Imagine biting into a soft, pillowy Mexican concha that's not only dairy-free but bursting with creamy vegan ricotta filling! These irresistible plant-based pastries combine the traditional Mexican sweet bread's iconic shell-like texture with a luxurious, smooth ricotta center that will make your taste buds dance. Whether you're a vegan foodie, a curious baker, or someone looking to impress with an innovative dessert, these Conchas Rellenas de Ricotta Vegana are about to become your new obsession.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 12 conchas
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup coconut oil, softened
- 1 cup almond milk
- 1 packet active dry yeast
- 1/2 tsp salt
- 1 cup vegan ricotta cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a small bowl, warm the almond milk to lukewarm (around 110°F) and dissolve the active dry yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Create a well in the center and add the softened coconut oil and activated yeast mixture.
- Knead the dough for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. If too sticky, add a little more flour.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough rises, prepare the vegan ricotta filling by mixing the vegan ricotta cheese with powdered sugar and vanilla extract until smooth and creamy.
- Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a smooth ball.
- Flatten each dough ball and place a spoonful of the vegan ricotta mixture in the center. Carefully seal the edges to create a filled ball.
- Place the filled balls on a baking sheet, leaving space between each. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C). Create a traditional concha topping by mixing additional flour, sugar, and coconut oil to form a crumbly paste.
- Gently press the crumbly topping onto each concha, creating the classic shell-like pattern.
- Bake the conchas for 18-20 minutes or until golden brown. Allow to cool on a wire rack for at least 15 minutes before serving.
Tips
- Temperature is key: Ensure your almond milk is lukewarm (110°F) to activate the yeast correctly without killing it.
- Knead with patience: Take the full 8-10 minutes to develop gluten and create a smooth, elastic dough.
- Rising environment matters: Find a warm, draft-free spot for dough rising - near a preheating oven works perfectly.
- Don't overfill: Use just a spoonful of ricotta to prevent leakage during baking.
- Crumbly topping technique: Press gently when adding the traditional concha pattern to maintain its delicate texture.
- Cooling is crucial: Allow conchas to cool completely to let the filling set and flavors develop.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
