Description
This Mexican Sweet Bread recipe features soft, fluffy dough topped with a signature sweet crust in vanilla and chocolate flavors. Perfect for breakfast or a snack, these colorful conchas combine a tender, slightly sweet bread base with a crisp sugary topping that cracks beautifully during baking, delivering authentic Mexican bakery flavors right at home.
Ingredients
Scale
Dough
- 1 package Dry Yeast (¼ oz)
- 3/4 cup Whole Milk
- 1/2 cup Unsalted Butter, melted
- 1/2 cup Granulated Sugar, divided
- 3 Large Eggs, room temperature, beaten
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 4 cups All Purpose Flour
- 1 teaspoon Oil, for greasing
Sweet Topping
- 1/2 cup Unsalted Butter, softened
- 1 cup All Purpose Flour
- 3/4 cup Powdered Sugar
- 2 teaspoons Vanilla Extract (divided)
- 1 Tablespoon Unsweetened Cocoa Powder
Instructions
- Prepare the Yeast Mixture: Warm the milk in a microwave-safe bowl in 40-second intervals until it reaches 110-115°F, making sure it is warm but not hot or boiling. Stir in the dry yeast and half of the granulated sugar. Cover with plastic wrap and let it sit for at least 5 minutes until it becomes bubbly and expands, indicating active yeast.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, remaining sugar, and salt. Mix well to evenly distribute the ingredients.
- Mix the Dough: Add the melted butter, beaten eggs, and the activated yeast mixture to the dry ingredients. Mix on medium speed for 5-7 minutes until the dough comes together and is tacky but not overly sticky. Add a bit more flour if necessary to achieve the right consistency.
- First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and allow it to rise at room temperature for about 2 hours, or until it doubles in size.
- Prepare the Sweet Topping: In a separate bowl, use an electric mixer to cream together the softened butter, flour, and powdered sugar for 2-3 minutes until the mixture is light and fluffy. Divide the mixture evenly into two bowls. Add the vanilla extract to one bowl and the cocoa powder plus vanilla extract to the other, mixing each well to combine.
- Shape and Top Dough Balls: Roll each topping mixture into 6 small balls (12 total). Flatten each ball into a disk. Divide the risen dough into 12 even pieces and roll each into a ball. Arrange the dough balls on baking sheets, then place one topping disk on each dough ball. Score the topping with a knife in a shell pattern.
- Second Rise: Loosely cover the assembled breads with a clean kitchen towel and allow them to rise for an additional 40-60 minutes at room temperature until slightly puffed.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the breads for 18-20 minutes until the bottoms are golden brown and the topping is set and cracked.
- Cool and Serve: Remove the breads from the oven and let them cool completely on a wire rack before serving. Enjoy fresh or alongside a cup of coffee for an authentic Mexican treat.
Notes
- Ensure the milk is only warm (110-115°F) to properly activate yeast; too hot will kill it.
- If the yeast mixture does not bubble, use fresh yeast to ensure proper rising.
- The dough should be tacky but not sticky; adjust flour quantity as needed.
- Score the topping carefully to create the traditional shell pattern.
- These breads are best enjoyed fresh but can be stored in an airtight container for 2-3 days.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
