Independence day Conchas! Mexican sweet bread by @MexMundo

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is suitable for lactose intolerance.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener, while brown sugar adds a richer flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan substitute that binds ingredients effectively.

Activate yeast by adding 1/2 cup warm water, 2 1/2 teaspoons dry yeast, and 1/3 cup granulated sugar in a bowl. Let it stand for 15 minutes until foamy.

In a mixing bowl, add 4 cups of flour, 1 teaspoon salt, and the activated yeast mixture. Also add 1/2 cup milk, 1/3 cup softened butter, and 2 eggs.

Mix all ingredients for 20 minutes at medium speed until the dough is smooth and elastic. If it sticks to your hands, continue kneading and add flour if necessary.

Place the dough in a bowl and cover with a damp cloth. Let it rest for 6 hours to rise, or 1 hour if you're in a hurry.

Prepare the coating by mixing 1 1/3 cups all-purpose flour, 1 cup softened butter, 1 1/3 cups powdered sugar, and 3 tablespoons vanilla essence in a bowl. Do not add food coloring yet.

Separate the coating dough into three portions. Color one portion red, one green, and leave one white using gel food coloring. Use gloves to avoid staining your hands.

Wrap the colored dough portions in plastic wrap and refrigerate for 15 minutes to firm up.

After 6 hours, punch down the risen dough and roll it into a log. Cut it into 12 equal pieces and shape each piece into a ball, then slightly flatten them.

Place the shaped dough balls on a tray and let them rest for another 40 minutes.

Preheat the oven to 375°F (190°C). Bake the conchas for 15-20 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens