Description
This charming Pumpkin Conchas recipe combines the soft, fluffy texture of traditional Mexican sweet bread with the warm, spiced flavors of pumpkin and pumpkin pie spice. Each dough ball is topped with a moist, buttery, and colorful topping that is patterned to resemble a clamshell, making these treats as visually appealing as they are delicious. Perfect for fall or any time you crave a seasonal twist on a classic pastry, these conchas are ideal for breakfast, brunch, or an afternoon snack paired with coffee or hot chocolate.
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 it rest for about 10 minutes until the yeast blooms and becomes very foamy, indicating it’s active.
- Mix the dry ingredients. In the bowl of a stand mixer or a large mixing bowl, whisk together the flour, the remaining granulated sugar, light brown sugar, pumpkin pie spice, salt, cinnamon, and nutmeg to evenly distribute all ingredients.
- Add the butter. Using the paddle attachment, mix in the softened butter until the mixture becomes coarse and crumbly, about a few minutes.
- Combine wet ingredients. In a separate medium bowl, whisk together 2 eggs and the pumpkin puree until smooth and fully combined. Set aside.
- Form the dough. Using the dough hook attachment, slowly incorporate the yeast mixture into 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 tacky but not too sticky.
- First rise. Transfer the dough to a large greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 ½ to 2 hours, or until doubled in size.
- Prepare baking sheets. Line 3 baking sheets with parchment paper and set aside.
- Divide and shape the dough. After the dough has risen, gently punch it down to release air, then let it rest for 5 minutes. Divide the dough into 12 equal pieces and roll each into a ball. To handle sticky dough, lightly grease your hands with oil or cooking spray, but avoid adding more flour.
- Second rise. Place 4 dough balls on each prepared baking sheet, cover loosely with plastic wrap or a kitchen towel, and let them rise again for 45 minutes to 1 hour until they double in size.
- Make the concha topping. While the dough rises, beat together the flour, powdered sugar, butter, vanilla extract, and orange gel food coloring (if using) in a stand mixer with a paddle attachment until you get a soft and moist dough that resembles Play-Doh. If not using immediately, form into a ball and cover with plastic wrap until ready.
- Shape the topping. Divide the topping into 12 balls, then gently flatten each ball between two sheets of plastic wrap using a tortilla press or rolling pin to form round discs roughly the size of the dough balls.
- Preheat the oven and apply egg wash. Preheat your oven to 350°F (175°C). In a small bowl, beat the remaining egg and brush this egg wash onto each risen dough ball to give them a shiny golden finish.
- Attach the topping and create patterns. Carefully peel the plastic wrap off the topping discs and drape each one over a dough ball, lightly pressing down to adhere. Using a paring knife, score the topping in a crisscross or clamshell pattern, or any design you prefer.
- Bake. Bake the conchas in the preheated oven for 15-17 minutes or until they turn lightly golden brown on top and fully cooked through.
- Cool and serve. Transfer the baked conchas onto a cooling rack and let them cool for about 10 minutes before serving to allow flavors to settle and the texture to set.
Notes
- Ensure your yeast is active: the milk and yeast mixture should be bubbly and frothy. If not, discard and start fresh with new yeast.
- To make shaping the topping easier and more authentic, consider using a concha shell cutter if available.
- The dough will be sticky and tacky; lightly greasing your hands helps manage shaping without adding flour, which could toughen the dough.
- Avoid overcrowding the baking sheets as conchas expand during baking, which could cause uneven cooking or burnt bottoms.
- Store leftover conchas in an airtight container in a cool, dry place for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 concha (about 90g)
- Calories: 320 kcal
- Sugar: 20 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
