Mexican Conchas

Recipe Rating:
 12 Ratings
Serves: 15
Prep Time:
Cook Time:
Cooking Method: Bake


3 tsp dry active yeast
1/2 c warm water (about 105 degrees f.)
1/2 c whole milk warm same temp as water.
5 Tbsp butter room temp.
1 Tbsp vegetable shortening
1 tsp salt
1/2 tsp ground cinnamon
1 egg
4 c flour
1/3 c sugar
4 Tbsp butter room temp.
1/2 c sugar
1/2 tsp vanilla extract
1/2 c flour
1/4 tsp cinnamon (optinal)
food coloring (optional)

The Cook

Karina Alcala Recipe
Lightly Salted
macks creek , MO (pop. 244)
Member Since Jan 2012
Karina's notes for this recipe:
Ok I remember when we visited my grandma in Mexico we would always go to the panaderia and buy conchas. I loved to eat them with hot chocolate or warm milk. I got this recipe from my mom they have a ton of flavor and my kids just love them even my husband. I make little turtle shaped ones for my kids they just love them.
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Kitchen Crew
We love these! Light and airy, these little guys bring together the best of both cookies and pastry. Perfect with a cup of steaming coffe.


In warm water dissolve yeast with 2 tbsp of sugar. Let stand for 10 minutes until it foams up. In food processor or mixer or by hand cream reminder of sugar, egg,butter and shortening. Add in flour, salt and cinnamon. Add warm milk and yeast mixture. Combine until a ball of dough forms. All this can be done by hand as well. Knead dough until an elastic ball forms about 5 minutes. Oil a large bowl with veg. oil and place dough in bowl cover with plastic wrap and put in warm place for 45 minutes to an hour until dough doubles in size.
In a bowl mix ingredients for topping. add Butter, sugar, flour, vanilla extract and cinnamon if you want to. You can add food coloring or cocoa powder what ever you desire. For a paste and set aside. After an hour punch your dough down and form fifteen balls about the same size. Should be about the size of a base ball. Put balls on greased cookie sheets about 2 inches apart because they have to rise again. Before they rise put topping on top. How you do it is divide topping into 15 small balls. Put a ball in your hand and squeeze with both your palms until it forms a small tortilla. Press down on top of dough balls this will give the conchas its shape. Repeat until you have done this 15 times. To make the design use a toothpick and do any design you want. Let the dough rest for 45 minutes to 1 hour in warm place covered with a damp towel or plastic wrap until they double in size.
Preheat oven to 375 degrees F. place cookie sheets in the middle rack of. Make sure to be gentle so you don't deflate the dough when you put them in. Cook for 20 minutes take them out and let them cool. Enjoy them with coffee, milk, tea or hot chocolate. What ever you don't eat just keep covered with plastic wrap or in an air tight container but they are so good you might not have any left.

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user virginia canales auntginn - Feb 4, 2012
Thank you for sharing this. I also have fond memories of the warm, freshly baked sweet breads and have been trying different recipes. Yours seem much easier. Have to try it soon.
user Kitchen Crew JustaPinch - Jul 2, 2012
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Jul 2, 2012
I shared a photo of this recipe. View photo
user Leila Rockwell leilaroc - Jul 4, 2012
What a great recipe and they look so good. Saving it and hope to try these soon.
user Jean Campbell gwashington1961 - Nov 8, 2012
This is a new recipe to me! I am acquiring a host of 'new' recipes for baking for the Holidays. Thanks for posting upon JAP. Baking will let you enjoy a new treat! Thanks!
LOL :-)

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