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Holiday recipe

Mexican Conchas with NUTELLA®

A festive breakfast.

This Mexican sweet bread has a delicious crunchy topping that resembles a seashell. It’s delicious on its own, and it’s even more delicious with NUTELLA® hazelnut spread!

3 h 50 min
Mexican Conchas with NUTELLA® hazelnut spread | Nutella

INGREDIENTS for 12 servings

  • 3 tsp dry active yeast

  • ¼ cup warm water

  • ¼ cup sugar

  • 1 tsp salt

  • ½ cup milk

  • ¼ cup butter, softened

  • 2 eggs

  • 1 egg yolk

  • 4 cups all-purpose flour

  • ½ cup vegetable shortening

  • ½ cup icing sugar

  • 1 cup all-purpose flour

Egg Wash:
  • 1 egg yolk, lightly beaten with 1 tbsp water

  • 12 tbsp Nutella® hazelnut spread, 1 tbsp per serving


  1. Mexican Conchas with NUTELLA® hazelnut spread 1 | Nutella

    Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, eggs and yolk and 2 cups of the flour and beat until smooth. Mix in remaining flour to make dough easy to handle. 

    Turn onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, then turn greased side up. Cover and let rise in a warm place until double, about 2 hours. 


  2. Mexican Conchas with NUTELLA® hazelnut spread 2 | Nutella

    Divide dough into 12 equal pieces. Shape each piece into a ball; place on parchment lined cookie sheet. Set aside. 

    Meanwhile, prepare the topping: beat sugar and shortening until light and fluffy. Stir in flour until mixture is the consistency of thick paste.

  3. Mexican Conchas with NUTELLA® hazelnut spread 3 | Nutella

    Divide into 12 pieces. Pat each piece into a circle. Brush each bun with the egg wash and place 1 circle of topping dough on each ball of dough, shaping it down over the ball. 

Palm oil in Nutella®
Good to know

We have a 100% RSPO Certified and Segregated palm oil supply chain and we are committed to work towards no deforestation.

Cocoa in Nutella®
Good to know

The cocoa we buy comes from Rainforest Alliance Certified farms.

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