Pumpkin Conchas

Pumpkin puree adds a seasonal twist to this famous Mexican sweet bread that is perfect for breakfast or brunch during pumpkin season.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 393 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

Place the dough in a lightly greased mixing bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.

Step 4

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.

Step 5

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.

Step 6

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.

Step 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.