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A bowl of pink Conchas served next to a linen cloth and a bag of Allinson's flour.
125Total Time
15Prep Time
20Bake Time
A challenge


On trend

1 Reviews

  • Vegetarian

About the Mexican Concha's

A Mexican feast for the senses. Bring the sweet smell of warm cinnamon to your kitchen, with these vibrant patterned Concha's bursting with flavour. These Mexican sweet dough delights have a chewy yet fluffy texture  thanks to Allinson's strong white bread flour. 

Concha, meaning 'shell' in Spanish is a traditional pan dulce, getting their name from their round shape and patterned tops just like a clams shell. Imagine a delicately spiced roll topped with a crunchy sugared topping - whilst these look too good to eat, don't be fooled, they're deliciously moreish. 

Bring the taste of any country to your kitchen with our yummy choice of sweet dough bakes from around the World. Our sweet chilli focaccia packs a hot punch, or for something sweet our Babka three ways is a versatile bread staple you need in your recipe book.

125Total Time
15Prep Time
20Bake Time
A challenge


  1. Step 1:

    In a large bowl, stir together the yeast and warm water. Mix in the milk, 100g sugar, 80g melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.

  2. Step 2:

    Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 30 minutes.

  3. Step 3:

    Make the topping while the dough rises. In a medium bowl, beat 65g sugar and 115g butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Mix cinnamon in and add food colouring if using.

  4. Step 4:

    When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 30 minutes.

  5. Step 5:

    Preheat the oven to 190 degrees/170 Fan, Bake for 20 minutes, or until lightly golden brown.


  • For the dough

    • 500g Allinson's Strong White Bread Flour
    • 14g Allinson's dried yeast
    • 125ml Warm water
    • 100g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Salt
    • 80g Unsalted butter (room temperature)
    • 1/2 tsp Nielsen-Massey Vanilla Extract
    • 1 Medium egg
    • 125ml Whole milk
    • 1/2 tsp Ground cinnamon
  • For the patterned topping

    • 115g Unsalted butter (softened)
    • 65g Silver Spoon Icing Sugar
    • 100g Allinson's plain flour
    • 1/2 tsp Ground cinnamon


  • Sharp knife
  • Large bowl
  • Cling film

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