Mexican Sweet Buns (Conchas)
This recipe makes the best, most delicious Mexican Sweet Buns (Conchas) I have ever tried! The buns are fluffy but soft and the topping sticks so well to the buns and yet is perfectly crunchy! Just the way I like them!
Mexican sweet buns (Conchas) have always been one of my favorite snack/dessert since I was a small child. I mean I have many favorite sweet foods! lol But this is definitely on top of that list!
I used to help my Mom make these and made them again just this past week using the same recipe my Mom always used. I mean, her recipe does not have everything measured out and it doesn’t have any instructions! None whatsoever! LOL
I had my Mom tell me exactly how she always makes them so I could do it myself and while doing so I measured out all the ingredients and wrote down all of the instructions just as I made them!
If you have a mennonite Mom you know how the recipes are! lol There is usually just ingredients written down and everyone figures out themselves how they will make the thing and see how it turns out. haha How does that sound?
This recipe makes a lot of sweet buns! But you can easily half the recipe to make less. It still works just the same and they will still turn out just as good!
I had to show you all a closeup of the pretty texture of these buns so I made sure to photograph the inside of the bun. Isn’t that texture just beautiful!? (See photo below)
Also I did a little researching on the Internet and I definitely need to make a video of how I make these! Hopefully sometime in the future! But how is there almost no one that properly lays that topping on the buns? I mean, I know there are different ways but some of them look really hard to do. Hmm
I tried to write it out as best I could in the Instructions of the recipe, how we always made them so hopefully that will be helpful and make it as joyful to place the topping on the buns as to eat them!
Placing the Topping on the bun was always my favorite thing to do when making these.
I so hope you will enjoy them as much as I do! If you make them, make sure to tag me on Instagram or send me a photo of it! I love seeing what you guys make and how it turns out for you!
If you have any questions please don’t hesitate to ask in the comment section below or shoot me an email. I am happy to help!
So let’s get baking!
Mexican Sweet Buns (Conchas)
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.