Description
These vegan conchas are soft, fluffy, and topped with a crunchy sugar crust—totally egg-free and dairy-free but packed with authentic flavor.
Ingredients
2 tsp active dry yeast
1/2 cup + 2 tbsp warm soy milk
2 cups + 2 tbsp bread flour
1/2 cup granulated sugar
1/2 tsp salt
1/3 cup mashed cooked sweet potato
1/2 cup vegan butter, softened
Topping:
1/3 cup sugar
1/3 cup vegan butter, softened
1/2 cup all-purpose flour
1/2 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
Instructions
1. Dissolve yeast in warm soy milk and let sit 5 minutes.
2. Mix bread flour, salt, and sugar in a mixing bowl.
3. Add mashed sweet potato to the yeast mixture and whisk.
4. Combine wet and dry ingredients and mix until dough forms.
5. Gradually add vegan butter and knead until smooth (15 minutes).
6. Let dough rise 1 hour, then refrigerate overnight.
7. Next day, bring dough to room temperature.
8. Divide into 10 balls, shape into domes, and place on lined tray.
9. Mix topping ingredients, flatten each piece, and press onto dough balls.
10. Score with a concha cutter or knife.
11. Let rise again 40 minutes until puffy.
12. Bake at 350°F for 20–25 minutes until golden.
13. Cool completely before serving.
Notes
Pumpkin purée can replace sweet potato.
Soy milk gives best results but oat or almond milk also work.
Use food coloring in topping for colorful conchas.
Nutrition
- Serving Size: 1 concha
- Calories: 334
- Sugar: 19g
- Sodium: 223mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg