10 Reviews of Conchas (Mexican Sweet-Topped Buns)

From: mianbao

On Jun 26, 2005

Oh, these are good! And quite simple for such spectacular results. There is a lot of flavor and just a hint of crunch on the outside, the inside is beautifully light. Lucky me, I made a double batch, and, hopefully, there will be a few left for the freezer. I love the idea of having three different toppings, and enjoyed trying to mark them like shells - not with a lot of success, but that's not important. Each roll came to about 70 g, with 10 to 15 g topping. I flattened the topping between pieces of plastic wrap. Thank you very much for sharing this recipe with us. These are even better than the ones I can buy.

From: Cookworm

On Jul 10, 2006

These were easy to make and tasted perfect! My grandparents gave me a bag of conchas on their return from a Mexico trip when I was a child and these took me right back to then.

From: BeansnRice

On Nov 14, 2005

I didn't read the recipe all the way through and ended up mixing the cinnamon, vanilla and orange zest all together for one flavor of topping. Even with this goof - they still turned out great!

From: Sushi Baby

On Feb 28, 2006

Delicious! I am so glad I finally found a good recipe for conchas! Thank you!

From: Molly53

On Jun 30, 2005

A lovely bun! Baboo thought it was just gorgeous tasting (especially warm out of the oven with butter). I had a little problem making the paste stick to the dough balls so the decorative cuts could be made...I think that maybe a spritz of water or egg white to aid sticking would be helpful. In any case, I did the best I could and if they weren't up to bakery appearance it didn't matter to us.

From: Muffin Goddess

On Dec 8, 2005

Yay, I finally found a recipe for these that works for me! I tried making conchas for DH a while back, but the recipe I used was way too vague for a not-so-good bread baker (it neglected to mention that only people baking conchas in a tropical rainforest would need to use the full amount of flour specified in the recipe). Those conchas, needless to say, came out suitable for use as doorstops. These, on the other hand, warranted an "almost like mama's" from my Mexican DH (a comment not often given when I try to recreate foods he misses from his childhood). I'll definitely be making these for him again. Thanks for posting!

From: Chef #1348758

On Aug 11, 2009

Very good recipe. I tried a few others from breadworld.com and some other sites and they were all kind of dry. These were great. I just added 1 teaspoon of cinnamon and vanilla to the dough because that is the way they use to make them in this bakery I use to go to that is now closed. I missed them and now I have the perfect recipe. Thanks

From: Spgty21

On Jun 9, 2008

This is a really excellent recipe. I tried doing exactly what the directions said, except I put everything in the breadmaker... and it turned out great. Thanks!

From: Wobin

On Mar 17, 2009

This recipe worked wonderfully. These were beautiful and tasted great. Be careful with the sugar topping and adding too much flour. With one of the three flavors I thought it would be easier to work with with a little more flour and it just makes it more difficult. Also, it made the topping of that set very crunchy. Still good but the recipe as written is perfect. Thank you!

From: iondi2

On Apr 29, 2008

I wanted to try making conchas for a course I'm taking (*grin*), and these turned out great! Thanks for posting the recipe.