Pumpkin Spice Conchas

Instructions

Make the dough

In a heat-proof measuring cup, mix the evaporated milk and 1 tablespoon of granulated sugar together. Pop it into the microwave for 20 seconds, until this mixture is 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 stand mixer bowl, whisk 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 while slowly pouring 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 or until doubled in size.

Make the pumpkin butter

In a medium saucepan, whisk together the pumpkin puree, dark brown sugar, cinnamon, ginger, nutmeg, cardamom and lemon juice. Cook over medium heat for 20 minutes, until the mixture thickens and darkens, stirring frequently to prevent the pumpkin butter from burning. Set aside to cool when finished.

Make the concha topping

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 point, making sure not to add too much to prevent the topping from becoming too sticky.

Divide the topping dough into 15 equal portions (about 20 grams each), place in a bowl and cover with plastic wrap to prevent from drying out.

Assemble the conchas

Once the dough has proofed, remove the plastic, punch the dough down and let it rest for 5 minutes.

With clean hands, divide the dough into 15 equal sized portions (about 92 grams each). If the dough is 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.

Line 3 large baking sheets with parchment paper.

Take a ball of dough and stretch it out so it fits in the palm of your hand. Add about 1 ½ tablespoons of the pumpkin butter to the center, then wrap it to close and pinch any seams together to prevent the filling from oozing out. Place 5 balls of dough seam side down per baking sheet.

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-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 17–18 minutes at 350 degrees, until the buns are nice and brown.

Let cool on a wire rack for 30 minutes before serving.