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Recipe link:
Ingredients/Quantities:
⅔ Cup Warm Water
1 Tablespoon Active Dry Yeast
½ Cup Non-Dairy Milk, lukewarm
2 Tsp Apple Cider Vinegar
⅓ Cup Vegan Butter like Earth Balance, room temperature
⅓ Cup Sugar
3½ Cups All Purpose Flour
1 Tsp Salt
For the sugar topping:
⅓ Cup Sugar
¼ Cup Vegetable shortening
½ Cup All Purpose Flour
1 Tsp Pure Vanilla Extract, preferably Mexican Vanilla
In a large mixing bow, combine the water and yeast. Let proof for 5 minutes.
Meanwhile in a measuring cup, pour in the soy milk and apple cider vinegar. Let sit for 5 minutes as well.
Once the yeast has proofed, add the soy milk mixture, Earth Balance, sugar, 2 Cups of the flour and salt.
Carefully mix everything together.
Gradually add in the remaining 1½ cups flour.
Once all the ingredients have been incorporated, knead the dough with your hands until it comes together and is smooth elastic, about 6-8 minutes.
Place the bread in a large greased bowl. Cover with a kitchen towel and place in a warm location. I always look for the warmest location in the house and place the dough there.
Let the bread rise until it has doubled in size, about 1½ hours.
After the dough has doubled in size, punch down the dough with your hands. Knead the dough for another minute or two.
Divide the dough into 12 equal sized balls.
Knead each ball for a minute or two.
Place them on a parchment lined baking sheet.
Cover them with a kitchen towel and let rise for 30 minutes.
Meanwhile, make the sugar topping. In a medium mixing bowl, combine the sugar, vegetable shortening, flour, and vanilla. Mix with your hands until a thick dough forms.
Cover with plastic wrap and set aside.
Preheat the oven to 375 F.
Once the conchas have risen for the 30 minutes, take the sugar topping and divide into 12 equal balls. You should have just enough to cover each of the conchas.
Take two sheet of plastic wrap, and one at a time place a ball of the sugar topping between the two plastic sheets and press down with your hands until it is large enough to cover the top of concha. Place on top of a concha and continue until all 12 are done.
Take a sharp knife and cut slits into the sugar topping to create the shell look. Be careful not to cut all the way through the dough. Just lightly cut into the sugar topping. I usually do about 4-5 cuts.
Cover and let rise for another 20 minutes.
Make sure the conchas are placed on a baking tray lined with parchment paper or a silicone mat
Bake in the oven for 14-16 minutes, or until the bottoms are lightly browned.
Serve and enjoy!
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P.O Box Info:
Bianca “Drac Makens”
P.O Box 591086
San Antonio, Texas
Zip code: 78259
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Music:
Laid Back Guitars by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
