Welcome to my blog. I document my adventures baking all types of bread. I hope you find my step by step videos helpful!




My brother's girlfriend just moved here from Mexico and it's been so much fun hanging out with them the last couple weeks. My brother has been brining her to a ton of different restaurants to try new foods and it's been so fun seeing someone experience things for the very first time. She's also really artsy and creative, so this weekend I got to bring her to Michael's Arts and Crafts for the first time. I was probably more excited than her! We even brought her to Taco Bell. I was kind of sad when she didn't like it (haha).

Even though she loves trying all these new things, I thought it would be nice to bake her something she's familiar with. Conchas are her favorite bread and even though i've never made them before, I thought I would give it a try. I've tried a lot of conchas and to be honest with you, I'm usually disappointed at how stale they are at Mexican markets. I rarely ever get a fresh one, but when I do, I'm in heaven. I also can't stop eating them when we go to Mexico, which we try to visit at least once a year. They are so perfect with a cup of coffee! 


  • 2 1/4 tsp active dry yeast
  • 1/2 cup warm water, 100 degrees F
  • 1/2 cup evaporated milk
  • 1/4 cup + 2 tbsp granulated sugar
  • 1/3 cup butter, melted
  • 1 egg
  • 3 1/2 cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp ground cinnamon


  • 2/3 cup granulated sugar
  • 1/2 cup butter, room temperature
  • 1 cup all purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Food coloring of your choice


  1. In a stand mixer bowl, stir together yeast, warm water, and 2 tbsp sugar. Let rest for 10 minutes before mixing in the evaporated milk, remaining sugar, melted butter, and egg.
  2. Add in 2 cups of flour and mix on medium speed with your hook attachment until flour is incorporated. Add in the salt, cinnamon, and remaining 2 cups of flour. Mix on medium speed for 5 minutes or until smooth and elastic. Place in a large greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 1/2 hours.
  3. Meanwhile, to make topping, beat the sugar and butter until light and fluffy. About 5 minutes. Mix in your flour until the mixture is the consistency of a thick paste. Divide into 3 parts and place each part in a separate bowl. 
  4. Mix 1 tsp of vanilla in 1 of the bowls, 1 tsp of cinnamon in the second bowl, and another tsp of cinnamon in your third. You can make all of these cinnamon or all of them vanilla to your liking. Add in 2-3 drops of different food coloring to each of these bowls and mix with a spoon until the food coloring is incorporated and there are no streaks in your dough.
  5. Line a baking sheet with parchment paper.
  6. When the dough is done rising, cut it into 12 evenly sized pieces. I weighed mine with a scale and divided it by 12, so I could make sure each piece was the same size.
  7. Shape into balls and place them on your baking sheet, about 3 inches apart. Pat each ball down with your hand so they are slightly flat on top. Cover with a towel while you roll out the toppings. This will prevent them from drying out
  8. Divide each colored topping into 4 equal pieces, so you have a total of 12.  Roll each piece into a ball and flatten on a piece of parchment paper into a circle. Place on top of dough balls, patting down lightly.
  9. Use a knife to cut grooves in the topping like a shell. Cover and let rise for 45 minutes.
  10. Preheat the oven to 375 degrees F and bake for 18-20 minutes or until lightly golden brown.
Lavender Shortbread with Raspberry Icing and Hazelnuts

Lavender Shortbread with Raspberry Icing and Hazelnuts