25+ Nutritious Mexican Bread Conchas Recipes You Need to Try

Conchas, one of the most beloved Mexican breads, are known for their sweet, soft dough and signature sugary topping that resembles the shell of a conch.

This iconic Mexican pastry is a breakfast favorite, snack, or dessert, enjoyed by people of all ages.

What makes conchas so special is their versatility—they come in a variety of flavors, from traditional vanilla to more adventurous combinations like chocolate, coconut, and even tropical fruits like mango and pineapple.

If you’ve ever been curious about how to bake these delicious pastries yourself or want to explore unique twists on the classic recipe, you’re in for a treat.

In this blog post, we’ve gathered over 25 mouthwatering Mexican bread concha recipes that will satisfy your sweet cravings.

Whether you’re new to baking or a seasoned pro, these recipes are sure to bring joy to your kitchen and your taste buds.

So, grab your apron, and let’s dive into the world of conchas, where flavor and tradition meet in every bite!

25+ Nutritious Mexican Bread Conchas Recipes You Need to Try

Mexican bread conchas are not only a delicious treat but a celebration of Mexican baking culture.

The options for flavoring these fluffy, sweet pastries are endless, from the comforting vanilla bean to the rich chocolate and the exotic mango.

With these 25+ concha recipes, you can explore endless combinations and customize the bread to suit your preferences or impress guests with something unique.

Whether you’re baking them for a family breakfast, a special occasion, or just because you crave something sweet, these conchas will fill your home with delightful aromas and bring a piece of Mexican tradition to your kitchen.

The joy of baking these conchas is just as satisfying as enjoying them—so don’t hesitate to get started on your next batch!

Traditional Mexican Conchas (Classic Version)

The classic Mexican concha is a beloved sweet bread with a tender, slightly sweet dough and a sugary, crunchy topping. Known for its signature shell-like shape, these conchas are often enjoyed with a hot beverage, especially during breakfast or snack time. The recipe offers a soft, fluffy texture, balanced sweetness, and a delightfully crisp topping that makes every bite a special experience.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water

For the topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• 2 tsp vanilla extract
• Food coloring (optional)

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine warm milk, yeast, and a tablespoon of sugar. Let it sit for 5-10 minutes until frothy. In a separate bowl, mix flour, salt, and remaining sugar. Gradually add the milk mixture, eggs, butter, and vanilla extract. Knead until a smooth dough forms. Cover and let it rise for about 1 hour, or until it doubles in size.
2. Shape the Conchas: Punch the dough down and divide it into 12 even pieces. Roll each piece into a ball and place them on a baking sheet lined with parchment paper. Allow the dough balls to rest for 30 minutes while you prepare the topping.
3. Prepare the Topping: In a bowl, mix powdered sugar, flour, and softened butter. Add vanilla extract and food coloring if desired. Stir until smooth, then divide the mixture into 3 portions. Roll each portion into a ball and flatten it into a disc.
4. Top the Dough Balls: Gently press the topping discs onto the dough balls, flattening them slightly. Using a knife, make a crisscross pattern on top of each concha.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Let the conchas cool on a wire rack before serving.

These traditional conchas embody the essence of Mexican baking with their sweet, soft, and fluffy texture paired with a satisfying, crunchy topping. They are perfect for any occasion, from a cozy morning to a sweet treat after dinner. The homemade version is far superior to store-bought options and will surely become a staple in your baking repertoire.

Chocolate Conchas

Chocolate conchas elevate the classic Mexican concha by adding a rich cocoa flavor to the topping, creating a perfect balance of sweetness and depth. With the same fluffy, tender dough, these conchas provide a satisfying twist on the traditional recipe. The chocolate topping adds a touch of indulgence while still keeping the familiar texture and charm of conchas.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water

For the chocolate topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• 3 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract

Instructions:

1. Prepare the Dough: Combine warm milk, yeast, and sugar in a small bowl. Let it sit until frothy, about 5-10 minutes. In a large mixing bowl, combine flour, salt, and the remaining sugar. Add the milk mixture, eggs, butter, and vanilla extract. Knead the dough until smooth, cover, and let it rise for 1 hour.
2. Shape the Dough: Punch the dough down and divide it into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Let the dough rise for 30 minutes.
3. Prepare the Chocolate Topping: In a separate bowl, mix powdered sugar, flour, butter, cocoa powder, and vanilla extract. Stir until smooth. Divide the mixture into 3 portions and form each into a disc shape.
4. Assemble the Conchas: Place each chocolate topping disc over the dough balls. Use a knife to gently score the surface in a crisscross pattern.
5. Bake: Preheat the oven to 350°F (175°C). Bake the conchas for 18-22 minutes, or until golden brown. Let them cool before enjoying.

Chocolate conchas offer a deliciously chocolatey twist on the classic Mexican concha, combining the fluffy texture of the dough with the rich, indulgent cocoa topping. These conchas are perfect for anyone who loves the traditional flavor of Mexican pan dulce but craves a more decadent option. Enjoy them with a cup of coffee or hot chocolate for an extra special treat.

Cinnamon Conchas

Cinnamon conchas provide a warm, spiced variation of the classic Mexican concha. The cinnamon topping adds a fragrant sweetness, creating a more aromatic and comforting version of the beloved bread. These conchas are perfect for cozy mornings or when you want to infuse a bit of warmth into your dessert offerings.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water

For the cinnamon topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract

Instructions:

1. Prepare the Dough: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine flour, salt, and remaining sugar. Gradually add the yeast mixture, eggs, butter, and vanilla extract. Knead until smooth, then cover and let it rise for 1 hour.
2. Shape the Dough: Punch the dough down and divide it into 12 pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Allow the dough to rise for 30 minutes.
3. Prepare the Cinnamon Topping: In a bowl, mix powdered sugar, flour, butter, cinnamon, and vanilla extract. Stir until smooth, and then divide into 3 portions. Roll each portion into a ball and flatten it into discs.
4. Top the Dough Balls: Place the cinnamon topping discs over each dough ball, gently pressing them down. Use a knife to create a crisscross pattern on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Allow the conchas to cool on a wire rack before serving.

Cinnamon conchas are a delightful variation of the classic, offering a warm and aromatic experience with every bite. The soft, fluffy dough paired with the spiced, sweet topping creates a perfect balance that’s ideal for the colder months or as a special treat to share with friends and family. These conchas are sure to be a crowd-pleaser and an easy way to bring a touch of Mexican comfort into your home.

Almond Conchas

Almond conchas are a sophisticated twist on the traditional Mexican bread, with a nutty topping that adds a rich, buttery flavor. The almond topping is crunchy and fragrant, making each bite an irresistible blend of sweetness and texture. This variation is perfect for almond lovers or anyone who wants a more refined, slightly indulgent version of the classic concha.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp almond extract
• ½ cup water

For the almond topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• ½ cup ground almonds (almond meal)
• 1 tsp almond extract

Instructions:

1. Prepare the Dough: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes to activate the yeast. In a large bowl, combine flour, salt, and sugar. Gradually add the milk mixture, eggs, butter, and almond extract. Knead until smooth, cover, and let the dough rise for 1 hour.
2. Shape the Dough: Punch the dough down and divide it into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Let the dough rise for an additional 30 minutes.
3. Prepare the Almond Topping: In a bowl, mix powdered sugar, flour, butter, ground almonds, and almond extract. Stir until smooth. Divide the mixture into 3 portions and roll each portion into a disc shape.
4. Assemble the Conchas: Gently press each almond topping disc onto the dough balls. Use a knife to make a crisscross pattern on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Let the conchas cool on a wire rack.

Almond conchas offer a luxurious twist on the traditional Mexican bread. The nutty topping brings a rich depth of flavor that complements the soft, fluffy dough. These conchas are perfect for a special brunch or as an elegant addition to a dessert table. With their satisfying texture and sophisticated taste, almond conchas are sure to impress your family and friends.

Pumpkin Spice Conchas (Seasonal Version)

Pumpkin spice conchas combine the flavors of autumn with the classic Mexican bread, bringing in the warmth of cinnamon, nutmeg, and pumpkin. This seasonal variation is perfect for fall and winter, offering a spiced topping that blends beautifully with the soft, fluffy dough. The pumpkin spice conchas are not only delicious but evoke the cozy, festive feeling of the season.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water
• ½ cup canned pumpkin puree

For the pumpkin spice topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• 2 tsp pumpkin pie spice
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp canned pumpkin puree

Instructions:

1. Prepare the Dough: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy. In a large bowl, combine flour, salt, and sugar. Add the milk mixture, eggs, butter, vanilla extract, and pumpkin puree. Knead until smooth, cover, and let it rise for 1 hour.
2. Shape the Dough: Punch the dough down and divide it into 12 pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Let them rise for another 30 minutes.
3. Prepare the Pumpkin Spice Topping: In a bowl, mix powdered sugar, flour, butter, pumpkin pie spice, cinnamon, vanilla extract, and pumpkin puree. Stir until smooth. Divide the mixture into 3 portions and shape each portion into a disc.
4. Top the Dough Balls: Press the pumpkin spice topping discs onto the dough balls. Use a knife to create a crisscross pattern on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Allow the conchas to cool on a wire rack before serving.

Pumpkin spice conchas are a delightful seasonal treat that perfectly captures the flavors of fall. The spiced topping adds an aromatic sweetness that pairs beautifully with the soft and pillowy dough. These conchas are ideal for Thanksgiving, Halloween, or any time you want to indulge in the cozy flavors of autumn. They’re sure to become a new favorite for the season.

Coconut Conchas

Coconut conchas are a tropical variation of the traditional Mexican bread, offering a unique sweetness and flavor that comes from the coconut. The topping is made with shredded coconut, which adds a slight crunch and a rich coconut aroma, making these conchas a fun and indulgent twist on the classic. These conchas are perfect for anyone who loves coconut and wants to explore different flavors in their baking.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water

For the coconut topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• 1 cup shredded coconut (unsweetened)
• 1 tsp vanilla extract

Instructions:

1. Prepare the Dough: Combine warm milk, yeast, and sugar in a small bowl. Let it sit until frothy. In a large bowl, combine flour, salt, and remaining sugar. Add the milk mixture, eggs, butter, and vanilla extract. Knead the dough until smooth, then cover and let it rise for 1 hour.
2. Shape the Dough: Punch the dough down and divide it into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Let them rise for another 30 minutes.
3. Prepare the Coconut Topping: In a bowl, mix powdered sugar, flour, butter, shredded coconut, and vanilla extract until smooth. Divide the mixture into 3 portions and form each into a disc shape.
4. Assemble the Conchas: Place each coconut topping disc over the dough balls, gently pressing them down. Use a knife to create a crisscross pattern on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Allow the conchas to cool on a wire rack before serving.

Coconut conchas bring a delightful tropical flavor to the classic Mexican bread. The combination of the soft dough and the coconut topping makes for a sweet, slightly chewy treat that’s perfect for coconut lovers. These conchas are ideal for a special breakfast or afternoon snack, and they’ll transport you to a sunny paradise with every bite. Enjoy them as a tropical twist on a beloved classic!

Lemon Conchas

Lemon conchas offer a refreshing and zesty variation of the classic Mexican bread. The citrusy, tangy lemon topping adds a bright contrast to the sweet, soft dough. Perfect for spring or summer, these conchas bring a burst of freshness to your baking repertoire, making them a delightful treat for anyone who loves the combination of citrus and sweetness.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water

For the lemon topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• 2 tbsp lemon zest
• 1 tsp lemon extract
• 2 tbsp fresh lemon juice

Instructions:

1. Prepare the Dough: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes to activate the yeast. In a large mixing bowl, combine flour, salt, and remaining sugar. Gradually add the yeast mixture, eggs, butter, and vanilla extract. Knead until smooth, cover, and let the dough rise for about 1 hour.
2. Shape the Dough: Punch the dough down and divide it into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Let them rise for an additional 30 minutes.
3. Prepare the Lemon Topping: In a bowl, mix powdered sugar, flour, butter, lemon zest, lemon extract, and lemon juice until smooth. Divide the mixture into 3 portions and form each portion into a disc.
4. Assemble the Conchas: Place each lemon topping disc over the dough balls. Gently press down, and use a knife to create a crisscross pattern on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Let the conchas cool on a wire rack.

Lemon conchas are the perfect treat for those who love a citrusy twist on a classic. The tangy lemon topping brings a refreshing contrast to the sweet dough, making these conchas perfect for brightening up your mornings or adding a burst of flavor to your dessert table. Whether paired with a cup of tea or enjoyed on their own, these lemon conchas will undoubtedly be a hit.

Dulce de Leche Conchas

Dulce de leche conchas take the traditional Mexican bread to a whole new level by incorporating the rich, caramel-like flavor of dulce de leche. The topping is sweet and gooey, with the signature crunch from the concha crust, while the dough remains soft and airy. This indulgent treat is perfect for anyone with a sweet tooth who wants to experience a richer, more decadent version of the beloved concha.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water

For the dulce de leche topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• ½ cup dulce de leche
• 1 tsp vanilla extract

Instructions:

1. Prepare the Dough: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy. In a large bowl, mix flour, salt, and sugar. Gradually add the milk mixture, eggs, butter, and vanilla extract. Knead the dough until smooth, cover, and let it rise for 1 hour.
2. Shape the Dough: Punch the dough down and divide it into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Let them rise for 30 minutes.
3. Prepare the Dulce de Leche Topping: In a bowl, mix powdered sugar, flour, butter, dulce de leche, and vanilla extract until smooth. Divide the mixture into 3 portions and form each portion into a disc.
4. Assemble the Conchas: Gently press each dulce de leche topping disc over the dough balls. Use a knife to make a crisscross pattern on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Let the conchas cool on a wire rack before serving.

Dulce de leche conchas are the epitome of indulgence, with their rich, caramelized topping enhancing the sweetness of the soft dough. The combination of gooey dulce de leche and the light, fluffy texture of the concha makes for a decadent treat that is perfect for dessert or a special breakfast. These conchas will satisfy your cravings for something extra sweet and are sure to be a favorite in your baking collection.

Pistachio Conchas

Pistachio conchas are a gourmet variation of the traditional Mexican bread, adding the distinct, nutty flavor of pistachios to the topping. The pistachio flavor pairs beautifully with the sweet, fluffy dough, offering a balance of richness and texture. These conchas are perfect for nut lovers or anyone seeking a unique spin on the classic recipe.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water

For the pistachio topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• ½ cup pistachio paste (or finely ground pistachios)
• 1 tsp vanilla extract

Instructions:

1. Prepare the Dough: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine flour, salt, and remaining sugar. Gradually add the yeast mixture, eggs, butter, and vanilla extract. Knead until smooth, cover, and let the dough rise for about 1 hour.
2. Shape the Dough: Punch the dough down and divide it into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Allow the dough to rise for 30 minutes.
3. Prepare the Pistachio Topping: In a bowl, mix powdered sugar, flour, butter, pistachio paste, and vanilla extract until smooth. Divide the mixture into 3 portions and form each portion into a disc.
4. Assemble the Conchas: Place each pistachio topping disc over the dough balls, gently pressing down. Use a knife to create a crisscross pattern on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Let the conchas cool on a wire rack.

Pistachio conchas are a deliciously unique twist on the classic Mexican bread, with a nutty, rich topping that pairs perfectly with the light, fluffy dough. The addition of pistachios makes these conchas stand out, offering an exotic and flavorful option that is perfect for special occasions or when you want to try something new. These conchas are sure to win over anyone who loves pistachios and sweet, fresh bakes.

Chocolate Churro Conchas

Chocolate churro conchas combine the indulgent richness of chocolate with the classic Mexican concha. Inspired by the famous churro treat, these conchas feature a spiced chocolate topping that provides a perfect balance of sweetness and cinnamon heat, while the dough remains fluffy and soft. Ideal for chocolate lovers and those who enjoy the comforting spices of cinnamon, these conchas are an unforgettable twist on the beloved original.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water

For the chocolate churro topping:

• ½ cup unsweetened cocoa powder
• 1 cup powdered sugar
• ½ cup unsalted butter, softened
• 2 tsp cinnamon
• 1 tbsp vanilla extract
• 1 tbsp milk

Instructions:

1. Prepare the Dough: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for about 5-10 minutes until frothy. In a large bowl, combine flour, salt, and remaining sugar. Gradually add the yeast mixture, eggs, butter, and vanilla extract. Knead until smooth, cover, and let it rise for about 1 hour.
2. Shape the Dough: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Let the dough rise for another 30 minutes.
3. Prepare the Chocolate Churro Topping: In a bowl, mix cocoa powder, powdered sugar, cinnamon, butter, vanilla extract, and milk until smooth. Divide the mixture into 3 portions and form each portion into a disc.
4. Assemble the Conchas: Place each chocolate churro topping disc over the dough balls, gently pressing down. Use a knife to make a crisscross pattern on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Let the conchas cool on a wire rack.

Chocolate churro conchas combine the best elements of two beloved Mexican treats—churros and conchas. The chocolate and cinnamon topping brings a warm, indulgent flavor that is perfectly balanced with the softness of the dough. These conchas are perfect for any chocolate lover or anyone who loves a twist on the traditional. They are great for breakfast, snacks, or as a unique dessert to wow your guests.

Mango Conchas

Mango conchas are a vibrant and tropical twist on the classic Mexican concha. With a sweet mango topping that captures the juicy, fragrant essence of ripe mangoes, these conchas are an exotic and refreshing variation that will transport you to a sunny paradise. Whether for a special occasion or a delightful snack, these conchas offer a burst of tropical flavor that’s sure to satisfy.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water

For the mango topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• ½ cup mango puree (fresh or canned)
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Prepare the Dough: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy. In a large bowl, combine flour, salt, and remaining sugar. Gradually add the yeast mixture, eggs, butter, and vanilla extract. Knead until smooth, then cover and let it rise for 1 hour.
2. Shape the Dough: Punch the dough down and divide it into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Let the dough rise for another 30 minutes.
3. Prepare the Mango Topping: In a bowl, mix powdered sugar, flour, butter, mango puree, vanilla extract, and lemon juice until smooth. Divide the mixture into 3 portions and form each portion into a disc.
4. Assemble the Conchas: Place each mango topping disc over the dough balls, gently pressing down. Use a knife to make a crisscross pattern on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Let the conchas cool on a wire rack before serving.

Mango conchas are a vibrant and refreshing variation of the classic Mexican concha. The tropical mango topping adds a sweet, juicy, and slightly tangy flavor that perfectly complements the soft, airy dough. These conchas are an ideal choice for anyone seeking a light, fruity twist on the traditional recipe, and they’re perfect for enjoying during the warmer months or at tropical-themed gatherings.

Cherry Almond Conchas

Cherry almond conchas combine the sweet tartness of cherries with the rich, nutty flavor of almonds, creating a sophisticated and delicious twist on the traditional Mexican bread. With a cherry-flavored topping and the warm, comforting essence of almond, these conchas are perfect for anyone who loves fruity and nutty flavor combinations. The texture of the dough paired with the sweet almond-cherry topping creates a memorable treat.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water

For the cherry almond topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• ½ cup cherry jam or preserves
• 1 tsp almond extract
• ½ cup sliced almonds

Instructions:

1. Prepare the Dough: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy. In a large bowl, combine flour, salt, and remaining sugar. Gradually add the yeast mixture, eggs, butter, and vanilla extract. Knead until smooth, cover, and let the dough rise for 1 hour.
2. Shape the Dough: Punch the dough down and divide it into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Let the dough rise for another 30 minutes.
3. Prepare the Cherry Almond Topping: In a bowl, mix powdered sugar, flour, butter, cherry jam, and almond extract until smooth. Divide the mixture into 3 portions and form each portion into a disc. Sprinkle sliced almonds on top of each disc for added texture.
4. Assemble the Conchas: Place each cherry almond topping disc over the dough balls, gently pressing down. Use a knife to create a crisscross pattern on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Let the conchas cool on a wire rack.

Cherry almond conchas are a delightful fusion of sweet and nutty flavors, with the tartness of cherries balancing the richness of almonds. The crunchy almond topping adds an extra layer of texture, making these conchas perfect for anyone who enjoys fruit and nut combinations. These conchas make a great addition to any breakfast or dessert table, offering a sophisticated flavor profile that’s sure to impress your guests.

Vanilla Bean Conchas

Vanilla bean conchas elevate the traditional Mexican bread with the aromatic and rich flavor of real vanilla beans. The soft dough, combined with a fragrant vanilla topping, makes these conchas a luxurious treat for those who appreciate the simple elegance of vanilla. These conchas are perfect for special occasions or as a comforting snack paired with a warm beverage.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water

For the vanilla bean topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• 1 vanilla bean (split and scraped)
• 1 tsp vanilla extract

Instructions:

1. Prepare the Dough: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy. In a large bowl, combine flour, salt, and remaining sugar. Gradually add the yeast mixture, eggs, butter, and vanilla extract. Knead until smooth, cover, and let it rise for 1 hour.
2. Shape the Dough: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Let them rise for another 30 minutes.
3. Prepare the Vanilla Bean Topping: In a bowl, mix powdered sugar, flour, butter, vanilla bean seeds, and vanilla extract until smooth. Divide the mixture into 3 portions and form each portion into a disc.
4. Assemble the Conchas: Place each vanilla topping disc over the dough balls, gently pressing down. Use a knife to make a crisscross pattern on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Let the conchas cool on a wire rack.

Vanilla bean conchas bring a touch of sophistication and elegance to the classic Mexican bread. The deep, aromatic flavor of vanilla beans in the topping complements the soft, fluffy dough, creating a sweet and comforting treat. Whether enjoyed with coffee or as a dessert, these conchas will delight anyone who loves the rich taste of real vanilla.

Pineapple Conchas (Conchas de Piña)

Pineapple conchas introduce a refreshing tropical flavor to the classic concha. The combination of sweet and tangy pineapple in the topping creates a unique and mouthwatering contrast to the soft dough. These conchas are perfect for anyone who loves fruity baked goods and are a great way to brighten up any breakfast or snack time.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water

For the pineapple topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• ½ cup pineapple puree (fresh or canned)
• 1 tsp vanilla extract

Instructions:

1. Prepare the Dough: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine flour, salt, and remaining sugar. Gradually add the yeast mixture, eggs, butter, and vanilla extract. Knead until smooth, cover, and let the dough rise for 1 hour.
2. Shape the Dough: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Let them rise for another 30 minutes.
3. Prepare the Pineapple Topping: In a bowl, mix powdered sugar, flour, butter, pineapple puree, and vanilla extract until smooth. Divide the mixture into 3 portions and form each portion into a disc.
4. Assemble the Conchas: Place each pineapple topping disc over the dough balls, gently pressing down. Use a knife to create a crisscross pattern on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Let the conchas cool on a wire rack.

Pineapple conchas are a delightful, fruity twist on the traditional Mexican bread. The sweet, tangy pineapple topping enhances the softness of the dough, giving these conchas a tropical flavor that’s perfect for any occasion. These conchas are especially refreshing during warmer months, offering a taste of sunshine with every bite.

Hazelnut Coffee Conchas

Hazelnut coffee conchas combine the bold flavors of coffee and hazelnuts, creating a rich and aromatic treat that is perfect for coffee lovers. The nutty, roasted flavor of hazelnuts pairs beautifully with the depth of coffee in the topping, while the soft dough provides the perfect base for this indulgent twist on the classic concha. These conchas are perfect for breakfast or an afternoon pick-me-up.

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 tsp active dry yeast
• ½ cup warm milk
• 2 large eggs
• ¼ cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup water

For the hazelnut coffee topping:

• 1 cup powdered sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• 2 tbsp instant coffee granules
• ½ cup ground hazelnuts
• 1 tsp vanilla extract

Instructions:

1. Prepare the Dough: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine flour, salt, and remaining sugar. Gradually add the yeast mixture, eggs, butter, and vanilla extract. Knead until smooth, cover, and let the dough rise for 1 hour.
2. Shape the Dough: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet. Let them rise for another 30 minutes.
3. Prepare the Hazelnut Coffee Topping: In a bowl, mix powdered sugar, flour, butter, instant coffee granules, ground hazelnuts, and vanilla extract until smooth. Divide the mixture into 3 portions and form each portion into a disc.
4. Assemble the Conchas: Place each hazelnut coffee topping disc over the dough balls, gently pressing down. Use a knife to make a crisscross pattern on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 18-22 minutes or until golden brown. Let the conchas cool on a wire rack.

Hazelnut coffee conchas are an ideal treat for coffee lovers who enjoy the rich, nutty flavors of hazelnuts and coffee. The combination of the two flavors in the topping creates a bold and satisfying experience that is balanced by the soft dough. These conchas are perfect for breakfast or as a coffee companion, offering a delicious and energizing treat that pairs wonderfully with your favorite morning brew.

Note: More recipes are coming soon!