These Pink Pitaya Conchas are a labor of love and no other pan dulce is more representative of Mexico than these soft & crunchy sweet deliciousness! In this dreamy pretty pink color, Suncore Foods® Pink Pitaya Powder was incorporated and with our magnificent selection of Suncore Foods® Powders, the possibilities for dressing up the conchas sugar topping are infinite. One bite into these and you'll be in love!
[ingredients]
Make 12 Conchas
Bread Dough:
440g (3 1/2 cups) bread flour / all purpose flour
50g (1/4 cup) light brown sugar
1 tsp fine salt
7g (2 tsp or 1 package) instant yeast
110g (1/2 cup) vegan butter, melted
240 ml (1 cup) soy milk, warm
Extra butter to brush on the buns.
Pink Pitaya Cookie Dough:
100g (1/2 cup) granulated sugar
110g (1/2 cup) softened vegan butter (stick, not tub)
125g (1 cup) all purpose flour
Pinch of salt
1/4 tsp baking powder
3-5 tsp Suncore Foods® Pink Pitaya Powder dissolved into 1 tsp water
[/ingredients]
1. Make the Bread Dough — In the bowl of a stand mixer, combine flour, sugar, yeast and salt. Add melted butter and warm milk and knead until smooth (10 min). Place into a greased bowl, cover and let rise for 90 min until double in size. Deflate dough and divide into 12 pieces. Roll each piece into a ball and place on a lined baking sheet. Cover with a clean towel while you make the topping. 3. Let conchas rise for 90 min, until doubled in size. [/directions]
Click Here for Step-by-Step Directions ▼
2. Make the Cookie Dough — Cream the butter and sugar until light and fluffy. Add Suncore Foods® Pink Pitaya Powder dissolved into 1 tsp water and mix to combine. Add in the flour, baking powder and salt and mix slowly until a soft dough forms. Divide the cookie dough into 12 equal pieces, then flatten into discs. Brush the buns with melted butter. Wrap the cookie dough around each bun. Using a sharp knife, cut out shell shapes on the cookie topping.
4. Preheat the oven to 170 degrees C.
5. Bake for 15-17 minutes.
6. Let cool down completely and enjoy!
