Vegan Conchas are traditional Mexican sweet bread rolls topped with a crunchy cookie-like topping. These delightful pastries are perfect for breakfast or as a snack. Here’s a simple recipe to make them vegan!

Ingredients

For the Dough:

• 2 teaspoons active dry yeast
• ½ + ⅛ cup (130 ml) warm soy milk (or any unsweetened plant milk)
• 2 cups + 2 tablespoons (298 g) bread flour
• ½ cup (78 g) granulated sugar
• ½ teaspoon salt
• ⅓ cup (85 g) cooked, mashed sweet potato (optional for moisture)
• ½ cup (113 g) vegan butter, softened

For the Topping:

• ⅓ cup granulated sugar
• ⅓ cup vegan butter, softened
• ½ cup all-purpose flour
• ½ teaspoon vanilla extract
• Optional: food coloring (for colored toppings)

Instructions

1. Prepare the Dough:
   • In a small bowl, combine the warm soy milk and active dry yeast. Let it sit for about 5–10 minutes until frothy.
   • In a large mixing bowl, combine the bread flour, sugar, and salt. Mix well.
   • Add the softened vegan butter and mashed sweet potato to the dry ingredients. Pour in the yeast mixture and mix until a dough forms.
   • Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.
2. First Rise:
   • Place the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Make the Topping:
   • In a mixing bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.
   • Add the flour, vanilla extract, and food coloring if desired. Mix until you have a soft dough that can be shaped.
4. Shape the Conchas:
   • Once the dough has risen, punch it down and divide it into 10 equal pieces (about 2.5 oz each).
   • Roll each piece into a ball and place them on a baking sheet lined with parchment paper.
   • Flatten each ball slightly to form a dome shape.
5. Add the Topping:
   • Divide the topping into 10 equal pieces and flatten each piece between two sheets of plastic wrap or parchment paper to make disks.
   • Place each disk on top of the dough balls and gently press down.
   • Using a knife or concha cutter, create designs on the topping.
6. Second Rise:
   • Cover the conchas with a kitchen towel and let them rise for another 30–40 minutes in a warm place.
7. Bake:
   • Preheat your oven to 350°F (175°C).
   • Bake the conchas for 20–25 minutes, or until they are lightly golden brown on top.
8. Cool and Serve:
   • Allow them to cool on a wire rack before serving. Enjoy your Vegan Conchas fresh!

Tips for Success

• Flour Type: Bread flour is recommended for better texture; however, all-purpose flour can be used if necessary.
• Sweet Potato Addition: The mashed sweet potato adds moisture; you can omit it if desired.
• Food Coloring: You can customize your conchas by adding food coloring to the topping.

These Vegan Conchas are sure to delight with their soft texture and sweet topping! Enjoy this beloved Mexican treat!