Right around the corner from where I was working in Mexico I discovered a panaderia– a bakery–where almost every day I bought a sweet round pastry meant to look like a shell and thus called a concha. Every day I would try to walk by and resist that fresh-baked smell, but oh, the wilderness of a heart that knows what it wants even when reason says otherwise! I have been wooed by Mexican delicacies of varying levels of sophistication, sweet and savory alike, but these played upon my most basic of instincts with their lightly sweetened dough and a thin layer of sugar on top. And the smell! Such temptation. I’m not sure it gets much better than this. It really doesn’t. A strong, bitter, double espresso made just the match for these pillowy treats. And so every day I would repeat the challenge, never so happy to fail.
After the romance of an enchanted place like Mexico infuses your days, it’s hard not to feel a little sense of loss when you leave. This is where the kitchen comes to the rescue, at least for me, a person prone to emotional risk-taking and open to being moved. One rise of the dough, or a reduction of a sauce can evoke a landscape as broad as your imagination. The kitchen reminds me to look at things from the lens of gratitude rather than loss. It fosters creation and expansion through longing, even if the heart aches for something left behind. Making these conchas is my way of building a shell from flour, yeast and sugar. And a shell, a concha–no matter if it’s soft–represents a layer of protection, delicate, yet resilient. It’s a home that goes with you wherever the currents may push and grows with each experience.
Making these really only takes the patience of waiting for the dough to rise twice and not much else. The ingredients are baking staples (flour, water, yeast, sugar, an egg). Yet the reward that comes from engaging in the ancient tradition of bread baking is ten-fold. These will make your home smell like a bakery and a celebration. It’s the smell of a true home. The joy is in the anticipation as much as the consumption. I messed up a little on the shell design here, but see the directions so your design comes out better. Part of compassion is forgiveness and so I found the beauty in these anyway.
While Mexico is prone to suffering– from crime, poverty, corruption, drugs and ignorance from its neighbor in the north– its streets are filled with a largeness of spirit and abundant physical beauty. This is what these conchas capture. Bigger than they should be, sweet and freshly baked with a deep, rich history and engaging of all of the senses. This is the way to wake up every day. This is how to live. This is what to eat.
MEXICAN CONCHAS
INGREDIENTS:
For the Conchas Dough:
- 1 1⁄2 teaspoons active dry yeast
- 1⁄4 cup warm water (105 degrees F to 115 degrees F or 40 to 46 celsius)
- 1⁄4cup lukewarm milk (scalded, then cooled)
- 1⁄6 cup granulated sugar
- 2 tablespoons butter, softened
- 1 pinch salt
- 1 egg
- 2 cups all-purpose flour
For the Flavored Topping Dough:
- 1⁄3 cup granulated sugar
- 1⁄4 cup butter
- 1⁄2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon vanilla extract
DIRECTIONS:
For the Regular Dough:
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg and 1 cup of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a large greased bowl. Cover and let rise in a warm place until double, about 1 1/2 hours.
For the Flavored Topping Dough:
Beat sugar and margarine until light and fluffy. Stir in flour until mixture is the consistency of thick paste. Stir in cinnamon and vanilla extract. Divide into 8 pieces, one for each concha. Make them into 3-inch circles.
Assemble and Bake:
Punch dough down; divide into 8 equal pieces. Shape each piece into a ball; place on greased cookie sheet. Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball. Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern. (I sort of messed up this part because I was tentative about the covering and the sugar came apart when the bread expanded, but they were heavenly nonetheless. Don’t be shy here. Spread and decorate). Cover and let rise until double — about 40 minutes.
Heat oven to 375F (190 C). Bake buns until golden brown, about 20 minutes. Enjoy while warm. Buen provecho!
I can see why these pastries would be difficult to resist. You did an excellent job of creating this pastry at home – not always an easy task. While these pastries are made with a yeast dough, they remind me a bit of scones that I make for our breakfast. It is funny how different cultures often have similar foods.
Thanks, Jovina. I just wanted to eat a huge one every day. My version was almost perfect, but for the sugary part. I don’t think I spread it thin enough to decorate, but the taste was the same. I make scones almost every Saturday too! These were in place of those so your observation is correct! The closest things these remind me of are like a danish or a brioche. Every culture has its own version of these and meatballs. I totally agree 🙂 xo
My god, Amanda, they look heartwarming and absolutely enticing. I love the two doughs, they remind me of a streusel danish here but these conchas look so much fluffier and lighter.
Just one question, was it really necessary to add the pictures of the churros on top? What am I to do now, my screen tastes nothing like all these delights.. Torture.
Thank you, Nicole! These really saved the day for me. They do taste very much like a streusel danish, but they’re kind of like a brioche. LOL re churros. I had to! They were in the same bakery. I had to share with everyone the temptation I faced every day! I made my coworkers go on churro runs with me. So great 🙂 xo
That’s what I thought, they seem delightfully airy from the picture. So much nicer than a heavy streusel danish.
I with you on the churro run! I had them in Spain with a cup of chocolate the consistency of raw oil, what’s more to want. N xx
Exactly! I love them.
Lovely post and what a recipe! I just love simple baking, and this looks like something I could manage! I love the sugar topping. I’ll definitely try this one out when the weather cools down, and I find the courage to turn the oven on. I was just telling a colleague about my frustration at not being able to find specific ingredients like a variety of dried peppers or masa, but here you are with a simple, straightforward recipe, which only calls for basic ingredients, while resulting in something unique and special. And these are definitely nowhere to be found in France! Love it!
Thanks, Darya. When I come, I’ll bring you everything you’ll need! 🙂 There are some very simple dishes, but the special peppers and spices are what make Mexican food unique. They do have some pretty impressive baked goods that anyone can make. I bet you’re shell design would even come out pretty. You’d like these I think. It’s finally hot in NY too now so I hear you about the oven. It just happened overnight! Enjoyyour week!
Nothing beats the smell of a good bakery, except perhaps your kitchen! I love your plates – they look like you found them in Mexico 😉
Aw. I totally agree! The bakery smell is so seductive! I did find these in Mexico. I went to a beautiful market where everything was handmade. There’s just so much skill and art there it’s almost overwhelming. Thank you, MD. I always love hearing from you 🙂
I used to have some handmade plates bought in Barcelona, which had the same sort of style. Sadly they are becoming less common, but I remain optimistic about finding some more 🙂
They really are, but they can be found. When I went to Tulum in December in Mexico on vacation I bought a beautiful little bowl, pictured here (the pic right before the DIRECTIONS) http://www.sercocinera.com/2015/01/07/relleno-negro-turkey-in-black-chili-stew/ I used it once and then dropped it and it shattered.That was before I knew I’d be working in Mexico for most of the next year. Life has a way of working out like that…
That’s exactly the sort of thing I’m looking for, with that lovely deep blue 😉
I love the way you capture the feeling and colour of Mexico, a place so often cast in such a negative light. Those gorgeous little pastries say so much…food is a great conduit to opening up conversations, discovering the real people behind the preconceptions.
Thank you, Anna. I totally agree with you about food being a great way to discuss things. There are so many great pastries in Mexico and that bakery in general. You realize the true significance of food when you spend time in a place. So great to hear from you. Xo
I have not tried these before but they look delicious Amanda. I wish I could taste one of these! 🙂 Thanks for sharing your pictures.
I wish I could send you one, Linda! You’re an amazing baker. You could probably bake them better than I did! 🙂
Beautiful, Amanda!
Thanks, Debbie. Xo
These look delicious. I feel like I can smell the wonderful smell of them baking from here! I agree that the kitchen can be such a comforting place. I work out a lot of emotions in the kitchen, especially with baking! I also enjoy seeing Mexico through your lens.
Thank you, Jenny. What a thoughtful comment. I agree about the kitchen. And thank you for looking at mexico with me!
You had me at your description of a sweetened dough with a thin, light layer of sugar on top. I don’t even drink coffee but I’d have it the same way you did, with an expresso.
Soooo yummy!!
I’m not much of a baker so all I can do is stare longingly at your pics and smile with a faraway look in my eyes 🙂
Thank you, Dana. I love your comment. I think you’d be able to make these. I wasn’t a baker, until I was. You really just have to follow instructions. No messing around with proportions or heat. But I think you’d love these 🙂 xo
These conches sound mouthwatering, I would´t have resisted either, believe me. I can almost smell and taste them from your vivid description, Amanda! Nothing compares a sweet yeast dough straight from the oven!
Thanks, Sabine. I totally agree with you about fresh bread. Great to see you here. Enjoy your evening xo!
In fact, I do follow you but realized I never got any posts anymore , it´s been weeks! Thought you had paused from blogging first – so happy to have identified the problem!!
Oh so odd! Sometimes self-hosting does weird things to my posts. I’m glad you refound me 🙂 I’ve been posting from Mexico, but now I’m home. No matter where I am, the blog has become my online home so I try to check in once a week with a post! When I’m away thought it’s a little harder to visit all of my beloved friends’ blogs so I’m just now catching up.
me too!
Hmm I didn’t know about these conchas, I’m sure I’d like them!
Thanks, Sofia! You can’t not like them. There’s too much goodness there!
What fun! I love their rusticity!!
Thanks, Mimi! Enjoy your weekend!
You had me at Mexican! These looks and sound delicious!
Thanks, Matt! Right they’re with you at mexican!
You’re so right Amanda about the largeness of spirit and abundant physical beauty in Mexico – a country which has a home in my heart that takes me by surprise. I never expected to fall in love with Mexico. I went for the sunshine. What I found was so much more. There’s an intensity and joy and cultural depth in Mexico that astonishes. I love these pastries. And how perfect with that double espresso. Lovely!
Thank you, lindy. I totally agree. I cannot wait to poke around your site some more! Xo
never had conchas before, totally tempting to try!!!
I think everyone would like them!