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I based my recipe on Melissa Amador's conchas recipe. I simplified it and used milk in place of water, oil in place of butter in the bread recipe, and I used marzipan and almond extract in place of ground cinnamon and vanilla extract in the topping.


Recipe Summary test

30 mins
20 mins
1 hr 50 mins
2 hrs 40 mins
20 conchas


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine milk, evaporated milk, sugar, 1/3 cup canola oil, marzipan, and salt in a large microwave-safe bowl. Microwave for 50 seconds. Mix in egg, then yeast. Let stand until foamy, about 5 minutes.

  • Add 3 cups flour and mix well. Add enough of the remaining flour to bring dough together. Knead dough in the bowl until pliable, 5 to 6 minutes. Move dough to one side and grease bowl with 1/2 teaspoon oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.

  • Meanwhile, make topping. Combine sugar and butter in a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute. Increase speed to high and continue beating. Add marzipan, almond extract, and salt; beat until creamy. Add flour and beat until combined and pliable. Cover bowl and set aside.

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper.

  • Cut dough into 20 pieces. Shape into semi-flat rolls. Arrange them in the baking pan.

  • Cut topping mixture into 20 equal pieces. Place each piece between 2 sheets of parchment paper and press into a 2-inch circle. Place 1 circle over each roll. Use a butter knife to score the tops in a decorative pattern.

  • Cover baking pan with plastic wrap. Let rise until doubled, 45 to 55 minutes.

  • Bake in the preheated oven until puffed and golden, about 18 minutes.

Nutrition Facts

265 calories; protein 4.7g; carbohydrates 37.9g; fat 10.6g; cholesterol 22.8mg; sodium 220.7mg. Full Nutrition