Sweet breakfast breads with flavored shell-shaped toppings (Conchas) from Yucatán: Recipes from a Culinary Expedition (page 202) by David Sterling

  • cocoa powder
  • evaporated milk
  • active dry yeast
  • all-purpose flour
  • butter
  • sugar
  • ground canela

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tges on April 08, 2021

    Sterling's recipe made a much better concha than recipes found online. I like the addition of evaporated milk as I don't often have fresh milk and I usually have a can of evaporated. My yeast didn't yield the lightest of breads - but they were still good enough - and had a hot cross bun texture. Will probably try Enrique Olvera's concha recipe next but on paper - I don't expect much so I think I will be happy to place Sterling's as my standard recipe.

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