Description
Pumpkin Conchas are a delightful seasonal twist on the traditional Mexican pan dulce, featuring a soft, fluffy pumpkin-spiced bread topped with a sweet, crumbly shell-like topping. Infused with warm spices like cinnamon, nutmeg, and pumpkin pie spice, these delicious treats combine the comforting flavors of fall with the classic concha texture, perfect for breakfast or an afternoon snack.
Ingredients
Scale
Dough Ingredients
- 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
Topping Ingredients
- 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
- Bloom the yeast: In a small bowl, whisk together 1 tablespoon of granulated sugar, active dry yeast, and warm milk. Cover and let it sit until very foamy, about 10 minutes.
- Mix dry ingredients: In the bowl of a stand mixer, combine the flour, remaining granulated sugar, brown sugar, pumpkin pie spice, salt, cinnamon, and nutmeg.
- Add butter: Using the paddle attachment, mix in the softened butter until the mixture is coarse and crumbly.
- Combine eggs and pumpkin: In a separate bowl, whisk together 2 eggs and pumpkin puree until smooth and well combined.
- Knead the dough: Using the dough hook, slowly add the yeast mixture to the dry ingredients, then add the pumpkin-egg mixture. Mix on medium speed for 5-6 minutes until dough is smooth, elastic, and slightly sticky.
- First rise: Transfer dough to a greased large bowl, cover with plastic wrap, and let it rise in a warm place until doubled, about 1 ½ to 2 hours.
- Prepare for baking: Line 3 baking sheets with parchment paper and set aside.
- Shape dough balls: Punch down the dough, rest for 5 minutes. Divide dough into 12 pieces, rolling each into a ball. Use oil or cooking spray on hands to manage stickiness, avoid adding extra flour.
- Second rise: Place 4 dough balls per baking sheet, cover with plastic wrap or towel and let rise again until doubled, about 45 minutes to 1 hour.
- Make topping: Beat together flour, powdered sugar, softened butter, vanilla extract, and optional gel food coloring with paddle attachment until soft and moist, resembling Play-Doh. Store covered if not used immediately.
- Shape topping: Divide topping into 12 balls, flatten each between two plastic sheets using a tortilla press or rolling pin to form rounds.
- Preheat oven: Heat oven to 350°F (175°C).
- Prepare egg wash and assemble: Beat the remaining egg and brush it over each risen dough ball. Carefully drape the flattened topping onto each dough ball, lightly patting to secure.
- Score topping: Use a paring knife to cut grooves into the topping to create the classic concha shell or desired pattern.
- Bake: Bake conchas for 15-17 minutes until light golden brown. Remove and cool on a rack for 10 minutes before serving.
Notes
- These pumpkin conchas feature a seasonal pumpkin puree and warm spices twist on the traditional pan dulce, making them perfect for fall and holiday breakfasts.
- The dough will be slightly sticky; use oil or cooking spray on your hands to handle instead of adding extra flour to maintain soft texture.
- The topping consistency should be pliable like Play-Doh to easily shape and adhere to the dough.
- Orange gel food coloring is optional but adds a lovely autumnal hue to the topping.
- Store leftovers in an airtight container at room temperature up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 concha
- Calories: 530 kcal
- Sugar: 29 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 82 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 90 mg
