Pumpkin pie filled conchas
Cooking Con Claudia · ♥ 2.1K likes · 38.4K views · 5 min video
Read about sweet yeast breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 cup flour
- ½ cup sugar
- 2 tsp pumpkin pie spice
- 1 tbsp yeast
- ¼ tsp salt
- 3 whole eggs
- 1 tbsp vanilla
- ¾ cup milk
- 6 tbsp butter
- 15 oz pure pumpkin
- 1 cup dulce de leche
- 2 tbsp brown sugar
- ½ tsp cinnamon
- 1 tsp pumpkin spice
- ¼ tsp salt
- 1 whole egg
- 1½ cup flour
- 1½ cup powdered sugar
- 2 tsp pumpkin spice
- 1 cup butter flavored shortening
- 2 tsp vanilla
- 2 tbsp cajeta
In the mixer bowl combine the flour, sugar, pumpkin pie spice, yeast and salt; mix, then add the eggs.
Once the eggs are incorporated add the vanilla and milk; mix until a dough forms, then add the butter little by little.
- butter
Grease a bowl with butter, form the dough into a ball, rub butter on top, cover with plastic wrap and leave in a warm spot to double, about 1 to 2 hours.
Filling: mix the pumpkin, dulce de leche, brown sugar, cinnamon, pumpkin spice and salt; taste and add brown sugar if wanted; mix in the egg and refrigerate.
Topping: mix the flour, powdered sugar, pumpkin spice, butter-flavored shortening, vanilla and cajeta until a smooth dough forms.
Coloured concha topping
- red food coloring
- yellow food coloring
- green food coloring
Set aside a small piece for stems; colour the large piece orange with red and yellow food colouring and the small piece green; wrap each in plastic wrap.
Divide the risen dough into 10 to 12 equal portions; shape each into a ball and stretch out from the edges, leaving the centre thicker.
Put about 3 tablespoons of filling in the centre; pinch the corners and sides together to seal completely and shape back into a smooth ball.
Roll orange topping into small balls, flatten between two ziplock bags, lay over each concha and press down; mark into a pumpkin shape with a knife.