Go Back
–+ servings
Print

Pumpkin Bread Conchas

What happens when you have too much pumpkin on your hands? After preparing all my puree for empanadas, I decided to bake some bread for the fall season. Pumpkin Bread Conchas!
Course Bread, Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 3 hours 5 minutes
Servings 12 Conchas

Ingredients

Concha Dough

  • 1/4 cup warm water 110 degrees
  • 1 Tbsp active dry yeast
  • 1 Tbsp agave nectar sugar or honey
  • 1/2 cup butter at room temperature
  • 3/4 cup piloncillo grated or brown sugar
  • 3 large eggs at room temperature
  • 1/2 cup prepared pumpkin puree see link below
  • 1 1/2 tsps vanilla extract
  • 1 tsp anise seeds ground
  • 2 teaspoons Mexican canela cinnamon, ground
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 1/2 cups bread flour(1 lb) sifted

For Topping

  • 1/2 cup butter at room temperature you can use all butter or all shortening
  • 1/2 cup shortening
  • 1 1/4 cups powdered sugar
  • 1 1/4 cups flour
  • 2 teaspoons Mexican canela cinnamon
  • 1 tsp pumpkin pie spice
  • 1 1/2 tsps vanilla extract

Instructions

Directions

  • In a large measuring cup, add the warm water(110 degrees). Mix in the yeast and agave nectar. let sit for 10 minutes.
  • In the bowl, whisk together the flour, anise, canela, pumpkin spice and salt. Set aside.
  • In the bowl of the stand mixer, with paddle attachment, cream the butter and piloncillo(or brown sugar) until creamy. Mix in the eggs, pumpkin puree and vanilla extract. When ready, mix in the yeast/water mixture.
  • With the mixer on low, gradually mix in the flour with all the spices mixed in. When the dough becomes thick, change to the hook attachment and continue kneading the dough for 15-20 minutes.
  • After 15-20 minutes, the dough should begin to come away from the sides of the bowl. With your fingers, gently pull the dough. If it stretches, then it's ready. If not, continue kneading for 5 more minutes at medium speed.
  • Transfer dough to a lightly floured surface and knead into a smooth ball. Transfer to a lightly greased bowl and cover with a light kitchen towel. Place in a warm spot and let dough proof for for 60 to 90 minutes.
  • After dough has doubled in size, transfer back to a lightly floured surface and knead for 30 seconds. Divide the dough into 12 equal portions. If you want larger conchas then divide into 8 equal portions.
  • Roll dough into a ball and place onto a parchment lined baking sheet. Gently flatten the dough ball with the palm of your hand. Cover and let proof for 45 minutes to 1 hour. On this day, I let the dough proof the second time, then I added the candy topping. You can put it in place, score it and let it proof. This will give you a more classic concha finish.
  • While the dough balls are resting, prepare the topping. Add the dry ingredients to a bowl. Gradually mix in the butter, shortening and vanilla until you have a smooth paste. if it's too sticky, add a little more flour. If it's too dry, mix in a little more shortening. Divide the topping into equal portions(12 or 8). Keep covered with plastic wrap.
  • Ten minutes before dough is done proofing, preheat your oven to 350 degrees F. Using your hands or a tortilla press, gently press the paste topping and flatten. Place on top of uncooked dough balls gently. Press gently then score the tops with a sharp knife. Careful you do not cut into the dough ball.
  • Bake conchas for 20 minutes or until the bread exposed looks light golden brown. Internal temperature of bread should be 190 degrees F.

Notes

In my experience, the flour measurements vary from time to time. If the dough is too sticky even after kneading for required time, gradually mix in a little more flour until dough pulls away from the sides of the stand mixer bowl.