Vegan Mexican Conchas ♥ This type of traditional mexican bread, oh boy oooooooooh boy, what a treat! It’s so good! Definitely one of my favorite types of bread/dessert. It’s just that the combination of the fluffy bun and the sweet and crunchy topping, and then if you upgrade it to the next level and serve it with some hot mexican cocoa when it’s chilly… It’s pure perfection!
This recipe is a staple at home whenever we’re feeling like having some bread for dessert on the weekend or for family gatherings, it’s really yummy. You can’t actually tell it’s vegan, hihi. So, as long as the conchas don’t overbake, they turn out super fluffy and soft. There is no need to use egg because I promise you, the texture is great.
Yeast in Vegan Mexican Conchas
The only thing I would recommend for Vegan Mexican Conchas is to use a good instant yeast, which does not leave that strange bitter aftertaste, because if there’s something I’ve learnt over the time about baking bread, is that the quality of the yeast you use is key to determine the taste of bread, beyond just the level of fluffiness. Because, as long as they have not expired and we do not kill them with the temperature of the water or environment, etc., they all should work just fine to make doughs rise successfully, but definitely some have a stronger flavor than others. But aside from that, these conchas are easy to make and so delicious!
I hope you give these Vegan Mexican Conchas a try and enjoy it! ♥
The Best Vegan Mexican Conchas
- 1 cup soy milk, warm
- 42 g margarine, melted (3 tbsp)
- 2¼ tsp instant dry yeast
- 2 tsp vanilla extract
- 70 g brown sugar (6 tbsp)
- ¼ tsp salt
- 300 g all purpose flour (2½ cups)
- 100 g whole wheat flour (¾ cup + 1 tbsp)
- 125 g powdered sugar (1 cup)
- 195 g all purpose flour (1½ cups + 2 tbsp)
- 125 g margarine, room temperature (½ cup + 1 tbsp)
- ½ tbsp vanilla extract
- 1 tbsp cacao powder
- Mix soy milk with margarine (42 g) and sprinkle the yeast on top. Let it rest for 8-10 minutes to activate the yeast.
- Add vanilla, sugar, salt and mix. In a large bowl, add both flours and little by little pour the previous mixture. Stir until you get a sticky dough.
- Knead for 8-10 minutes until very smooth, but not sticking to your hands.
- Grease a large bowl with a Little bit of oil and place the dough inside. Cover the bowl with a kitchen towel and leave the dough to rise in a warm place until doubled in size (about 1 hour).
- Scoop the dough out of the bowl and place it on a flour-dusted work surface.
- Divide the dough into 10 parts, roll each of them into a ball and transfer to a tray with parchment paper or a silicone mat – leave enough space between each piece. Press each ball lightly.
- To prepare the topping: in a bowl, sift the icing sugar with the flour. Add margarine and use your hands to mix until you get a homogeneous dough.
- Divide the dough into two parts. To one of them, add vanilla, and to the other, add cacao powder. Mix each of these separately. Refrigerate for 15 minutes.
- Divide the vanilla topping into 5 balls, same with the chocolate one. Flatten them with your hands, lightly floured, to form thin disks. Cover the dough balls with the disks and repeat this process until all 10 conchas are complete.
- Using a flour dusted knife or cutter, make your preferred pattern on the topping by pressing the knife or cutter into the toppings (you can do just lines or a grid).
- Let the conchas rise for 40 min. in a warm place or until doubled in size.
- Fifteen minutes before they finish rising, preheat the oven to 170°C (340°F).
- Bake on the center rack of the oven for 20-25 min. or until the conchas are lightly golden brown on top and bottom.
- Remove from the oven and let them cool completely before eating (they’ll finish baking with the rest of the heat inside the buns).