Yes, you heard me right. Pumpkin (clap) Spice (clap) Conchas (clap). Let us rejoice. Let us begin another Baking Challenge! Because this brioche base and buttery pumpkin topping will take your homemade pan dulce to the next level. NEXT LEVEL.
This month, over on my Instagram page, I’m hosting my baking challenge! Make these Pumpkin Spice Conchas, share them on your Instagram tagging me with the hashtag #KarleesConchaChallenge and you’ll be entered into a giveaway for a $100 gift card! Because trying new things should always be rewarded.
Here are some of the helpful hints for this recipe:
- Pumpkin has a crazy amount of moisture, so we need to drain that off to make sure the topping remains crumbly and buttery. I used a cheesecloth, but you can also drain the moisture out with some paper towels.
- We are using a brioche base which makes the dough crazy soft and pillowy. But, it will take a little extra work, especially on your Kitchen Aid® mixer.
- Yes, you will definitely need a standing mixer for this. There are about 30 minutes of total machine kneading which would translate to about an hour straight of human (LOL) non-stop kneading.
- For best results, bake until JUST done. Use a thermometer to poke the insides of each concha until it registers at least 190 degrees.
- If you need help, I’ll be posting the making of these conchas on my Instagram stories. Feel free to reach out to me with any questions!
The baking challenge will go on from now until October 31st, and the winner will be announced the week after. I know it’s scary to try something new, but trying scary things is worth it. And, at the end of this particular challenge, you’ll have fluffy pumpkin spice conchas. Get yourself a cup of coffee, it’s time to level up your baking game.
Pumpkin Spice Conchas
A fun fall twist to the classic pan dulce!
- Prep Time: 3 hours
- Cook Time: 18 minutes
- Total Time: 3 hours 18 minutes
- Yield: 16 1x
Ingredients
|| The Starter ||
1/3 cup warm whole milk
2 1/4 teaspoons active dry yeast
1 large egg
2 cups all-purpose flour
|| The Dough ||
1/3 cup sugar
1 teaspoon kosher salt
4 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 cup butter, room temp
|| Pumpkin Spice Topping ||
1 cup browned butter, cooled
½ cup butter, room temperature
½ cup pumpkin puree, drained of moisture
3 ¼ cup flour
2 cups powdered sugar
1 teaspoon cinnamon
½ ground nutmeg
½ ground cloves
1/2 teaspoon ground ginger
Pinch of salt
½ cup granulated sugar
Instructions
|| The Starter ||
In a standing mixer, lightly mix the whole milk, yeast, and large egg together. Add one cup of the flour until combined. Sprinkle the remaining cup of flour on top so that it is completely covered. Let stand at room temperature for 20-30 minutes. It’s finished when the flour on the top looks like it’s cracking.
|| The Dough ||
Add the sugar, salt, eggs, and rest of flour to the starter. Attach the dough hook and knead on low until it looks like the dough is coming together. Turn up the mixer on medium speed and let knead for 15 minutes. The dough should start to pull away from the sides of the bowl and make a slapping sound while kneading.
Once the 15 minutes is up, add the room temperature butter 1 tablespoon at a time.
Continue to beat dough on medium speed for 15 more minutes.
Once the last 15 minutes are up, your dough will be stretchy and glossy. Place dough in a greased bowl and cover with plastic wrap. Let rise for about two hours or until it’s doubled in size.
|| Pumpkin Spice Topping ||
Take a can of pumpkin puree and place in a cheese cloth. Squeeze as much moisture out of the pumpkin puree as possible. It should be dry enough to pick up with your bare hands.
Brown the butter in a large saucepan. Once the butter has foamed and is starting to turn golden brown, take off the heat and add the ½ cup of pumpkin. This will foam but continue to whisk until smooth. Set aside to cool for 15 minutes.
Add the pumpkin/browned butter mixture to large mixing bowl. Add in the butter, powdered sugar, flour, cinnamon, nutmeg, cloves, ginger, salt, and mix until completely combined.
Place half of the topping on a cookie-sheet-sized piece of parchment. Cover with another piece of parchment and roll the dough out to about 1/8 inch thick. Lift the parchment and sprinkle with half the granulated sugar and spread evenly onto the dough. Cut the dough into 8 3-inch circles and lightly score slits onto the top of each circle.
Repeat with the other half of the dough.
Assembly
Once the dough has finished rising, punch down the dough and pull up the edges of the dough and push into the center. Cut the dough into 4 equal portions and then cut those portions into for equal portions.
Take each portion and roll into a ball, folding the sides of the dough under itself. Place each portion onto a lined baking sheet about 2 inches away from the other. Using a large spatula, top each ball of dough with the pumpkin spice topping cut outs and gently press to adhere.
Let proof (sit) for about 15-20 minutes and preheat the oven to 350 degrees.
Place in the preheated oven for 18 minutes or until the internal temperature reaches 190 degrees.
Keeps for 4 days in an air-tight container. Cool completely before storing.
Recipe actually worked out really well would try again soon. Thank you for this.
Hi can the topping be made ahead of time and kept in the fridge until ready to use?