Conchas (Mexican Sweet Bread)

Bring the bakery home with these gluten-free conchas! These traditional Mexican sweet breads feature a soft, fluffy center and a sweet cinnamon topping decorated with the classic shell pattern.

Made with Authentic Foods Steve’s Bread Flour, these homemade conchas are a delicious way to enjoy a beloved Mexican bakery favorite without the gluten. Serve them warm with coffee, hot chocolate, or your favorite morning drink.

Ingredients
  • 227 g lukewarm water
  • 2 large eggs
  • 1 large egg yolk
  • 1 large egg white, reserved for brushing
  • 57 g butter, softened
  • 1 tablespoon vanilla extract
  • 360 g Authentic Foods Steve’s Bread Flour
  • 66 g sugar
  • 1 tablespoon instant yeast
  • 1¼ teaspoons salt

Cinnamon Topping

  • 99 g sugar
  • 85 g butter, softened
  • Pinch of salt
  • 105 g Authentic Foods Steve’s Bread Flour
  • 2 teaspoons ground cinnamon

Method
  1. Combine the ingredients. In a mixing bowl, combine the lukewarm water, eggs, egg yolk, softened butter, vanilla extract, Steve’s Bread Flour, sugar, instant yeast, and salt. Mix until all ingredients are incorporated. Set the egg white aside for brushing the dough.
  2. Rest the dough. Allow the dough to rest for 20 minutes.
  3. Knead gently. Fold the dough over itself 5–6 times, until it becomes smoother. Cover and let rise for 40 minutes.
  4. Shape the conchas. Divide the dough into 10 equal portions and shape each portion into a ball. Place the balls on a parchment-lined baking sheet, leaving room for them to expand.
  5. Proof. Lightly brush the tops with the reserved egg white. Cover and let rise for 30–40 minutes.

Prepare the Cinnamon Topping

  1. Cream the butter and sugar. In a bowl, mix the softened butter, sugar, cinnamon, and salt until combined.
  2. Add the flour. Mix in the Steve’s Bread Flour until a soft topping dough forms.
  3. Divide and roll. Divide the topping into 10 equal portions. Roll each portion into a thin round between two sheets of parchment paper.

Decorate and Bake

  1. Preheat the oven. Preheat to 350°F (175°C).
  2. Add the topping. Place one cinnamon topping round over each proofed dough ball. Press gently so the topping adheres to the surface.
  3. Create the shell pattern. Use a sharp knife or concha cutter to score the traditional shell design into the topping, taking care not to cut deeply into the bread dough.
  4. Bake. Bake for 30–35 minutes, until the breads are lightly golden and baked through.
  5. Cool and serve. Allow the conchas to cool slightly before serving. Enjoy warm with coffee or hot chocolate.

Baker’s Notes

  • Keep the topping between parchment sheets: This makes it easier to roll the topping thinly without sticking or tearing.
  • Score only the topping: Shallow cuts help create the traditional concha pattern while allowing the dough to expand during baking.
  • Allow enough proofing time: The dough should look noticeably puffed before baking. Rising time can vary depending on the temperature of your kitchen.
  • Serving suggestion: Enjoy fresh with café de olla, coffee, or Mexican hot chocolate.