Why You’ll Love This Recipe
Sourdough Conchas combine the best of two worlds: the tangy, depth of flavor from sourdough with the sweet, soft, and pillowy texture of a traditional Mexican pan dulce. These fluffy buns are topped with a delicate, sweet crust that can be flavored in countless ways—think vanilla, cocoa, or even matcha. Perfect for breakfast, dessert, or an afternoon snack, these conchas are not only delicious but also a fun and rewarding baking project. Plus, the sourdough starter adds a rich flavor that regular yeast just can’t match!
Key Ingredients
Sourdough Starter – The foundation of this recipe, giving a tangy depth of flavor.
Bread Flour – Ensures a soft, chewy texture with a bit of structure.
Sugar – Adds sweetness, but the orange zest brings an aromatic citrus note.
Butter – The key to making these conchas tender and rich.
Eggs – For structure and richness in the dough.
Whole Milk – Provides moisture and a slight richness to the dough.
Vanilla Extract – A subtle flavor enhancer for the dough.
All-Purpose Flour – For the topping, creating the signature sweet crust.
Powdered Sugar – To make the topping smooth and easy to work with.
Flavoring or Coloring (optional) – Customize your topping with cocoa powder, matcha, or even food coloring for a fun twist!
Expert Tips
Levain vs. Active Starter: If you want the authentic sourdough tang, make sure to use the levain. But if you’re short on time, skip it and use an active sourdough starter instead.
Resting the Dough: Let the dough rest during mixing and proofing. This allows the flour to fully hydrate, which makes the dough smoother and easier to work with.
Topping Variations: The topping is your opportunity to get creative! Try adding a little cocoa powder for a chocolate twist or some matcha powder for a green tea variation.
Temperature Matters: Keep the dough in a warm place (75-80ºF) during bulk fermentation. This will help the dough rise properly and develop flavor.
Score the Topping: When scoring the concha topping, be gentle. Too deep, and it might collapse; too shallow, and you won’t get that signature pattern.
Ingredients
Levain
▢50 g Sourdough Starter
▢50 g Bread Flour
▢50 g Water
Sourdough Concha Dough
▢62 g Granulated Sugar
▢Orange Zest, from 1 orange, optional
▢570 g Bread Flour
▢11 g Sea Salt
▢3 Eggs
▢125 g Whole Milk, room temperature
▢Levain, see above, or 150 grams of active sourdough starter
▢1 tsp Vanilla Extract
▢113 g Unsalted Butter, softened, 8 TBS or 1 stick
Topping
▢120 g All-purpose flour
▢113 g Powdered Sugar, sifted
▢113 g Unsalted Butter, softened
▢1 pinch Kosher Salt
▢Flavoring or Coloring, optional; 1 tsp of vanilla extract; 2 TBS of cocoa powder, espresso powder, or matcha; ¼ cup of ground freeze-dried fruit; a few drops of food coloring, etc.
Instructions
Levain:
In a clean jar, mix the sourdough starter, bread flour, and water. Stir until the flour is hydrated.
Cover and let it rest in a warm location (75-80ºF) for 4-5 hours, until it doubles in size and is bubbly.
Sourdough Concha Dough:
If using orange zest, combine it with sugar in a small bowl and rub it together until fragrant.
In the bowl of a stand mixer, combine flour, salt, sugar, eggs, whole milk, vanilla, and all of the levain. Mix on medium-low speed until the flour is fully incorporated, about 2 minutes. Let rest for 10 minutes.
Gradually add butter, one tablespoon at a time, incorporating each piece before adding the next. Mix until the dough is smooth, tacky, and passes the windowpane test, about 10 minutes.
Transfer the dough to a lightly greased bowl, cover, and let it ferment in a warm spot for 5 hours, or until doubled in size.
For an overnight proof, refrigerate the dough and let it rise for 1-2 days.
Forming the Conchas:
Punch down the dough and divide it into 14 equal portions (around 85g each). Roll into smooth balls and place them on a parchment-lined baking sheet, leaving space between each.
Topping:
In a medium bowl, mix the all-purpose flour, powdered sugar, softened butter, and a pinch of kosher salt. Use your hands (or an electric mixer) to bring it into a soft, pliable dough.
If you’re adding flavorings or colorings, knead them into the topping dough now.
Divide the topping into 14 equal pieces and roll each piece into a ball. Flatten each one into a 4-inch round.
Drape each round of topping over the dough balls and lightly score with a bread lame, knife, or concha cutter.
Proofing & Baking:
Cover the conchas with plastic wrap and let them rise in a warm spot for 4-5 hours, until they are doubled in size and wobble when gently shaken.
Preheat your oven to 350ºF (177ºC).
Bake the conchas for 18 minutes or until they are lightly golden brown.
Cool completely before enjoying.
Important Notes When Making This Recipe
Patience is Key: Sourdough conchas require time for fermentation. Don’t rush the proofing or the dough won’t develop the right texture and flavor.
Topping Texture: Ensure the topping dough has the right consistency—soft, pliable, and slightly tacky, not too dry or crumbly.
Overproofing: Don’t let the dough overproof during the final rise, or the conchas will deflate in the oven.
Shaping the Dough: When rolling out the dough, handle it gently to keep as much air as possible in the dough.
Nutrition Information (per concha)
Calories: ~220-250 kcal (varies depending on toppings and fillings)
Fat: 10-12g
Carbohydrates: 30-35g
Protein: 5g
Fiber: 1-2g
Sugar: 8-10g
Sodium: 100-150mg
Note: Nutrition is an estimate and may vary based on specific ingredients and portion sizes.
Frequently Asked Questions
Can I use a regular yeast dough instead of sourdough?
Yes! If you’re short on time or don’t have sourdough starter, you can replace the levain and starter with instant yeast. Just mix the yeast with the flour and proceed as usual.
Do I need to use the orange zest?
No, the orange zest is optional, but it adds a nice citrusy fragrance that complements the sweet topping. Feel free to leave it out if you prefer a more traditional flavor.
How long can I store conchas?
Sourdough conchas can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month and reheat before serving.
Can I add a filling inside the conchas?
Absolutely! You can add fillings like chocolate, pastry cream, or even fruit jam before baking. Just be sure not to overfill them, so they don’t burst in the oven.