Sweet Conchas!


Sweet Conchas!

I can finish a normal sized Concha, 4 to 5″ round, in exactly four bites. If it has been a long time since I had one or if I am very hungry, maybe three bites. Ok, I admit it, sometimes two bites. But never one.

Conchas are named after the shape of their sugar topping, which resembles a seashell. Conchas do have a hardened crust, but it is sugary, thick, crispy and crumbles right into your mouth as you take a bite. Right after you brake through that crust, there is a fluffy, soft, sweet roll made with flour, butter, yeast and eggs.  With such a pleasing experience, no wonder it is one of Mexico’s most favorite sweet rolls or pan dulce.

I have seen some in bakery shops around DC, but they just don’t taste like the ones we love at home. So on our most recent trip to Valle de Bravo in Mexico, I ventured with my boys, and many of their cousins and aunts, into a panaderí­a, or bread shop. They make such incredible conchas, it makes me wish I had a bigger mouth  to eat them each in a single bite.

This panaderí­a, named Santa Marí­a, like most in Mexico, has 2 daily shifts for making fresh breads of all sorts. On the second shift of a Monday afternoon, Mrs. Agustina López, who runs the bakery, saw my little battalion and announced that they give baking classes to little cooks.

As the kids got a very hands-on class from her son Félix, master baker there, I soaked up all their secret ingredients and techniques, which they were very happy to share.

Conchas 1

First of all, they have a beautifully aged and seasoned giant mixer. The kids took turns throwing (yeah, throwing) the flour, salt, yeast, water…

Conchas 2

They were attempting to also throw the eggs into the mixer. See? I had to put my camera down to convince them that really, those eggs needed to be cracked first, though it seemed more fun to throw them all in. Just like that.

After, the roaring giant mixer helped knead a soft, gooey, elastic and very moist batter.

Conchas 3

Félix showed them what that dough felt like. Then he left it to rise, and took it to another giant piece of equipment: a batter cutter.

Juju seemed to not believe his luck with those beautiful pre-cut pieces of dough… All the possibilities!

Conchas 4

After the kids shaped them into thick, flattened rounds, Félix demonstrated how to make the sugar cover.

Conchas 5

Which was even more fun to make, because all you do is mix together flour, confectioners sugar and a heaven-full of butter with your hands until soft.

Conchas 6

Half that sugar cover is mixed with cocoa powder, because some people prefer their conchas chocolatey… Or some little cooks like to throw in something else to get even more messy…

Conchas 7
The kids were concentrated on making that sugar cover just about right before layering it on the concha dough flattened balls… Félix’s bakery assistant was so kind and patient with the kids.

Conchas 8

Now that is one charming looking oven. The moment I saw it, I imagined how just about anything baked in there has to taste so yummy…

Conchas 9

With the bottom made out of aged earthenware tiles and brick walls…

Conchas 10

And one can just dream of how many conchas can fit in there…. 500, 1000, 2000… Each one to be eaten in just…. two….  big…. bites.

And some whole milk on the side.


16 to 18 conchas
Pati Jinich
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: bread, Dessert, dough, pan dulce, pati's mexican table, Recipe, rolls, sugar
Author:Pati Jinich
Prep Time: 4 hours 25 minutes
Cook Time: 20 minutes
Conchas are named after the shape of their sugar topping, which resembles a seashell. Conchas do have a hardened crust, but it is sugary, thick, crispy and crumbles right into your mouth as you take a bite. Right after you brake through that crust, there is a fluffy, soft, sweet roll made with flour, butter, yeast and eggs.  With such a pleasing experience, no wonder it is one of Mexico’s most favorite sweet rolls or pan dulce.


For the dough:

  • 14 ounces or 2 3/4 generous cups all-purpose flour
  • 2 eggs
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 2 packets (7 grams or .25oz each) dry active yeast
  • 1/2 cup lukewarm water
  • 4 ounces unsalted butter or vegetable shortening, at room temperature
  • 5 ounces or 3/4 cup sugar

For the sugar topping:

  • 1/3 pound all-purpose flour
  • 1/3 pound confectioners' sugar
  • 5 ounces unsalted butter, or vegetable shortening, at room temperature, diced
  • 1 1/2 tablespoons cocoa powder, if you want to make half be chocolate flavored
  • Extra butter or vegetable shortening to assemble the conchas

To Prepare

  • Add the all purpose flour to the mixer, set with the dough hook, along with the eggs, egg yolk, and salt. Start the mixer over low speed. Meanwhile, add the active dry yeast to 1/2 cup lukewarm water and stir until creamy and well dissolved. Stir it into the flour mixture, and let it continue beating, now over medium speed, for about 3 to 4 minutes.
  • Incorporate the unsalted butter, keep on beating for 3 to 4 minutes more. Lastly, add the sugar and continue mixing for another 3 to 4 minutes or until the dough is gooey, sticky, elastic and very smooth.
  • With a spatula, push the dough into a mixing bowl greased with butter or vegetable shortening, cover it with a kitchen towel and place it in the warmest area of your kitchen, where there are no wind currents. Let the dough rise for at least 2 and up to 8 hours. It should have doubled in size.
  • For the sugar topping, place the flour and confectioners' sugar in a large bowl. Using your hands, incorporate the diced butter into the flour mixture. Mix and knead it until its smooth and homogeneous. If you want half the conchas to be chocolate flavored, separate half of the mixture in another bowl, and mix it very well with the cocoa powder. Cover the sugar toppings with plastic wrap so they won't dry out.
  • To assemble the conchas, grease thick baking sheets with butter or vegetable shortening and keep your hands greased. They will need to be greased for you to shape the dough. Using your hands, make about 2 inch balls with dough. Then, slightly press them flat, as in a thick disk, but not a tortilla. Leave about 2 inches in between each of the conchas so they will have room to expand.
  • Once your baking sheet is filled with the dough disks, cover them with the sugar coating. To do this, grab about a tablespoon of sugar coating, plain or chocolate. Make a round ball with your hands and then flatten it thin, like a tortilla. Place it on top of the dough disk and slightly press down. It should cover most of the surface.
  • If you have a concha mold, press it on the sugar topping. If you don't have one, cut through the sugar topping making round lines or any decoration that reminds you of a shell.
  • Leave the prepared conchas in a warm area of your kitchen, uncovered, and let them rise again, for about 2 to 4 hours.
  • Preheat the oven to 350 degrees. Place the conchas in the oven for about 20 to 24 minutes, until the conchas are slightly browned around the edges and look fluffed up.

193 comments on “Sweet Conchas!

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  1. Thank you so much for the recipe! My family could not stop raving about how soft the dough was and how the topping had the perfect sweetness and crunch. My parents said, “Mejor que las de la panaderia!”

  2. Gracias Paty !! Estamos viendo el segundo episodio de tu programa en Tijuana. Yo nací en Tijuana. Pero vivo en Richmond CA. A toda la familia le gusta tu programa felicidades!

    1. Muchas gracias Lucy! La temporada que filmamos en Baja estuvo preciosa, que bueno que les esta gustando. La nueva temporada, en el bello Sonora, sale este otono, no se la pierdan!

  3. I made these today, 2 batches 1 regular and 1 chocolate- 2 trays at a time, 6 total trays. My 1st 2 trays are almost burnt, my 2nd 2 trays burned on the bottom- like black and the 3rd 2 trays i only put in for 15 mins, they are more like cookies because they didn’t rise for some reason but are dark brown almost burnt on the bottom. A very sad day for sure! I don’t know what I did wrong. 350°f for 20 mins. What should I do differently next time?

    1. Sorry to hear this Samantha 🙁 Every oven is different you know, but I suggest that instead of baking them for less time, you decrease the temperature of your oven to 300F and see what it happens. Also make sure you don’t have the convection feature on, it happens!

    1. Yes Herminia, one third of a pound is correct. If there are 3 2/3 cups in one pound of flour, then there is approximately 1 1/4 cups of flour in 1/3 of a pound. Hope this helps!

    1. To be honest with you Brenda I have not tried with a cupcake pan, but I know people are trying that and calling them “manteconchas” which would be a combination of a “mantecada” or cupcake like pastry and a concha. If you try, let me know if it works out!

    1. Apparently it is possible Iselda, but I don’t think these conchas will rise properly. If you decide to try, let me know how it goes please 🙂

  4. Gracias por sweet conchas recipe , deliciosas!!!!!!!! Se deshacen en la boca .
    Disfrutamos mucho tus recorridos en Mexico compartiendo las delicias mexicanas

    1. Mil gracias Lucy, que bueno que les gustaron las conchas. Pronto saldra la nueva temporada y estaremos en Sonora, no se la pierdan 😉

    1. Absolutely Evelyn, it would be a great idea to prepare the dough at night and then bake the conchas in the morning fresh fro breakfast!

    1. Hi Ivone, I would say freeze before baking them because these are soft crust pastries that might go soggy after thawing them 😉

  5. No vanilla or ground cinnamon for the dough? I’m from Mexico and I remember the small pieces of fresh ground cinnamon in the dough. Is this an authentic Mexican recipe?

  6. I don’t know what happened, but this recipe just didn’t work for me on the first try…on my second try I changed the order of additions by beginning with dissolving the yeast in the water(until throughly dissolved and bubbly) and then adding all the liquid ingredients-milk, eggs, sugar, salt and half of the flour( I also melted the butter and let it cool before adding). Once all that was incorporated, I added the second half of the flour-they came out perfect. The topping was a bit dry in the first round, too, so I adjusted the flour-sugar-butter ratio a bit…1cup flour, 2/3 cup sugar, 1/2 cup butter and it was a little less dry and more pliable. Made them at my work and everyone loved them-even my hard to please Mexican co-workers loved their authentic flavor! Thank you for inspiring me to expand my baking repertoire!

  7. i want my conchas to be light, soft and fluffy–if these aren’t all the same. most recipes call for all-purpose flour. would using cake flour give me the results i want? what would be the equivalence of cake and all-purpose flours? another issue is the dryness. i’ve had way too many dry conchas.

    1. Oh I like to use all-purpose flour, Micaela, and it gives me the fluffiness and moisture that I look for in a concha. Give them a try and let me know how you like them.

    2. I’ve used all-purpose and bread flour-they both seem to work equally well. I don’t think cake flour is what you want because it has lower amounts of gluten which is essential in yeast- bread production.

  8. I’ve tried this recipe twice and the first cooked too long and the second batch was great, but I was hoping the bread would be a little softer. Like fresh birote bread. How can I get the bread softer? I dont really like shortening but my bread is dry like day old bread. Is it the length it’s cooking or is there something defferernt I can do with the recipe? like three whole eggs or half shortening and half butter?

  9. I’ve been looking for this recipe! Can’t wait to try this. Dumb question, though… for the sugary topping. I’ve seen the brown, white, pink, and yellow topping. Are these just food coloring or is there any hint of flavor like the brown (brown=chocolate)?

  10. How big are they? I noticed the “normal” size above in the discussion as 4-5″. Would this be the size? If so, I’ll split the recipe. Will they keep if frozen? Can I make the initial dough and then freeze for later?

    1. I usually make them about 4-5″…but you can always make them smaller. I recommend freezing them after you complete baking them.

  11. Good morning Pati, almost a year ago I tried doing these by hand they did not come out I finally got myself a KitchenAid mixer and let me tell you what a difference it makes. My kids love them with mexican hot chocolate. I’m doing the second batch right now waiting for the first rise so they’ll be ready in the evening. Thank you!😁

  12. Hola Pati,
    I am wondering about timing. I see these rise twice for a long time! So, I’m thinking you make these in the evening and let them rise over night then start again very early then second rise and they’re ready mid-morning? This is too much bread for one person and would like to take to work but the timing won’t work….What have other people done?

  13. Thanks for the recipe Patio I made this first about 2 years ago. My wife is from Belize and loves here conchas. They are very delicious and make the house smell so good early in the morning.

  14. Hi Pati!! I’ve been using your concha recipe on and off for years now (I get busy and go long periods without time to make them). They’ve always come out heavenly (except once, but I underproofed them – my fault). I’m a little confused though. I’ve noticed you’ve added different measurements, which is great for a wider audience, but has anything been changed? I thought it was all yolks before… or am I thinking of another recipe? Thanks in advance!

    1. Yes I tweaked it a little bit to work better for a wider audience. But you can also follow the old recipe :).

  15. Question??
    For sugar topping: is that correct
    1/3 pound of flour
    1/3 pound of sugar

    Or Is that
    1/3 of a cup of flour
    1/3 of cup of sugar

    Just a little confused. Thank you.

      1. My husband grew up in LA with a Mexican mother and remembers having fresh warm pan dulce from a local bakery on weekends. We live in Texas now, and it’s not difficult to find, but I wanted to recreate the smell and freshness for him. These turned out delicious! I did add a teaspoon of cinnamon to half the topping. I also prepared them the night before doing a 2 hour second rise before popping them in the fridge. Early the next morning I let them sit on the counter for about another hour before baking. We just ate 3 each and I’m eyeing fourth.

  16. They sound so good . Need to try soon. Also was looking for a recipe for cuernitos and they also have the same topping but it’s in side shaped like a crescent .

  17. Hola Pati!
    We just spoke through email today about the difference in Mexican sweet breads and you posted a link to your conch as recipe. I love this blog woth the family experience and all, I would love for classes to be available locally in San Antonio,TX too! I would very much like to try this recipe, but I do not have a scale…is there any way you could please tell me what the ounces in the recipe convert to in cups, tea/table spoons etc… Thanks!!!!

  18. Mil gracias Pati! This was my first time making conchas and they were delicious. For those that are having problems with the recipe I’d strongly suggest using a scale for the ingredients. I followed your recipe and it was perfect. To help my dough rise I turned my oven on and let it reach 150°. I then turned the oven off and placed the dough in an oven proof greased bowl covered with saran wrap. Turning on the oven light helps too. My dough was ready in 3 hours. After making the conchas I warmed up the oven for the 2nd rise and they were ready after 2 hours. I used unsalted butter for the dough and shortening for the topping. I will definitely be making these again!

  19. Hello Pati,
    today its snowing outside so I decided to make your concha recipe I already made three batches but its not coming out the third batch rose a little let it sit for 2 hrs there was no way i could form a ball there was no elasticity in the dough when i was adding the last ingredient sugar the dough became very goey I would say I kneaded it for about 20 minutes but no change in dough should i have added more flour to it. I did use my hands for the recipe n did it both ways by weight and cups.

    1. Maybe the cold didn’t help a lot since to make this kind of bread, warmth is best, as well as no cold air drafts in the kitchen…

  20. I have seen these in the Hispanic Fruit Market and always wondered what they were. I follow kosher dietary laws so wasn’t able to buy one to try it. I bake all the time and am not worried about trying new things. I searched the web and found a few recipes but this recipe seemed the most authentic and had some great reviews. These conchas were amazing and out of this world! The dough rises beautifully and the crunch on top of the bread was perfect.

    I don’t know how they are used authentically but I don’t think they are sweet enough for dessert. I would use them as a sweet bread used on special occasions.

    1. The conchas are not that sweet ( which I don’t mind ) because usually you eat them with hot chocolate.
      Try it!!! You will love them together .
      That remains me of my childhood .

  21. HI Patti. Do these keep for one or two days in the fridge, or keep as a batter/dough over night to then cook the next day. I want to serve them as part of a tasting dessert plate for a dinner party for 26 people so am looking for things I can prepare the day prior. thanks. Kate

    1. Baked goods are usually at their absolute best made the day of, but these can be made the day before in a pinch. Make sure they cool completely before sealing them away tightly and storing at room temperature! Let me know how the party goes!

  22. Hello Patti, I just made the conchas following your recipe. I remember my Mom and Dad taking us to the bakery every so often after church for what we called pan dulce….they were so good. While they were baking it reminded me of those days. They came out fantastic firm on the outside but oh so nice and pillow soft on the inside. I need to work on the topping as on a few of mine for some reason the topping slid off a bit. I will be making these again. Thank you so much for sharing your recipe.

  23. Hey pati, so the dough rose the first time but on the second go around it did not. When i baked them, they came out like flat discs…what happened?

    1. I use an under-bed plastic container that my baking pans fit in for the second rise. It helps hold in moisture and heat to make sure they get enough rise, or proof as they say in bakeries.

  24. Hey. I just came across your recipe while looking for a better version. Is chocolate traditional? The version I tried previously had vanilla added to one half and cinnamon to the other.

  25. Hi Pati,

    Your blog is great; I’ve made some if your recipes before with success. Do you have any recipes for other types of pan dulce? I’ve been searching for a good one for pan fino. Thank you!

  26. Hi Pati!! I just made these last night and the flavored tasted just like the conchas I love, but they came out a little flat, and after the second rise the chocolate topping separated A LOT, and after baking it was like the chocolate topping melted into the concha. It did not look like the sugar topping you see on the concha. Any suggestion on where I may have gone wrong???? Thanks for your help in advance!!!!!!!!

  27. hello so greatgul you posted
    These are my moms favorite!!!
    How do you accomplish the colored topping?
    Andrea Gonzalez

  28. Hi Pati,

    I’m sooooo happy I came across your concha recipe!!! I love pan dulce (which Mexican doesn’t? 😉 Anyway, I grew up eating it and, the chocolate concha is my favorite sweet bread. Unfortunately, ever since I moved from my home state, I now only eat pan dulce when I visit my parents which is twice a year. Your recipe seems easy enough for me to to try it!!! Thanks!


  29. I am fortunate to live in a border town that has a Panaderia on every corner but am a fan of everything homemade. My Conchas came out perfect. I grew up in Michigan and my Grandmother would make all our pan dulce homemade so I knew I could do it.

    A few tips.

    I added almost a 1/2 cup more of flour at the beginning because it said to be generous. It is still sticky but worked. I also had to add more shortening to the topping to make it more dough like and easier to shape, about 1-2Tablespoons more.

    One tip when it came to baking after the second rise. Once the topping starts to seperate, from where you cut in the design, bake. I waited a bit too long. They double up again during baking.

    I also did not care for them warm but hey were exactly how I like them the morning after. Perfect with my cafecito.

    I am going to have a Christmas brunch soon and I am going to make a variety of pan dulce. I am going to try to make little mini conchas with a red(ish) topping.

    Thank You Pati. 🙂

  30. Pati, I recently discovered your show and really enjoy watching you when I catch it. I have to say of all the food I love from my Mexico, conchas are on top of the list. I always tell people we have the best sweet bread in the world, and I will argue that our cuisine is also probably the best. On purpose I have never learned to make conchas, because I cannot eat just one! However, I think I will give it a try this year and surprise my kids when they visit me during the holidays. I am also looking forward to try some of your recipes!
    Patricia Knoll

    1. Hola Patricia, I agree with you about Mexican cuisine & the sweet bread! I hope you do try the conchas recipe & please let me know what everyone thinks.

  31. Hi Pati!

    Thanks for this recipe! I was wondering if you were going to post anymore pan dulce recipes? There are so many and I wish I could make them all! I have been searching the internet for a recipe on “ojos de buey” but can’t find a good one, any suggestions? These are my favorite and wanted to try making them at home. I think if you posted more recipes on pan dulce, you’d have your next cookbook!


  32. Hi Pati,
    I would like to tell you that I’m in love with your recipies and how you explain them. I love the history behind them. My parents were from the Toluca, Mexico City area. They are gone now but everytime I hear about Valle de Bravo, I remember my mother’s story of when whe was a little girl , of course that was in the 1920’s, and the famous conchas she remembered eating. The way she described it was that they melted in her mouth.I have not tried the recepie yet but plan to maybe this holiday. I will will share it with my granddaughter so she can take it to her other Granma’s Noche Buena celebration. I insist she always makes something to take. Thank You for all that you share with us. I have your cookbook and refer to it quite often.
    Electra Estrada
    Palmdale, California

  33. Hola Pati,
    I have been watching your show for a couple of years already. I have asked you to please tell me the name of the song they play about “chocolate” please send the name, it is beautiful.
    Also, I noticed that you use alot of seeds from the vegetables a (really bad for digestion) will recipes be ok with not so many seeds?
    Waiting for your response.

  34. Wow! In Mexico, I thought conchas made with shortening were pretty good, I can imagine how superb they will be with all that butter! Thank you for the recipe.

  35. Your Mexican French Toast is by far my daughters favorite breakfast ever. Ever since we first saw you make it on your show, I have to make it at least once every weekend. With her help of course. Thanks Patti your the best

  36. Hi Patti,

    What a coincidence, I am in Valle de Bravo right now!!! I did a search for conchas recipe and came up with your site! I became addicted to conchas on my first visit to Valle two years ago (the one I had this morning was still warm…yum!) and have been meaning to make them ever since. I can’t wait to try your recipe! I was also excited to see your recipe for chiles en nogada although pasillas are impossible to find in France. Maybe on my next visit back home to CA this fall…..I will be sure to try other recipes from your site as well, I will be stocking up on dried chiles before we leave.

    1. Hi Kristen, I am jealous you are eating conchas in Valle de Bravo!! I hope you will try some of my recipes…stock up on chiles! 🙂

  37. I’m in the process of making these now!! question, how or what is used to make the topping different colors? like yelloe and pink n brown??

  38. Hello Pati!

    I’ve tried making this recipe by hand, twice. and the end result is a flat cookie like bread!
    I followed the recipe exactly and I was wondering if there’s any recipe for bread that I could substitute as the bread? maybe a bolillo dough then top it with the concha topping? Thanks a lot!


  39. When you say 1/3 of a pound of flour and sugar how much would that be in cups? I want to make the recipe but i can’t figure that measurement out. Please help.

  40. Hi Pati,

    Quick update, I’ve made these now several times but the big test was when my mother-in-law tried them- she loved them and said they were better than any she’s had from any panederia. Wow! Huge compliment from a very picky eater so thanks again for sharing this recipe 🙂

  41. I am definitely looking forward to trying this recipe i made these a long time ago and they didn’t taste like the ones i had in Mexico City 13 yrs ago, i love these mini treats!!

  42. Hola Pati!
    Yo tengo sesenta anos, y yo estoy aprendiendo espanol. I am sixty years old and have just started learning Spanish. I am fortunate to have friends from Mexico who have been very patient with my mistakes! I made these when their parents were visiting the States. They said that they were better than any conchas they ever had in Mexico! Now they want me to show them how to make them! We’re going to have a trade-off: they’re going to teach me how to make mole and tamales (and practice my Spanish!), and I’m going to show them how to make conchas. Too funny!

    1. Hola Margy, That’s so funny because I learned to make them in Mexico (at a panadería called Santa María in Valle de Bravo)! I think the little trade off you have going is wonderful; you will end up with amazing tamale and mole recipes!! 🙂

  43. Pati,

    I realized about 5min after posting how dumb that question was & that’s the point of using a scale! I got a little paranoid when I saw the questions about converting the weight to cups 😉 anyhow, they were delicious!!! So light & flaky just as I remember they should be. I was testing them before making for my husband & kids that are gone visiting with family. When I make them with my girls we’ll add some food coloring to sugar topping because “pink” is the color that reigns around here. I can’t thank you enough for sharing this recipe & I can’t wait to try some of the other ones. Any chance you’ll add a menudo recipe? Thanks again!!

  44. Pati,

    Thanks for sharing this recipe. I tried one from another website which were good but not quite as light & fluffy as I remember conchas to be. I’m about to try yours and am wondering if you can please post conversions to ounces for the flour & confectioner’s sugar for the sugar topping portion.


    1. Hola Chiara, 5.33 ounces for both the flour and confectioner’s sugar. I’m so happy you are trying my recipe!

  45. Hi pati,
    wow all your pastries are amazing i tried your marranito recipe and they are to die for. although alot of people that tasted them told me that original marranitos usually taste like ginger bread. Im not sure what they originally tasted like since i was born here.
    also i tried your tres leches cake and for some reason i cant get it right and it ends up drying up. if you have any suggestions it would be helpful.
    now yesterday i tried your conchas and they tasted good but my dough was super sticky nothing like the pictures you posted. any suggestions that could help would be greatly appreciated.
    thank you for bringing authentic mexican pastries so we can keep our heratiage alive. also if you could let me know how i can go about doing tastings in mexico and learning more i would really appreciate it. i would be a great experiance for me to do.

    1. Hola Nayeli! The marranito cookies that taste like ginger are American adaptations of the marranitos… in Mexico they don’t have ginger! Ok, for the Tres Leches, the cake should be dry so that it withholds the sauce, make sure that you poke it all over before adding the sauce? And the conchas… they are sort of gooey and sticky when raw, but if they seem too gooey and sticky, try adding a bit more flour, let me know!!

  46. Oh, wow! I am so glad I found your site – I will make these pan dulce for my family this Cinco de Mayo! I remember eating this “Pan Dulce” – “Conchitas” in ENSENADA when I was a kid! Thanks for sharing in detail on HOW TO MAKE THEM!!! Elia = )

  47. Hi, Paty
    I’m doing the conchas and followed your directions, i left the dough cover for 6 hours.
    When i went to shape them the dough was too sticky.
    I greased my hands followed the next step but and i’m letting them rise with the sugar topping.
    Are they supposed to be really sticky?

  48. Pati-
    Thank you for explaining everything so well in your recipes, it makes it very easy for me to follow. Conchas are a favorite here on our farm-your recipes have opened my eyes, I will be trying more of them!
    Thanks, Laurie
    ps lamb recipes would be great, if you could share some-I need more ideas for all the lamb we raise:)

  49. Pati,I’m an Expatriated Texan living in Michigan. I love recreating my south Texan (San Antonio) culinary heritage for my northern friends. So these Conchas are on my list, but having a little trouble. Question? After my dough has risen it has a dry crust on the top, but once punctured it is more of a batter consistency on the inside. Does it need to proof longer or in a warmer place (mind you this is early Michigan winter)?

    1. Hola Jason, Not to worry!! It’s supposed to be soft on the inside. Thank you for writing me. I hope you stay warm in Michigan.

  50. Hi Pati!
    First all, I want to tell you that I am a huge fan of yours & I love watching you on PBS & reading your blog. I reference your site often for recipes.
    Thank you so much for giving the community access to authentic recipes. I am Mexican-American born & raised in Southern California until age 24 when I left home for college, fell in love, & never turned back! I now happily live in Connecticut with my Puerto Rican husband & our 7 mo old baby girl. I love learning about Puerto Rican cuisine but I miss with all my heart & soul the Mexican food I grew up eating! Besides my family of course, food is the only real thing I miss about Southern California. So many wonderful memories of elotes rostadas from the ‘man with the cart’ & ‘hole in wall’ taquerias (always the best), my gramma’s menudo on Sundays, my mom’s albondigas, conchas from the local panaderia, etc, etc. Unfortunately I never really learned to cook growing up so I have had to teach myself a lot (& made a lot of not-so-tasty mistakes along the way!). Satisfying my cravings has been my biggest motivation to learn to cook authentic recipes. Finding good ingredients here is a challenge & there are some things you just can’t substitute, you understand. Your recipes combined with my Diana Kennedy Art of Mexican Cooking Book have been my lifesavers!!! I can’t thank you enough for bringing your passion for food into our home. It sounds silly but you have helped warm our home on many occasions. This recipe for conchas in particular took a lot of fear out of cooking/baking & gave me a little bit more confidence to keep trying out things that seem impossible-who thought I would ever make my own pan dulce???? Amazing!
    Thank you again!
    God bless,
    Julie Acosta

    1. Hola Julie! Thank you so much for sharing your story with me. For me, the best way of connecting kids born in America with their Mexican heritage is through food! Let me know if you have any special requests.

  51. Hi Pati,
    I’m from Sinaloa and now living in Australia. I miss Conchas so much I jumped in joy when I found this recipe and your blog. Can I post this recipe on my blog, all credits to you?
    Keep up the amazing job you’re doing letting people know more about Mexican food.
    Un abrazo

    1. Wow, MarAa Elena, Me dio gusto saber que eres de Sinaloa y viviendo en Australia. La distancia es enorme. Yo tambien naci en Sinaloa pero tambien me encuentro lejos de mi tierra, en California. Ni tan lejos, verdad? Saludos.

  52. Hi Pati,
    What delicious conchas! They came out soft, buttery and sooo fluffy!! I’ve always been very dissapointed with pan I’ve bought in panaderias, and just resigned myself that I will no longer experience the comforting taste of a warm concha, but now I can make them any time I wish! My whole family loved them. The addition of eggs and butter in the dough really gives them that nice buttery, fluffy texture, and using the confectioner’s sugar in the topping makes it crumbly, and soft, just like the ones in Mexico.
    One question though, why does the granulated sugar and the butter need to be added at the end of the mixing, when the dogh has already been formed? Can they be added with the flour, before forming the dough? Is there a piece of science I’m missing here with your method of mixing?
    Thank you soo much for the recipe.
    Silvia Merrill

    1. Thank you so much Silvia! To answer your question, that’s how I learned to make them at the Santa Maria bakery in Valle de Bravo, Mexico. I noticed it does make a difference with the dough.

  53. Hola Pati,
    Encontre tu pagina por casualidad y me encanta. Esta seria la segunda vez que intento hacer conchas, la primera fue un desastre, la segunda, con tu receta, un exito. Deliciosas! Mi pregunta seria si en alguna parte del proceso podria congelar la masa (y por cuanto tiempo) y dejarla lista para tener conchas recien horneadas en el momento que el antojo nos ataque y su proceso despues de descongelado? O si no es posible congelarla y cuanto tiempo la puedo mantener en refrigeracion? Somos una familia pequeña y mas de diez piezas son muchas para nosotros. Te agradezco tu ayuda y por supuesto por la receta!
    Mama de dos viviendo en Chicago

    1. Hola Rocio,
      Puedes refrigerar la masa por varios dias, tapadita una vez que esta bien amasada y hasta en bolitas. Despues la sacas y la vuelves dejar que se esponje antes de meterla al horno. Asi puedes hacer varias tadas e irla metiendo al horno! A mis hijos tambien les encantan las conchas…

  54. I am a huge lover of conchas! I just moved to DC from Los Angeles and can’t seem to find a panaderia anywhere in the city to compare. Do you have a recommendation for a panaderia by any chance?

  55. I sent message on Sept.7,2011 asking about converting the flour into cups and also the sugar 5oz. into cup. I would sure appreciate this as I want to make them right. Thank you.

    1. Hi Ruby! The measurement conversions are 2 3/4 generous cups of flour and 3/4 cup of sugar. Thank you for pointing that out for me. I hope you enjoy! 🙂

  56. Please convert the 14 oz. of flour to cups. I am having a problem with it. I measured it instead of weighing the flour and it was so sticky so I am sure I did not do it right. I do not have a scale to weigh it. Also for the 5 oz. of sugar. Thank You

  57. hola pati
    okay, so i did the first part of the recipe and the dough did not double in size. did i do something wrong??? i dont understand. please help.

    1. Hi Ivonne! Did you give the dough enough time to rise in a warm area of the kitchen?? Sorry you are having trouble with it!

      1. Hi Pati,
        I left it in the warmest part of my kitchen next to a window where a lot of sunlight comes in. it was in a glass mixing bowl, and i let it stay there for 6 hours. im so lost! hmm.

    2. Hi Ivonne! Did you give the dough enough time to rise in a warm area of the kitchen?? Sorry you are having trouble with it!

  58. Hola Pati,
    it is me again. hehe. i left a comment about the conversion of 1/3 pound of flour to cups. I actually have the same question.lol almost. the conversion you gave me in cups, is that the same aswell for the confictioners sugars? I really want to make this right. espically for my family. thanks for all the help and tasty recipes.

  59. Hola Pati
    Trate de usar el servicio de “Contacto” para comunicarme pero la conexion falla. La receta del Pan Melon de Japon, que por cierto no lleva melon y si se parece mucho a las Conchas, la puedes encontrar en el blog de Hilmar, una venezolana que vive en Taiwan y le fascina la panaderia y reposteria y hace unos panes como para morirse de la felicidad, Su blog se llama “Mis Recetas Favoritas” y tambien tiene, como el tuyo, unas fotografias estupendas.
    Es un verdadero placer encontrar blogs tan bien hechos, con instrucciones precisas y fotografias tentadoras a mas no poder. Lo mejor para ustedes.
    Otra Mexicana…

  60. Hello,
    I just tried this recipe today and the recipe does not really work as written. I am an avid bread maker and have made breads and doughs – and pastries from all over the globe.
    Here are the problems with the recipe as written:
    First, the dough was very very sticky – barely a dough; more a thick batter.
    After the first rise, I had to add flour and knead it a bit to get a dough that could be handled.
    In your recipe, it says just use buttered hands but it doesn’t work without more flour.
    Also in your photos, the dough pieces are clearly on a floured board – this is not in your recipe, but is essential to shape the dough.
    Once I added some flour, kneaded it and then shaped it on lightly floured board – the recipe was fine.
    The topping was great – no changes needed.

    1. I agree. The dough was extremely sticky and I followed all steps. I am thinking about putting more flour as well, I hate it when I read stories about successful bakings and mine doesn’t come close enough. We’ll see how they turn out.

  61. hello,
    i was interested in making your recipe, but i am not sure what you mean by 1/3 pound all purpose flour? Does that convert in cups, or something else? im lost here. sorry. newbie when it comes to baking.

      1. Hola Pati,
        its me again, i wanted to ask you if the 1/3 pound for all purpose flour was 1 1/4 cup the same for confectioners sugar? I really want to get this recipe right, conchas are soo delicious not to mention alot of memories with my family. Thanks.

  62. Hi, I’m so glad a stumbled across your show on TV this morning, I only got to see a very small segment but I will be tuning in from now on. I looked you up and can’t wait to try some of your recipes. Do you now how to make chorreadas and gorditas de trillo I had them both in Michoacan and they are delicious, hope you can help out.
    Best of luck with your show.

    1. Hola Mercedes,
      Yes! Please do try the recipes, and let me know what you think. I love gorditas de trillo! I will try to put a recipe up on the website for you soon! Thanks!

  63. I am so glad to find this recipe. I made conchas a few times but the Allrecipe.com recipe was too dense, then another time I forgot to add sugar, then a third recipe I tried called for 4 eggs to 4 cups of flour, they were too eggy. I am going to try your recipe you actually went to a panaderia which make me think it has to be the real thing! THanks. They closed the panaderia that made the best conchas around here. You can get the supermarket bakery ones but they don’t compare in taste to the panaderia ones. Thank you!! Can you get the empanadas de calabaza recipe?

  64. Pati, the flour in this recipe is in ounces. Do you measure it in measuring cups or do you weigh it out on a scale? Also, the same question for the piloncillo in “the piggies” recipe. I have really enjoyed your blog, beautiful pictures and recipes! Thank you.

    1. Hi Kimberly,
      So glad you have enjoyed it! In all of them I weigh it on a scale…
      No need to thank, my pleasure!

  65. Hey Pati, you stated “how just about anything baked in there has to taste so yummy” (about the oven) I’m in Italy right now and they use those type of old brick ovens to cook the pizza and let me tell you NOTHING like american pizza.

  66. How I miss my pan dulce back in L.A. – I am happy I found your website and will TRY to make these with my children because conchas are their favorites.

  67. Came across your site by accident and am glad I did.
    It brought back memories of my mom taking us to our local panaderia on Sundays when I was young and buying fresh, still warm pan dulce. Haven’t had one in years. Now that I’m far from a panaderia, I’ll have to try the recipe. Thanks for posting!

  68. Oooooh, can’t wait to try these! I’ve made them once with some random recipe I found on the internet about 5 years ago and they turned out HORRIBLY. Can’t wait to try again! In Japan, you can buy something called “melon pan” (literally “melon bread”) in all the grocery stores, bakeries, and convenience stores that I think is the Japanese take on these. I was ADDICTED to them.

    1. Hello Fuji Mama!
      Ha! Curious person that I am, now I really want to try those”melon panes”… They sound yummalicious…

  69. Pati,
    Esta tan bien narrado y detallado el evento, que no solo me acuerdo de la experiencia tan increible que fue para nosotros y los ninos, sino que me viene el olor de las conchas recien horneadas.
    Te felicito.
    p.s. no sabes si tienen servicio de delivery a Toronto?

    1. Gracias Jaime y Claudia!! I don’t know about delivery to Toronto, but here is a recipe that will help you make some at home…

  70. My husband loves these! I am exited to try your recipe out. I am sure that they will taste even better homemade (maybe not as pretty though). You are the best and I am so happy that I stumbled upon your blog a few months ago. Thanks again!

    1. Hi,
      So glad! My husband loves them too. And I agree… homemade aren’t always as pretty as the ones made in bakery shops or panaderias, where they make one batch after another. But, they are just as good!!!

  71. This is by far my favorite post in your blog. It’s fantastic — everything, the pictures, the story, the way you organized it. I loved it. Now, when can I have a freshly made concha with my coffee for a lazy breakfast at home?