Conchas (pain sucré mexicain)

Wake the yeast

Stir the warm milk, yeast and a pinch of sugar together in a small bowl. Let it sit about 10 minutes until foamy on top; if it does not foam, the milk was too hot or too cold and killed the yeast, so start again with fresh milk and yeast.

• 120 ml warm milk
• 7 g instant yeast
• a pinch sugar

✅ C'est prêt quand : mixture is foamy and bubbly on top

Mix and knead the dough

In a large bowl, mix the flour, remaining sugar and salt, then add the yeast mixture, eggs and vanilla and bring it together into a rough dough. Knead in the butter a little at a time, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.

• 500 g flour
• 80 g (remaining) sugar
• 7 g salt
• 2 eggs
• 1 tsp vanilla extract
• 90 g butter

✅ C'est prêt quand : dough is smooth, soft and only slightly sticky, and springs back when poked

First rise

Shape the dough into a ball, place it in a bowl lightly greased with the oil, cover, and let rise in a warm spot for 1 to 2 hours. This slow rise gives conchas their soft, airy crumb, so do not rush it.

• all of it dough from step 2
• 1 tbsp vegetable oil

✅ C'est prêt quand : dough has doubled in size

Make the shell topping

Beat the shortening or butter with the powdered sugar until creamy, then work in the flour, vanilla and salt until you have a smooth, pliable paste that does not crack when pressed. Divide into 12 equal pieces and set aside at room temperature.

• 100 g shortening or butter
• 120 g powdered sugar
• 120 g flour
• 1/2 tsp vanilla extract
• 1 pinch salt

✅ C'est prêt quand : paste is smooth, pliable and does not crack when pressed between your fingers

Shape and top

Punch down the dough gently to release the air, then divide it into 12 equal pieces and roll each into a smooth ball. Place the balls well apart on parchment-lined baking sheets, flatten each topping piece into a disc, and lay one over each ball like a little hat.

• all of it (12 pieces) dough from step 3
• all 12 pieces shell topping from step 4

Mark the shell pattern

Using a concha cutter or the back of a knife, press curved lines into each topping disc so it looks like a shell or fan. Press just enough to mark the paste without cutting through to the dough underneath.

• all 12 pieces topped dough balls from step 5

Second rise and bake

Cover the conchas loosely and let rise about 45 minutes until noticeably puffy. Bake at 180°C (350°F) for 18 to 20 minutes until the bottoms are golden and the topping has cracked attractively, then cool on a rack before eating.

• all 12 shaped conchas from step 6

✅ C'est prêt quand : bottoms are golden brown and topping has cracked without over-browning