Chai & Chocolate Conchas (Gluten-Free) (Edit recipe)

yeet.that.wheat

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A fluffy pan dulce made safe for our gluten-free friends! Originally inspired by the King Arthur recipe and with influence from recipes like Mexico in My Kitchen, this recipe has been refined and adapted to have a seasonal twist with notes of chai and chocolate to help satisfy your winter cravings. This gluten-free version has a more brioche-like texture but still is soft, fluffly and has a nice chew, incorporating that familiar seashell pattern crust and slightly sweet flavor. Enjoy this during the season of Advent or save these for a New Year's celebration!

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PREP TIME

2 hours

COOK TIME

30 minutes

INGREDIENTS

20

Serves: 12

Ingredients

Gluten-Free Concha Dough

1 cup Water, lukewarm
2 whole Eggs, organic
1 whole Egg Yolk
5 Tbsp Butter, Unsalted, softened
2 tsp Vanilla Paste
3.25 cups Gluten-Free Bread Flour - King Arthur
1 tsp Kosher Salt, Fine Sea Salt is also acceptable
1 tsp Xanthan Gum
0.5 cup Cane Sugar
2 tsp Chai Spice Blend, Diaspora Co Chai & Cacao Blend
1.5 Tbsp Quick Rise Yeast, (Instant Yeast)
1 whole Egg Whites

Chai Shell Topping

0.5 cup Butter, Unsalted, softened
0.666 cup Cane Sugar
2 tsp Dutch Processed Cocoa Powder
2 Tbsp Chai Spice Blend
0.75 cup Gluten-Free Measure for Measure Flour - King Arthur
1 tsp Vanilla Paste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the dough: In a stand mixer, combine all the dough ingredients except for egg white and 1/4 cup of KA GFBF.
Mix for ~1 minute on medium speed, until a sticky, cake-like batter forms. Remember: Do not overmix the dough, as this could make for a tough dough, which we don't want!
At this point, gently cover the mixture with a cloth and let stand for 20 minutes. It will start to firm up, as the yeast is activated and working on creating the structure.
After 20 minutes, remove the dough from the bowl and onto a lightly floured surface, using the some reserved 1/4 KA GFBF. Use a bench scraper to ensure all of the dough is out of the bowl.
Gently knead the dough several times by folding in half, gently press down to bring both sides together. Rotate dough 90° and repeat . Flip the dough over and repeat this motion. Do this about 3-4 times, until the is smoother and easier to handle. The dough should be a little bit sticky when you are finished, but should not be still sticking to the counter.
If the dough is on the dryer side, take some lukewarm water place into a spray bottle. On the mist setting, spray the dough once (no more)
Return dough to mixing bowl and place the bowl in a warm place. Cover with a plastic wrap, and allow it to rise for 45 minutes to an hour, until the dough is slightly puffier than before.
Remove dough from bowl and repeat the prior kneading process.
Using a sprinkle of GF APF on the work surface and your hands, divide the dough into 12 equal pieces.
Loosely shape the dough into balls by pulling the edges of each ball in towards the center (similar to how one would roll certain dumplings, like xiao long bao). Turn it over and roll it into a smooth ball using your cupped hand. Do not press down and roll into balls, as this will knock the air out of them.
Place the shaped dough onto a parchment-lined baking sheet.
Using a brush, add some of the reserved egg white to each concha (set aside the remainder).
Cover with plastic wrap and let the conchas rise for 25 to 30 minutes in a warm location, until again, slightly puffy.
Preheat the oven to 350°F.
While conchas are rising, make the chai shell topping: In a medium bowl, combine all ingredient, except flour and mix until smooth.
Slowly incorporate flour until you have a mixture that is similar to wet sad, but can hold a shape.
Cover the bowl and set the topping aside.
To finish the conchas: Divide your topping mixture into 12 even balls.
Flatten each portion into a disk by placing it between 2 pieces of parchment and flatten with your hands. If it is too thin, the topping will tear!
Brush the top of each risen concha with the remainder of the beaten egg white, then place a disk of topping on each one. Gently press around the edges to adhear the topping to the bun and slightly flatten the concha by pressing down firmly (yet gently!) with the cup of your hand.
Use a sharp knife to carve the shell design into the topping; this does not take a lot of pressure, so do not to cut into the dough!
Bake the gluten-free conchas for ~30 to 35 minutes, until they're golden brown and the topping has developed into a crust; do not overbake, as this will lead to a dryer and tougher and can burn the bottoms.
Once removed from the oven, allow them rest until they're cool enough to handle and then plate.
Serve warm with a hot drink and enjoy!

Notes

Ingredients above are listed in order of incorporation into the recipe. Be extremely gentle when kneading the dough, with gluten-free yeasted breads and desserts, it is easy to overwork the dough and end up with a tough concha. Even though there is psyllium husk in the KA GFBF, it does not mean that the dough has the same elasticity as gluten-containing yeasted doughs. Do not over-flour your work surface when kneading; this will cause the dough to become dehydrated, leaving you with a dry and crumbly texture. Consume within 3 days of preparation for optimal freshness or freeze for up to 2 weeks.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	353
Fat:	14 g
Carbohydrates:	56 g
Protein:	10 g
Cholesterol:	48 g
Sodium:	149 mg
Fiber:	3 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated per serving.