Conchas Recipe

Mickey-Inspired Conchas Recipe

These Mickey-inspired pan dulce are the perfect merienda (afternoon snack) for your Día de Reyes celebration on January 6, or just to enjoy with a fresh café con leche on the weekend.

Looking for other yummy Disney-inspired recipes? Check out our ever-growing recipe collection!



  • 1/4 cup whole milk, room temperature
  • 1 packet active dry yeast (see instructions on yeast packaging to activate)
  • 1/3 cup granulated sugar, divided
  • 3-1/2 to 3-3/4 cups all-purpose flour
  • 3/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 3 large eggs, beaten


  • 3/4 cup powdered sugar
  • 1/2 cup butter or margarine, softened
  • 1 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder if using

Special equipment

  • Stand mixer with bread hook
  • Concha cutter


  1. Activate the yeast by following the instructions on the packaging. Be sure the yeast is foamy or bubbly; if it’s not, toss out and try again.
  2. In the mixing bowl of a stand mixer, add the flour, sugar, and salt. Mix to combine.
  3. Mix in the melted butter, milk, and beaten eggs until combined; then, attach the dough hook and add the activated yeast mixture. Mix on medium low for about 5 to 8 minutes until the dough is elastic and smooth. FYI: The dough should be slightly tacky, but not sticky. If sticky, add a small amount of flour until tacky.
  4. Grease a large bowl with butter or vegetable oil; place the dough in bowl and cover loosely with plastic wrap or a clean towel. Set the bowl in a warm area and allow it to rise, doubling in size. Note: This may take up to 2 hours.
  5. When the dough has risen, divide it into 12 to 14 pieces. Line baking sheets with parchment paper, then shape the dough into balls. TIP: To make the Mickey head shape, use one ball for the head and divide another ball to make the ears.
  6. Set the balls aside on parchment-lined baking sheets while the topping is made.
  7. Mix together the flour, powdered sugar, butter, and vanilla extract in a bowl with a spatula. Mix until a smooth paste is formed.
  8. Separate out desired amount to add food coloring or cocoa powder, if desired.
  9. Divide the topping to equal the amounts of dough balls. Remember, the ears count as one ball!
  10. Roll out balls of topping and then flatten by hand to be about the same size as a dough ball. Then press down on the dough ball to flatten it a bit; place the topping onto the flattened dough and gently spread the topping to cover the top and sides.
  11. Use the Concha cutter or a sharp knife to gently cut the pattern into the topping without cutting the dough underneath.
  12. Place the dough balls far enough apart on the parchment-lined baking sheets for the dough to rise. Cover the dough with plastic wrap or a clean towel and allow to rise for another hour. The topping will separate and maybe crack—that’s normal.
  13. When the dough has risen, preheat the oven to 350°, and bake on the center rack for about 20 to 25 minutes or until the bread is lightly golden.
  14. Allow to them to cool before moving. The topping is delicate and brittle.