El Segundo Bakery - English

Versión Español

Ingredients

500 Grams of Sugar

200 Grams of Lard

150 Grams of Butter

10 Eggs

1/2 Liters of Water

Yeast

Flour

Coloring and Flavor

Step One

Mix all the ingredients until they come together evenly.

“Patience is a key ingredient in this step. Do it slowly and with care. Give the dough its time—don’t rush it,” says Gulmaro.

Step Two

Once all the ingredients are mixed, it’s time to knead.

This is the baker’s first contact with the dough—the moment where they feel each other, get to know each other, and begin to take shape.

“This is the step I enjoy the most,” says Gulmaro, smiling as he keeps kneading.

“Knead for a few minutes until the dough feels a bit elastic. This is where the rise forms—the secret to a good concha.”

Step Three

Flatten the dough until it’s about one inch thick.

“You have to get it ready for the next step—another one of my favorites,” says Gulmaro, as the dough takes the shape he wants under his rolling pin.

Step Four

Spread a generous amount of butter over the surface of the dough.

“For me, staying in constant contact with my dough is essential,” says Gulmaro as he works to make the butter layer as even as possible.

In his kitchen, a scent rises—sweet, creamy, with a hint of almond. The only sounds are his fingers playing in the butter and a bolero playing softly from the other side of the kitchen.

Step Five

Fold the dough over itself and flatten it again.

Do it with joy—the dough will receive it well, and it will turn out even more delicious.

Step Six

Divide the dough into equal portions.

Like any good baker, Gulmaro likes to weigh them on a scale to make sure they’re all the same. But after making conchas for so many years, he can already tell the weight just by touch.

Step Seven

Shape the concha by flattening the dough with your hands.

Then do the same with the flavored topping dough (in this case, chocolate and vanilla).

Use the mold to press the concha and give it its shape and decoration.

Step Eight

Let the conchas rest for 15 minutes in a dry place.

Then, bake them at 350°F for 15 minutes.

This is the moment when the kitchen will start to smell like freshly baked bread—and you’ll know your conchas are almost ready.

Enjoy!

By this point, you’ll be enjoying a concha that’s fluffy, sweet, airy, and incredibly textured.

And you’ll quickly realize—one is never enough.

Next time the craving hits, you’ll know exactly where to find the best conchas in El Paso.

At El Segundo Bakery, Gulmaro and his family will be happy to welcome you and make your day a little brighter with their delicious bread.