Print Recipe
 Gluten Free Mexican Conchas
These delicious moist Gluten Free Mexican Conchas are made with all natural and exotic ingredients that you can enjoy with family and friends.
Torta Caprese With Raspberry Cream
Course Breakfast, Dessert
Cuisine Breakfast, Dessert
Keyword concha, gluten free, homemade, moist, sweets
Prep Time 45 minutes
Cook Time 3 hours
Servings
conchas
Ingredients
Concha Bread Ingredients
Concha Cookie Top Ingredients
Cookie Top Flavoring
Course Breakfast, Dessert
Cuisine Breakfast, Dessert
Keyword concha, gluten free, homemade, moist, sweets
Prep Time 45 minutes
Cook Time 3 hours
Servings
conchas
Ingredients
Concha Bread Ingredients
Concha Cookie Top Ingredients
Cookie Top Flavoring
Torta Caprese With Raspberry Cream
Instructions
Concha Bread Dough
  1. In a small bowl heat the 1 cup of milk ( heat on the stovetop or 45 seconds in microwave) just make sure not to overheat. Once warmed add in 2 tsp of the granulated sugar with the 1 package of active dry yeast. Let rest for 10 minutes.
  2. In a stand mixer add in dry ingredients and whisk together. (remaing sugar, salt, and flour)
  3. Beat the 3 medium eggs and add them into the flour mixture. Then take your milk and yest mixture and pour it in. Lastly, add in the 1/2 stick of unslated melted butter. Whisk ingredients togther. This will leave you with a crumbly dough. You can knead by hand or use a dough hook to combine until you get tacky dough. Keep in mind that since this reciepe is GF is will be firmer than regular dough.
  4. Let your dough rest and rise covered for about 2 hours.
  5. Once the bread dough has risen and doubled in size, scoop it out onto an floured work surface and let it rest for about 5 minutes.
  6. Divide the dough into 10 equally sized balls Shape each into a rough ball by folding the dough in a round creating a seam on one side. Gently press down to form the balls.
  7. Place the dough balls on a greased baking sheet. Depending on how big you made your dough balls rough 5 to 6 balls should fit on you baking sheet evenly spaced.
Concha Cookie Top
  1. In a large bowl, use a hand mixer to beat softened butter until smooth. Beat in vanilla and powdered sugar. Mixed until well combined. If you topping is too crumbly you can knead by hand until smooth.
  2. Divide into 3 and set aside until you are ready to add the flavoring. See below for flavoring instructions.
Concha Cookie Top Flavors and Assembly
  1. In a food processor add in the 1 cup of freeze dried strawberries and pulse until it becomes a power. It will be slightly sticky.
  2. Melt stick of butter
  3. Mix 1 tablespoon of strawberry powder with 1 teaspoon of melted butter. Wisk together until it forms a paste. Then mix 1 teaspoon into 1 round of the vanilla cookie topping. Knead until well incorporated. Repeat this step for as many desired strawberry toppings.
  4. Mix 1 1/2 tablespoon of Matcha powder with 1 teaspoon of melted butter. Wisk together until it forms a paste. Then mix 1 teaspoon into 1 round of the vanilla cookie topping. Knead until well incorporated. Repeat this step for as many desired Matcha toppings.
  5. Mix 1 tablespoon of cacao powder with 1 teaspoon of melted butter. Wisk together until it forms a paste. Then mix 1 teaspoon into 1 round of the vanilla cookie topping. Knead until well incorporated. Repeat this step for as many desired cacao toppings.
  6. Once you’ve mixed and seperated your cookie top flavors you can begin to press your topping. We used a traditional tortilla press to make a circle cookie tops. However, if you dont have a press you can use the bottom of a small bowl, the bottom of a glass or a rolling pin to form the topping.
  7. Once you’ve pressed the cookie top you can gently place them on top of you concha bread.
  8. Use a knife or a pizza cutter to gentlely creat slits in the cookie tops. They should resemble a “Concha” aka seashell.
  9. Once assebled you can leave to proof for 1 hour for the Concha to rise and double in size.
  10. After they’ve risen place in the oven and bake at 350˚F for 20 minutes.