Conchas (Mexican Sweet Bread)

Recipe View 0 mins Gather all ingredients.

Recipe View 5 mins In a large bowl, stir together warm water and yeast. Let stand until the yeast softens and begins to form a creamy foam (about 5 minutes).

Recipe View 0 mins Mix in 2 cups of flour, evaporated milk, 3/8 cup sugar, melted butter, egg, and salt until well combined.

Recipe View 0 mins Gradually mix in the remaining 2 cups of flour and 1/2 teaspoon cinnamon until a cohesive dough forms.

Recipe View 8 mins Turn the dough out onto a lightly floured surface and knead until smooth and elastic (6-8 minutes). Place the dough in a large, greased bowl, turning to coat.

Recipe View 1 hrs Cover the bowl and let the dough rise in a warm place until doubled in size (about 1 hour).

Recipe View 0 mins While the dough rises, prepare the topping: In a medium bowl, beat 2/3 cup sugar and softened butter with an electric mixer until light and fluffy.

Recipe View 0 mins Stir in 1 cup of flour until a thick paste forms.

Recipe View 0 mins Divide the paste in half, transferring one half to a separate bowl. Mix 2 teaspoons cinnamon into one half and vanilla extract into the other half.

Recipe View 0 mins Divide the risen dough into 12 equal pieces. Shape each piece into a ball and place them 3 inches apart on a greased baking sheet.

Recipe View 0 mins Divide each bowl of topping into 6 balls; flatten each ball into a circle. Place the topping circles on top of the dough balls, gently patting them down. Use a knife to cut grooves into the topping, creating a seashell pattern.

Recipe View 45 mins Cover the baking sheet and let the conchas rise until doubled in size (about 45 minutes).

Recipe View 0 mins Preheat the oven to 375 degrees F (190 degrees C).

Recipe View 20 mins Bake in the preheated oven until lightly golden brown (about 20 minutes). Let cool slightly before serving.