Pumpkin Conchas (Conchas de Calabaza)

4.19 from 11 votes

Prep Time15

Cook Time22

Proofing3

Total Time3 37

Course: Bread

Cuisine: Mexican

Keyword: conchas, Pan Dulce, pumpkin conchas, pumpkin recipes

Servings:

Calories: 537kcal

In a heatproof measuring cup, mix together the evaporated milk and 1 tablespoon of granulated sugar. Pop it into the microwave for 20 seconds, until this mixtureis just slightly hot to the touch. Stir in the yeast then set aside to let the yeast bloom for 10 minutes until nice and bubbly.
In a standmixer bowl, whish together the flour, remaining ½ cup of granulated sugar, dark brown sugar, cinnamon, ginger, cardamom, nutmeg and salt.
In a large measuring cup, whisk together the pumpkin puree and melted butter, then mix in the eggs.
Snap on the dough hook and turn the mixer speed to low, and pour in the yeast mixture. Once incorporated, beat in the pumpkin mixture. Increase the speed to medium-low and let the dough come together for about 2 ½ minutes. Turn the mixer off, scrape down the sides of the bowl, then let the dough mix on medium-high speed for a final 4 minutes.
Lightly mist a large bowl with cooking spray then scrape the dough into the bowl and cover with plastic wrap. Let the dough sit in a dark warm place to proof for about 2 ½ hours, until doubled in size.

In a large bowl, whisk together the flour, powdered sugar, baking powder and salt.
Add the shortening to a clean stand mixer bowl, and snap the paddle attachment on. Turn the speed to low and beat the shortening for a minute. Incorporate the flour mixture 1/3 cup at a time, then add in the vanilla extract. Scrape down the sides of the bowl, then beat the topping at medium speed for a final 2 minutes until it comes together. Add in any food coloring at this time, making sure not to add too much to prevent the topping from becoming too sticky.
NOTE: If you are leaving the topping white, add in an extra 1/2 teaspoon of vanilla extract (use a total of 1 tablespoon). I left the topping just a little under hydrated to account for food coloring, 2 1/2 teaspoons shouldn't be too crumbly but using 1 whole teaspoon of extract should be the perfect amount for well hydrated topping.
Divide the topping dough into 12 equal portions (about 25 grams each), place in a bowl and cover with plastic wrap to prevent it from drying out.

Once the dough has proofed, remove the plastic, punch the dough down and let it rest for 5 minutes.
Line 3 large baking sheets with parchment paper.
With clean hands, divide the dough into 12 equal sized portions (about 110 grams each). The dough will feel slightly sticky, add a few drops of oil to your hands to make it easier to work with, but do not add any extra flour to the dough.
Arrange 4 balls of dough on each baking sheet, then brush each portion of dough with the egg wash.
Take a gallon-sized plastic Ziploc bag and cut down the seams so you have two large squares of plastic. Place a portion of the topping in between the plastic squares, then take a plate and gently press down on the topping to flatten it into a circle with a 3.5-4 inch radius. Gently peel off the topping and place it over each portion of concha dough, then use a stencil or knife to score a shell design into the topping. Repeat with the remaining portions of topping dough.
Let the conchas proof one last time for about an hour until doubled in size.
30 minutes before the conchas are done proofing, preheat the oven to 350 degrees F then bake for 20-22 minutes at 350 degrees, until the buns are nice and browned.
Let cool on a wire rack for 30 minutes before serving.