Mexican Sweet Buns (Conchas)

These Mexican Sweet Buns (Conchas) are soft, fluffy, and topped with a lightly crunchy, perfectly sweet crust. The recipe makes a beautiful batch of classic conchas with that iconic shell pattern and tender crumb.

I’ve included clear, step-by-step instructions so the dough and topping are easy to prepare, even if you’ve never made conchas before. You can make the full batch or easily halve the recipe if you prefer a smaller amount.

You’ll also find tips for shaping, scoring the topping, and getting that traditional concha texture. The topping can be made in a few variations, and I’ve added the method that gives the best, most reliable result.

I hope you enjoy making these as much as you enjoy eating them. If you have questions, feel free to reach out.

Let’s get baking!

Mexican Sweet Buns (Conchas)

Eva Enns

The most delicious Concha recipe! A fluffy and soft bun with a crunchy topping! You will love these! You can easily half this recipe if you don't want to make as many.

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Rising Time 2 hours hrs 35 minutes mins

Total Time 3 hours hrs 35 minutes mins

Course Dessert

Cuisine Mexican

Servings 80 buns

Ingredients

  

Buns

• 2 tspn active dry yeast
• 1 cup granulated sugar
• 1 cup warm water
• 2 cups lukewarm milk
• 1 cup vegetable oil
• 2 eggs
• 1 tspn salt
• 2 tspn baking powder
• 9 cups all purpose flour

Sugar Topping

• 3 cups all purpose flour
• 3 cups powdered sugar
• 2 cups lard
• 3 Tbsp chocolate milk powder

Instructions

 

• In the bowl of a stand mixer add sugar, water and the yeast. Let it sit for about five minutes until the yeast is activated.
• Add the mik, vegetable oil, eggs, salt, baking powder and 4 cups of flour. Mix together until just combined, using the dough hook attachment. Let it sit for 15 Minutes.
• Then, 1 cup at a time add the remaining 5 cups of flour and mix until all the flour is incorporated. Scrape the sides of the bowl with a spatula as needed. Cover the dough with plastic wrap and let it rise for 30 Minutes.
• Knead the dough for about a minute and cover up again. Let rise for 1 more hour.
• In the meantime, prepare the sugar topping: Melt the lard and then let it cool off to almost room temperature. Mix in 3 cups all purpose flour and 3 cups of powdered sugar until well combined. Divide the topping in 2 equal parts and knead 3 Tablespoons chocolate milk powder into one of them. Cover up and set aside.
• When the dough is ready cut it into small pieces, about 2 inch balls and place them on a slightly floured surface. Grease your hands with a bit of vegetable oil and shape each dough piece into a ball by rolling it with your hand on the surface. Place the dough buns on a parchment lined baking sheet. Let them rise again for 30 Minutes in the baking sheets.
• Gently press each dough bun down and then cover them with the sugar topping.
• To do that, grab about 1 tablespoon of the topping. Make a round ball with your hands and place it on a plastic bag. Take the other side of the bag and place it over the ball, keeping the topping between the bag. Press it down to form a thin covering, like a tortilla.
• With the Plastic bag still attached on one side to the topping place it on the dough buns and slightly press it on the bun. Then remove the bag.
• If you have a concha mold, dip it in flour and then press it on the sugar topping. If you don't have one, use a knife or cookie cutter to cut through the topping, making round lines or any decorations you want.
• Let the prepared conchas rise again for 15 Minutes.
• Preheat the oven to 350º F. Place the conchas in the oven for 18-20 Minutes, until the conchas are slightly browned around the edges.

Keyword conchas, sweet bread, sweet buns