Description
A festive twist on classic Mexican conchas, infused with warm pumpkin spice flavors.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 packet active dry yeast
- 1/2 cup warm milk
- 1/4 cup pumpkin puree
- 1 egg
- 1/4 cup butter (softened)
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- For topping: 1/2 cup powdered sugar, 1/4 cup flour, 3 tbsp butter, 1 tsp pumpkin pie spice
Instructions
- Dissolve yeast in warm milk with 1 tsp sugar. Let sit 5 minutes until frothy.
- Mix flour, remaining sugar, pumpkin pie spice and salt in a large bowl.
- Add yeast mixture, pumpkin puree, egg and softened butter. Knead until smooth.
- Cover and let rise in warm place for 1 hour.
- Divide dough into 12 balls. Flatten slightly and place on baking sheet.
- Mix topping ingredients into crumbly paste. Roll thin and cut circles to cover each bun.
- Score topping decoratively with a knife.
- Bake at 350°F (175°C) for 20 minutes until golden.
Notes
- Dough should be soft but not sticky
- Let topping mixture chill briefly for easier handling
- Best served warm
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 concha
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
