Heart-Shaped Conchas [Recipe]
Concha is a variety of sweet bread or more popular Pan Dulce. It is a Mexican favorite, for breakfast, dessert, or brunch. Conchas have a brioche-like texture, cookie-like size, and heavenly flavor. The airy dough is ideal to pair with fruit, vanilla, cheese, or chocolate custard. Hazelnut and heavy cream are also superb combos to serve conchas with.
What I love most about them is that they are delish without any additions, because I always make them vanilla or cinnamon induced. The dough is fluffy and cloudy with a crispy crust on top.
This time, I wanted to practice for Valentine’s Day and made these heart-shaped conchas.
What Makes These Heart-Shaped Conchas Special?
Conchas are special the way they are, but these heart-shaped ones are love-letter pastries. I added a splash of vanilla in both dough and streusel topping. You can add cinnamon, as well, but I kept it simple because I wanted to serve them with fruit and cream.
Red food coloring came to the rescue once again to dye the topping pink and red. I wanted a breakfast pastry that screams Happy Valentine’s Day, so I made it! You can, too!
How to Make Heart-Shaped Conchas?
When I say ingredients are simple, I really meant it. You need just a few actually, which you (I’m almost 100% sure) have in your pantry. Pull out the components listed below, plus a bit of patience and skill. Here’s the list!
- Flour – I used bread flour because they tend to be even softer like that, but you won’t go wrong with all-purpose either.
- Milk – Milk will give a melt-in-mouth texture and buttery relish. You can also use an evaporated one.
- Yeast – I used dry yeast, but fresh and sourdough will work, as well. Sourdough will give even more tang and air bubbles in the dough.
- Granulated sugar – I used white sugar, but brown will do the job, too. You need it to sweeten the dough and activate the yeast.
- Powdered sugar – Use powdered sugar for the streusel for a satin smooth texture.
- Butter – You can use butter, margarine, or shortening, whichever you prefer. I used butter because I like the aroma.
- Egg – Egg adds up to buttery consistency and sponginess.
- Vanilla – Sweet vanilla gives the perfect aroma.
- Red food color – This is optional, but it makes the conchas eye-catching.
Get the ingredients ready and let’s get on it!
Step 1: Making the Dough
First, activate the yeast by mixing it in warm milk with a teaspoon of sugar. Milk has to be between 105 °F and 110 °F to let the yeast bloom, that’s about 20 seconds of warming time in the microwave. Let it rest for 10 minutes until the bubbles appear.
Prepare the flour and add a pinch of salt to the bowl, too. In a large mixing dish, assemble the wet ingredients: softened butter, vanilla extract, egg, activated yeast, and lukewarm milk. Mix it a bit on a low speed, then start adding the flour spoon by spoon.
Keep mixing until the dough forms and reaches a smooth texture. Mixing is the key to fluffy conchas. You can knead it by hand, as well, but it will take a bit more time. The dough will be sticky, but don’t add more flour, just keep mixing.
That way you will wake up the gluten and get a smooth but soft dough. This usually lasts 10 or 15 minutes, on low speed, and if your dough is still gooey, dust it with a spoonful of flour. The well-prepared dough is stretchy and glutinous, though.
Place the dough in the greased bowl, cover it with plastic foil, and let it sit for an hour or more.
I like to let it rise twice before shaping my conchas, but if you don’t have much time, one time will be enough, as well. If you’re using my method, just knead it lightly after it doubles, and wait for one more hour.
Step 2: Preparing the Streusel Topping
Streusel topping has just a few ingredients: flour, powdered sugar, vanilla extract, and softened butter. I like to use room-temperature butter and knead this by hand. The warmth of the hand melts the butter to just the right consistency, like a play-dough.
It should be soft and smooth but not stick to your hands. If you’re using food coloring like me, divide it into two equal parts and add red dye, drop by drop. 3 drops are enough for pink, but you’ll need at least 10 for scarlet shade, depending on how strong your color is.
Step 3: Shaping the Conchas
Take the dough and divide it into equal portions. I always weigh the balls, these are 100 grams each, you can do less or more, whichever you prefer. Form smooth balls by dusting the kitchen surface (preferably wooden, like a board) with flour. Make a pointy peak on one side, and cut it with a knife to the middle on the other. Now use fingers or a spoon to form smooth lines of the heart.
Smear the baking sheet with some butter and arrange the hearts because they will grow more. 2-3 inches will be enough.
Step 4: Shaping the Streusel Topping
Divide this dough to equal parts, as well. Use parchment paper you dusted with flour and roll it out into circles with the pin. Don’t thin it too much, because it tends to fall apart. Brush the heart-shaped dough with some butter, so the topping clings better.
Cover the conchas with the coat and cut the excess dough. Press it lightly and smooth out the lines. Use a knife or conchas craver to decorate them. I like to cut it into a shell-like texture, as the shell is an English word for Concha.
Step 5: Baking
Let them rest for about 30 to 45 minutes more, to double in size. Heat up the oven to 375 °F (190 °C). Toss them in the oven and bake for between 15 and 20 minutes, depending on their size. You can always check it with a toothpick, just to be sure.
How to Store and Serve Heart-Shaped Conchas?
Conchas can last 1 or eventually 2 days at room temperature, covered with plastic foil or in Tupperware to keep them pillow-soft. You can technically store them in the fridge for 3 or 4 days, but they won’t taste the same. The same thing stands for deep freezing, as well.
They are best served fresh-out-the-oven, so here’s a recipe for a small batch, to eat in one sitting. If you’re hosting a crowd, just double it up!
Heart-Shaped Conchas
Equipment
- 1 Mixer
- 1 Baking paper sheet
- 1 Cooking sheet
Ingredients
Dough
- 2 cups flour (250 grams + 2 tbsp)
- 3 tbsp sugar (35 grams)
- ½ cup milk (≈120 milliliters)
- 3 tbsp softened butter (≈40 grams)
- 1 egg
- 1 ½ tsp dry yeast
- a pinch of salt
- 1 tsp vanilla extract
Streusel Topping
- ½ cup flour (60 grams)
- 4 tbsp powdered sugar (≈30 grams)
- 3 ½ tbsp softened butter (50 grams)
- 2 tbsp vanilla extract
- 20 drops red food coloring
Additional
- 1 tbsp softened butter
Instructions
Making the Dough
- First, activate the yeast by mixing it in warm milk with a teaspoon of sugar. Milk has to be between 105 °F and 110 °F to let the yeast bloom, that’s about 20 seconds of warming time in the microwave. Let it rest for 10 minutes until the bubbles appear.
- Prepare the flour and add a pinch of salt to the bowl, too. In a large mixing dish, assemble the wet ingredients: softened butter, vanilla extract, egg, activated yeast, and lukewarm milk.
- Mix it a bit on a low speed, then start adding the flour spoon by spoon.
- Keep mixing until the dough forms and reaches a smooth texture. Mixing is the key to fluffy conchas. You can knead it by hand, as well, but it will take a bit more time. The dough will be sticky, but don’t add more flour, just keep mixing.
- That way you will wake up the gluten and get a smooth but soft dough. This usually lasts 10 or 15 minutes, on low speed, and if your dough is still gooey, dust it with a spoonful of flour.
- Place the dough in the greased bowl, cover it with plastic foil, and let it sit for an hour or more.
- I like to let it rise twice before shaping my conchas, but if you don’t have much time, one time will be enough, as well. If you’re using my method, just knead it lightly after it doubles, and wait for one more hour.
Preparing the Streusel Topping
- Streusel topping has just a few ingredients: flour, powdered sugar, vanilla extract, and softened butter. I like to use room-temperature butter and knead this by hand. The warmth of the hand melts the butter to just the right consistency, like a play-dough.
- It should be soft and smooth but not stick to your hands. If you’re using food coloring like me, divide it into two equal parts and add red dye, drop by drop. 3 drops are enough for pink, but you’ll need at least 10 for scarlet shade, depending on how strong your color is.
Shaping the Conchas
- Take the dough and divide it into equal portions. I always weigh the balls, these are 100 grams each, you can do less or more, whichever you prefer.
- Form smooth balls by dusting the kitchen surface (preferably wooden, like a board) with flour. Make a pointy peak on one side, and cut it with a knife to the middle on the other. Now use fingers or a spoon to form smooth lines of the heart.
- Smear the baking sheet with some butter and arrange the hearts because they will grow more. 2-3 inches will be enough.
Shaping the Streusel Topping
- Divide this dough to equal parts, as well. Use parchment paper you dusted with flour and roll it out into circles with the pin. Don’t thin it too much, because it tends to fall apart.
- Brush the heart-shaped dough with some butter, so the topping clings better.
- Cover the conchas with the coat and cut the excess dough. Press it lightly and smooth out the lines. Use a knife or conchas craver to decorate them.
Baking
- Let them rest for about 30 to 45 minutes more, to double in size. Heat up the oven to 375 °F (190 °C). Toss them in the oven and bake for between 15 and 20 minutes, depending on their size.
