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mexican conchas

(12 ratings)
mamade4 avatar
Blue Ribbon Recipe by
Karina Alcala
@mamade4
macks creek , MO

Ok I remember when we visited my grandma in Mexico we would always go to the panaderia and buy conchas. I loved to eat them with hot chocolate or warm milk. I got this recipe from my mom they have a ton of flavor and my kids just love them even my husband. I make little turtle shaped ones for my kids they just love them.

Blue Ribbon Recipe

We love these! Light and airy, these little guys bring together the best of both cookies and pastry. Perfect with a cup of steaming coffee.

— The Test Kitchen @kitchencrew
(12 ratings)
yield 15 serving(s)
prep time 2 Hr 30 Min
cook time 20 Min
method Bake

Ingredients For mexican conchas

  • 3 tsp
    dry active yeast
  • 1/2 c
    warm water (about 105 degrees f.)
  • 1/2 c
    whole milk warm same temp as water.
  • 5 Tbsp
    butter room temp
  • 1 Tbsp
    vegetable shortening
  • 1 tsp
    salt
  • 1/2 tsp
    ground cinnamon
  • 1
    egg
  • 4 c
    flour
  • 1/3 c
    sugar
  • TOPPING
  • 4 Tbsp
    butter room temp
  • 1/2 c
    sugar
  • 1/2 tsp
    vanilla extract
  • 1/2 c
    flour
  • 1/4 tsp
    cinnamon (optional)
  • food coloring (optional)

How To Make mexican conchas

  • 1
    In warm water dissolve yeast with 2 tbsp of sugar. Let stand for 10 minutes until it foams up. In food processor or mixer or by hand cream reminder of sugar, egg,butter and shortening. Add in flour, salt and cinnamon. Add warm milk and yeast mixture. Combine until a ball of dough forms. All this can be done by hand as well. Knead dough until an elastic ball forms about 5 minutes. Oil a large bowl with veg. oil and place dough in bowl cover with plastic wrap and put in warm place for 45 minutes to an hour until dough doubles in size.
  • 2
    In a bowl mix ingredients for topping. add Butter, sugar, flour, vanilla extract and cinnamon if you want to. You can add food coloring or cocoa powder what ever you desire. For a paste and set aside. After an hour punch your dough down and form fifteen balls about the same size. Should be about the size of a base ball. Put balls on greased cookie sheets about 2 inches apart because they have to rise again. Before they rise put topping on top. How you do it is divide topping into 15 small balls. Put a ball in your hand and squeeze with both your palms until it forms a small tortilla. Press down on top of dough balls this will give the conchas its shape. Repeat until you have done this 15 times. To make the design use a toothpick and do any design you want. Let the dough rest for 45 minutes to 1 hour in warm place covered with a damp towel or plastic wrap until they double in size.
  • 3
    Preheat oven to 375 degrees F. place cookie sheets in the middle rack of. Make sure to be gentle so you don't deflate the dough when you put them in. Cook for 20 minutes take them out and let them cool. Enjoy them with coffee, milk, tea or hot chocolate. What ever you don't eat just keep covered with plastic wrap or in an air tight container but they are so good you might not have any left.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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