Pumpkin Conchas are a delightful twist on the traditional Mexican sweet bread, known for its shell-like sugar topping. These conchas integrate the rich, comforting flavors of pumpkin, making them perfect for autumn mornings or as a festive treat during the holiday season.
Ingredients
For the Dough:
- 1/2 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
For the Topping:
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Orange food coloring (optional)
Directions
- In a large mixing bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until it becomes frothy.
- To the yeast mixture, add the pumpkin puree, sugar, salt, cinnamon, nutmeg, egg, and half of the flour. Mix until smooth.
- Gradually add the remaining flour and knead until the dough is smooth and elastic, about 5-7 minutes. Add the softened butter and continue to knead until fully incorporated.
- Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place until doubled in size, about 1-1.5 hours.
- While the dough is rising, prepare the topping. In a bowl, cream together butter and sugar. Mix in the flour, vanilla extract, cinnamon, and food coloring (if using) until a dough-like consistency is formed.
- Preheat the oven to 350°F (175°C).
- Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
- Divide the topping into 12 equal portions. Flatten each portion into a thin circle and place it over each dough ball.
- Using a sharp knife, gently score the topping to resemble a shell pattern.
- Let the conchas rise for an additional 20 minutes.
- Bake in the preheated oven for 20-25 minutes, or until the conchas are lightly golden.
- Remove from the oven and let them cool on a wire rack.
Nutrition Facts (per serving)
- Calories: 320-370
- Fat: 15-20g
- Carbohydrates: 40-45g
- Protein: 5-6g
Prep and Cooking Time
- Prep Time: 30 minutes
- Rise Time: 1.5-2 hours
- Cooking Time: 20-25 minutes
Servings
- Serves: 12
Pumpkin Conchas are a beautiful combination of traditional Mexican concha bread and the sweet, spiced flavor of pumpkin. This recipe creates a soft, slightly sweet bread with a deliciously crisp topping. Enjoy these conchas with a cup of coffee or hot chocolate for a cozy and satisfying treat.
