Nostalgic Fluffy Chocolate Conch Bread
Homemade Delicious Chocolate Conch Bread Recipe
Relive childhood memories with this homemade chocolate conch bread, a beloved treat from corner bakeries! Its chewy exterior and soft interior, combined with rich chocolate cream, promise pure delight. Unlike store-bought versions where the chocolate filling can be scarce, you can generously fill this bread to your heart’s content. Experience the joy of baking a fluffy, sweet bread that the whole family will adore. Let’s get started!
Ingredients
- Makes about 6 servings
Dough
- 200g Bread Flour
- 4g Instant Dry Yeast
- 2g Salt
- 1 large Egg (room temperature)
- 70-80g Water (adjust as needed)
- 30g Butter (room temperature)
- 25g Sugar
- A little milk or egg wash for brushing
Chocolate Cream Filling
- 90g Heavy Cream
- 190g Chocolate Jam or Chocolate Spread
- 200g Bread Flour
- 4g Instant Dry Yeast
- 2g Salt
- 1 large Egg (room temperature)
- 70-80g Water (adjust as needed)
- 30g Butter (room temperature)
- 25g Sugar
- A little milk or egg wash for brushing
Chocolate Cream Filling
- 90g Heavy Cream
- 190g Chocolate Jam or Chocolate Spread
Cooking Instructions
Step 1
First, prepare the conical molds for shaping the conch bread. You can purchase them or make your own using aluminum foil, creating a cone shape approximately 15 cm long with a base diameter of 3 cm.
Step 2
In a bread maker, add the bread flour, salt, instant dry yeast, and sugar. Create a well in the center and add the room-temperature egg and water. The amount of water may vary depending on environmental conditions and flour type, so start with 70g and gradually add more until a cohesive dough forms. Begin the kneading cycle.
Step 3
Once the dough comes together as a ball, add the room-temperature butter. Continue kneading until the dough is smooth, shiny, and can be stretched thinly without tearing, allowing your fingertips to be seen through it. This indicates the dough is perfectly developed. Hand-kneading is also a great option if you don’t have a bread maker.
Step 4
Gently shape the finished dough into a smooth ball. Place it in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it undergo its first proofing.
Step 5
Allow the dough to rise in a warm place (around 30°C or 86°F) for about 60 minutes, or until it has doubled to 2.5 times its original size. To check for readiness, gently poke the dough with a lightly floured finger; if the indentation remains, the proofing is complete.
Step 6
After the first proof, gently punch down the dough to release the gases. Divide it into 6 equal portions and shape each into a smooth ball. Cover them with plastic wrap or a damp cloth and let them rest at room temperature for 10-15 minutes for an intermediate proof (bench rest). This step makes the dough more pliable for shaping.
Step 7
While the dough is resting, prepare for shaping. Once the intermediate proof is done, lightly press each dough ball with your palm to degas it. Then, gently shape it into a slightly elongated form.
Step 8
Using a rolling pin, carefully roll out the elongated dough into an even oval shape, approximately 30 cm (12 inches) in length. Avoid rolling it too thin; aim for a consistent thickness.
Step 9
Starting from the wider edge of the rolled-out dough, begin to roll it up tightly around the prepared conical mold, guiding it towards the pointed end. Avoid rolling too tightly; a slight looseness will allow the ‘conch’ shape to expand beautifully during baking. Seal the final edge by lightly moistening it with water and pressing it down. When placing on the baking sheet, position the bread seam-side down to prevent it from unraveling.
Step 10
Once all the doughs are shaped around the molds, it’s time for the second proof. Prepare your milk or egg wash while the doughs are proofing in a warm place.
Step 11
The second proof should take about 30-40 minutes in a warm environment (around 30°C or 86°F). The dough should increase in size by approximately 1.5 times its current volume.
Step 12
After the second proof, gently brush the surface of the bread with milk or egg wash. This will give the baked bread a beautiful golden-brown color and a lovely sheen.
Step 13
Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until the bread is golden brown. Baking times may vary depending on your oven. Once baked, remove from the oven, let cool slightly, carefully remove the molds, and allow the bread to cool completely.
Step 14
While the bread is cooling, let’s make the chocolate cream filling! It’s best to prepare this during the second proofing stage and chill it. Pour the cold heavy cream into a bowl and whip it until it holds soft peaks – don’t over-whip it to stiff peaks.
Step 15
Add the chocolate jam or chocolate spread to the lightly whipped cream. Gently mix with a whisk or spatula until smooth and well combined. The key is to achieve a uniform, luscious chocolate cream.
Step 16
Transfer the prepared chocolate cream into a piping bag. If you don’t have a piping bag, a ziplock bag with a corner snipped off will work. Keep the cream chilled until ready to use.
Step 17
Finally, generously pipe the chocolate cream into the cooled chocolate conch bread. Enjoy your homemade taste of nostalgia!
