Conchas are famous Mexican sweet buns that resemble seashell.
Still continuing my pumpkin puree journey, so instead the common buns (which of course not vegan), I decided to make sweet pumpkin buns and gave them the sugary topping.
So, maybe we should call these buns as Conchas wannabe instead? 
Either way, these are good buns and my boys love them. I find should I make them again, I would make it sweeter for the sugary topping. The following measurement of the topping produce bittersweet IMO, but boys didn’t say a word, so I guess it was good enough for them
This is my go to pumpkin buns recipe, but as additional, I added the topping to make as Conchas.
Buns
—————-
– ¾ cup coconog (coconut nog)
– ½ cup sugar
– 1 teaspoon active dry yeast
– ¾ cup pumpkin purée (roasted 250 g and puree with 4 tbsp water)
– ¼ cup vegetable oil
– 1 tsp almond essence
– 3¼ cups flour
– Stir sugar in coconog to dissolve
– Heat in micro for 45 seconds (lukewarm)
– Stir in yeast, let stand for 10 mins
– Mix puree, oil, essence in a bowl
– Pour in yeast mixture
– Knead in flour
– Wrap and let stand for an H until doubled in size
Meanwhile, prepare the topping!
Topping
——————–
– In a bowl mix/knead 1/4 c vegetable shortening, 1/3 c sugar, 1/2 c flour, 3 tbsp cocoa powder, 1 tsp almond essence.
How to Conchas
———————————
– Once dough is doubled in size, punch down and knead a little, shaping into a log.
– Slice log into 6 portions
– Shape each into a ball
– Cover with cling wrap and let stand for 20-30 minutes
– Preheat oven 375 F
– Shape topping into a log, slice into 6 portions. Roll flat each portion and place on each bun
– With a knife make a cut on topping, shaping topping into seashell
– Bake Conchas for 18 minutes
– Cool on rack
And enjoy 
Vegan Pumpkin and Chocolate Conchas
Ingredients
- ¾ cup coconog coconut nog
- ½ cup sugar
- 1 teaspoon active dry yeast
- ¾ cup pumpkin purée roasted 250 g and puree with 4 tbsp water
- ¼ cup vegetable oil
- 1 tsp almond essence
- 3¼ cups flour
Topping
- 1/4 c vegetable shortening
- 1/3 c sugar
- 1/2 c flour
- 3 tbsp cocoa powder
- 1 tsp almond essence
Instructions
- Stir sugar in coconog to dissolve
- Heat in micro for 45 seconds (lukewarm)
- Stir in yeast, let stand for 10 mins
- Mix puree, oil, essence in a bowl
- Pour in yeast mixture
- Knead in flour
- Wrap and let stand for an H until doubled in size
Topping
- In a bowl mix/knead vegetable shortening, sugar, flour, cocoa powder, almond essence.
How To Make Conchas
- Once dough is doubled in size, punch down and knead a little, shaping into a log.
- Slice log into 6 portions
- Shape each into a ball
- Cover with cling wrap and let stand for 20-30 minutes
- Preheat oven 375 F
- Shape topping into a log, slice into 6 portions. Roll flat each portion and place on each bun
- With a knife make a cut on topping, shaping topping into seashell
- Bake Conchas for 18 minutes
- Cool on rack
