Irresistible, Super Soft and Most Delicious Pumpkin Spice Conchas, Perfect Every Time

Ingredients

• 0.5 cup Whole Milk (warmed to about 110°F in microwave for 35 seconds)
• 1 tablespoon Granulated Sugar (for yeast activation)
• 1 tablespoon Instant Yeast (active dry or instant)
• 4 cups All-Purpose Flour (sifted, do not pack the measuring cup)
• 0.5 cup Granulated Sugar (for the dough)
• 2.5 teaspoons Pumpkin Spice (ground pumpkin spice blend)
• 0.25 teaspoon Salt
• 0.75 cup Pumpkin Puree (canned or homemade, unsweetened)
• 1 tablespoon Mexican Vanilla Blend (or pure vanilla extract)
• 3 large Eggs (room temperature)
• 6 tablespoons Unsalted Butter (softened, room temperature)
• 1.5 cups Powdered Sugar (sifted)
• 1.5 cups All-Purpose Flour (for topping, sifted)
• 1 cup Shortening (vegetable shortening; butter can be used instead)
• 2 teaspoons Pumpkin Pie Spice
• 2 teaspoons Vanilla Extract
• a few drops Food Coloring (Orange) (mix yellow and red to achieve orange)
• a few drops Food Coloring (Green)
• 2 tablespoons Unsalted Butter (for greasing bowl and topping surface)

Instructions

1. Warm Milk

   Place 1/2 cup whole milk in a microwave‑safe container and heat for 35 seconds until warm (about 110°F).

   Time: PT1M

2. Activate Yeast

   Stir 1 tablespoon granulated sugar and 1 tablespoon instant yeast into the warm milk. Let sit for 6 minutes until foamy.

   Time: PT6M

3. Combine Dry Ingredients for Dough

   In a large mixing bowl, whisk together 4 cups sifted all‑purpose flour, 1/2 cup granulated sugar, 2½ teaspoons pumpkin spice, and ¼ teaspoon salt.

   Time: PT5M

4. Add Wet Ingredients

   Create a well in the center of the dry mixture and add ¾ cup pumpkin puree, 1 tablespoon Mexican vanilla blend, 3 room‑temperature eggs, and the activated yeast mixture. Mix until a shaggy dough forms.

   Time: PT5M

5. Incorporate Butter

   Add 6 tablespoons softened unsalted butter to the dough and mix (by hand or with a stand mixer on low) until fully incorporated. Do NOT add extra flour.

   Time: PT5M

6. Knead the Dough

   Knead the dough for 20 minutes until smooth and elastic. If using a stand mixer, use the paddle attachment on medium speed.

   Time: PT20M

7. First Rise

   Grease a large bowl with butter, place the dough inside, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 60 minutes.

   Time: PT60M

   Temperature: room temperature

8. Prepare the Topping

   In another bowl, whisk together 1½ cups powdered sugar, 1½ cups sifted all‑purpose flour, 1 cup shortening (or butter), 2 teaspoons pumpkin pie spice, and 2 teaspoons vanilla extract until a crumbly dough forms.

   Time: PT10M

9. Color the Topping

   Divide the topping dough into two portions. Add orange food coloring to one portion (mix yellow + red) and green food coloring to the other. Knead each until color is uniform, then wrap each in plastic wrap and set aside.

   Time: PT5M

10. Grease Bowl for Second Rise

    Lightly butter a clean bowl, place the risen dough inside, cover with plastic wrap, and keep in a warm place while you finish the topping.

    Time: PT5M

11. Divide and Shape Dough Balls

    Turn the dough onto a lightly floured surface, divide into 6 equal pieces (≈106 g each). Shape each piece into a smooth ball and place on a parchment‑lined baking sheet. Cover with plastic wrap.

    Time: PT10M

12. Prepare and Apply Topping Discs

    Divide the colored topping dough into 12 equal pieces (≈30 g each). Roll each piece into a ball, then flatten with a tortilla press (or rolling pin) into a thin disc. Place each disc on top of a dough ball, pressing gently so it adheres. Use a kuncha cutter to shape the classic concha pattern.

    Time: PT15M

13. Second Proof

    Cover the assembled conchas with plastic wrap and let them rise until doubled, about 35 minutes.

    Time: PT35M

    Temperature: room temperature

14. Preheat Oven

    Preheat the oven to 325°F (163°C).

    Time: PT10M

    Temperature: 325°F

15. Bake Conchas

    Bake the conchas for 18–22 minutes, until the tops are lightly golden and the breads sound hollow when tapped.

    Time: PT20M

    Temperature: 325°F

16. Cool and Serve

    Remove from oven, transfer to a cooling rack, and let cool for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Granulated Sugar: Coconut sugar, Honey (reduce liquid)
• Instead of Instant Yeast: Active dry yeast (use 1.25×)
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend
• Instead of Granulated Sugar: Coconut sugar, Brown sugar
• Instead of Pumpkin Spice: Cinnamon + nutmeg + ginger
• Instead of Salt: Sea salt
• Instead of Pumpkin Puree: Mashed sweet potato
• Instead of Mexican Vanilla Blend: Vanilla extract
• Instead of Eggs: Egg substitute (1/4 cup each)
• Instead of Unsalted Butter: Margarine, Vegetable shortening
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of All-Purpose Flour: Bread flour
• Instead of Shortening: Unsalted butter
• Instead of Pumpkin Pie Spice: Cinnamon + nutmeg + ginger
• Instead of Vanilla Extract: Mexican vanilla blend
• Instead of Food Coloring (Orange): Pre‑made orange food coloring
• Instead of Food Coloring (Green): Pre‑made green food coloring
• Instead of Unsalted Butter: Margarine

Equipment Needed

• Microwave
• Mixing Bowl
• Stand Mixer (optional)
• Scale
• Plastic Wrap
• Baking Sheet
• Parchment Paper (optional)
• Tortilla Press
• Ziploc Bags
• Kuncha Cutter
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Activating the yeast properly (step 2)
• Not adding extra flour when incorporating butter (step 5)
• Kneading the dough for the full 20 minutes without adding flour (step 6)
• First rise until doubled (step 7)
• Coloring and handling the topping dough gently (step 9)
• Shaping the topping discs and pressing them onto the dough (step 12)
• Second proof until doubled (step 13)
• Baking at the correct temperature and time (step 15)

Chef Tips from the Video

• Sift both flours for a lighter crumb.
• Use room‑temperature eggs and butter to ensure even mixing.
• Cover the dough with a damp towel in addition to plastic wrap to prevent a dry crust during proofing.
• For a shinier top, brush the conchas lightly with an egg wash before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze individually wrapped for up to 1 month; reheat in oven before serving.

Room temperature: Can stay at room temperature in a sealed container for 2 days.

Make-Ahead Tips

• The dough can be refrigerated overnight after the first rise; bring to room temperature before shaping.
• Topping dough can be prepared up to 2 days ahead and kept covered in the fridge.
• Baked conchas freeze well; reheat at 300°F for 5‑7 minutes.

Frequently Asked Questions