Conchas (Mexican Sweet Bread) Recipe

This is a great recipe, easy and tasty. The only thing I would like to advice you is that instead of making 12 big conchas (on a 12 portions recipe) make the balls or conchas smaller around 20, they are easier to handle and the crust seems to hold better than in the bigger ones. I had a blast making them and the crust was so easy to decorate. In mexico usually we make not just the shells all kinds of decorations use your imagination...Thanks again for the recipe...they are delicious!!!!!

I thought the recipe should have included letting the yeast bloom and foam in the warm water for a few minutes before adding the other ingredients. The first time I tried the recipe the dough wouldn't rise. It also needed to included temperature of liquid. I warmed the milk a little so that the yeast could bloom. I had to add a little extra milk. I think if one really knows the science behind bread and yeast it could be a great recipe but for someone that has little to no experience with yeast breads it could be a waste of time and money.

This was really good. Only change I made was in the topping, instead of using vanilla extract in half, I used almond extract.

They tasted good. I could only find instant yeast (due to the pandemic) and tried the first rise. Well it failed, after almost two hours of watching nothing rise in the warm oven, I tossed it out..because I needed to activate the yeast first....lame. Tried again after activating the yeast. Yay! Success! So moved on to the topping...let it rise a second time. Then baked.....So, only put 6 conchas per 9x13 because they do need space to grow. I used a 16x12 jelly roll and that wasn't enough room for 12, but after over three hours of working on these, I was ready to be done, I do have a life. These turned out dense and somewhat flat compared to the ones I get at the Mexican bakery. It also tastes more like a sweet biscuit, good, but not what I was wanting. Thank you for giving me a fun day of baking!

Very easy and enjoyable recipe. I did use vanilla bean paste in topping mix, that is the only thing I changed. Turned out very good and tasty.Remember when allowing the dough to proof temperature is key. Needs to be 75° -77° in the box or in the area proofing them in. If you have to put a tall slender glass in middle of sheet pan and bag it. This will hold temp and reduce proofing time. Hope this helps.

To get the dough to rise properly you need to get the yeast to bloom. Mix it into a bowl with the warm water plus about 2 Tbsp of the sugar needed for the dough and let it sit for about 10 minutes until the mixture turns foamy, then mix it in with all the rest of the ingredients

I made these yesterday. I followed the instructions exactly, only adding some extra rise time, about an hour + 20 minutes for the initial rise and an hour for the second. When I make these again (which I definitely will!)I would change the vanilla topping. Either do all cinnamon, or add a tsp or so of extra flour to the vanilla half. The vanilla topping was just a bit too soft and when I baked the rolls, the topping kind of melted off a little and burned on the pan. Also reduce the cooking time to 15 minutes, 20 was slightly too long and bottoms were a little too dark. All in all a great recipe I can't wait to share!

I altered it a little but overall a great recipe. I used 3 tablespoons of yeast and not sure why it said evaporated milk but it was too dense with it so I used regular milk instead. I warmed it up a little also. Also don't forget to let the yeast bloom in the water first, I also added the warm milk to this step. When cutting the dough up, make them on the small side, you won't believe how much they rise. The conchas also look better if you color the sugar topping, get creative with the color and designs!

Just finished making these conchas and they were DELICIOUS!!! I added about a 1/4 tsp of anise seeds to the dough witch gave it extra flavor. I also added a 1/4 tsp. of cocoa powder to the cinnamon topping. I would also recommened letting the water and yeast sit for about 10 minutes before starting the dough and also warming the milk just a tad bit. I am definitely making these again. Thanks for the recipe.

This recipe is EXCELLENT !!! My son has food allergies and I have to be careful what ingredients I cook with to make his meals and treats. I love this recipe since its so easy to make. I do not add the egg, instead I substitute 1/4 cup of Greek yogurt (egg allergy). My Conchas bake beautifully and so aromatic, just like the ones you can buy at a Mexican bakery. I will be passing this recipe down to my family. Thank you Melissa for this wonderful recipe!

Made just as instructed, and they were delish! However, next time I will let the yeast and water stand for 10 mn, and warm the milk a bit. It took them a while longer to rise enough, Definitely only 14-15 mn in oven, or perhaps lower temp to 350 as they were a bit too browned on bottom. Highly recommend this recipe!

Best Conchas I ever made. Most important thing is to let the yeast bloom 10-15 minutes and added a bit of sugar . Note if it doesn’t grow frothy the yeast is no good. I sifted the flour first lightly placing in the measuring cup then used a knife to swipe over the top for exact measurement , I replaced the evaporated milk with heavy cream and added some cocoa in the topping. I made sure to let the yeast bloom first . They were super light!

Absolutely delicious! I was looking for a little taste of childhood, and found it right here. Only adjustment I made was to use gluten-free flour blend, as I'm a celiac. Now I'm on a mission to hunt down the rest of all those yummy Mexican cookies and sweet bread recipes, loved and remembered from my Grandma Coronas table..♡ Thank you!

I think the setting might be too high. I’m gonna try again with lower setting maybe on 325. Other than that my girls liked it. I didn’t only because I followed the recipe to the T and they looked burnt

Exactly as described — perfect.

I wish I would’ve read the comments first and added less flour. These were dense and hard as a rock the next day. I will give it another go with less flour. If that doesn’t work I will find another recipe.

Love this recipe!! My fiance won't eat conchas from any one or anywhere before he had mine. Now it's almost weekly he wants me to make more xD I'm bringing some to my work (a bakery) to see how my coworkers like them :)

Much to dense. Also the topping was very crumbly so I added evaporated milk and that worked out well. Still unedible.

Perfect every time!

The dough was so dense & didn't rise. It had the consistency of a pretzel. Not like the fluffy bread I was used to. The topping was easy. I agree with some of the prior posts, use less flour next time. I might use bread flour or more yeast next time.