How to Make Real Mexican Conchas | Sweet, Soft, and So Worth It | The Kitchn

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor while being a natural sweetener.

Stir warm milk, yeast, and 1 tablespoon of sugar together in a stand mixer. Let sit until foamy, about 10 minutes.

Whisk eggs and vanilla together in a measuring cup.

Add remaining sugar, bread flour, and salt to the yeast mixture. Mix in the egg mixture.

Increase speed and mix until a sticky dough forms, then add butter one tablespoon at a time until incorporated.

Coat a bowl with cooking spray, shape dough into a ball, and let rise until doubled, about 1 to 1.5 hours.

Make the topping by mixing flour, powdered sugar, shortening, and vanilla until a paste-like dough forms.

Divide topping dough and shape half into a cylinder, wrap in plastic. Color the other half with pink gel food coloring and flour.

Line baking sheets with parchment and coat with cooking spray. Divide dough into 12 portions and shape into balls.

Coat dough balls with vegetable shortening and cover lightly with plastic wrap.

Cut topping into pieces, flatten, and drape over dough balls, pressing edges down.

Let rise until almost doubled, about 1 hour. Preheat oven to 350ºF.

Bake until light golden-brown, about 20 to 22 minutes. Cool on a wire rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

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