with the soft, sweet dough, creating a balance of flavors that is perfect for breakfast or as a midday snack. The addition of orange zest in both the dough and the topping brings a subtle yet fragrant citrus note that is both uplifting and satisfying.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest

For the Orange Topping:

  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest

Instructions:

  1. Prepare the Dough:
    • Dissolve the yeast in warm milk with a pinch of sugar and let it sit for 5-10 minutes until frothy.
    • In a large bowl, combine flour, sugar, salt, and orange zest. Add the yeast mixture, melted butter, eggs, and vanilla extract. Knead the dough for about 10 minutes until smooth and elastic.
    • Cover the dough and let it rise for 1-2 hours in a warm spot.
  2. Make the Orange Topping:
    • In a bowl, combine powdered sugar, flour, butter, vanilla extract, orange juice, and orange zest. Mix until smooth.
    • If desired, divide the topping into portions and add food coloring for a more vibrant appearance.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • Once the dough has risen, punch it down and divide it into 12 portions. Shape each piece into smooth balls and place them on a baking sheet.
    • Roll out the orange topping and cut discs to place on top of the dough. Gently press them into the dough to secure.
    • Bake for 20-25 minutes or until golden brown.

Orange conchas are a bright and flavorful variation of the classic Mexican sweet bread. The citrusy topping provides a lively contrast to the soft, sweet dough, making them a refreshing and fragrant treat. These conchas are perfect for adding a bit of zest to your day and are especially enjoyable when paired with coffee or tea. Their vibrant orange flavor makes them ideal for spring and summer occasions, but they can be enjoyed year-round for a burst of fresh, fruity sweetness.

Chocolate Mexican Conchas (Conchas de Chocolate)

Chocolate conchas are an irresistible variation of the classic Mexican pastry, offering a rich, indulgent twist. The dough is infused with cocoa powder, giving it a light chocolate flavor, while the sugar topping is made with a blend of chocolate and vanilla for a perfect balance. These conchas are perfect for chocolate lovers, as the soft bread and rich chocolate topping combine to create an unforgettable treat that is both comforting and decadent.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder

For the Chocolate Topping:

  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1 tablespoon chocolate chips (optional, for extra chocolate flavor)

Instructions:

  1. Prepare the Dough:
    • Dissolve the yeast in warm milk with a pinch of sugar and let it activate for 5-10 minutes.
    • In a large bowl, combine flour, sugar, salt, and cocoa powder. Add the yeast mixture, melted butter, eggs, and vanilla extract. Knead the dough for 10 minutes until smooth and elastic.
    • Cover the dough and allow it to rise for 1-2 hours until doubled in size.
  2. Make the Chocolate Topping:
    • In a bowl, combine powdered sugar, flour, softened butter, vanilla extract, cocoa powder, and chocolate chips (if using). Mix until smooth and creamy.
    • Divide the mixture into portions and roll out small discs of the topping to cover each concha.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • Once the dough has risen, punch it down and divide it into 12 portions. Shape each piece into a round ball and place them on a parchment-lined baking sheet.
    • Roll out the chocolate topping and cut discs to place on top of the dough balls. Press gently to secure.
    • Bake for 20-25 minutes or until golden and cooked through.

Chocolate conchas offer a perfect balance of soft, pillowy dough and rich, chocolaty sweetness. This variation brings a new dimension to the traditional Mexican concha, with the cocoa-infused dough and decadent chocolate topping making for a luxurious treat. Whether enjoyed with a cup of coffee in the morning or as an afternoon snack, these conchas are a true indulgence for chocolate lovers. Their comforting and satisfying flavors will make them a favorite in any household.

Matcha Mexican Conchas (Conchas de Matcha)

Matcha conchas introduce the earthy, vibrant flavor of matcha green tea into the classic Mexican pastry. The addition of matcha powder gives the dough a light green hue and a subtle, refreshing taste that pairs beautifully with the sweet sugar topping. The slightly bitter notes of matcha balance out the sweetness of the concha, making these a sophisticated twist on the traditional pastry. Matcha conchas are perfect for anyone who enjoys the unique flavor of green tea and wants a new take on a beloved classic.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons matcha powder

For the Matcha Topping:

  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon matcha powder
  • Food coloring (optional, to enhance the green color)

Instructions:

  1. Prepare the Dough:
    • Dissolve the yeast in warm milk with a pinch of sugar and let it activate for 5-10 minutes.
    • In a large bowl, combine flour, sugar, salt, and matcha powder. Add the yeast mixture, melted butter, eggs, and vanilla extract. Knead the dough for 10 minutes until smooth and elastic.
    • Cover the dough and allow it to rise for 1-2 hours until doubled in size.
  2. Make the Matcha Topping:
    • In a bowl, mix powdered sugar, flour, softened butter, vanilla extract, and matcha powder. Blend until smooth and creamy.
    • If desired, divide the mixture into portions and add food coloring to enhance the green color.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • Once the dough has risen, punch it down and divide it into 12 portions. Shape each piece into a round ball and place them on a lined baking sheet.
    • Roll out the matcha topping and cut discs to place on top of each dough ball. Gently press them into place.
    • Bake for 20-25 minutes or until golden brown.

Matcha conchas are a refined and unique variation of the traditional Mexican pastry. The slightly bitter, earthy flavor of matcha provides a wonderful contrast to the sweetness of the sugar topping and the softness of the dough. These conchas are a great option for those who enjoy green tea and want to experiment with a more delicate flavor profile. Their vibrant green color and sophisticated flavor make them an excellent choice for special occasions, tea time, or simply when you’re in the mood for something a little different.

Blueberry Mexican Conchas (Conchas de Arándano)

Blueberry conchas bring the sweet and tangy flavor of fresh blueberries into the classic Mexican pastry. The dough is soft and slightly sweet, and the blueberry topping adds a burst of flavor and color. The sweet fruitiness of the blueberries creates a delightful contrast to the airy bread, making these conchas an ideal choice for anyone who loves berries. Whether served at breakfast, brunch, or as a snack, these conchas are a delicious and colorful twist on the original.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries (or blueberry jam)

For the Blueberry Topping:

  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons blueberry puree or jam
  • Food coloring (optional, for vibrant blue color)

Instructions:

  1. Prepare the Dough:
    • Dissolve yeast in warm milk with a pinch of sugar and let it activate for 5-10 minutes.
    • In a large bowl, combine flour, sugar, salt, and blueberries (or blueberry jam). Add the yeast mixture, melted butter, eggs, and vanilla extract. Knead the dough for 10 minutes until smooth.
    • Cover the dough and let it rise for 1-2 hours until doubled in size.
  2. Make the Blueberry Topping:
    • In a bowl, mix powdered sugar, flour, softened butter, vanilla extract, and blueberry puree or jam. If you want a more intense blue color, add a few drops of food coloring.
    • Stir until smooth and creamy.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • Once the dough has risen, punch it down and divide it into 12 equal portions. Shape each piece into a round ball and place them on a parchment-lined baking sheet.
    • Roll out the blueberry topping and cut discs to place on top of each dough ball. Gently press them to secure.
    • Bake for 20-25 minutes or until golden brown.

Blueberry conchas offer a burst of fruity sweetness with every bite, making them a delightful variation of the traditional Mexican pastry. The tangy, fresh blueberry topping pairs beautifully with the soft, slightly sweet dough, creating a refreshing and satisfying treat. These conchas are perfect for anyone who loves blueberries and are a great way to incorporate a fruity twist into the classic recipe. With their vibrant color and delicious flavor, blueberry conchas will brighten any occasion and satisfy your sweet tooth.

Coconut Mexican Conchas (Conchas de Coco)

Coconut conchas bring a tropical flair to the classic Mexican pastry, infusing the sweet bread with the rich, creamy flavor of coconut. The coconut topping is both crunchy and slightly chewy, with toasted coconut adding texture and depth to the soft, fluffy dough. These conchas are perfect for anyone who loves the tropical sweetness of coconut and want a delicious new variation of the traditional Mexican sweet bread.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup desiccated coconut

For the Coconut Topping:

  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted coconut
  • 2 tablespoons heavy cream (or coconut milk for extra coconut flavor)

Instructions:

  1. Prepare the Dough:
    • Dissolve the yeast in warm milk with a pinch of sugar and let it sit for 5-10 minutes until frothy.
    • In a large bowl, combine flour, sugar, salt, and desiccated coconut. Add the yeast mixture, melted butter, eggs, and vanilla extract. Knead the dough for 10 minutes until smooth and elastic.
    • Cover the dough and let it rise for 1-2 hours, until it has doubled in size.
  2. Make the Coconut Topping:
    • In a bowl, combine powdered sugar, flour, softened butter, vanilla extract, toasted coconut, and heavy cream. Mix until smooth and creamy.
    • Divide the topping mixture into portions and roll out small discs to place on top of each concha.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • Once the dough has risen, punch it down and divide it into 12 portions. Shape each piece into a round ball and place them on a parchment-lined baking sheet.
    • Roll out the coconut topping and cut discs to cover each dough ball. Gently press them into place.
    • Bake for 20-25 minutes or until golden brown.

Coconut conchas offer a tropical twist to the beloved Mexican pastry. The creamy and chewy coconut topping is the perfect complement to the light, fluffy dough, creating a harmonious balance of flavors and textures. These conchas are perfect for those who love coconut, offering a deliciously tropical treat that’s great for breakfast, snacks, or dessert. With the added richness from the toasted coconut, they are a flavorful delight for any occasion.

Raspberry Mexican Conchas (Conchas de Frambuesa)

Raspberry conchas are a fresh and fruity take on the traditional Mexican pastry. The tangy raspberry topping pairs perfectly with the soft, sweet dough, giving the conchas a burst of vibrant flavor and color. This variation incorporates raspberry puree, offering a slightly tart contrast to the sweetness of the dough. These conchas are perfect for those who enjoy the combination of sweet and tart flavors, making them a fun and refreshing alternative to the classic recipe.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup raspberry puree (or raspberry jam)

For the Raspberry Topping:

  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons raspberry puree
  • Food coloring (optional, to achieve a vibrant pink)

Instructions:

  1. Prepare the Dough:
    • Dissolve the yeast in warm milk with a pinch of sugar and let it activate for 5-10 minutes.
    • In a large bowl, combine flour, sugar, salt, and raspberry puree. Add the yeast mixture, melted butter, eggs, and vanilla extract. Knead the dough for 10 minutes until smooth.
    • Cover the dough and let it rise for 1-2 hours until doubled in size.
  2. Make the Raspberry Topping:
    • In a bowl, combine powdered sugar, flour, softened butter, vanilla extract, and raspberry puree. Mix until smooth and creamy.
    • If you want a more intense pink color, add food coloring.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • Once the dough has risen, punch it down and divide it into 12 portions. Shape each piece into a round ball and place them on a parchment-lined baking sheet.
    • Roll out the raspberry topping and cut discs to place on top of each dough ball. Gently press them to secure.
    • Bake for 20-25 minutes or until golden brown.

Raspberry conchas offer a fruity and tangy variation of the traditional Mexican pastry. The raspberry topping adds a refreshing tartness that balances beautifully with the soft, sweet dough. These conchas are perfect for spring or summer, bringing a light and colorful twist to the classic recipe. They are an excellent choice for anyone who loves berries and are perfect for a brunch or casual gathering. The vibrant color and bold flavor make them a show-stopping treat.

Apple Cinnamon Mexican Conchas (Conchas de Manzana y Canela)

Apple cinnamon conchas combine two classic flavors into a warm and comforting pastry. The dough remains soft and sweet, while the apple-cinnamon topping adds a spiced, fruity element. The apples are caramelized in cinnamon, creating a perfect sweet and spicy balance that complements the airy texture of the concha dough. These conchas are perfect for fall and winter gatherings or whenever you’re craving a cozy treat with a hint of spice.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

For the Apple Cinnamon Topping:

  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup finely diced apples
  • 2 tablespoons brown sugar

Instructions:

  1. Prepare the Dough:
    • Dissolve the yeast in warm milk with a pinch of sugar and let it sit for 5-10 minutes.
    • In a large bowl, combine flour, sugar, salt, and cinnamon. Add the yeast mixture, melted butter, eggs, and vanilla extract. Knead the dough for 10 minutes until smooth and elastic.
    • Cover the dough and let it rise for 1-2 hours until doubled in size.
  2. Make the Apple Cinnamon Topping:
    • In a skillet, sauté the diced apples with a little butter, brown sugar, and cinnamon until the apples are softened and caramelized.
    • In a bowl, combine powdered sugar, flour, softened butter, vanilla extract, and cinnamon. Stir until smooth.
    • Once the apple mixture has cooled, gently fold it into the topping mixture.
  3. Shape and Bake:
    • Preheat the oven to 350°F (175°C).
    • Once the dough has risen, punch it down and divide it into 12 portions. Shape each piece into a round ball and place them on a parchment-lined baking sheet.
    • Roll out the apple-cinnamon topping and cut discs to place on top of each dough ball. Gently press them into place.
    • Bake for 20-25 minutes or until golden and cooked through.

Apple cinnamon conchas are the ultimate comforting treat for fall or winter. The warmth of cinnamon and the sweetness of caramelized apples create a delicious topping that contrasts perfectly with the soft, fluffy dough. These conchas offer a cozy, spiced flavor that evokes the feeling of home and warmth. Whether enjoyed with a cup of hot chocolate or coffee, apple cinnamon conchas are perfect for cozy gatherings or as a treat to brighten up a chilly day.

Note: More recipes are coming soon!