Description
Pumpkin Conchas are a delightful twist on the classic Mexican sweet bread, infused with pumpkin puree and warm spices. These soft, fluffy rolls are topped with a sweet, crumbly dough that is shaped to resemble a seashell pattern, making them as visually appealing as they are delicious. Perfect for fall or any cozy occasion, these conchas combine the comforting flavors of pumpkin pie spice with the traditional concha topping for a unique seasonal treat.
Ingredients
Scale
For the Dough
- ½ cup + 1 tablespoon granulated sugar, divided
- 2 ¼ teaspoons active dry yeast
- 1 cup warm whole milk (about 110-115°F)
- 5 ½ cups all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened to room temperature
- 3 large eggs, divided and at room temperature
- 1 cup pumpkin puree
For the Topping
- 1 cup all-purpose flour
- 1 cup powdered sugar
- ½ cup unsalted butter, softened to room temperature
- 2 ½ teaspoons vanilla extract
- A few drops of orange gel food coloring (optional)
Instructions
- Prepare the yeast mixture: In a small bowl, whisk together 1 tablespoon of the granulated sugar, the active dry yeast, and the warm milk. Cover with plastic wrap and let the yeast bloom until it’s very foamy, about 10 minutes.
- Mix dry ingredients: In the bowl of a stand mixer or a large bowl, whisk together the flour, remaining granulated sugar, brown sugar, pumpkin pie spice, salt, cinnamon, and nutmeg.
- Add butter to dry ingredients: Using a paddle attachment, mix in the softened butter until the mixture becomes coarse and crumbly.
- Combine eggs and pumpkin: In a medium bowl, whisk together 2 eggs and the pumpkin puree until well combined. Set aside.
- Knead the dough: Using a dough hook attachment, slowly add the foamed yeast mixture to the dry ingredients, followed by the pumpkin and egg mixture. Mix on medium speed for 5-6 minutes until the dough is smooth and elastic. The dough will be tacky and sticky.
- First rise: Transfer the dough to a large greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 ½ to 2 hours.
- Prepare baking sheets: Line 3 baking sheets with parchment paper and set aside.
- Shape the dough: Punch down the risen dough and let it rest for 5 minutes. Divide into 12 pieces and roll each into a ball. Grease your hands if needed to handle the sticky dough, but do not add extra flour.
- Second rise: Place 4 dough balls on each prepared baking sheet, cover with plastic wrap or a kitchen towel, and let rise until doubled, about 45 minutes to 1 hour.
- Make the topping: Beat together the flour, powdered sugar, butter, vanilla extract, and optional gel food coloring in a stand mixer until soft and moist like Play-Doh. If not using immediately, wrap and refrigerate.
- Shape the topping: Divide the topping into 12 balls, then flatten each between two sheets of plastic wrap using a tortilla press or rolling pin to form rounds.
- Assemble conchas: Preheat the oven to 350°F. Beat the remaining egg and brush it over each risen dough ball. Carefully place a topping round on each dough ball, gently patting to secure.
- Score the topping: Using a paring knife, cut grooves into the topping to create a shell or crisscross pattern.
- Bake: Bake the conchas for 15-17 minutes until lightly golden brown.
- Cool and serve: Transfer to a cooling rack and let cool for 10 minutes before serving.
Notes
- Ensure your yeast is active; the milk and yeast mixture should be bubbly and frothy before using.
- Using a concha shell cutter can make topping shaping easier and more uniform.
- The dough is sticky; grease your hands lightly with oil or cooking spray when handling to avoid adding flour.
- Do not overcrowd baking sheets; leave ample space for expansion to avoid burning bottoms.
- Store leftover conchas in an airtight container in a cool, dry place for up to 5 days.
Nutrition
- Serving Size: 1 concha
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
