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Pumpkin Conchas

5

235 min

Pumpkin Conchas

Pumpkin Conchas Photo 1

Time

235 min

Serving

6 persons

Calories

393

Rating

5.00★ (2)

Cuisine

Mexican
Author: Victoria Buriak
A seasonal twist on this famous Mexican sweet bread that is perfect for breakfast or brunch during pumpkin season.

Ingredients

  • all-purpose flour: 2.25 cups
  • pumpkin puree: 0.5 cup
  • warm milk: 0.25 cup
  • egg yolk: 1 piece
  • butter: 2 Tbsp (melted)
  • white sugar: 2 Tbsp
  • active dry yeast: 1 pack (.25 ounce pack)
  • kosher salt: 1 tsp
  • vanilla extract: 0.125 tsp
  • powdered sugar: 0.5 cup
  • all-purpose flour: 0.5 cup
  • kosher salt: 1 pinch
  • ground cinnamon: 0.25 tsp
  • ground allspice: 0.125 tsp
  • ground nutmeg: 1 pinch
  • vanilla extract: 0.125 tsp
  • butter, at room temperature: 0.25 cup
  • orange food coloring: 0 piece (optional)

Metric Conversion

Stages of cooking

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  1. Combine flour, pumpkin puree, warm milk, egg yolk, melted butter, sugar, active dry yeast, salt, and vanilla extract in the bowl of a stand mixer with the dough hook attachment. Mix until a smooth, slightly elastic ball forms or knead by hand for about 5 minutes.
    Pumpkin Conchas Photo 2
  2. Place the dough in a lightly greased mixing bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
    Pumpkin Conchas Photo 3
  3. While dough is rising, combine powdered sugar, flour, butter, cinnamon, allspice, nutmeg, salt, and vanilla extract in a bowl for the topping. Mix with your hands or a spatula until a moldable dough forms. Mix in orange food coloring if you like.
    Pumpkin Conchas Photo 4
  4. Divide topping dough into 6 equal portions and shape them into balls; set onto a parchment lined baking sheet. Cover each ball with a sheet of plastic and press down with something flat and heavy (like the bottom of a glass or measuring cup) into a flat circle. Take the tip of a knife and score a pumpkin design into the topping. Place in the refrigerator to allow butter to firm up.
    Pumpkin Conchas Photo 5
  5. After the dough rises, transfer it onto a work surface and press down to remove the air. Cut into 6 equal portions and roll each portion into a smooth ball. Transfer balls onto a Silpat-lined baking sheet and press down to flatten lightly. Place the topping on top of the dough balls. Allow to proof until doubled in size, about 45 minutes.
    Pumpkin Conchas Photo 6
  6. Preheat the oven to 375 degrees F (190 degrees C).
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  7. Bake in the center of a preheated oven until puffed up and golden, about 20 minutes. Allow to cool to room temperature, about 20 minutes.
    Pumpkin Conchas Photo 8

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