Mexican🍞 Bread & bakery

Mini Conchas (Manteconchas)

Name: Mini Conchas (Manteconchas)
Total time: 2 h 15 min
Yield: 16 servings
Cuisine: Mexican
Ingredients: ¾ cups Warm milk (115°F); 6 tbsp Melted butter; 1 tbsp Honey; 1 tbsp Vanilla extract; 3 Eggs at room temperature; 4 cups All-purpose flour; ½ cup Sugar; 1 tsp Freshly ground cinnamon; ½ tsp Salt; 2¼ tsp Instant yeast; 1½ cups All-purpose flour (for topping); 1½ cups Powdered sugar; 1 cup Butter flavored shortening; 1 tbsp Vanilla extract (for topping); 1 tbsp Strawberry jello; 1 tbsp Cocoa powder; ~¼ tsp Food coloring

⏱ 135 min🍽 Serves 16

An easy-to-make Mexican traditional sweet bread recipe. Soft and fluffy dough topped with colorful shell-patterned icing in four classic flavors: vanilla, strawberry, chocolate, and plain.

Adapted from a video by Cooking Con Claudia

How to Make Mini Conchas (MANTECONCHAS) at Home | Soft, Sweet & Easy Pan Dulce Recipe

Watch on YouTube

Ingredients

Warm milk (115°F)¾ cups
Melted butter6 tbsp
Honey1 tbsp
Vanilla extract1 tbsp
Eggs at room temperature3
All-purpose flour4 cups
Sugar½ cup
Freshly ground cinnamon1 tsp
Salt½ tsp
Instant yeast2¼ tsp
All-purpose flour (for topping)

Steps

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1
Combine warm milk, melted butter, vanilla, honey, and eggs in a bowl. Whisk together until the eggs are fully broken down.
2
Add flour, sugar, salt, cinnamon, and instant yeast to a stand mixer. Stir to combine.
3
Pour the wet ingredients into the dry ingredients and mix on low speed for 3 minutes until everything is incorporated.
4
Increase mixer speed to medium and continue mixing for 7 to 8 minutes until the dough is smooth and elastic.
5
Remove dough from mixer and shape into a ball. Transfer to a greased bowl, coat the top with oil, cover with plastic wrap and a kitchen towel, and let rise in a warm place for 1 to 2 hours until doubled in size.
6
While dough rises, prepare the topping: Mix flour and powdered sugar together, then add vanilla extract and butter-flavored shortening. Crumble and mix until it forms a smooth dough.
7
Divide topping dough into four equal pieces. Keep one plain for vanilla flavor. Mix red food coloring and strawberry jello into one portion, cocoa powder into another, and yellow food coloring into the last. Wrap each separately and set aside.
8
Once dough has doubled, divide into 16 equal balls of approximately 60g each. Pull the edges to the center and shape each into a smooth ball.
9
Place dough balls on a greased baking sheet, brush the tops with shortening or butter, and keep them covered.
10
Divide each flavored topping portion into small balls proportionate to the number of dough balls. Adjust consistency by adding flour if too wet or shortening if too dry.
11
Place each topping ball between two pieces of plastic wrap and flatten it evenly using your hands or a plate until it covers the entire dough ball.
12
Place the flattened topping over a dough ball, use a concha cutter to press and create the shell pattern. Place in a cupcake liner and add to a cupcake pan. Repeat for all conchas.
13
Cover and let conchas rise for 30 to 45 minutes until doubled in size. Preheat oven to 350°F during this time.
14
Bake for 20 to 25 minutes until golden brown.
15
Cool slightly before serving. Enjoy with champurrado, atole, coffee, or milk.

Mini Conchas (Manteconchas)

Ingredients

Steps

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