Conchas, which means “shell” in Spanish, are decorative, with a crunchy layer sitting atop their light and airy bottom sweet bread layer.

Unsalted butter Powdered sugar Large egg yolk Vanilla extract All-Purpose Flour Baking powder Kosher salt Freeze-dried strawberry powder

Strawberry Topping

Whole milk Sugar  Active dry yeast All-Purpose Flour Salt Unsalted butter Large eggs  Vanilla extract

Concha Dough

To prepare conchas, first prepare the topping. This sounds a bit backwards, however, the topping needs time to chill to develop the flavors and hydrate in the fridge while the bread dough is mixed and proofed.

While the topping is chilling, prepare the dough. I like to use a kitchen stand mixer but you can do it by hand. Place the dough in a lightly oiled bowl to rise. One it has risen, punch it down and allow it to sit for 10 minutes.

Divide the dough into 14 equal portions. I like to use a kitchen scale to be precise. If you eyeball it, that works too.


Unwrap the topping and slice into 14 (1-inch) portions. Roll each into a smooth ball and place each ball between 2 sheets of parchment paper or plastic wrap. Using a rolling pin, roll into a 3½-inch circle.

Using a 3½-inch round cutter, cut out the dough, rerolling scraps as necessary. Gently flatten each of the bread dough balls with your palm, then gently place the topping on top of each of the dough

Then let the conchas rise in a warm, draft-free place for about 30 minutes.

They are best served warm, straight out of the oven, if possible!

Try a  Banana Dulce de Leche  Muffin!