If you’re a fan of Mexican sweet bread, or pan dulce, then Strawberry Conchas are about to become your new favorite treat. These delightful pastries combine the soft, pillowy texture of traditional conchas with a vibrant strawberry-flavored topping that’s as delicious as it is beautiful. Perfect for breakfast, brunch, or an afternoon snack, these conchas bring a burst of fruity flavor to your table while maintaining their iconic crunchy topping. Let’s dive into everything you need to know to master this recipe!
Why You’ll Love This Recipe
- Natural Strawberry Flavor: Freeze-dried strawberries are the star ingredient here, offering authentic taste and color without artificial additives.
- Soft and Fluffy Texture: The enriched dough ensures each bite is tender and melt-in-your-mouth delicious.
- Crunchy Topping: The cookie-like crust provides a satisfying contrast to the buttery, airy bread beneath.
- Customizable Variations: Experiment with different fruit powders or spices to create unique flavor profiles.
- Perfect for Any Occasion: Whether you’re serving them at a family gathering, enjoying them solo with coffee, or gifting them to friends, Strawberry Conchas are versatile and crowd-pleasing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
- Warm water
- Warm whole milk
- Granulated sugar
- Active dry yeast
- All-purpose flour
- Kosher salt
- Unsalted butter (melted and slightly cooled)
- Large eggs (room temperature and lightly beaten)
- Vanilla extract
For the Strawberry Topping:
- Unsalted butter (softened)
- Powdered sugar
- Large egg yolk
- Vanilla extract
- All-purpose flour
- Baking powder
- Kosher salt
- Freeze-dried strawberries (processed into powder)
Step-by-Step Instructions
Prepare the Strawberry Topping:
The first step is creating the signature crunchy topping. In a stand mixer fitted with the paddle attachment, beat softened butter and powdered sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together all-purpose flour, baking powder, salt, and freeze-dried strawberry powder. Gradually add the dry ingredients to the wet mixture, continuing to mix until a smooth dough forms. Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Prepare the Dough:
Begin by activating the yeast. Combine warm water, warm milk, a portion of the sugar, and active dry yeast in a small bowl. Allow the mixture to sit for 5–10 minutes until it becomes foamy—a sign that the yeast is alive and ready to work its magic. Meanwhile, in the bowl of a stand mixer, whisk together all-purpose flour, the remaining sugar, and kosher salt. Once the yeast mixture is ready, add it to the dry ingredients along with melted butter, eggs, and vanilla extract. Using the dough hook attachment, mix on low speed until the dough comes together. Increase the speed to medium-low and knead for 7–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm, draft-free place for 45 minutes to 1 hour, or until doubled in size.
Assemble the Conchas:
Once the dough has risen, punch it down gently and let it rest for 10–15 minutes. Divide the dough into equal portions (about 14 pieces), shaping each into a smooth ball. Place the dough balls on parchment-lined baking sheets, spacing them apart to allow for expansion during proofing. Next, divide the chilled strawberry topping into equal portions. Roll each portion between two sheets of parchment paper into a circle large enough to cover a dough ball. Carefully place a topping circle over each dough ball, pressing gently to ensure it adheres. Use a sharp knife to score a decorative shell-like pattern onto the topping—this not only adds visual appeal but also helps prevent cracking during baking.
Final Rise and Bake:
Cover the assembled conchas and let them rise again in a warm place for about 30 minutes, or until they’ve puffed up noticeably. Preheat your oven to 350°F (175°C). Bake the conchas for approximately 12 minutes, or until the topping is just beginning to brown and an instant-read thermometer inserted into the center registers at least 190°F (88°C). Remove from the oven and let cool slightly before serving.
Servings and Timing
- Servings: 14 conchas
- Prep Time: 40 minutes
- Rising Time: 2 hours 10 minutes
- Bake Time: 12 minutes
- Total Time: Approximately 3 hours
Variations
Want to get creative? Here are some fun variations to try:
- Different Fruit Flavors: Swap freeze-dried strawberries for raspberries, blueberries, or mangoes to experiment with new flavors.
- Chocolate Topping: Mix cocoa powder into the topping mixture for a rich chocolate crust.
- Spiced Dough: Incorporate cinnamon or nutmeg into the dough for added warmth and depth of flavor.
Storage and Reheating Tips
Proper storage ensures your Strawberry Conchas stay fresh and tasty:
- Storage: Keep leftover conchas in an airtight container at room temperature for up to 2 days. Avoid storing them in the refrigerator, as this can dry out the bread.
- Freezing: If you’d like to save some for later, freeze unbaked conchas without the topping for up to 1 month. Thaw overnight at room temperature, apply fresh topping, and bake as directed. Alternatively, freeze baked conchas and reheat them when ready to serve.
- Reheating: To refresh the texture, warm conchas in a preheated 300°F (150°C) oven for 5–10 minutes.
Frequently Asked Questions (FAQs)
What are conchas?
Conchas are a type of pan dulce originating from Mexico. They feature a soft, fluffy bread base topped with a crunchy, sweet crust often flavored with vanilla, chocolate, or fruit.
Can I use fresh strawberries instead of freeze-dried?
While fresh strawberries might seem like a convenient alternative, their high moisture content can alter the texture of the topping. Freeze-dried strawberries are recommended for their concentrated flavor and dry consistency.
Do I need a stand mixer to make the dough?
No, a stand mixer simplifies the process, but you can knead the dough by hand. Be prepared for extra effort and time—around 15–20 minutes—to achieve the desired elasticity.
How do I know if the dough has been kneaded enough?
Perform the windowpane test: stretch a small piece of dough between your fingers. If it stretches thin without tearing, the gluten is well-developed.
Why is my topping cracking during baking?
Cracking occurs when the topping is too dry or unevenly applied. Ensure the topping is rolled thinly and adheres well to the dough before scoring.
Are conchas suitable for vegetarians?
Yes, conchas are typically vegetarian-friendly, but always double-check ingredient labels to confirm.
Conclusion
Strawberry Conchas are more than just a dessert—they’re a celebration of creativity, tradition, and flavor. With their soft, fluffy interior and crunchy, fruity topping, these conchas are sure to impress anyone lucky enough to take a bite. Whether you’re making them for a special occasion or simply indulging in a sweet treat, this recipe promises satisfaction with every bite. So roll up your sleeves, gather your ingredients, and get ready to bake something truly unforgettable!
Don’t forget to share your creations with us—we’d love to see how your Strawberry Conchas turn out!
Strawberry Conchas
Ingredients
- 3 1/2 cups all-purpose flour (for dough)
- 1/2 cup granulated sugar (for dough)
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon kosher salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature and lightly beaten
- 1 teaspoon vanilla extract (for dough)
- 1/4 cup all-purpose flour (for topping)
- 1/4 cup powdered sugar (for topping)
- 2 tablespoons unsalted butter, softened (for topping)
- 1 large egg yolk (for topping)
- 1 teaspoon vanilla extract (for topping)
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt (for topping)
- 2 tablespoons freeze-dried strawberry powder
Instructions
- In a small bowl, combine warm water, warm milk, a portion of the sugar, and yeast. Let stand until foamy, about 5–10 minutes.
- In the bowl of a stand mixer, whisk together all-purpose flour, remaining sugar, and kosher salt. Add the yeast mixture, melted butter, eggs, and vanilla extract to the dry ingredients.
- Using the dough hook attachment, mix on low speed until the dough comes together. Increase speed to medium-low and knead until smooth and elastic, about 7–8 minutes.
- Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm, draft-free place until doubled in size, about 45 minutes to 1 hour.
- For the topping, beat softened butter and powdered sugar in a stand mixer until combined. Add egg yolk and vanilla extract; mix until incorporated.
- In a separate bowl, whisk together flour, baking powder, kosher salt, and freeze-dried strawberry powder. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
- Shape the topping dough into a log, wrap in plastic wrap, and refrigerate until firm, about 30 minutes.
- Punch down the risen dough and let it rest for 10–15 minutes. Divide the dough into equal portions and shape each into a smooth ball. Place on parchment-lined baking sheets, spacing them apart.
- Divide the chilled strawberry topping into equal portions. Roll each portion between two sheets of parchment paper into a circle large enough to cover a dough ball.
- Place a topping circle over each dough ball, gently pressing to adhere. Use a sharp knife to score the topping with a shell-like pattern.
- Cover the assembled conchas and let them rise in a warm place until puffed, about 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the conchas for 12 minutes, or until the topping is just beginning to brown and an instant-read thermometer inserted into the center registers at least 190°F (88°C).
- Cool slightly before serving. Store leftovers in an airtight container at room temperature for up to 2 days.