Description
Delight in these seasonal Pumpkin Conchas, a festive twist on the classic Mexican pan dulce. Infused with pumpkin puree and warm spices like cinnamon, nutmeg, and pumpkin pie spice, these soft, sweet breads are topped with a buttery, vanilla-flavored crust resembling a seashell pattern, perfect for cozy autumn mornings or holiday celebrations.
Ingredients
Scale
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
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
- Bloom the yeast: In a small bowl, whisk together 1 tablespoon of granulated sugar, active dry yeast, and warm milk. Cover with plastic wrap and let it sit for 10 minutes until very foamy.
- Mix dry ingredients: In a stand mixer bowl or large bowl, combine flour, remaining granulated sugar, light brown sugar, pumpkin pie spice, salt, cinnamon, and nutmeg.
- Add butter to dry mix: Using a paddle attachment, mix softened butter into the dry ingredients until the mixture is coarse and crumbly.
- Combine eggs and pumpkin: In a separate medium bowl, whisk together 2 eggs and pumpkin puree until smooth.
- Form the dough: With a 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 the dough is smooth, elastic, and slightly sticky.
- First rise: Transfer dough to a large greased bowl, cover with plastic wrap, and keep in a warm place for 1 ½ to 2 hours until doubled in size.
- Prepare baking sheets: Line 3 baking sheets with parchment paper and set aside.
- Shape dough balls: Punch down the dough, let it rest for 5 minutes. Divide into 12 equal portions and roll into balls. Grease hands if needed to handle sticky dough.
- Second rise: Place 4 dough balls per prepared baking sheet, cover with plastic wrap or towel, and let rise 45 minutes to 1 hour until doubled in size.
- Make topping: Beat flour, powdered sugar, softened butter, vanilla extract, and optional orange gel food coloring in a stand mixer with paddle attachment until soft and moist like Play-Doh. Cover topping with plastic wrap if not using immediately.
- Shape topping discs: Divide topping into 12 balls. Flatten each ball between two sheets of plastic wrap using a tortilla press or rolling pin into round discs.
- Preheat oven and prepare egg wash: Preheat oven to 350°F. Beat the remaining egg in a small bowl for brushing.
- Assemble conchas: Brush each risen dough ball with egg wash. Carefully remove topping discs from plastic and place atop each dough ball. Lightly press to adhere.
- Score topping: Using a paring knife, cut grooves into the topping to create a seashell or crisscross pattern.
- Bake: Bake for 15-17 minutes until the dough is lightly golden brown.
- Cool and serve: Transfer to a cooling rack and cool for 10 minutes before serving.
Notes
- These pumpkin conchas offer a seasonal flavor update to the traditional sweet Mexican bread.
- Use room temperature ingredients for best dough rise and texture.
- If dough is sticky, avoid adding extra flour; instead grease your hands for shaping.
- The topping consistency should resemble soft Play-Doh to properly adhere to the dough.
- Optional orange gel food coloring enhances the festive look but can be omitted.
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
