Sourdough Mexican Conchas

Published on 21 November 2022 at 18:26

SOURDOUGH MEXICAN CONCHAS! In keeping up with Hispanic Heritage Month, we are making Mexican conchas from scratch--but not just any Mexican conchas. These are VEGAN, made with SOURDOUGH, and are SUPER SOFT and PLUSHHH. Conchas are a type of sweet bread roll, similar to brioche, that is irresistibly fluffy and made easier to digest with the sourdough starter. Layered with a sweet, crunchy topping (I made both vanilla and chocolate!!). Especially with the advent of the colder months ahead, there's no better time to cozy up with homemade conchas and a hot cup of coffee!

Sourdough Mexican Conchas

 

Sweet Levain

  • 15 g whole wheat sourdough starter
  • 40 g whole wheat flour
  • 40 g plant based milk (I used oat)
  • 5 g coconut sugar

 

Combine sugar, sourdough starter, milk, and flour in a jar to make the levain. Place it in a warm place for 8-10 hours, or until the levain has at least doubled in size.

 

Tangzhong

  • 80 g plant based milk (I used oat)
  • 20 grams all purpose flour

 

Add the flour and milk to a small pot. Heat up over medium heat and stir constantly until the mixture thickens and the temperature has reached 150°F. Transfer to a jar and cover with plastic wrap, making sure it touches the entire surface of the tangzhong. Cool to room temperature before continuing with the next step.

 

Main Dough

  • 320 g all purpose flour
  • 50 g coconut sugar
  • 100 g almond butter
  • 130 g plant based milk (I used oat)
  • All the tangzhong
  • All the sweet levain
  • 6 g sea salt
  • 65 g coconut oil, softened

 

To a large bowl, combine flour, sugar, nut butter, milk, all the levain, and all the tangzhong. Mix until just combined. Rest for 30 minutes.
Add the salt and knead by hand for 5-10 minutes.
Slowly add in coconut oil, adding a little bit at a time. When all the oil is added, continue kneading until your dough passes the window-pane test, about 15-25 minutes.
Transfer the dough to a clean, lightly oiled bowl and proof for two hours.

After the two hours proof, you can transfer the dough to the fridge and let it cold-proof for 8-15 hours.

 

Topping:

  • 200 g powdered sugar
  • 200 g all purpose flour
  • 200 grams coconut oil, softened
  • 1 tbsp vanilla extract
  • 1 tsp ground canela (cinnamon)
  • Optional: 30 g cacao powder

 

Sift the powdered sugar and flour together in a bowl, then add the coconut oil and vanilla. If you want to make a chocolate topping, then also mix in the cacao powder. Using a spoon or spatula, stir well until the mixture forms a dough-like ball. Place the dough between two sheets of parchment paper. Roll the dough out to about half a centimeter. Using a 3” round cookie cutter, cut out twelve rounds and set aside.

 

Assemble the conchas: Take the dough out of the fridge and divide into 12 equal pieces, each weighting about 68-70 grams. Shape each piece into a round ball and place on a parchment lined baking sheet. You will need two baking sheets, with 6 conchas on each. Top each concha with one round of the topping, pressing down lightly to ensure it sticks onto the dough. Using a sharp knife, draw your desired pattern onto the conchas. Allow the conchas to rise for 6-8 hours before baking, nearly doubled in size. Preheat your oven to 400 degrees Fahrenheit. Bake the conchas for 20-25 minutes, until golden brown. Remove from the oven, allow to cool slightly, and enjoy warm, with a cup of coffee if desired.

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