Conchas (Shells) are a Mexican pastry that is famous for its shell-like shape. The pastry contains a sugar shell pattern on the top. This is one of the most famous Mexican pastries and widely recognized in the United States. It is also referred to as "pan de huevo" The ones I make are not as heavy on the sugar as you fine in Mexico and make a nice treat with coffee or tea and great for breakfast.
Servings: 12-14 Conchas
Bake: 20 minutes
Oven: 350
They are basically a sweet bread dough with a cookie baked on top. They are pretty to look at but easy to make.
Instructions for Dough
Use your favorite sweet bread recipe let the dough rise the first time then punch down and divide the dough into 12 -14 pieces around 75 grams like you are making dinner rolls. Form the dough just like you are making rolls, then space them out a few inches apart onto a large cookie sheet. With your hand flatten the rolls a bit. You will be placing the cookie topping on top of each flattened roll.
Flavored Cookie Topping Dough
Make the topping while the dough rises for the first time. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. I put the dough between 2 sheets of plastic and rolled it about 1/4 thick. Then I used a biscuit cuter 3 inches in size and cut the circles. If the dough is sticky place in the fridge to make it easier to work with. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
Servings: 12-14 Conchas
Bake: 20 minutes
Oven: 350
They are basically a sweet bread dough with a cookie baked on top. They are pretty to look at but easy to make.
Instructions for Dough
Use your favorite sweet bread recipe let the dough rise the first time then punch down and divide the dough into 12 -14 pieces around 75 grams like you are making dinner rolls. Form the dough just like you are making rolls, then space them out a few inches apart onto a large cookie sheet. With your hand flatten the rolls a bit. You will be placing the cookie topping on top of each flattened roll.
Flavored Cookie Topping Dough
- 2/3 cup granulated sugar
- 1/2 cup butter
- 1/2 cup flour
- 2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Make the topping while the dough rises for the first time. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. I put the dough between 2 sheets of plastic and rolled it about 1/4 thick. Then I used a biscuit cuter 3 inches in size and cut the circles. If the dough is sticky place in the fridge to make it easier to work with. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
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