Spring Froggy Mini Conchas

Spring is the perfect time to infuse some creativity into your conchas, and what better way than with these adorable and delicious mini frog, mushroom, and flower conchas? Follow along as I show you how I made these cute mini conchas, complete with colorful toppings that will bring a smile to everyone.

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A couple of years ago I made some frog conchas that went viral and to this day they are my most saved pin on Pinterest! Since it’s spring time I felt inspired to make them again but this time mini version, paired with some flowers and mushrooms. Putting these together is a little time consuming but the end result is so worth it!

You'll Need:

Recipe

Materials

Dough

250g Bread flour
63g Granulated sugar
4g Instant dry yeast
1/8 tsp Cinnamon powder
1/4 tsp Salt
58g Butter(very softened)
50 ml Eggs (room temperature)
1/4 tsp Vanilla extract
68g Milk(warm)

Topping

70g All purpose flour
70g Granulated sugar
1/4 tsp Vanilla extract
58g Butter (room temperature)

Food scale
Traditional concha stamp
Tortilla press
Parchment paper
Half sheet pans
Mini concha stamp
Mini flower cookie cutter
For intense concha paste colors without needing to use too much food coloring use the Master Elites or the gel collection by The Sugar Art.
You can use affiliate code “dayalatreats” at checkout for 10% off your purchase. Find the color names for these concha’s under the Topping section.

Instructions

For a detailed step by step tutorial on making the concha dough and topping check out my post on Mini Conchitas

Make the Concha Dough

In a large mixing bowl, combine the dry ingredients with the butter. Add the egg and vanilla extract, then mix well. Gradually add in the milk. Knead until a smooth dough forms.
Place the dough in a greased bowl, cover it, and let it rise for about 2 hours or until doubled in size.

Prepare the Concha Topping

In the same bowl where the dough was prepared, combine sugar, flour, butter, and vanilla extract to form a soft pliable paste.

Divide the topping and color as follows:

Green 64g “Lime”
Red 40g “Red Rose”
Pink 50g “Hot Pink”
White 36g “White”
Black 10g “Black”

Shape the Conchas:

Divide the dough into 20g pieces. Set aside 8 pieces for the frogs. Roll the rest into a ball and transfer to a greased baking sheet. Coat the top of the dough with butter.
Divide the 8 that you set aside in half. Set aside 8 for the frog body and the other 8 divide in half again, these smaller pieces are for the eyes.
Roll each piece into a ball. On a greased baking pan attach the smaller pieces to the 10g piece. Coat to top of the dough with butter.

Decorate the Conchas

For the flowers, divide each piece of pink topping into 8 equal parts. Flatten each piece and then cut out a flower shape with a cookie cutter. Save the additional pink topping(it will be used for the froggie’s blush).
Place the flower on top of the dough and gently press down. Score with a mini bread stamp then attach a small piece of white topping for the center.
For the mushrooms, divide the red topping into 8 equal pieces and flatten each piece. Score with a mini bread stamp and then attach small pieces of white topping to complete the mushroom caps.
For the frogs, divide the green topping in 8 equal pieces. Place the topping on top of each froggie and gently press down. Score with a mini bread stamp.
Use the black topping to make the eyes and mouth. Use the pink topping for the blush.

*If you don’t have bread stamps, make cuts on the surface of the topping with a knife.

Bake the Conchas

Preheat your oven to 325°F (165°C). Bake the conchas for 15-18 minutes or until the they are lightly golden from the bottom.

Enjoy!

Allow the conchas to cool slightly before serving. These adorable spring-inspired conchas are perfect for parties, gatherings, or simply as a fun baking project!

They are sure to bring smiles to faces of all ages. Get creative with the decorations and enjoy the magic of spring in every bite!

Let's Stay in Touch

If you try this concha tutorial please tag me on my socials @dayalatreats

I’d love your feedback, don’t hesitate to reach out with any questions you may have or to suggest tutorials and recipes you’d like me to create in the future.