What is sweet bread called in Mexico?

In Mexico, the term pan dulce refers to an assortment of sweet pastries—its name literally translates to “sweet bread” in Spanish. This beloved category encompasses many different baked treats, including orejas , empanadas , and perhaps most famously, conchas . These shell-shaped buns are instantly recognizable for their fluffy interior and signature sugar crust, designed to resemble a seashell.

What Mexican bread is named for a seashell?

That’s the iconic concha, a sweet bread so named because its sugar-crusted top looks just like a seashell—the meaning of “concha” in Spanish. The bread is topped with a crackly sugar shell that’s scored to create its signature pattern. This makes conchas both beautiful and instantly recognizable at any Mexican bakery.

What is a concha sweet bread?

A concha is a beloved Mexican sweet bread with a sugar shell , made from soft, airy yeast dough and topped with a sweet, crumbly layer that's scored to resemble a seashell. This iconic Mexican sweet bread with a sugar shell is often flavored with vanilla, chocolate, or cinnamon and comes in beautiful colors like white, pink, or brown. Conchas are a traditional pan dulce served with hot drinks, making them perfect for breakfast or an afternoon snack (merienda).

What is Mexican bread called Piedra?

Piedra means “rock” in Spanish, and pan piedra is a much denser, harder version of sweet bread—often made from stale pastries rolled into a ball and baked again. Unlike the soft, airy concha, piedra has a firm texture and is usually dipped in hot chocolate or coffee to soften it up.

Mexican sweet bread with a sugar shell Recipe – Easy, Proven & Loved by Thousands

Name: Mexican sweet bread with a sugar shell
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Mexican
Ingredients: Dough; 3½ cups all-purpose flour; ⅓ cup granulated sugar; 1 tablespoon active dry yeast; ½ teaspoon salt; 2 large eggs; ½ cup warm milk; 6 tablespoons unsalted butter, softened; Topping; ½ cup powdered sugar; ½ cup all-purpose flour; ⅓ cup shortening or unsalted butter; 1 teaspoon vanilla extract or cocoa powder; Food coloring (optional)

Description

These Mexican conchas—soft sweet bread with a beautiful crackled sugar shell—are perfect for breakfast or dessert. This authentic recipe is beginner-friendly and full of nostalgic flavor.

Ingredients

Scale

Dough

3½ cups all-purpose flour

⅓ cup granulated sugar

1 tablespoon active dry yeast

½ teaspoon salt

2 large eggs

½ cup warm milk

6 tablespoons unsalted butter, softened

Topping

½ cup powdered sugar

½ cup all-purpose flour

⅓ cup shortening or unsalted butter

1 teaspoon vanilla extract or cocoa powder

Food coloring (optional)

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Instructions

1. In a large bowl, stir together warm milk, a pinch of sugar, and yeast. Let sit for 10 minutes until foamy.

2. Add eggs, sugar, softened butter, and salt to the yeast mixture. Mix well.

3. Gradually add the flour and mix until a soft dough forms.

4. Knead for 8–10 minutes until smooth and elastic. Cover and let rise for 1–2 hours or until doubled.

5. Divide the dough into 12 equal balls and place on a parchment-lined baking sheet.

6. For the topping, mix powdered sugar, flour, shortening, and vanilla or cocoa until a thick paste forms. Add food coloring if using.

7. Flatten a small disc of topping and press it gently onto each dough ball. Score shell patterns using a knife or concha stamp.

8. Loosely cover and let rise again for 45 minutes until puffy.

9. Preheat oven to 350°F (175°C). Bake conchas for 18–20 minutes or until the tops are slightly golden.

10. Cool slightly and serve warm with café de olla or hot chocolate.

Notes

Store conchas in an airtight container at room temperature for up to 2 days.

To reheat, wrap in foil and warm in the oven at 300°F for 5–6 minutes.

You can freeze baked conchas for up to 1 month—thaw and reheat before serving.

Experiment with vanilla, chocolate, or pink toppings for fun variations!

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Desserts
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 concha
Calories: 270
Sugar: 12g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg