These traditional, Mexican sweet breads are a fun, colorful treat that goes great with coffee. Conchas are made from two different layers of bread. The main roll has a texture and weight similar to that of brioche but it is slightly sweeter and the top layer is sugary, crumbly, and delicious.
Conchas: Mexican Sweet Bread [Vegan, Gluten-Free]
- 3 1/2 cups gluten-free flour, divided, lightly sifted
- 15 tablespoons sugar, divided
- 2/3 cup aquafaba (water from a can of chickpeas), divided
- 1/2 cup warm water
- 1 1/2 envelopes of yeast
- 1 1/2 tablespoons vanilla, divided
- 1/2 teaspoon salt
- 1 cup softened coconut oil, divided
- Assorted natural colorings such as: beet juice, turmeric, matcha, blueberry juice
- 3/4 cup powdered sugar
- Additional flour for dusting
- Mix 3/4 cup of flour, 5 tablespoons sugar, 1/4 cup of aquafaba, 1/4 cup of warm water, and the yeast.
- Let this sit for 1/2 an hour.
- Combine 2 cups of flour, 10 tablespoons sugar, 1/2 teaspoon salt, 1 tablespoons vanilla, 1/4 cup aquafaba, and 1/2 cup softened coconut oil.
- Stir in yeast mix.
- Allow this to sit for another 1/2 hour.
- With floured hands, divide the dough into 12 equal balls.
- Slightly flatten the balls on a cookie sheet.
- Preheat the oven to 350°F.
- Combine your remaining flour, powdered sugar, aquafaba, vanilla, and coconut oil. This will be the soft, sweet, sugar shell.
- If desired, divide the shell dough up and tint with food colorings.
- Divide the shell dough up into 12 equal pieces.
- Flatten pieces into discs and the lay discs over the dough balls.
- Use a cookie cutter or knife to gently press designs into the sugar cap.
- Bake for 20 minutes.