Why You’ll Love This Recipe

Strawberry Conchas are a colorful and fruity twist on the classic Mexican sweet bread known for its fluffy texture and signature shell-like topping. Infused with strawberry flavor and a vibrant pink sugar crust, these conchas offer a perfect balance of tender bread and crisp, sweet topping. They’re eye-catching, delicious, and ideal for breakfast, merienda, or as a special treat with coffee or milk.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:
all-purpose flour
granulated sugar
active dry yeast
warm milk
unsalted butter
eggs
salt
vanilla extract

For the strawberry topping:
all-purpose flour
powdered sugar
unsalted butter
strawberry extract or puree
pink food coloring (optional)

directions

In a small bowl, dissolve yeast in warm milk and let it sit for 5–10 minutes until foamy.

In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, eggs, and vanilla. Knead until a soft dough forms.

Add butter gradually and continue kneading for 10–12 minutes until dough is smooth and elastic.

Cover and let rise in a warm place for 1-2 hours, or until doubled in size.

Meanwhile, prepare the topping by creaming butter and powdered sugar until smooth. Mix in flour, strawberry extract or puree, and food coloring. Blend until a soft, pliable dough forms.

Divide the bread dough into equal pieces and roll into balls. Place on a baking sheet lined with parchment paper.

Divide the topping into equal portions. Flatten each into a disc and gently press over the top of each dough ball.

Use a knife or concha cutter to score a shell-like pattern into the topping.

Cover and let rise again for 30–45 minutes.

Preheat oven to 350°F (175°C). Bake the conchas for 18–20 minutes, or until lightly golden and cooked through.

Cool on a wire rack before serving.

Servings and timing

This recipe yields 12 conchas.
Preparation time: 30 minutes
Rising time: 2–2.5 hours
Baking time: 18–20 minutes
Total time: about 3 hours

Variations

Add finely chopped freeze-dried strawberries to the topping for texture.
Use cream cheese or jam filling inside the dough for a surprise center.
Make mini conchas for bite-sized treats.
Try other fruit extracts like raspberry or cherry for different flavors.

storage/reheating

Store in an airtight container at room temperature for up to 3 days.
To reheat, warm in the microwave for 10–15 seconds or toast lightly.
Freeze baked conchas for up to 1 month and thaw before serving.

FAQs

What makes conchas different from other sweet breads?
The sugary, patterned topping gives them their iconic look and crisp contrast to the soft bread.

Do I have to use food coloring?
No, but it enhances the pink strawberry appearance—optional for aesthetics.

Can I use strawberry jam instead of extract?
Yes, but reduce other liquids slightly to maintain the topping’s texture.

Why did my topping crack too much?
It may have dried out—ensure it’s pliable and not overbaked.

Can I make the dough the night before?
Yes, refrigerate after the first rise and bring to room temperature before shaping and baking.

Is this recipe kid-friendly?
Absolutely! Kids love the color and sweet strawberry flavor.

Conclusion

Strawberry Conchas are a beautiful and delicious spin on a beloved pan dulce, blending traditional texture with fruity flair. Whether for a festive brunch or a cheerful bakery-style treat at home, these conchas bring a pop of color and flavor that will brighten any day.