Sourdough Conchas Recipe

Soft, fluffy, and beautifully topped with a crunchy, patterned shell — conchas are one of Mexico’s most beloved pan dulces. This sourdough version brings a subtle tang from natural fermentation, adding depth of flavor while keeping the bread pillowy and tender.

By combining the traditional concha style with the complexity of sourdough, you get the best of both worlds: an artisan-style bread that’s as beautiful as it is delicious. The sourdough starter also makes this a slower, more mindful baking process, perfect for those who love watching dough come to life over time.

Whether you’re serving them for breakfast with coffee, as an afternoon treat, or as part of a holiday spread, sourdough conchas are a showstopper that will have friends and family asking for seconds.

Cooking Time and Serving

• Prep Time: 25 minutes active, 8–12 hours bulk fermentation (overnight)
• Cooking Time: 20–25 minutes
• Total Time: 9–13 hours (mostly inactive)
• Servings: 12 conchas

Ingredients

For the Dough:

• 500 g (4 cups) bread flour
• 100 g (1/2 cup) active sourdough starter (100% hydration)
• 200 ml (3/4 cup + 1 tbsp) warm milk
• 100 g (1/2 cup) granulated sugar
• 2 large eggs
• 80 g (1/3 cup) unsalted butter, softened
• 7 g (1 tsp) salt

For the Topping:

• 100 g (1/2 cup) unsalted butter, softened
• 100 g (1/2 cup) granulated sugar
• 120 g (1 cup) all-purpose flour
• 1 tsp vanilla extract
• Optional: 1 tbsp cocoa powder or food coloring for variation

How to Make Sourdough Conchas

1. Mix the Dough – In a large mixing bowl, combine bread flour, sugar, and salt. In a separate bowl, whisk together warm milk, eggs, and sourdough starter. Pour the wet mixture into the dry ingredients, mix until combined, then knead for 5–6 minutes until smooth. Add softened butter gradually, kneading until fully incorporated and dough is elastic.
2. Bulk Fermentation – Place the dough in a lightly greased bowl, cover, and let rise at room temperature for 8–12 hours or until doubled in size.
3. Prepare the Topping – In a medium bowl, cream together butter and sugar until light and fluffy. Mix in flour and vanilla until it forms a thick paste. Divide into portions and add cocoa powder or food coloring if desired.
4. Shape the Dough – Once risen, punch down the dough and divide into 12 equal pieces. Roll each piece into a smooth ball and place on a parchment-lined baking sheet.
5. Add the Topping – Flatten each portion of topping into a thin disk and place it gently over each dough ball. Using a concha cutter or a sharp knife, score the topping in a shell pattern.
6. Final Proof – Cover loosely with plastic wrap or a damp cloth and let rise 1–2 hours, until puffy.
7. Bake – Preheat oven to 180°C (350°F). Bake conchas for 20–25 minutes, or until lightly golden. Cool on a wire rack before serving.

Notes

• Your sourdough starter should be active and bubbly before use.
• You can refrigerate the shaped conchas overnight after adding the topping, then bake the next day.
• The topping can be flavored with cinnamon, matcha, or even coffee for a twist.

FAQs

Q: Can I make this without a sourdough starter?
A: Yes, you can substitute with 7 g (2 tsp) instant yeast and adjust rise times accordingly (about 1–2 hours for bulk fermentation).

Q: Why is my topping cracking too much?
A: Over-proofing or too dry of a topping can cause excessive cracking. Keep the topping soft and pliable.

Q: Can I freeze sourdough conchas?
A: Yes, freeze baked and cooled conchas in an airtight bag for up to 2 months.

Nutrition Facts (Per Serving, based on 12 servings)

Disclaimer: This recipe contains gluten, dairy, and eggs. Consume in moderation as part of a balanced diet. Those with allergies or dietary restrictions should substitute ingredients accordingly.