GET THE RECIPE!
2 tsp active dry yeast ½ cup + 1/8 cup soy milk 2 cups + 2 Tbsp bread flour ½ tsp salt ½ cup sugar 1/3 cup Yukon gold potato ½ cup vegan butter
1/3 cup vegan butter softened 1/3 cup sugar ½ tsp vanilla extract ½ cup all-purpose flour ½ tsp ground cinnamon optional
2 Tbsp coconut oil melted 1 cup cashews soaked overnight 2/3 cup semi-sweet chocolate chips 1 tsp vanilla 1/3 cup avocado diced 1 pint strawberries sliced
In a bowl, mix the yeast in the soy milk. Let rest for 5 mins. Combine the flour, salt and sugar. Mix at low speed for 1 minute. Add the mashed potato to the yeast-milk mixture, and whisk to combine. Add the wet ingredients to the flour mixture and mix on low with the dough hook for about 3 minutes.
Add the softened butter, a little at a time, and increase speed to med. Mix for 15 mins until the dough pulls away from the sides of the bowl and is smooth and stretchy, but not sticky. Place the dough in a large, greased bowl; cover with a towel and let rise for 1 hour, or until doubled in size.
While the dough is rising make the topping. Cream butter and sugar with a whisk or hand mixer. Add vanilla, flour, and cinnamon; mix well. Knead lightly to fully incorporate. Divide the dough into 10 pieces weighing about 2.5 oz. Roll them tightly into rounds and place on a sheet tray lined with parchment. Press down on the rounds to form a dome shape.
Divide topping into 10 balls and roll each into the size of a large gumball. Using two sheets of plastic wrap, place one ball of the topping between the two plastic sheets and press down with hand until it is large enough to cover the top of concha. Peel one side of the plastic wrap off; then take the piece of plastic wrap with the topping on it and place it down on the concha. Slowly peel off the plastic wrap. Repeat this process until all 10 conchas are done.
Using a concha cutter, dusted with flour, press down on the topping and the concha to make the design. Let conchas rise in a warm place (70- 75°F), for 40 min – 1 hour or until doubled in size. Preheat oven to 350°F. Bake on the middle rack of the oven for 20 -25 mins or until the sides and bottoms of conchas are golden brown. Let bread cool completely before eating.
Place the coconut oil and soaked cashews in the food processor and process until the mixture has the texture of peanut butter, about 6 minutes. Melt the chocolate in 10-second intervals in the microwave or over a double boiler on the stove. Add chocolate to cashew mixture and process for 3 minutes. Add vanilla, avocado, and oat milk.
You can make the topping of the concha any color you like by adding 3-5 drops of food coloring.