Tag Archives: buns

Conchas or Mexican Sweet Bread

This is a Mexican sweet bread with a crusty topping that would somehow reminds me of our roti bun. However the topping is made with a pasty dough that were cut with a design to resemble a seashell. It can come with different colours but I prefer it to be coffee cinnamon flavour. Just perfect to be paired with my cup of black coffee.

Ingredients For Bread

  • Bread Flour 225g
  • Yeast 6g
  • Sugar 20g
  • Milk 72g
  • whole eggs 87g
  • unsalted butter 50g (chopped into small pieces at room temperature)
  • Salt 4g

Ingredients For Topping

  • All Purpose Flour 73g
  • Sifted Icing Sugar 40g
  • Baking Powder 1g
  • Cinnamon powder 2g (optional if you just prefer plain coffee)
  • Butter 50g
  • 3g Strong Coffee diluted in 9g of water

Method For Bread

  • Add All the ingredients except the butter and salt into the mixer
  • Mix at low speed until all ingredients come together
  • Add the butter and mix for a minute at medium speed. Adjust if the dough is too wet or too dry. Add 1 tsp of milk at a time if it is too dry, or 1 tsp of flour at time if it is too wet. This will all depends on the humidity of your room. The dough would be just a little bit sticky.
  • Add the salt, and mix for 6-7 minutes more at medium speed or stop when window pane texture is achieve. (please refer to the picture below).
  • Grease your bowl, and set aside the dough. Cover the bowl with a moist towel and let the dough rise. This will take about an hour depending on your room temperature. Wait for it to rise until double in size.
  • While waiting for your dough to rise, prepare your topping by sifting the all purpose flour together with the baking powder and cinnamon powder. Set aside.
  • Add icing sugar and butter into your mixer, whisk until creamy at medium speed, add in the coffee mixture. Continue mixing until all are well combined.
  • Add in the flour and baking powder at low speed. Mix until all are well combined. Chill the pasty dough in the chiller.
  • Preheat your oven at 180 degree celsius
  • When your dough has risen to double, take out the dough and knock out the gas. Divide and round the dough each weighing between 72-75g each. You should be able to make 6 bread.
  • Set aside, cover and let it rise until double in size
  • Take out the topping from the chiller, divide the pasty dough into 6 portions. Sandwich each pasty dough in between non stick baking sheet, and use a rolling pin to roll it out. The topping should be big enough to top the whole bread. Top all the risen dough with the rolled topping.
  • Bake for 20 minutes. This is best eaten within the same day.

Sweet Potato Bread

Who can resist this soft pillowy buns that are buttery and cheesy? I am sure a lot of people would ditch their diet just to take one or two of these buns. It is a sweet bread that is topped with butter, sugar and grated cheese. Yes it is sinful but it is worth it. Another name for this bun is called ensaymada.


  • 94g mashed sweet potato
  • 276g bread flour
  • 25g cake flour
  • 4g salt
  • 131g milk
  • 1 egg + 1 yolk
  • 50g softened salted butter
  • 76g sugar
  • 6g yeast


  • Preheat your oven at 180 degree celsius
  • Mix all the ingredients except the salt and butter using a mixer at low speed
  • When the ingredients are coming altogether, add in the butter and salt. Maintain at slow speed. knead for 4-5 minutes. This dough would be a bit sticky, but avoid adding more flour.
  • Transfer the dough to an oiled bowl , cover and let it rise for about an hour or until the size becomes double, by now the dough would be less sticky
  • Punch down the dough and scale for 55g and shape it into a ball, placed it into a waxed liner.
  • Cover and proof it for about 30-45 minutes or until the size becomes double
  • Brush the top with egg (beaten 1 whole egg)
  • Bake for 13 minutes
  • Let it cool, spread some softened butter(alternative buttercream), sprinkle some sugar and grated cheese.

Enjoy! Hasta La Vista, til my next post! See yah!