Vegan Conchas (Updated Recipe)

Fluffy, soft, and Slightly Sweet Sweet Bread with a Sugar Top

For this week's recipe, I decided to take a recipe that I have previously made and revamp it. I switched around the ratios and add some new favors to enhance the flavor and texture of these sweet breads. I love to constantly grow and improve and I've learned that often happens by practicing. I hope you guys try and enjoy this new and improved recipe for delicious Vegan Conchas!

Conchas are a traditional Mexican breads sold by vendors all throughout Mexico and some parts of California. These Mexican pastries are know for having bright and colorful sugar toppings that resemble shells which give them their name conchas, or shells in Spanish. Similar to how Americans consume donuts, conchas are most commonly eaten in the morning with coffee or a glass of milk. My first encounter with conchas was in high school during my freshmen year in Spanish class. I was intrigued by their beautiful colors and cultural background. I decided to try making a vegan version just to see if it was possible. And, I was pleasantly surprised! This recipe produces pillowy buns with a tender middle and crumbly sugar top. I hope you try this recipe out and let me know if you do.

Ingredients

4 cups flour

¾ cup sugar

¼ cup butter, room temperature (Miyoko’s Butter sticks)

4 Tbsp aquafaba (liquid from a low-sodium or salt free garbanzo bean can)

1 cups of unsweetened soy milk

1 tablespoon active dry yeast

1 tsp salt

½ tsp cinnamon

1 tsp vanilla

Vanilla Topping

6 tbsp vegetable shortening

3/4 cup powder sugar

3/4 cup flour

1 tsp vanilla

Procedures

Start first by making the dough.

In a heat proof bowl, heat the soy milk until warm to the touch (I microwaved the soy milk for 45 seconds). Add about a tablespoon of sugar into the soy milk and mix until dissolved. Add the tablespoon of yeast to the soy milk and stir to combine. Set the bowl aside and let the yeast bloom for about 5 minutes to make sure the yeast is well and alive.

Into a large bowl or a stand mixer, combine the flour, salt and cinnamon. Mix until everything is well incorporated. Add the vanilla extract, aquafaba, and the yeast and soy milk mixture. Set the stand mixer to medium low speed for about 2 minutes or knead the dough by hand for 5 minutes. Once a dough bowl is formed add the butter to the bowl or the stand mixer. If using a stand mixer, turn it back onto medium low for another 3 minutes or until well combined and the dough is smooth and tacky. If you are kneading by hand, knead the dough for another 5 minutes or until the butter is well incorporated and the dough is smooth and tacky.

Grease a clean bowl with more butter or neutral vegetable oil. Form the dough into a ball and place into the oil greased bowl and cover the ball of dough completely with oil to prevent it from drying out. Cover the bowl with plastic wrap or a clean and damp dish towel and let proof for at least one hour and up to two hours. The dough should double in size.

While the dough is proofing, make the vanilla topping for the conchas. In a medium size bowl, add the flour and powdered sugar and whisk until well incorporated. Add the vanilla extract and the vegetable shortening and mix until well combined. The texture should be slightly crumbly but not too dry. At this point you can choose to add food color if desired. Wrap the vanilla topping in plastic wrap and set aside until needed.

Once the dough is finished proofing, line and grease a baking pan with parchment paper and vegetable oil or more butter. Unwrap the dough and gently press the air out of it and place it on a clean and lightly flour surface. Using a kitchen scale, weigh out ten balls of dough that each weigh about 100 grams each. Roll each piece of dough into a uniform ball and place at least one inch apart from each other on the greased and lined baking sheet.

Once all the balls are rolled and placed on the baking sheet, it's time to assemble the vanilla topping onto the dough balls. Using a kitchen scale, weigh out ten pieces of the vanilla topping that are each about 30 grams. Cut out a large piece of plastic wrap and place onto a clean surface.

Take one piece of vanilla topping and roll it into a ball shape and place the ball on the right side of the plastic wrap. Fold the left side of the plastic wrap over the ball of dough like you are closing a book to completely cover the vanilla topping. Using a rolling pin or the palm of your hand, flatten out the vanilla topping into a flat disk. Pull back the left side of the plastic wrap like you are opening a book to reveal the flattened vanilla topping on the right side of the plastic wrap.

Gently pick up the plastic wrap and vanilla topping and place it vanilla topping side down onto one of the dough balls. Peel back the plastic wrap away from the vanilla topping leaving the vanilla topping on the top of the dough ball. Using a paring knife, cut your desired design into the vanilla topping. Repeat with all the pieces of vanilla topping until all the dough balls are covered.

Preheat the oven to 375 degrees Fahrenheit. Once the oven is finished preheating, bake the conchas in the oven for 20 to 22 minute or until the bottoms are golden brown. Place on a cooling rack and let cool completely before serving. Best enjoyed with coffee or your favorite plant-based milk.