Gluten-Free Conchas

Ingredients

• 1 cup water (Lukewarm)
• 2 large eggs
• 1 large egg yolk (Reserve the white for brushing the conchas)
• 4 tbsp unsalted butter (Softened)
• 1 tbsp pure vanilla extract (Alternatively, use 1 1/2 teaspoons vanilla bean paste)
• 3 cups gluten-free bread flour (King Arthur Gluten-Free Bread Flour)
• 0.333 cup granulated sugar (For the dough)
• 1 tbsp instant yeast
• 1.25 tsp table salt (For the dough)
• 1 large egg white (Reserved from the egg yolk above; lightly beaten for brushing)
• 0.5 cup granulated sugar (For the cinnamon topping)
• 6 tbsp unsalted butter (Softened; for the cinnamon topping)
• 2 tsp ground cinnamon (For the topping)
• 0.125 tsp table salt (For the topping)
• 0.75 cup gluten-free bread flour (Plus 2 tablespoons; for the cinnamon topping)

Steps

1. 1

   In a large bowl or the bowl of a stand mixer, combine the lukewarm water, eggs, egg yolk, softened butter, vanilla, gluten-free bread flour, sugar, instant yeast, and dough salt. Set the reserved egg white aside. Mix with a spoon, or with the flat beater attachment on medium speed, for about 1 minute, until a sticky, batter-like dough forms. A few lumps are acceptable; the mixture should initially resemble cake batter.

2. 2

   Cover the bowl and let the mixture rest for 20 minutes. It should firm slightly and begin to look more like dough than batter.

3. 3

   Grease or gluten-free-flour a work surface. Gently knead the dough by folding it in half toward you, patting it down, rotating it 90 degrees, and folding again. Repeat 5 to 6 times, lightly dusting with gluten-free flour or applying more grease as needed to prevent sticking. The dough may remain slightly sticky, but it should become smoother, firmer, and more resilient.

4. 4

   Return the dough to the mixing bowl, cover it, and let it rise for 40 minutes, or until slightly puffy.

5. 5

   On a greased or floured work surface, gently knead the risen dough 5 or 6 more times.

6. 6

   Using additional gluten-free flour or grease on the work surface and your hands, divide the dough into 10 equal pieces, about 86g each.

7. 7

   Shape the pieces into loose rounds. Work with one piece at a time: pull the edges toward the center, turn the piece over, and roll it beneath a cupped hand until smooth.

8. 8

   Arrange the dough balls on a parchment-lined baking sheet. Brush the tops with some of the reserved beaten egg white, keeping the remainder for finishing.

9. 9

   Cover the buns and let them rise for 20 to 30 minutes, until slightly puffy.

10. 10

    While the buns rise, preheat the oven to 350°F (175°C), positioning a rack in the center.

11. 11

    Make the cinnamon topping by combining the topping sugar, softened butter, cinnamon, and salt in a medium bowl. Mix until smooth.

12. 12

    Add the topping flour in two additions, mixing after each addition until a thick dough forms. Cover the bowl and set the topping aside.

13. 13

    Divide the topping into 10 equal portions, about 30g each. Flatten each portion between two sheets of parchment or wax paper into a disk about 3 1/2 inches wide, using a rolling pin or your fingers.

14. 14

    Brush the tops of the risen buns with more of the beaten egg white. Place one topping disk on each bun, press gently to secure it, and slightly flatten the concha.

15. 15

    Use a sharp knife or lame to cut the traditional designs into the topping, taking care not to cut into the dough underneath.

16. 16

    If available, place the baking sheet of conchas inside or on top of a second baking sheet. This extra layer helps prevent the bottoms from becoming too dark.

17. 17

    Bake for 30 to 35 minutes, until the conchas are golden brown. Remove them from the oven and let them cool on the baking sheet until they are cool enough to handle. Serve warm or at room temperature.

Notes

Gluten-free conchas are best fresh. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. The recipe yields 10 conchas; the stated serving nutrition is approximately 350 calories per 118g concha.

Nutrition per serving

• dessert
• sweet bread
• pan dulce
• Mexican
• gluten-free
• baked
• breakfast
• snack