Conchas – otherwise known as shells – are one of the most famous Mexican pastries and recognised worldwide. Great eaten along with coffee or even as a breakfast alternative.


Makes 12

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500g plain flour

120g water

5g dried yeast

120g milk

45g butter

45g caster sugar

5g salt

1 egg

2g ground cinnamon


85g butter

85g caster sugar

10g ground cinnamon

130g plain flour

Preheat oven to 180C. Start by making the dough. Put the water in a small saucepan and add the butter, place on a medium heat and let the mixture warm until the butter is melted. Remove the pan from the heat and pour the mixture into a cold bowl and allow to cool to around 30C. Warm the milk slightly to blood temperature and add the yeast, stir to dissolve (make sure the milk is not too hot as this will kill the yeast).

In a large mixing bowl or electric mixer place the flour, add the liquids and stir well, then add the salt, egg and ground cinnamon. Mix the dough well until smooth before turning out onto a lightly floured worksurface and kneading for

5 minutes until smooth and elastic. Shape the dough into a ball and place in a greased mixing bowl, cover with cling film and put somewhere warm. Allow to rise until doubled in size, which should take around 60 minutes.

While the dough proves, make the topping. Soften the butter and beat in the caster sugar, ground cinnamon and flour. Reserve this mixture to one side.

When the dough has proved, punch it back then allow it to rest for 10 minutes. Meanwhile line a baking tray with greaseproof paper. Divide the dough into 12 even-sized pieces and roll into balls. Place each piece on the baking tray about 5cm apart and press down slightly. Now take the topping and divide it into 12 balls. Pat each ball down to a flat disc and put the toppings on the dough. Score the topping carefully into squares. Cover the baking tray lightly with

clingfilm and allow to rise until doubled in size – around 45 minutes in a warm place.

Once doubled in size remove the clingfilm and place in the preheated oven for 20-25 minutes until golden brown. Once cooked take the tray from the oven and place the conchas on a wire rack to cool before serving.