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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