• 600 grams bread flour
  • 15 grams instant yeast
  • 110 grams granulated sugar
  • 9 grams kosher salt
  • 300 grams whole milk, warmed
  • 3 large eggs, room temperature
  • 10 grams vanilla extract
  • 120 grams unsalted butter, room temperature

Sugar Topping

  • 120 grams all purpose flour
  • 120 grams powdered sugar
  • 120 grams unsalted butter, room temperature 2 grams vanilla extract
  • Red food coloring



  1. Using a stand mixer and a dough hook attachment, place the flour and yeast in the bowl and mix thoroughly for 1 minute, until the yeast is fully covered by the flour.
  2. Add sugar, salt, milk, eggs and vanilla extract to the bowl and mix on low speed until roughly incorporated, about 3 minutes.
  3. Continuing at the lowest speed, add butter and knead for 2 minutes, until incorporated.
  4. Increase your speed to 5 and knead until the dough stops sticking to the sides of the
  5. bowl, about 10 to 15 minutes. It is okay if it sticks to the bottom of the bowl, the dough is
  6. a high-hydration dough. Resist the urge to add more flour—the dough should stay wet.
  7. Meanwhile, coat a medium-large bowl with cooking oil or butter. Place the kneaded
  8. dough in the oiled bowl and cover with plastic wrap. Be sure to use a bowl that is twice the size of the dough, as the dough will double in volume. Place the bowl in the fridge for at least two hours (or overnight) before shaping the bread.
  9. While the dough is rising, prepare the sugar topping. Using a stand mixer with a paddle attachment, combine the measured flour and powdered sugar and mix for 30 seconds. On the lowest speed, add the butter and vanilla, mixing for 3 minutes or until you get a cookie dough-like texture. Divide the sugar topping into thirds and add 2 drops of food coloring to one third of the sugar dough, and 3-4 drops of food coloring to the other third, leaving one third completely natural. Knead the food coloring in by hand. Wrap them in plastic and store in the fridge until ready to use.
  10. Once the dough has risen, lay it on a lightly floured surface and knead for 3 minutes. This allows the air to be removed from the dough.
  11. Divide and weigh the dough into balls of 100g. Using the palm of your hand against the surface, form the portions of dough into round balls, repeating until all dough is weighed out. Spray the balls with cooking spray.
  12. Divide the sugar topping into 30 gram balls. Using a tortilla press or a small rolling pin, flatten the balls into a thin 3 1/2 inch round disk, and set on parchment paper or plastic wrap. If the sugar topping is starting to break or gets too sticky, sprinkle flour on the rolling pin and on top of the ball.
  13. Drape one of each sugar topping disk over each ball of dough, patting down slighting until properly fitted. Using a paring knife, cut lines in the shape of a clam shell, X’s or cross hatches over the topping. Transfer the conchas to a sheet tray fitted with parchment, cover the conchas with a towel and let rise for 30 minutes until nearly doubled in size.
  14. Preheat your oven to 350 ̊F (180 ̊C). Bake the conchas for about 18 to 20 minutes or until lightly golden brown. Allow to cool for 10 minutes before serving. Enjoy!
  15. *If bread flour is unavailable, all purpose flour should work well. If pink food coloring is unavailable, use 1 small drop of red and add to the sugar topping.