A vegan take on the classic Mexican sweet bread, conchas, featuring a soft, fluffy interior with a sweet, crumbly topping.
Ingredients: 1 cup almond milk. 2 1/4 tsp active dry yeast. 1/3 cup cane sugar. 1/3 cup vegan butter. 3 cups all-purpose flour. 1 tsp vanilla extract. 1/2 tsp salt. For the topping:. 1/2 cup cane sugar. 1/2 cup all-purpose flour. 1/4 cup vegan butter, softened. 1 tsp vanilla extract. 1/2 tsp cocoa powder. 1/2 tsp cinnamon.
Instructions: Warm almond milk to about 110F 43C, then stir in yeast and 1 tbsp sugar. Let it sit for 5-10 minutes until foamy. In a large bowl, combine yeast mixture, remaining sugar, melted vegan butter, vanilla extract, salt, and 2 cups flour. Mix until smooth. Gradually add remaining flour until dough forms. Knead dough on a floured surface for about 5-7 minutes, until smooth and elastic. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size. Preheat oven to 350F 175C and line a baking sheet with parchment paper. Divide dough into 12 equal pieces and shape into balls. Place on the prepared baking sheet. For the topping, combine sugar, flour, vegan butter, vanilla extract, cocoa powder, and cinnamon in a bowl until crumbly. Divide topping into 12 portions and flatten into discs. Place a disc on each dough ball. Use a knife to score the topping in a crisscross pattern. Bake for 20-25 minutes, or until golden brown. Remove from oven and let cool before serving.
Prep Time: 30 minutes
Cook Time: 25 minutes
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