These traditional Mexican sweet bread rolls consists of two parts - a sweet bread roll and a crunchy topping. Perfect with a cup of coffee or hot chocolate.
Yield: 14-15 conchas
For the dough:
  • 4¼ cups (500g) all-purpose flour
  • 2 packages (1/4-oz or 7g each) or 4½ tsp Platinum Yeast
  • ½ cup plus 1 Tbsp (120g) granulated sugar
  • ½ cup (100g) butter, cold, cubed
  • 1 tsp (6g) salt
  • 2 eggs, large (100g) (cold)
  • ½ Tbsp (6g) vanilla
  • ¾ cup plus 2 Tbsp (200g) 2% milk (cold)
  • Vegetable oil for coating top of dough balls
For the pasta topping:
  • 1 cup (190g) shortening (or softened butter)
  • 1¾ cups (200g) powdered sugar
  • 1⅔ cups (200g) all-purpose flour
  • 1 tsp (1½ g) baking cocoa - for chocolate pasta
  • ¼ tsp pink food coloring - for pink pasta
Make the Pasta:
  1. Step 1. Using a stand mixer fitted with a paddle, mix shortening and powder sugar for 2 minutes on speed 2 and 1 minute on speed 6.
  2. Step 2. Add flour and mix for 2 minutes on second speed and 30 seconds on speed 6.
  3. Step 3. Take pasta out of bowl, divide into 3 equal parts (about 200 grams each). 1 part is for plain (non-colored) pasta. Cover and set this one aside.
  4. Step 4. For Chocolate Pasta: add 1 tsp (1.5 grams) of baking cocoa and ⅓ of pasta in mixer bowl, mix for additional 1 minute on speed 4. Remove from mixer, cover and set aside. Scrape bowl clean.
  5. Step 5. For Pink Pasta: add ¼ teaspoon of pink food-grade color and ⅓ of pasta to mixer bowl; mix for additional 1 minute on speed 4. Remove from mixer, cover and set aside. Scrape bowl clean.
Make the Dough:
  1. Step 1. Put all ingredients together on a stand mixer fitted with a dough hook.
  2. Step 2. Mix 5 minutes on speed 2. Stop mixer half way through and scrape sides of bowl to make sure all ingredients are completely incorporated.
  3. Step 3. Mix on speed 6 until dough is very smooth, soft and elastic, about 15-18 minutes; stop mixer and scrape dough down if needed during mixing.
  4. Step 4. Turn dough out onto a lightly greased surface. Cover for 10 minutes.
  5. Step 5. Divide dough into 14-15 equal pieces (about 70 grams each) and round into tight, smooth balls.
  6. Step 6. Cover and rest for 10 minutes.
Make the Conchas:
  1. Step 7. Prepare ½ sheet pans by lightly spraying with baking spray or line with parchment paper. Place dough balls on sheet pans, up to 6 per tray. Lightly coat the top of the dough with vegetable oil.
  2. Step 8. Take a piece of pasta (about 28 grams) and flatten to fit over top and sides of dough ball. Place pasta on dough ball and slightly flatten the dough with the pasta.
  3. Step 9. Using a plastic scraper, score the pasta with desired markings. (see picture) Make cuts about ½ to ¾ of the way through the pasta (don't cut all the way through to the dough).
  4. Step 10. Cover with plastic wrap; let rise at room temperature (about 70˚F) for 2 hours.
  5. Step 11. Preheat oven to 350˚F
  6. Step 12. Bake for 18 minutes.
  7. Step 13. Cool on wire rack. Best served warm. If storing, let cool to room temperature and store in sealed plastic bags at room temperature for 2-3 days.
Recipe by Red Star Yeast at