Mexico · North America
Conchas
The shell-topped Mexican sweet bread with a crackly sugar cap.
Mexican conchaspan dulce conchas
The Chemistry in This Bake
Pressing and scoring a separate sugar-paste topping onto the base dough in a distinct patterned layer.
Learn the full technique →Ingredients
- Bread flour
- Instant yeast
- Warm milk
- Eggs
- Sugar
- Butter
- Salt
- Powdered sugar (for topping)
- Cocoa powder (for chocolate topping)
Method
Knead the enriched dough and let it rise until doubled.
Mix a sugar-paste topping with butter, powdered sugar, flour, and cocoa.
Divide dough into balls, flatten the topping into matching discs, and lay one over each ball.
Score the topping with a knife in a seashell pattern through the paste layer.
Proof again until puffy.
Bake at 180 °C for 18-20 minutes until golden underneath.