How to Make Conchas: Homemade Conchas Recipe

Concha dough is less stretchy than other enriched doughs (like brioche dough) but shares the same light, airy texture. Don’t be afraid to introduce creative flavors into either the dough or the topping—conchas are a fantastic culinary blank slate.

For the dough:

• 2 cups all-purpose flour (you can also use bread flour if you prefer)
• ¾ teaspoons active dry yeast
• ½ cup sugar
• ½ teaspoon salt
• ½ stick unsalted butter, room temperature
• ½ teaspoon vanilla extract
• 1 large egg
• ½ cup whole milk, warmed (but not hot!)

For the topping:

• ½ cup shortening
• ½ cup powdered confectioner’s sugar
• ¾ cup all-purpose flour
• ½ teaspoon ground cinnamon

1. 1

   In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Add the butter to the flour mixture.

2. 2

   Using the hook attachment, mix on medium speed until butter is light and fluffy, about 5 minutes. Reduce to low speed and add egg, followed by vanilla extract and milk, pouring steadily as the dough soaks it up.

3. 3

   Mix on medium-high speed until the dough comes away cleanly from the sides of the bowl and fully clings to the dough hook, about 6-8 minutes.

4. 4

   Transfer dough to a large greased bowl and cover with plastic wrap and kitchen towel. Set aside in a warm place and let the dough rise until doubled in size, about 2 hours. Depending on the temperature of your kitchen, this may take a little less time, or a little more.

5. 5

   While the dough rests, make the streusel topping. In a medium bowl, use a spatula to combine the shortening and powdered sugar. Add the cinnamon followed by the flour, a few tablespoons at a time. The dough should be very soft and pliable, but not runny. If using food coloring, add a few drops in now and mix well to incorporate. Set aside.

6. 6

   Preheat oven to 325 degrees F.

7. 7

   After the dough has doubled in size, transfer to a lightly floured surface. Using a knife or a bench scraper, divide dough evenly into 8 pieces and shape into balls. You may need to lightly flour your hands for this bit, as the dough can be a bit sticky.

8. 8

   Next, grease your hands using a bit of shortening, and coat 2 parchment paper-lined baking sheets. Evenly space the dough balls on the paper, and grease the top of each mound to help the topping stick.

9. 9

   Repeat the dividing and rolling process with the topping mixture, pressing down each with the palm of your hand to form into a flat disc. Carefully place over each ball of dough.

10. 10

    If you have a concha cutter, gently press over the topping to reveal the seashell pattern. You can also use a paring knife to achieve a similar effect. Allow the conchas to rest for a second time, for 1–2 hours in a warm place, again doubling in size.

11. 11

    Bake conchas for 20–25 minutes, rotating halfway through until dough is golden brown and topping is crumbly and set.

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