Conchas are a sweet yeast bread roll that can be found in many Mexican markets. The pan dulces, or sweet breads, are named for the shape of their topping, which is applied with a shell-like pattern. The dough used to make these buns is a light yeast dough that is typically enriched with eggs, butter or shortening, and sugar. The bun itself is only lightly sweet, and most of the flavor comes from the sugary topping that is applied before baking. This streusel-like topping can come in a range of colors and flavors, including vanilla and chocolate, and it adds both sweetness and crunch to the top of the bun.
Conchas are inexpensive at Mexican markets and bakeries, so they’re an everyday kind of treat, not something that you save for a special occasion. They are typically eaten for breakfast, but can also be enjoyed as a snack any time of day, and are delicious when served with cafe de olla. If you are feeling indulgent, you can split your concha in half horizontally and fill it with whipped cream and berries for a dessert sandwich