By Dr. Leah Alexander | Published on August 11, 2023 | Last Updated on March 4, 2024
Mini conchas are a Mexican sweet bread roll that has been around since the 18th century. The name comes from its shape resembling a seashell or “concha” which is Spanish for “shell”. This traditional treat is made with flour, butter, sugar and cinnamon. It is soft on the inside but has a crunchy texture on the outside. Mini conchas are delicious and easy to make at home!
In this recipe guide, we will show you how to make Mini conchas. With a few simple ingredients, you can have your own homemade Mini Conchas in no time. We also provide some tips and advice on storing leftovers, as well as nutritional information and FAQs about the recipe. So let’s get started!
What is Mini conchas?
Mini Conchas, or Shells, are Mexican sweet rolls that have a distinctive shell-like shape. The tops of the treats are adorned with a sugar pattern resembling shells. They are usually prepared using wheat flour, butter, sugar and cinnamon. The dough is rolled out on a thin sheet and then cut into individual pieces that are then crafted into the familiar shell shape.
What does it taste like?
Mini conchas have a sweet flavor with hints of cinnamon. They have a soft texture on the inside and a crunchy sugary top. They taste delicious and are perfect for snacking, breakfast or dessert!
How did I first get introduced to the Mini conchas?
I first got introduced to Mini Conchas when I was a little girl visiting my Mexican grandmother’s house. She had freshly baked a batch of these delicious treats and the aroma wafting through the house was simply irresistible! My favorite part of this treat was biting into the crunchy sugar topping, which added an extra sweetness that made them even more delicious. I would eagerly await the arrival of these treats every time we visited my grandmother’s house and it was a special treat that stayed with me through adulthood. Even now, when I make Mini Conchas myself, the smell reminds me of those treasured childhood memories.
One interesting thing about Mini Conchas is how they can be adapted to suit different tastes. For instance, they can be filled with a variety of fillings such as cream cheese, jam, or even Nutella! They also make an excellent snack for parties or special occasions when you want something sweet that doesn’t take too long to prepare. Whether eaten plain or with a filling, Mini Conchas are sure to bring a smile to your face!
Over the years, I have enjoyed experimenting with different recipes for Mini Conchas. From adding different flavors to the dough or topping them with extra sugar, there are so many creative ways to enjoy this classic Mexican treat. To me, Mini Conchas will always evoke sweet memories of my childhood visits with my grandmother and they remain a special favorite of mine.
How to make Mini conchas?
Making Mini conchas or Mexican sweet bread is pretty easy. All you need to do is focus on the ingredients and preparation time.
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Ingredients :
- Dry yeast: an active ingredient used to leaven bread.
- Warm water: needed to activate the yeast.
- Melted butter: adds richness and flavor to the recipe.
- Sugar: adds sweetness and helps with browning of the mini conchas.
- Evaporated milk: gives a creamy texture to the dough.
- Salt: enhances other flavors in this recipe.
- Ground cinnamon: provides a unique flavor and aroma to the mini conchas.
- Vanilla: adds a sweet, fragrant taste to the dough.
- Eggs: acts as a binding agent and helps to leaven the mini conchas.
- Flour: serves as the main ingredient of this recipe which is used for both texture and structure.
- Vegetable shortening: adds flavor and helps to create a tender dough.
- Powdered sugar: sprinkled on top of the mini conchas for added sweetness.
- Cocoa powder: used to give the mini conchas an attractive brown color and deeper flavor.
Step by step instructions
Step 1 :
In a medium bowl, combine the yeast and warm water. Let it sit for 5 minutes until the mixture is foamy.
Step 2 :
Add melted butter, sugar, evaporated milk, salt, cinnamon, vanilla and eggs to the yeast mixture. Whisk all together until well combined.
Step 3 :
Slowly add the flour and stir until it forms a soft dough. You may need to add extra water or flour depending on the humidity in your kitchen. Knead the dough for 8-10 minutes, until it is smooth and elastic.
Step 4 :
Cover the dough with a damp cloth and let it rest for 15 minutes.
Step 5 :
Meanwhile, preheat the oven to 350°F (175°C). Generously grease a baking sheet with vegetable shortening.
Step 6 :
Once the dough is ready, roll it out on a lightly floured surface to 1/2 inch thickness. Cut into 2 inch circles and press your thumb in the center of each circle. Place on a prepared baking sheet and bake for 15-20 minutes or until golden brown.
Step 7 :
While still warm, mix together powdered sugar and cocoa powder to form a sweet glaze. Let them cool completely before serving.
Tips
- For a more traditional Mini conchas you can omit the cocoa powder and simply dust with cinnamon/sugar mixture.
- You can also add 1/4 cup of finely chopped nuts (like almonds or walnuts) to the dough for an added crunch.
Mini Conchas Recipe
Equipment
- Medium Bowl
- baking dish
Ingredients
- 2 tbsp Dry yeast
- 1/2 cup butter Melted
- 4 tbsp Warm water
- 1/4 cup Evaporated milk
- 1/3 cup granulated sugar
- 1/2 tbsp Salt
- 2 tbsp Ground cinnamon
- 2 tbsp pure vanilla
- 1 tbsp large eggs
- 4 cup of all-purpose flour
- 2/3 cup Vegetable shortening
- 1 cup Powdered sugar
- 1 cup Unsweetened Cocoa Powder
Instructions
- Collect a medium bowl and incorporate the yeast with warm water. Let it rest for 5 minutes until you observe bubbles forming on the surface.
- Place melted butter, sugar, evaporated milk, salt, cinnamon, vanilla and eggs into the mixture of yeast. Utilizing a whisk, blend all ingredients together until they are completely unified.
- Gradually add the flour and blend until a soft dough is formed. Depending on the kitchen’s humidity, you may need to include extra water or flour for texture adjustment. Knead the dough for 8-10 minutes till it turns out smooth and flexible.
- Cover the dough with a moist towel and let it be stationary for 15 minutes.
- Whilst waiting, preheat the oven to 350°F (175°C). Grease a baking sheet with a generous amount of vegetable shortening as preparation.
- After the dough is ready, roll it out on a slightly floured surface at 1/2 inch thickness. Cut into 2 inch circles and use your thumb to press in the center of each circle. Arrange them onto the preheated baking sheet and bake for 15-20 minutes, or until they become a golden brown.
- Whilst still warm, mix powdered sugar with cocoa powder to create a delightful glaze. Let them cool down entirely before serving.
Notes
- For a more traditional Mini conchas you can omit the cocoa powder and simply dust with cinnamon/sugar mixture.
- You can also add 1/4 cup of finely chopped nuts (like almonds or walnuts) to the dough for an added crunch.
Nutritional Information
Amount per Serving Calories 230%
Fat 32g 49%
Saturated Fat 13g 81%
Trans Fat 3g
Polyunsaturated Fat 6g
Monounsaturated Fat 11g
Cholesterol 40mg 13%
Sodium 554mg 24%
Potassium 284mg 8%
Carbohydrates 81g 27%
Fiber 7g 29%
Sugar 10g 11%
Protein 10g 20%
Vitamin A 390IU 8%
Vitamin C 0mg 0%
Calcium 70mg 7%
Iron 5mg 28%
What to serve with Mini conchas?
Mini conchas are a delicious treat that can be enjoyed on their own as a snack or dessert. They also make a great accompaniment to Mexican dishes such as tacos, burritos and enchiladas. You can also pair them with ice cream, custards or fruity desserts for an extra sweet touch.
How to store leftover Mini conchas?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 5 days. To reheat, simply pop them into a preheated oven at 350°F (175°C) until warmed through and enjoy!
Mini conchas can also be frozen for up to 3 months in an airtight container. When you are ready to enjoy them, simply thaw and reheat as directed above.
Can pregnant women eat this ?
Yes, Mini conchas are safe for pregnant women to eat in moderation. However, it is always best to consult with your doctor before eating any treats during pregnancy. Additionally, pregnant women should avoid eating raw eggs or unpasteurized milk that may have been used in the recipe. It is also important to check the expiration date of any ingredients used.
FAQS
Are Mini conchas vegan?
No, Mini conchas are not vegan as they contain eggs and butter. However, it is possible to make a vegan version by substituting the dairy ingredients with plant-based options such as coconut oil or non-dairy milk.
How long can I store Mini conchas?
Mini conchas can be stored in an airtight container in the refrigerator for up to 5 days. Alternatively, they can be frozen for up to 3 months.
Are Mini conchas healthy?
Mini conchas are a treat and should not be over-consumed as part of a regular diet. If you are looking for a healthier option, consider using whole wheat flour instead of white flour and replacing some of the sugar with an alternative sweetener such as honey or maple syrup. Additionally, the amount of butter and shortening can be reduced to reduce fat and calorie content.
Can I make mini conchas ahead of time?
Yes, you can make the Mini conchas ahead of time and store them in an airtight container until ready to be served. Reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes before serving.
Can I make mini conchas without yeast?
Yes, it is possible to make Mini conchas without using yeast. Instead, you can use baking soda and vinegar to activate the dough and create a light and fluffy texture. Be sure to adjust the amount of liquid used accordingly.
Wrapping Up
Mini conchas are a delicious and easy-to-make treat that everyone can enjoy. With just a few simple ingredients, you can whip up a batch of these sweet delicacies in no time. The best part is that they can be enjoyed alone as a snack or paired with your favorite Mexican dishes for an extra special touch. Whether you’re looking for a quick snack or something to impress your friends and family, these Mini conchas are sure to hit the spot!
Hope you have found this recipe helpful and inspiring.If you have any questions or suggestions, please leave a comment below. We’d love to hear from you!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
Can you make these with sourdough starter and not use yeast? How would you suggest doing that if so?
Hi Stina. Certainly! You have the option to substitute sourdough starter for fresh yeast in the mini conchas recipe. In doing so, it’s essential to adjust the quantity of flour and water in the recipe to accommodate the flour and water present in the sourdough starter.