Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Conchas are better known as pan dulce or Mexican sweet bread. I scanned the Internet for the best conchas recipe and couldn't find one. So I took it upon myself to take pieces of 3 different recipes and put them together, with a couple alterations of course! Many recipes you see all have butter in the dough, but this recipe is traditional and uses lard. It will leave you with light pillows of sweetness that you will dream about while you sleep.

Recipe Summary

30 mins
15 mins
2 hrs 15 mins
3 hrs
8 conchas


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Concha Dough:
Flavored Topping Dough:


Instructions Checklist
  • Dissolve yeast in water in a large bowl. Stir in 2 cups flour, sugar, evaporated milk, lard, egg, cinnamon, and salt. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle.

  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, then turn so greased side faces up. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

  • Meanwhile, make topping dough. Beat sugar and butter together until light and fluffy. Stir in flour until mixture is the consistency of coarse crumbs. Divide into 2 equal parts. Stir cocoa powder into 1 part and vanilla extract into the other.

  • Divide chocolate topping into 4 small balls; roll each piece into a flat circle. Repeat for the vanilla topping.

  • Punch down concha dough and divide into 8 equal pieces. Shape each piece into a ball; placed on a greased baking sheet. Place a vanilla or chocolate circle on each ball of dough, smoothing it over the top. Make 5 or 6 shallow cuts across the circle to form a shell pattern. Cover and let rise until doubled, about 45 minutes.

  • Preheat the oven to 325 degrees F (165 degrees C).

  • Bake conchas until lightly browned around the edges, 15 to 20 minutes.

Cook's Note:

Do not substitute vegetable shortening for the lard.

Nutrition Facts

639 calories; protein 10.8g; carbohydrates 98g; fat 22.8g; cholesterol 66.4mg; sodium 400.8mg. Full Nutrition