Chocolate Conchas, vegan shell sweet buns
Orange scented vegan buns under a crisp chocolate shell, made without milk or eggs.
- Time3 hr
- LevelMedium
- Costabout £0.24 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the bread flour, sugar, yeast, salt and orange zest in a large bowl. Add the warm soya milk and vanilla and stir to a soft dough.
- 2
Knead in the dairy free spread, a little at a time. Knead for 10 minutes until smooth and stretchy. The dough will be soft, so use a little oil on your hands rather than extra flour.
10 min - 3
Cover and leave somewhere warm for about 1 hour, until doubled in size.
60 min - 4
Beat the spread and icing sugar for the topping until smooth, then work in the plain flour and cocoa to make a soft paste. Roll into a log, wrap and chill for 20 minutes.
- 5
Divide the dough into 10 balls and place them well apart on lined trays. Brush with soya milk. Press a thin disc of chocolate topping onto each and score a shell pattern. Leave for 45 minutes until puffy.
45 min - 6
Heat the oven to 180°C (160°C fan). Bake for 18 minutes until the buns are golden and sound hollow underneath. Cool on a rack before eating.
18 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.