Gluten-Free Conchas

Ingredients:

2 cups gluten-free all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
2 teaspoons active dry yeast
2 tablespoons cocoa powder
Food coloring (pink, yellow, and brown)

Instructions:

In a bowl, mix the gluten-free flour, sugar, and salt.
In a separate bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until frothy.

Combine the yeast mixture, softened butter, and vanilla extract with the dry ingredients. Mix until a dough forms.
Divide the dough into two equal portions.

Add cocoa powder to one portion and knead until well combined, creating the chocolate dough.

Leave the other portion plain and knead until smooth.
Cover both dough portions and let them rest for about 15 minutes.
Preheat the oven to 350°F (175°C).

Take a small piece from each dough portion and roll them into balls of equal size for the base and topping of the conchas.

Flatten the larger balls of plain dough and place them on a baking sheet.

Flatten the smaller chocolate dough balls and place them on top of the plain dough, gently pressing to create the characteristic concha pattern.

Mix food coloring with a bit of dough to create the desired colors (pink, yellow, and brown).

Use the colored dough to form decorative lines on top of the conchas.

Let the conchas rest for an additional 10 minutes.

Bake in the preheated oven for 15-18 minutes, or until the conchas are lightly golden.

Remove from the oven and let them cool on a wire rack.

Indulge in these delightful Gluten-Free Conchas, a traditional Mexican sweet bread treat with a twist!