I love conchas and basically grew up on them. They’re a lightly sweet bread bun topped with a crunchy sugar paste. They are typically eaten for breakfast with coffee or hot chocolate… always Abuelita! I wanted to do a recipe for Halloween and I’ve been wanting to make these conchas so I figured it would be fun to tie these in for both and play with the colors a bit. You guys feel free to play with the colors too!
I have the fondest memories of Mexican sweet breads. Now a days it’s more of a weekend thing to go to La Panaderia (bakery) to pick up some fresh baked breads to have with the family. When I was younger my dad would go to La Panaderia on the weekend a grab a couple dozen assorted Mexican breads and he’d come home, make coffee and we’d gather around the table to talk and reminisce, joke and laugh. I love those memories of the family just chatting and making memories around food ALWAYS around food. The concha was always my favorite. I think it’s the crunchy sugar topping because the bun is just barely sweet and I don’t care for desserts that are too sweet so this is perfect for me. This recipe may seem intimidating but it’s quite fun and the turnout is way worth it.