Kylee's Conchas

This is our very baking date recipe and I’m so excited to post it. Our lovely neighbor Kylee is going to teach us to make Conchas. Conchas are a sweet, traditional Mexican roll that get their name, because they look like a seashell. They consist of an enriched bread with a crunchy topping. 

Here’s what you’ll need:

For the Masa

4 cup flour

1 1/2 tsp salt

3 1/2 tsp yeast

1 cup + 2 tbsp milk (room temp)

2 eggs (room temp)

2 tsp vanilla

7 tbsp sugar

1/2 cup butter (room temp)

For the Craquelin

1 cup flour

1 cup powdered sugar

1/2 cup + 2 tbsp vegetable shortening

2 1/2 tsp vanilla 

Food coloring (optional)

Here’s how to bake them:

Step 1: Make your masa! Mix flour, yeast, and salt in the bowl of a mixer. Add remaining ingredients excluding the butter and mix on medium speed with the dough hook until your dough is smooth. 

Step 2: Add the butter in small pieces. Mix until firm & elastic, about five minutes in the mixer. The dough will be very sticky and soft. Refrigerate your dough from two hours to two days.

Step 3: Prepare your craquelin. While the dough is in the fridge, prepare the craquelin by mixing all ingredients together in a medium bowl. Food color is optional, but these Conchas are going to be a pretty pink color.

Step 4: After the ingredients are thoroughly combined, shape the dough into a disk and store in the fridge wrapped in plastic wrap.  

Step 5: After your dough has rested in the fridge, remove it and allow it to come to room temperature. 

Step 6: Divide your dough into 12 pieces (about two ounces each) and allow them to rest for 10 minutes. Shape into balls, and then allow them to rest again for 60 minutes. While the dough is resting, preheat the oven to 350 degrees F. 

Step 7: As your rolls are resting, roll out your craquelin until it’s about 1/4 inch thick. Cut the dough into circles about three inches in diameter. 

Step 8: Adhere the circles to the tops of the rolls with a small amount of water.

Step 9: Cut the sugar topping with a paring knife into the shape of a seashell (or get creative!). Kylee got this awesome Concha press on Etsy. It’s shaped like a beautiful shell.

Step 10: Bake for 25 minutes. Do not over bake! The rolls should be golden brown at most. 

Step 11: Serve with Mexican hot chocolate and cotija or different Mexican cheese. 

Thanks for sharing your Conchas recipe with us, Kylee. I can’t wait to make these!