Mexican Conchas Recipe 🇲🇽 | Soft & Fluffy Vanilla and Chocolate Sweet Bread!

Craving something sweet? ❤️ Today, we're making homemade Mexican Conchas from scratch! 🇲🇽🍞 These beautiful Mexican sweet bread rolls have a soft, fluffy interior and a delicious shell-patterned topping. We're making two classic flavors: vanilla and chocolate! 😍 Join Annie in the kitchen and learn how to make these bakery-style Conchas at home with simple ingredients and easy-to-follow steps. ✨ RECIPE: HOMEMADE MEXICAN CONCHAS 🍞 INGREDIENTS FOR THE DOUGH: • 4 cups all-purpose flour, plus extra if needed • 1/2 cup granulated sugar • 1/4 teaspoon salt • 1 tablespoon instant yeast • 3 room-temperature eggs • 6 tablespoons softened butter • 1 tablespoon vanilla extract • 1 cinnamon stick, ground into powder • Lukewarm milk, added gradually until the dough reaches the right consistency 🍫 INGREDIENTS FOR THE TOPPING: • 1 cup vegetable shortening • 1 1/2 cups all-purpose flour • 1 1/2 cups powdered sugar • 1 tablespoon vanilla extract • 1 tablespoon cocoa powder for the chocolate topping 👩‍🍳 HOW TO MAKE MEXICAN CONCHAS: 1. Grind the cinnamon stick into a fine powder. 2. Sift the flour and mix it with sugar, salt, and instant yeast. 3. Add the eggs, softened butter, vanilla extract, and ground cinnamon. 4. Gradually pour in lukewarm milk while mixing. Knead until the dough becomes soft and elastic. 5. Place the dough in a buttered bowl, cover, and let it rise for about 1 1/2 hours, or until noticeably puffy. 6. For the topping, combine the shortening, sifted flour, powdered sugar, and vanilla extract. Mix until the texture is crumbly but holds together when pressed. 7. Divide the topping into two equal portions. Knead cocoa powder into one portion to make chocolate topping. 8. Divide the topping into 12 portions, approximately 48 grams each: six vanilla and six chocolate. 9. Divide the risen dough into 12 portions of approximately 95 grams each. Roll them into smooth balls and arrange on a greased baking tray. 10. Flatten each topping ball between two sheets of food-safe plastic and place one disc on each dough ball. 11. Press a shell pattern into each topping using a Concha cutter. 12. Cover and let the rolls rise for another 45 minutes. 13. Bake in a preheated conventional oven at 350°F. Start checking after about 18 minutes and continue until the bread is cooked through and the bottoms are lightly golden. 14. Let the Conchas cool before serving and enjoy your homemade Mexican sweet bread! ⏱️ PROOFING TIME: First rise: Approximately 1 1/2 hours Second rise: Approximately 45 minutes Baking time: Depends on your oven and the size of the rolls. Note: The original recipe does not specify the exact quantity of milk. Add it gradually until the dough is soft and slightly tacky. Avoid adding too much extra flour. ❤️ If you enjoyed this recipe, please LIKE, COMMENT, and SUBSCRIBE to Annie's Healthy Bite for more delicious homemade recipes! 💬 Tell us in the comments: Would you choose vanilla Conchas or chocolate Conchas? #MexicanConchas #ConchasRecipe #SweetBread #HomemadeBread #BakingRecipes #ChocolateConchas #AnnieHealthyBite