clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
inside of conchas showing fluffy texture

Strawberry Conchas

  • Author: Kim |
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 52 minutes + 1/5 hours proofing time
  • Yield: 14 conchas 1x


Typically flavored naturally, these conchas incorporate freeze-dried strawberries to give them a beautiful pink hue and a delicious flavor.



For the Strawberry Topping

For the Concha Dough

  • ½ cup (120 grams) warm water (110°F/43°C to 115°F/46°C)
  • ½ cup (120 grams) warm whole milk (110°F/43°C to 115°F/46°C)
  • 8 tablespoons (100 grams) granulated sugar, divided
  • 4½ teaspoons (14 grams) active dry yeast
  • 4¼ cups (531 grams) Bob’s Red Mill All-Purpose Flour, divided
  • 3½ teaspoons (9 grams) kosher salt
  • ¼ cup (57 grams) unsalted butter, melted and cooled slightly
  • 2 large eggs (100 grams), room temperature and lightly beaten
  • 1 teaspoon (4 grams) vanilla extract


  1. Prepare the Strawberry Topping: In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar at low speed until combined, 1 to 2 minutes. Beat in egg yolk and vanilla
  2. In a small bowl, whisk together flour, baking powder and salt. Add flour mixture to butter mixture, and beat at low speed then add in freeze-dried strawberry powder. Beat until combined and a dough starts to form 
  3. Turn out dough, and knead dough together. Shape dough into a 14-inch log, and wrap in plastic wrap. Refrigerate log until firm, about 30 minutes
  4. Prepare the Concha Dough: In a small bowl, stir together ½ cup (120 grams) warm water, warm milk, 1 tablespoon (12 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes
  5. In the bowl of a stand mixer, whisk together 4 cups (500 grams) flour, salt, and remaining 7 tablespoons (88 grams) sugar. Add warm milk mixture, melted butter, eggs, and vanilla extract. Using the dough hook attachment, beat at low speed until dough comes together, 1½ to 2 minutes. Increase mixer speed to medium-low, and beat until dough becomes tacky, smooth, and elastic, 7 to 8 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Check dough using the windowpane test [see Note] between additions of flour. Too much flour will make it harder to shape and create a denser final crumb). Turn out onto a lightly floured surface, and shape into a smooth round
  6. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour
  7. Line 2 baking sheets with parchment paper. Set aside
  8. Form Conchas: Punch down dough, and let stand for 10 to 15 minutes. On a lightly floured surface, divide dough into 14 portions (about 72 grams each), and roll into smooth balls. Flatten each ball into a 3-inch round, and place on prepared pans
  9. Add Topping: Slice Topping log into 14 (1-inch) portions. Roll into smooth balls. Place each ball between 2 sheets of parchment paper or plastic wrap, and roll into a 3½-inch circle. (Alternatively, roll out topping logs between 2 sheets of parchment paper. Using a 3½-inch round cutter, cut dough, rerolling scraps as necessary.) Place on top of rolls. Using a small sharp paring knife, carefully cut desired design into Topping, leaving a ¼-inch border around edges. Let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  10. Position oven rack in top third of oven. Preheat oven to 350°F (180°C) 
  11. Bake: Bake until topping is just beginning to brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), about 12 minutes. Serve warm or at room temperature. Store in an airtight container for up to 2 days


To use the windowpane test to check dough for proper gluten development, pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again

  • Category: Bread, Breakfast
  • Method: Bake
  • Cuisine: Mexican

Keywords: conchas, strawberry conchas, pan dulce, Mexican sweet bread, mexican sweet bread, concha bread mexican, concha mexican, pan dulce concha, pan dulce, pan dulce conchas, pink concha, concha mexican bread, concha pastry, homemade conchas, pan mexicano dulce, pink pan dulce, concha sweet bread, concha topping, mexican pastry concha, pink conchas, concha ingredients, conchita pan dulce, mexican sweet bread conchas, concha pink, strawberry concha, ingredients for conchas

Recipe Card powered byTasty Recipes