Sourdough Conchas

Conchas are a beloved staple of Mexican panadería culture—soft, sweet breads topped with a crumbly sugar crust designed with beautiful shell-like patterns. Traditionally made with commercial yeast, this version of conchas uses sourdough starter to add depth of flavor, natural fermentation, and a chewier, more artisan-style crumb.

The tangy complexity of sourdough pairs beautifully with the sweet, buttery topping, giving these conchas a rich flavor profile that’s not too sweet and endlessly satisfying. This version is ideal for those who enjoy slower fermentation and the nutritional and digestibility benefits of sourdough baking.

Whether you’re a sourdough enthusiast looking to branch out, or a concha lover wanting to try a new twist on an old favorite, this recipe brings together culture, patience, and pure deliciousness in every bite.

🍞 Cooking Time and Serving

• Preparation time: 25 minutes

• First rise: 6–8 hours (or overnight)

• Second rise: 1.5–2 hours

• Baking time: 20–22 minutes

• Total time: 8–12 hours (mostly inactive)

• Servings: Makes 10 conchas

🧾 Ingredients

For the Dough:

• 120g active sourdough starter (100% hydration)

• 240ml warm whole milk (or plant-based alternative)

• 100g granulated sugar

• 1 large egg

• 60g unsalted butter, softened

• 1 tsp vanilla extract

• 500g all-purpose flour (plus extra for kneading)

• 1 tsp fine sea salt

For the Topping:

• 100g powdered sugar

• 100g all-purpose flour

• 90g unsalted butter, softened

• 1 tsp vanilla extract

• Optional: cocoa powder, cinnamon, or food coloring for variations

👩‍🍳 How to Make Sourdough Conchas

Step 1: Make the Dough

1. In a large mixing bowl, whisk together the sourdough starter, warm milk, sugar, egg, vanilla, and softened butter until well combined.

2. Add the flour and salt. Mix until a shaggy dough forms.

3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook for about 6 minutes on medium speed.

4. Place the dough in a greased bowl, cover it, and let it rise at room temperature (21–23°C/70–74°F) for 6–8 hours or until doubled in size.

Step 2: Prepare the Topping

1. In a bowl, combine softened butter, powdered sugar, flour, and vanilla extract.

2. Mix until a soft, moldable dough forms.

3. Divide into 10 portions. If desired, color or flavor each portion separately using cocoa, cinnamon, or food coloring.

Step 3: Shape the Conchas

1. Divide the risen dough into 10 equal portions (about 90g each). Shape into smooth balls and place on a lined baking sheet with space between them.

2. Flatten each portion of topping into a disk and gently place one on top of each dough ball.

3. Use a concha cutter or a butter knife to score shell-like patterns into the topping.

Step 4: Second Rise

1. Cover loosely with plastic wrap or a clean towel.

2. Let rise for 1.5 to 2 hours, or until puffy and expanded.

Step 5: Bake

1. Preheat your oven to 180°C (350°F).

2. Bake conchas for 20–22 minutes, or until lightly golden on the bottom. The topping should remain pale and slightly cracked.

3. Cool on a wire rack and enjoy warm or at room temperature.

📝 Notes

• Make sure your sourdough starter is active and bubbly before using.

• You can ferment the dough overnight in the fridge for even deeper flavor—just allow extra time to come to room temperature before shaping.

• For a crunchier topping, bake for 1–2 minutes longer.

• These conchas are best enjoyed the same day but can be stored in an airtight container for up to 3 days.

❓ FAQs

Can I use discard instead of active starter?
No, you’ll need an active starter for the dough to rise properly without commercial yeast.

Can I freeze sourdough conchas?
Yes! Freeze baked conchas once fully cooled. Reheat in the oven at 160°C (320°F) for 8–10 minutes.

Can I make this dairy-free?
Yes, substitute the butter with vegan butter and the milk with any unsweetened plant-based milk.

Why didn’t my topping crack?
It could be too thick or not scored deep enough. Make sure it’s soft and well pressed onto the dough before scoring.

🧮 Nutrition Information

Note: Values are estimates and may vary depending on specific ingredients used.

⚠️ Disclaimer

This recipe is intended for general enjoyment. Always enjoy sweets in moderation as part of a balanced diet. If you have allergies (e.g., dairy, gluten, or eggs), consult your health provider or modify ingredients accordingly. Cross-contamination can occur in home kitchens—please prepare responsibly if cooking for others with allergies.