What is the concha topping made of?

The concha topping that is commonly found on Mexican concha bread is typically made from a simple sugar dough. The main ingredients in the sweet topping are sugar, butter or shortening, and flour. The topping gets its distinctive texture and shell-like appearance from being rolled out thinly and then cut into circular or oval shapes before being placed on top of the bread.

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What are the main ingredients in concha topping?

There are just a few main ingredients that go into making the sweet crumbly topping for concha bread. These include:

Sugar – Granulated white sugar is used to make the topping sweet and give it a sandy, crystalline texture. Powdered sugar can also be used.

Butter or vegetable shortening – The fat helps keep the topping tender and creates flakes in the dough. Margarine can also be substituted.
Flour – All-purpose flour helps bind the ingredients together into a pliable dough.
Flavorings like cinnamon, vanilla or lemon zest (optional) – These add extra flavor nuances.

The basic mixture of sugar, fat, and flour is sometimes referred to as Mexican “greña” dough. Some recipes may also incorporate a small amount of egg or milk to slightly enrich the dough.

What are the steps to make concha topping?

Making the sweet crumbly topping for concha bread only takes a few simple steps:

Cream together the room temperature butter or shortening with the sugar until light and fluffy.

Add vanilla extract or other flavorings if desired.
Mix in the flour just until a soft dough forms.
On a floured surface, roll out the dough 1/8 to 1/4 inch thick.

Cut the dough into circles or ovals using a cookie cutter or knife. Reroll scraps to cut more shapes.
Top the shaped bread rolls with the pieces of cut-out dough.
Bake the bread according to recipe directions until the topping is lightly golden brown.

The thin, flat pieces of dough bake up into a crunchy, fragile topping with a distinctive texture and appearance. The sweet crumbles contrast nicely with the soft, lightly sweetened bread underneath.

What variations can be made to the topping?

There are many ways the basic concha topping can be adapted and customized:

Flavored sugars – The granulated sugar can be swapped for vanilla sugar, cinnamon sugar or citrus-flavored sugars to add extra flavor.

Nuts or seeds – Finely chopped nuts like pecans or pumpkin seeds can be kneaded into the dough for crunch and texture.
Spices – Cinnamon, nutmeg or ginger can add warmth and spice flavors.
Citrus zests – Grated lemon, lime or orange zest lend bright citrusy notes.

Chocolate – Melted chocolate or cocoa powder can be used to make chocolate-flavored topping.
Jams or preserves – Spreading jam, marmalade or dulce de leche between the topping and bread makes a sweet filling.

The amounts of sugar and fat can also be adjusted to make the topping sweeter or richer as desired. Playing around with different flavors and textures creates endless variety.

What are some key tips for making great concha topping?

Here are some helpful tips for achieving the perfect texture and flavor:

Make sure the butter and sugar are creamed together thoroughly until light and fluffy.
Keep the dough chilled to make it easier to handle and roll out.

Roll the dough out thinly so the pieces bake up crisp and delicate.
Cut the shapes as uniformly as possible so they brown evenly.
Brush the baked pieces with simple syrup or melted sugar while still hot for extra sweetness and shine.

Add any citrus zests, spices, nuts, etc. sparingly so they don’t overwhelm.
Underbake slightly so the topping remains tender and doesn’t get rock hard.

What are some common issues with concha topping?

Some of the most common problems when making concha topping include:

Not rolling the dough thin enough – This can make the pieces too bready and cake-like rather than light and crunchy.
Overbaking – Too high heat or too long in the oven leads to burnt, bitter edges.
Adding too many add-ins – Restraint is needed when adding nuts, zests, etc. or they overpower the dough.

Incorrect sugar – Granulated gives the best texture. Powdered is too fine and dissolves.
Using too much flour – Excess flour leads to a tougher, less tender crumb.
Undermixing – The butter and sugar need to be truly creamy. Otherwise the texture may be grainy.

With some practice and experimentation, you’ll master the art of creating the perfect concha topping to make your bread truly special.

What are conchas?

Conchas are a beloved Mexican and Mexican-American sweet bread featuring a distinctive topping that resembles a seashell (concha). The bread typically has a lightly sweetened dough that is shaped into oval buns and topped with the sugar dough topping before baking.

There are a few different common variations that all fall under the concha name:

Conchas simples – These have the basic shell-shaped sugar topping.
Conchas espolvoreadas – These are dusted with powdered sugar or granulated sugar on top.
Conchas rellenas – These are filled with fruit jam or other sweet fillings like pastry cream between the layers.

The topping and shaping gives conchas their iconic look. The sugar topping bakes into a crispy, flaky and lightly sweet contrast to the soft, eggy enriched bread.

Where do conchas come from?

Conchas have their origins in Mexico, but are also very popular in Mexican-American bakeries and homes in the U.S. Southwest. They are especially beloved in places like Los Angeles that have strong Mexican cultural ties.

The name concha means “seashell” in Spanish. This refers to the fluted shape and crimped edges that mimic a seashell’s shape. Some stories say conchas were originally created by nuns in convents in Puebla, Mexico based on making seashell designs in honor of the Virgin Mary.

Conchas are often considered a celebratory bread, served for holidays, birthdays, weddings and other special occasions. Their festive appearance and lightly sweet flavor make them a perfect special breakfast or coffee break treat.

What types of dough are used to make conchas?

Conchas are usually made from a slightly sweet, eggy yeast dough. This gives them a tender, soft and airy interior crumb compared to other Mexican breads like bolillos or teleras. Common used doughs include:

Enriched dough – This is made by mixing flour, milk, eggs, sugar, yeast and butter. The eggs and butter enrich the dough and provide a softer texture.

Milk dough – Uses milk instead of water for added moisture, softness and light sweetness.
Brioche dough – Extra eggs and butter make an ultra-rich, tender crumb.
Challah dough – Made with eggs and sometimes honey for a characteristically tender, slightly sweet yeast bread dough.

The dough can be plain or include additions like citrus zest, raisins, or vanilla to complement the topping. A soft, airy dough provides the perfect base for the crispy sugar topping.

How do you shape and top conchas?

Shaping the dough into rolls and topping them with the signature concha topping requires the following steps:

Divide the dough into equal sized pieces. Shape into smooth rounds.

Using a rolling pin, flatten each piece into an oval shape about 1/2 inch thick.
Use a knife or cookie cutter to cut the prepared sugar dough into oval or circular pieces.
Brush the top of the dough ovals lightly with water.

Place the cut topping pieces onto each oval, overlapping them slightly to create a wavy, seashell effect.
Gently press to adhere the topping. Cover and proof until puffy before baking.

The overlapping shell pattern and the contrast of crisp topping and soft interior create conchas’ iconic look.

How are conchas baked?

Conchas are best baked at a high temperature to get nice rise and browned tops. Typical baking instructions are:

Preheat oven to 375-400°F.
Proof rolls until doubled in size, about 1 hour.

Bake conchas for 15-20 minutes until deep golden brown.
Cool on wire racks.
Brush with simple syrup or dust with powdered sugar while still warm, if desired.

The sugar topping should caramelize but not burn. Rotating pans halfway through ensures even baking. The interior will be soft, moist and lightly sweet.

How do you store and serve conchas?

Freshly baked conchas are best consumed within a day or two for ultimate freshness and texture. To store:

Allow conchas to fully cool before storing.

Place in an airtight container or bag at room temperature up to 2 days.
For longer storage, refrigerate up to 5 days or freeze up to 2 months.
Refresh in a 300°F oven for a few minutes to restore crispness.

Traditionally, conchas are tore apart by hand and dunked into coffee or hot chocolate for breakfast. They can also be sliced in half and served as sweet sandwich bread. Leftovers, if you have any, make excellent French toast too!

What are some tasty concha variations?

While the classic concha is fantastic, there are many creative twists bakers have come up with. Some popular concha variations include:

Pineapple conchas – Filled or topped with pineapple jam or bits of candied pineapple.

Chocolate chip conchas – Chocolate chips kneaded into the dough or topping.
Cinnamon conchas – Cinnamon-sugar filling and topping.
Apple pie conchas – Filled with spiced apple pie filling.

Confetti conchas – Colored sprinkles added to the topping dough.

Let your imagination run wild! Conchas are very adaptable to all sorts of creative flavors.

Conclusion

With their delightfully crunchy sugar shell topping contrasting a soft, lightly sweetened interior, it’s easy to see why conchas are such a beloved and iconic Mexican sweet bread. Mastering the simple art of making both parts from scratch can provide a tasty new baking challenge. The result is a truly festive bread that both looks and tastes special. Now that you know what the concha topping is made from and how conchas are created, go forth and enjoy this treat!