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Mexican Panaderia Concha
  • Mexican Panaderia Concha

    Additional ingredients you will need: 

    1/2 Cups of warm water 

    1 Large fresh egg,  

    2 oz Vegetable shortening & Flour for dusting 




    Pull the egg you are going to use out of your refrigerator and let it get to room temperature, you don’t want to use a cold egg, 

    Place the warm water, the room temperature egg and Chef Martin’s Concha Mix to a mixer bowl with the hook attachment  

    Mix all the ingredients together in low for one minute, scrape the bowl, and mix for nine more minutes in medium high making sure all the dough is working in the hook. 

    Bring the dough to a floured surface and let it rest for few minutes. 

    Divide the dough eight portions. 

    Mix the ingredients for the concha crust with the vegetable shortening to create a paste and divide it to 8 portions 

    Roll and top the Conchas with the crust scoring them with a design. 

    Place the eight Conchas on a greased 1/2sheet pan and put them in a warm place to proof and double the size. (about 1 to 1 ½ hours) 

    Bake at 375-degree oven for 7 minutes, spin the try and bake for an additional 4-5 minutes to a golden color. 

    Best to eat shortly after Conchas are baked. 

    • Quantity

      Concha mix 14 oz./ 4oz Concha Sugar Crust

      Makes 8 medium Mexican Panaderia quality Conchas. 

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