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Mexican Sweet Bread

Mexican Sweet Bread can easily be made at home with simple ingredients. These sweet and fluffy Conchas are a popular sweet bread that are delicious.

Prep Time
3 hrs
Cook Time
mins
Cool
10 mins
Total Time
3 hrs 28 mins
Servings: 12
Calories: 420 kcal
Course: Dessert
Cuisine: Mexican

Ingredients

For the Bread:
  • 1 package dry yeast 1/4 oz
  • 3/4 cup whole milk
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar divided
  • 3 large eggs room temperature, beaten
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups all purpose flour
  • 1 teaspoon oil for greasing
For the Topping:
  • 1/2 cup unsalted butter softened
  • 1 cup all purpose flour
  • 3/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 Tablespoons unsweetened cocoa powder

Instructions

    Cup of Yum
  1. Heat the milk in a microwave safe bowl in 20 second intervals until the milk is warm to the touch (approximately 110-115 degrees F).
  2. Stir in the yeast and half of the granulated sugar. 
  3. Cover with plastic wrap and let the mixture sit for 5 minutes until the mixture is bubbly.  Note: If the mixture is not bubbly, you will need to pour it out and start again with a new package of yeast.
  4. In the bowl of a stand up mixer, stir together the flour, remaining sugar and salt.  Place the bowl in your stand up mixer and attach the dough hook to the mixer. 
  5. Then add in the melted butter, eggs and yeast mixture.  Mix on medium speed for 5-7 minutes until the dough comes together.  The dough should be tacky but not sticky. 
  6. If the dough is still sticky, gradually add in more flour, 1 tablespoon at a time, until the dough is smooth and just tacky.
  7. Coat a large bowl with oil.  Shape the dough into a ball and place it in the oiled bowl.  Cover the bowl with a kitchen town and let it rise until it has doubled in size (approximately 2 hours).
  8. .Then divide the dough into 12 even pieces and roll them into balls.  Place them on 2 baking sheets lined with parchment paper.
  9. While the balls are rising, prepare the topping.  With a hand held mixer, cream together the flour, butter and powdered sugar until light and fluffy. 
  10. Then separate the mixture evenly into 2 bowls.  Mix the vanilla extract into 1 bowl to form the white vanilla topping and mix the cocoa powder into the other bowl to form the cocoa topping.
  11. Form each topping into approximately 6 balls that are approximately 1 1/2 tablespoons big.  Then flatten them into large disks that are large enough to cover your dough balls. 
  12. Place each disk over a dough ball on the baking sheets.  Lightly pat it down to secure the topping to the dough.
  13. Use a sharp knife to cut grooves into the topping in a clam shell pattern. 
  14. Then cover with kitchen towels and allow the dough to rise for 30-60 minutes until they have doubled in size.
  15. Preheat the oven to 350 degrees F.  Bake for 18-20 minutes until the bottoms are golden brown.
  16. Allow them to cool for 10 minutes on the baking sheets and then move to a wire rack to finish cooling.
  17. Then they are ready to serve and enjoy!

Notes

  • Make sure that your yeast is not expired as expired yeast will not activate correctly. 
  • I make the topping disks by flattening them out with my hands, but you can use a rolling pin or tortilla press if you prefer.  
  • You can easily add in food coloring to the topping if you want to make different colors of this delicious Mexican sweet bread.  
  • Store any leftovers in an airtight container at room temperature for up to 5 days. 

Nutrition Information

Calories 420kcal (21%) Carbohydrates 57g (19%) Protein 8g (16%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 83mg (28%) Sodium 219mg (9%) Potassium 112mg (3%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 557IU (11%) Vitamin C 0.002mg (0%) Calcium 38mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 420

% Daily Value*

Calories 420kcal 21%
Carbohydrates 57g 19%
Protein 8g 16%
Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 83mg 28%
Sodium 219mg 9%
Potassium 112mg 2%
Fiber 2g 8%
Sugar 17g 34%
Vitamin A 557IU 11%
Vitamin C 0.002mg 0%
Calcium 38mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.