Conchas are Mexico’s most beloved sweet bread. This fall version adds pumpkin puree to the dough and pumpkin spice to the crackly topping. Soft, pillowy, and impossibly cozy. One bite and you’re at a Mexican panadería. Let’s bake.
Ingredients
Makes 8 conchas.
For the Dough:
- 3½ cups (440g) all-purpose flour
- ¼ cup (50g) sugar
- 1 packet (2¼ tsp) instant yeast
- 1 tsp salt
- 1 tsp pumpkin pie spice
- ½ cup (120ml) warm milk (110°F / 45°C)
- ½ cup (120g) pumpkin puree (not pie filling)
- 2 large eggs
- ½ cup (115g) unsalted butter, softened
For the Topping (Pasta):
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) sugar
- 1 cup (125g) all-purpose flour
- 1 tsp pumpkin pie spice
- Orange food coloring (optional)
Step-by-Step Instructions
Step 1: Make Dough
- Whisk flour, sugar, yeast, salt, and pumpkin spice.
- Add warm milk, pumpkin puree, eggs, and softened butter. Mix until a sticky dough forms.
- Knead 8–10 minutes until smooth and elastic.
- Place in oiled bowl, cover, rise 1–2 hours until doubled.
Step 2: Make Topping
- Beat butter and sugar until creamy. Mix in flour and pumpkin spice.
- Add food coloring if using. Knead until smooth. Divide into 8 balls.
Step 3: Shape Conchas
- Punch down dough. Divide into 8 equal pieces. Roll each into a ball.
- Flatten a topping ball into a 3-inch disc. Place over dough ball, pressing gently.
- Use a concha cutter or knife to score a shell pattern (lines + curves).
Step 4: Second Rise
- Place on baking sheets. Cover. Rise 1 hour until puffy.
Step 5: Bake
- Preheat oven to 350°F (175°C).
- Bake 18–20 minutes until golden brown on bottom.
Step 6: Serve
- Cool on a rack. Serve with hot chocolate. Dip. Swoon.
Summary
Prep Time: 30 min | Rise Time: 2–3 hours | Bake: 20 min
Yield: 8 conchas | Difficulty: Medium (patience required)
Storage Notes
Counter (airtight): 3 days. Freezer: 3 months. Reheat in oven at 300°F for 5 minutes. Microwaving ruins the topping’s crackly texture. Best enjoyed with something warm to drink.
