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Vegan conchas, tender enriched yeast rolls topped with a crunchy cookie topping, and one of the most iconic varieties of pan dulce. Concha translates into seashell, which is exactly what this sweet bread resembles. Let me tell you, trying to make an amazing vegan concha recipe had me almost pulling my hair out!
The problem was substituting the eggs. First I tried just omitting the eggs, which worked, but resulted in a dry concha. Then I tried almost every egg substitute so could think of aquafaba, flax, chia, you name it, I tried it. None of them worked like I wanted them too.
My kids absolutely loved this whole process. Eating one concha after another, giving me their honest opinion with sugar crumbs all over their tiny hands.
I almost gave up. “ I guess you can’t have everything in life,” I thought to myself. Until I tried something completely unexpected, sweet potato. Sweet potato provided just the right amount of binding and moisture my concha needed!!!
After this I had a little trial and error with the topping, testing out versions made with powdered sugar and shortening, and others made with granulated sugar and vegan butter. Until the most authentic Mexican vegan concha you’ve ever had came to fruition.
I had a friend on Instagram tell me that her grandma had said, that the only thing keeping her from going vegan was there thought of never having a good concha again. So hopefully this is the concha recipe that is going to convince all our abuelitas to go vegan!
The Recipe: Vegan Conchas
- You can still make this even if you don't have a standing mixer with a hook, you're just going to get a good arm workout.
- Bread flour is the best flour for this recipe. If you use another type of flour the amount of liquid you need will change.
- You can use a knife to make the concha design if you don’t have a concha cutter
. - You can make the topping any color you like by adding 3-5 drops of food coloring.
- You can use the plant-milk of your choice as long as it’s unsweetened, but I found that soy milk works best.
Save Recipe
5 from 37 votes
The Best Vegan Concha Recipe
The best vegan concha recipe, tender enriched yeast rolls topped with a crunchy cookie topping. Try this iconic pan dulce.
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Total Time1 day d
Course: Dessert
Cuisine: Mexican
Servings: 10 Mini conchas
Calories: 334kcal
Author: Dora S.
Ingredients
- 2 tsp. (7 g.) Active Dry yeast
- ½ + ⅛ cup (130 ml) Soy milk, warm
- 2 cups + 2 tbsp. (298 g.) Bread flour
- ½ cup (78 g.) Sugar, granulated
- ½ tsp. (2.8 g.) Salt
- ⅓ cup (85 g.) Cooked, mashed, sweet potato
- ½ cup (113 g.) Vegan butter (earth balance), cut into cubes, softened
Topping:
- ⅓ cup Sugar granulated
- ⅓ cup Vegan butter, earth balance, softened
- ½ cup All-purpose flour
- ½ tsp. Vanilla extract
- ½ tsp. Ground cinnamon (optional)
US Customary - Metric
Instructions
In a medium bowl, dissolve the yeast in the soy milk. Let sit 5 minutes.
In the bowl of a mixer, with the dough hook, combine the dry ingredients: the flour, salt, and sugar. Mix.
Add the mashed sweet potato to the yeast-milk mixture, and whisk to combine.
Add the wet ingredients to the flour mixture and mix on low until the dough begins to incorporate, about 3 minutes.
Add the softened butter little by little and increase speed to medium. Mix for 15 min. until the dough has come off the sides of the bowl and is smooth and stretchy, but not sticky. (If the dough is too sticky add a little more flour.)
Place the dough in a large oiled bowl, cover with a towel and let rise for 1 hour, or until doubled in size. Punch down the dough and fold the side over unto each other and flip. Cover the bowl with plastic wrap and refrigerate overnight.
The next day take the dough from the fridge, remove the plastic wrap and cover with a towel. Let rise in a warm place (70-75F) until the dough comes to room temperature, about an hour.
Divide the dough into 10 pieces weighing about 2.5 oz (70 g.), and set aside, roll them tightly into rounds and place on a sheet tray lined with parchment. Press down on the rounds to form a dome shape.
Make topping: Cream butter and sugar with a whisk or hand mixer. Add vanilla, flour, and cinnamon and mix well. Knead lightly to fully incorporate. It should have the consistency of a soft play-dough. If it’s too sticky or wet add flour in small amounts until you’ve reached the right consistency.
Divide topping into 10 balls the size of a large gum-ball. Take two sheet of plastic wrap, and one at a time place a 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 of 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. (Don’t be afraid to press down hard and flatten the concha a little.)
Preheat oven to 350°F.
Let conchas rise for 40 min. in a warm place (70- 75F) or until doubled in size.
Bake on the middle rack of the oven for 20 -25 min. or until the sides and bottoms of your conchas are golden brown.
Let bread cool completely before eating.
Video
Notes
You can use a knife to make the concha design if you don’t have a concha cutter 
. Bread flour is the best flour for this recipe, if you use any other kind of flour you will have to modify the amount of soymilk. You can make the topping any color you like by adding 3-5 drops of food coloring. You can use the plant-milk of your choice as long as it’s unsweetened, but I found that soy milk works best. Recipe adapted from Fanny Gerson’s My Sweet Mexico
Nutrition
Calories: 334kcal | Carbohydrates: 55g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Sodium: 223mg | Potassium: 103mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1515IU | Vitamin C: 1.6mg | Calcium: 13mg | Iron: 0.8mg
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
If you're looking for more vegan pan dulce you can try this pan de muerto, marranitos, and hojarascas.
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Reader Interactions
Comments
- Sidney
I had the absolute worst time with the topping. No matter how much flour I added to try to make it less wet or sticky, the more I messed with it, the oiler it got from my hands warming the butter up. It basically melted off my dough while proofing before baking. I’m so frustrated, I don’t know what I did wrong :(
Reply
- Dora S.
I'm so sorry you had so much trouble. What vegan butter did you use?? Next time instead of sugar use 1/2 cup powdered sugar, it makes the topping much easier to work with but it doesn't get as crunchy.
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- Diana Cruz
Hi , can I used gluten free flour to make them?
Reply
- Dora S.
I haven't tried it with gluten-free flour yet.
Reply
- Merrilee
Do you think I can make the dough two days ahead of time (put in fridge Friday night and take out to make Sunday morning)?
Super excited to make this to surprise my vegan neighbors from Mexico!
Reply
- Dora S.
I wouldn't recommend two days in the fridge. It would over-proof.
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- Hannah
Hi! I love this recipe and have made it countless times now. My only problem is I wish the recipe made more lol. Do you think it would work doubled? Thank you so much!Reply
- Dora S.
Hahaha yes you can double the recipe without a problem.
Reply
- Sarah
You’re amazing! My family loved these and I’m going to go buy your cookbook right now!!
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- Amy
I made this recipe and it exceeded my expectations. It was so good my friends requested I make them a batch all for themselves! Even though it had sweet potato, I couldn't taste it. It tasted just like the breads did when I was a kid. I'm so excited to have a vegan version!Reply
- Rebeca Bautista
Hi Dora! Great recipe! Love all of your recipes
Mexican here and love having to eat what I loved growing up
The conchas came out pretty flat, you know why? What could I be making wrong?Reply
- Liliana
I tried 3 times to make it and I got them the third time. I used fresh yeast (16gr) and more flour when mixing. Hope that helps 😋
Reply
- Tammy Chang
Do you think I could use pumpkin puree instead of the sweet potato?
Reply
- Dora S.
Yes!
- andy
Do you normally use canned sweet potato? Hoping to make this with students and I'm unsure if we can use canned or if we should do it from scratch.
Reply
- Dora S.
I usually cook the sweet potato, but you can use canned.
Reply
- Jose
I love this recipe!!! Mucha gracias Dora! I use the country rock, plant butter, and usually end up having to add about 10 tbs of bread flour on it, to get it to the right consistency. Tastes like a dream :). I also saw people talk about pumpkin, and now must try!Reply
- Mario J. L.
OMG I just made these conchas and turns out they're even better than the regular recipe (IK IK IK all vegans must say this) Thank you so much for sharing it, this is my favorite Mexican bread and I was looking to veganize it! Thanks again!Reply
- Michelle
Does it have to be overnight I just realized it said this?
Reply
- Dora S.
No, you can let it rest until it doubles in size then shape it and let it rest once more.
Reply
- Samantha Bayer
This recipe is amazing! I made these for a friend's vegan wedding and they were a huge hit! Thanks for sharing!
- Aissa
Do you think that pumpkin could replace the sweet potato???
Reply
- Dora S.
Yes, you could use pumpkin instead.
Reply
- Sk
Would it be a problem if I don't have a concha cutter? Is there something I can use in place of it?
Reply
- Dora S.
You can use a knife to make the design.
- Tina
What temperature the sweet potatoes you use adding into the mixture?
Reply
- Dora S.
room temperature
Reply
- steph
would coconut oil work as sub for the butter?
Reply
- Dora S.
Yes
Reply
- Liliana
I can't find the unsalted earth balance butter anymore. Would the regular one still work?
- Glory Pina
I used pumpkin instead of sweet potato and **chefs kiss**
Reply
- samantha
thats genius, did it have a pumpkin-y flavor?
Reply
- Dora S.
No it doesn't the dough has a slightly orange color
- nathalie
do you think pumpkin puree works too?
Reply
- Dora S.
I haven't tried it, but I think it would
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