Eggless Conches ,Mexican Sweet Bread | Eggless Baking

For may month eggless baking group, Gayathiri suggested this Mexican sweet bread which looks like a shell with a biscuit crust on top.The original recipe uses natural colours for topping but i used cocoa for few and artificial pink food colour for others.


 Recipe source : Wild yeast
Makes-6 conches

Ingredients:

For sponge:

• flour-1\4 cup +2 tbsp
• Instant yeast-1 tsp
• Warm milk

Final dough:

• 
  
• flour-2 cups
• suagr-1\4 cup
• salt-1\4 tsp
• Butter-2 tbsp
• Curd/yogurt-1\2 cup
• yeast-1\2 tsp
• Warm milk
• All of sponge

Topping:

• Flour-1\2 cup
• sugar-1\4 cup
• butter-2 tbsp
• Cocoa powder-1tsp
• liquid pink food color-1\2 tsp
• 
  

Method:

1.In a mixing bowl add flour,yeast mix .then slowly add warm milk and make a soft dough.Cover and allow it to double.

2.After it had double add all the ingredients of final dough(except milk) to the sponge mix well.Then add milk and knead to a sticky dough.Cover it for 30 mins and then keep in fridge for 8-16 hours.(i prepared it in night keep it over night in fridge).

3.The next day take it out from fridge and in the meantime prepare the topping.Add flour,sugar and butter to a bowl and make a smooth paste.Divide it in to two,to one portion add cocoa powder and to the other pink colour and knead well.

4.Divide the final dough in to six equal parts .make each parts in form of a ball and arrange in a  baking tray.cove reach ball with the topping.Using a knife mark lines on it and cover and allow the balls to doubles.

5.After it has raised well bake it in a pre heated oven  at 180 deg C for 20-25 mins till on top it browns a bit.cool and serve.

Note:

1.Baking time may vary from oven to oven.

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