Conchas (Mexican Sweet Bread) Recipe

In a large mixing bowl, combine the flour, sugar, salt, and yeast.

In a separate bowl, whisk together the warm milk, softened butter, eggs, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Transfer the dough to a floured surface and knead for about 5 minutes, until the dough is smooth and elastic.

Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat the oven to 375°F (190°C).

In a small bowl, mix together the softened butter, sugar, flour, cinnamon, salt, vanilla extract, and cocoa powder until well combined.

Divide the risen dough into 4 equal pieces and shape each piece into a round ball.

Place the dough balls on a baking sheet lined with parchment paper.

Using a sharp knife, score the top of each dough ball in a criss-cross pattern, creating the traditional “concha” design.

Spoon a generous amount of the topping onto each dough ball, spreading it evenly over the top.

Bake in the preheated oven for 15-18 minutes, or until the conchas are golden brown and cooked through.

Remove from the oven and let cool on a wire rack before serving.