I was bored and decided to take a break from doom-scrolling, and I realized I had almost all the ingredients to make **conchas** (Mexican sweet bread). It was my first time ever making them

Here’s the recipe I used:

**Ingredients:**

* 4 cups flour
* 3/4 cup sugar
* 3/4 cup warm milk
* 11 g active dry yeast
* 2 eggs + 1 yolk
* 140 g butter
* 3/4 tbsp salt
* 2 tbsp vanilla

**Process:**

First, I activated the yeast with 3 tbsp flour, 1 tbsp sugar, and the active dry yeast. Then I added the warm milk while whisking and let it sit for about 20 minutes.  
(I had to put the mix in front of the heater because it was snowing and the dough needed heat to rise.)

Then I poured the flour onto the table, made a volcano shape, added the sugar around the flour, and in the center I put the eggs, vanilla, and the yeast mixture. I started mixing everything and slowly incorporated the butter.  
(I totally forgot the butter at first and had to add it later — I was like “why isn’t this working and why is it so sticky?” 😅)

I made one mistake: when the dough felt sticky at the beginning, I added more flour. That was a mistake — it’s normal for the dough to be sticky at first. Because of that, my conchas came out a little dry.

When the dough was ready, I covered it and let it rest for an hour in front of the heater again. Then I divided it into 65 g balls and let them rest for another 40 minutes.

I preheated the oven to 325°F and baked them for 15–18 minutes.

If you know conchas, you’ll notice something is missing: the sugar topping. I didn’t have powdered sugar to make the crust, so I skipped it. Still, I enjoyed them with milk as dessert after dinner.

For a first try, I think it was okay. Honestly, the texture and flavor were more like a biscuit than bread — but next time will be better. 💪🍞

Homemade Mexican conchas as a dinner dessert