Melissa Veytia

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Conchas Ring Cake

20 mins
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So that you do not fall behind in the best trends in Mexican baking, we prepare this recipe for a Rosca de Conchas that is made from the traditional chocolate or vanilla conchas. This original presentation of the typical bread is ideal for a meeting with friends or family and is that the Mexican sweet bread always surprises every diner, since the fusion of flavors are unique.

To prepare this Rosca de Conchas you can mix your favorite flavors and you will even be amazed at how simple it is and how fluffy it will be, since the ingredients are the same as you would use for ordinary bread but adding a couple of touches that will give you the volume expected.
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8 portions
  • 11 grams yeast
  • 100 milliliters milk, lukewarm
  • 4 cups flour
  • 1/2 cups sugar
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup butter, at room temperature
  • 1 tablespoon Orange zest
  • 1 cup butter, at room temperature
  • 1 tablespoon Orange zest
  • 1 cup butter, for the crust
  • 1 cup powdered sugar, for the crust
  • 1 cup flour, for the crust
  • 2 tablespoons cocoa, for the crust


For the dough, in a bowl mix the yeast with the warm milk. Let stand 10 minutes.
In a blender whisk the flour with the sugar, salt and eggs. Add the hydrated yeast little by little and beat until you get a firm and homogeneous mass. Add butter and orange zest, continue kneading to integrate and have an elastic mass.
Place the dough in a previously greased bowl, cover and leave to ferment for 1 hour or until it doubles its volume.
For the crust, in a blender at high speed, whisk the butter with the powdered sugar and the flour until it has a firm dough. Divide into 2 parts, add cocoa to one of them and beat until integrating.
Between two rectangles of non-stick plastic, spread the two flavors of crust to 3mm thick. Cut with a cookie cutter 5 cm in diameter and with a shell cutter or knife, mark and reserve.
Preheat the oven to 180 ° C (356F).
On a floured surface, form balls of dough of 50g (1.8 oz) approximately. Place the vanilla and chocolate crust on top.
Place the shells in a circular mold of 20cm (8 inches) in diameter, previously greased and floured, forming a ring, taking care to alternate the colors. Ferment for 15 more minutes or until they double in volume.
Bake the ring cake 20 minutes or until done. Remove the oven, cool and serve.


On a wooden board accompanied by a glass of warm milk or coffee.


The dough for the conchas is very soft, so it is not necessary to add too much flour so as not to dry the bread and conserve the moisture. Remember not to overheat the crust of the concha, otherwise it will be very soft and you will not be able to stretch it.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Noemi Caseres
15/03/2019 13:03:07
Qué harina usas?
Adriana Flores Villarreal
17/10/2018 15:00:51
Super ricas y fácil de hacer.
Pamela Torres Alvarez
13/10/2018 12:21:58
Aqqqqaqq. Q aqq w a qqaeq. W q. @

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