Description
These Pumpkin Conchas are a delightful seasonal twist on the classic Mexican pan dulce. Soft, fluffy sweet bread rolls are infused with warm pumpkin spices and topped with a tender, buttery shell that features a signature crisscross pattern. Perfect for fall mornings or festive gatherings, these conchas combine traditional flavors with comforting pumpkin and aromatic spices like cinnamon, nutmeg, and pumpkin pie spice.
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 whole milk. Cover with plastic wrap and let it rest in a warm spot until the yeast becomes very foamy, about 10 minutes. This activates the yeast and ensures a good rise.
- 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 to evenly distribute the spices and sugars within the flour base.
- Add Butter to Dry Mix: Using the paddle attachment of your mixer, blend in the softened butter until the mixture looks coarse and crumbly, creating a rich texture that will aid the bread’s tenderness.
- Combine Wet Ingredients: In a medium bowl, whisk together 2 eggs and the pumpkin puree until smooth and well incorporated, combining moisture with pumpkin flavor.
- Form the Dough: Attach the dough hook to your mixer and slowly add the yeast mixture into the flour and butter blend, then add the pumpkin and egg mixture. Mix on medium speed for 5-6 minutes, or until the dough is smooth, elastic, and slightly sticky, indicating proper gluten development.
- First Rise: Transfer the dough to a large greased bowl, cover tightly with plastic wrap, and let it rise in a warm place until doubled in volume, about 1 ½ to 2 hours. This step allows the dough to develop flavor and texture.
- Prepare Baking Sheets: Line three baking sheets with parchment paper and set aside to have them ready for shaping the dough balls.
- Shape the Dough: Punch down the risen dough to release air, then let it rest uncovered for 5 minutes. Divide the dough into 12 equal pieces and gently roll each into a ball. To avoid sticking, grease your hands with oil or cooking spray but do not add extra flour.
- Second Rise: Place four dough balls per baking sheet. Cover loosely with plastic wrap or a kitchen towel and let them rise again until doubled in size, about 45 minutes to 1 hour. This creates a light, airy texture in the bread.
- Prepare Topping: While the dough is rising, mix the flour, powdered sugar, softened butter, vanilla extract, and optional gel food coloring in a stand mixer using the paddle attachment until the topping forms a soft, moist dough similar to Play-Doh consistency. If needed, shape into a ball and wrap to keep moist until use.
- Shape Topping: Divide the topping into 12 equal portions. Flatten each portion between two sheets of plastic wrap using a tortilla press or rolling pin to form discs that will cover the dough balls.
- Assemble the Conchas: Preheat the oven to 350°F (175°C). In a small bowl, beat the remaining egg to create an egg wash. Brush this over each risen dough ball to promote browning. Carefully remove each topping disc from the plastic wrap and drape it over its corresponding dough ball, gently pressing to adhere.
- Score Topping: Using a paring knife, cut grooves into the concha topping in a clamshell or crisscross pattern to create the signature look and allow the topping to expand during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 15-17 minutes until the conchas are lightly golden brown and fully cooked through.
- Cool and Serve: Transfer the conchas to a cooling rack and let them cool for at least 10 minutes before serving to enhance flavor and texture.
Notes
- These pumpkin conchas are a seasonal variation of traditional pan dulce, infused with warm spices and pumpkin puree that bring fall flavors to your table.
- Keep the dough slightly tacky and avoid adding extra flour when shaping to maintain softness.
- You can skip the food coloring if you prefer a natural topping color.
- The egg wash is key to achieving a shiny, golden finish on the bread.
- For best results, allow enough rising time to ensure fluffy bread texture.
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
