Jerry's Recipe for Conchas (Mexican Sweet Bread)

One thing Jerry has always missed about California since moving to New York? Mexican Sweet Bread: Conchas.

Conchas are a sweet roll coated in a crunchy white topping. The topping looks a bit like a shell, which is where they get their name from. They can be eaten pretty much any time of the day. To me, they somewhat resemble the texture of a donut, so breakfast is a good time. But their slight sweetness also make them a good dessert option. Eat them whenever ya want, I say! Of course, I am brand new to this delicious bread, so what do I know?

Jerry — 100% Mexican — grew up in small town California, a primarily Mexican community, and I grew up in New York, just about as far from the Mexican border as you can get in the States. We of course have your standard fare Mexican restaurants in the area, but nothing deviating from your basic tacos, burritos, and enchiladas. Jerry, however, grew up eating the real deal, and that included Conchas, something I had never even heard of. In my mind, Mexican dessert included fried ice cream and churros and flan… and Jerry would just laugh.

Finally, after more than eight years of living in New York, Jerry decided last month to try his hand at making Conchas, the sweet bread he had missed from back home… and it was a hit! My whole family loved them, including Holden (Caleb… not so much). He’s made them every weekend since.

Anyway, a lot of people have been curious, so I asked Jerry to share the recipe today! Here it is:

Bread Ingredients

• 3 Cups Bread Flour
• 1/3 Cup Sugar
• 3/4 Cup Warm Milk
• 2 Eggs (room temperature)
• 1/4 Cup Butter (room temperature)
• 1 TBSP Shortening
• 1 TBSP Vanilla
• 1/2 TSP Baking Powder
• 2 TBSP Active Dry Yeast
• 1/2 TSP Salt
• 1 TBSP Cinnamon

Topping Ingredients

• 1 Cup All Purpose Flour
• 1 Cup Confectioners Sugar
• 1/2 Cup Butter (room temperature)
• 1 TBSP Shortening

Instructions

1. Mix the dry ingredients for the bread in a large mixing bowl. If you have a mixer, this is ideal, but it can be done by hand if needed.
2. In the middle of the dry ingredients, form an empty space. Add all of the wet ingredients. Mix.
3. If the dough is sticky to the touch or too wet, you can add more flour. If it is too dry, you can add more warm milk.
4. When the dough is mixed, cover the bowl with a kitchen towel and place it in a warm area of the kitchen to “rest.” Dough should rest for about 2 hours. Toward the end of the resting period, you will prepare the topping and preheat the oven to 350.
5. Mix all of the topping ingredients. (You may also choose to add a bit of vanilla as well, but this is optional).
6. Once the dough is done resting, form them into balls. Weigh each ball on a food scale (if available) to 111 grams.
7. Roll topping into balls as well. Weigh each ball to 46 grams.
8. Place the topping balls between parchment paper and flatten with a pan (Jerry uses a cast iron skillet).
9. Place the flattened topping on top of the bread dough ball and create lines on the topping with a butter knife.
10. Bake for 22 – 25 minutes on a cookie sheet or glass pan and enjoy!