These traditional, Mexican sweet breads are a fun, colorful treat that goes great with coffee. Conchas are made from two different layers of bread. The main roll has a texture and weight similar to that of brioche but it is slightly sweeter and the top layer is sugary, crumbly, and delicious.
CONCHAS: MEXICAN SWEET BREAD [VEGAN, GLUTEN-FREE]
3 1/2 cup gluten-free flour, divided, lightly sifted
15 tablespoons sugar, divided
2/3 cup aquafaba (water from a can of chickpeas_, divided
1/2 cup warm water
1 1/2 envelopes of yeast
1 1/2 tablespoons vanilla, divided
1/2 teaspoon salt
1 cup softened coconut oil, divided
Assorted natural colorings such as: beet juice, turmeric, matcha, blueberry juice
3/4 cup powdered sugar
Additional flour for dusting
Mix 3/4 cup of flour, 5 tablespoons sugar, 1/4 cup of aquafaba, 1/4 cup of warm water, and the yeast.
Let this sit for 1/2 an hour.
Combine 2 cups of flour, 10 tablespoons sugar, 1/2 teaspoon salt, 1 tablespoons vanilla, 1/4 cup aquafaba, and 1/2 cup softened coconut oil.
Stir in yeast mix.
Allow this to sit for another 1/2 hour.
With floured hands, divide the dough into 12 equal balls.
Slightly flatten the balls on a cookie sheet.
Preheat the oven to 350°F.
Combine your remaining flour, powdered sugar, aquafaba, vanilla, and coconut oil. This will be the soft, sweet, sugar shell.
If desired, divide the shell dough up and tint with food colorings.
Divide the shell dough up into 12 equal pieces.
Flatten pieces into discs and the lay discs over the dough balls.