Pumpkin Spice Conchas
Pumpkin Spice Conchas
Fermented Dough
Demo and Recipe Below!
This recipe showcases the pumpkin spice concha, a twist on an iconic Mexican sweet bread. The traditional concha is a direct descendant of the French brioche and has a sweet, slightly crispy topping that resembles a seashell, hence the name “concha.” This version, with the added seasonal spices and ingredients, takes this classic sweet bread to a new level.
By using pumpkin puree, cinnamon, nutmeg, cloves, molasses, whole wheat flour, and dark brown sugar, there is an added depth and richness to the flavor profile of the concha. These ingredients are known for their warm and comforting qualities, making this recipe perfect for the fall or winter season.
The pumpkin spice concha is an excellent example of how culinary creativity can breathe new life into traditional recipes while keeping the essence of the original flavors intact. This recipe has been specifically formulated to be made in the comfort of your own kitchen and, it is my pleasure to walk you through the exciting process.
Yield: 22, 55-gram conchas
Ingredients
Concha Dough
300 grams (2 1/2 cups) unbleached all-purpose flour
150 grams (1 cup) whole wheat flour
21 grams (2 tablespoons or 3 packages) instant yeast
The yeast can be reduced to 14 grams (2 packages) for a dough that’s easier to handle.
60 milliliters (1/4 cup) whole milk
240 grams (1 cup + 2 tablespoons) pumpkin puree
150 grams (3) eggs
60 grams (1/4 cup) granulated sugar
60 grams (1/4 cup) dark brown sugar
15 milliliters (2 tablespoons) blackstrap molasses
5 milliliters (1 teaspoon) vanilla extract
4 grams (2 teaspoons) cinnamon
2 grams (1 teaspoon) fine ground cloves
2 grams (1 teaspoon) fine ground nutmeg
10 grams (2 teaspoons) salt
115 grams (1/2 cup or 1 stick) of unsalted butter (room temperature)
Sugar Topping
215 grams (1 1/2 cups) unbleached all-purpose flour
150 grams (3/4 cup) granulated sugar
143 grams (3/4 cup) cubed vegetable shortening
Equipment:
6-quart electric stand mixer with paddle attachment and the dough hook attachment to mix the Bizcocho Dough and Sugar Topping.
One handheld wire whisk will be used to incorporate the dry yeast into the flour.
One dough thermometer will be used for taking water and dough temperatures.
One plastic dough scraper will be used to scrape the sides of the mixer bowl. The scraper will also be used to divide the dough into pieces when weighing them.
A digital scale. The digital scale is also an important piece of equipment when making bread or pastries at home. A precise dough weight makes for a more consistent bake. Be sure that your scale offers a gram measurement.
One 2-quart, stainless-steel bowl. The bowl will serve as the fermentation chamber once the dough is fully mixed.
One concha stamp, chef knife, or round cookie cutter to make the concha design.
Two bar towels.
Plastic wrap for covering the dough during bulk fermentation and when proofing the bread.
Six ¼ sheet baking trays or three ½ sheet baking trays.
Dough Mixing Procedure
Using the large stainless-steel bowl, combine both the all-purpose and wheat flour. Then, pour the dry yeast over the flour and mix by hand using the wire whisk. Mix thoroughly and set aside.
Add the pumpkin puree, milk, molasses, eggs, granulated sugar, dark brown sugar, and vanilla to the bowl of the stand mixer and combine by hand using the wire whisk.
Attach the paddle attachment to the mixer.
On low speed, using a small scoop or measuring cup, gradually add the flour and yeast mixture to make a very soft dough. Mix for 1 minute on the “stir” setting (1st speed).
Add the salt and spices and continue to mix for 30 seconds on the 4th speed setting.
Stop the mixer, remove the paddle attachment, and then scrape the sides of the bowl using a plastic scraper. Now, attach the dough hook.
Using the dough hook, knead on medium speed until the dough comes together but is still quite soft. Knead on 2nd speed for 30 seconds.
Add the butter, one piece at a time, while continuing to mix on 2nd speed. The dough will become very slack, but continue to knead until it firms up.
After kneading for 4 minutes, stop the mixer and lower the mixing bowl.
Using the plastic scraper, scrape down the sides of the mixer.
Continue to knead for an additional 20 to 25 minutes on 4th speed to achieve full dough development, scraping in 10-minute increments. For this recipe, you need to knead.
Dust the countertop with flour.
Remove the dough from the mixer using the plastic dough scraper and invert it onto a flour-dusted countertop.
Shape and round the dough using a tuck-and-pull method. Place the dough in a buttered or greased bowl. Cover tightly with plastic wrap and set aside for 60 minutes. Note: The dough can be refrigerated to undergo an overnight fermentation process (8-12 hours), not to exceed 18 hours.
While the Pumpkin Spice Concha dough ferments, make the Sugar Toppings (recipes and instructions on pages 8-9). Set the toppings aside.
Dust the countertop with flour.
Once the dough has fermented, remove the dough from the bowl and invert it onto a floured surface.
Fold in the four corners of the dough to form a bundle and turn it over.
Flatten the dough to form a rectangle.
Using the plastic dough scraper, divide the dough into four equal strips.
Cut the dough strips into pieces and use the digital scale to weigh out 55-gram dough pieces. You will have a total of 22, 55-gram dough pieces.
Grease 6 pans (13” x 9.5”) with a light layer of shortening (non-stick spray is not recommended since the breads will slide around).
Add some shortening to your hands and round the dough pieces before placing them on the greased baking pan. Four pans will contain four dough balls. The 5th and 6th pans will contain three dough pieces.
Once all the dough pieces are rounded, take additional shortening on your hands, and use it to fully coat the rounded dough pieces. Note: The shortening serves as an adhesive when applying the sugar topping.
Using a towel, remove all shortening from your hands, and scrape any shortening or dough residue from the countertop using the plastic dough scraper.
Proceed with instructions for the different shapes and figures.
Topping Procedure
Conchas Sugar Topping Mixing Procedure
Start by adding shortening and sugar to the mixing bowl.
Using the paddle attachment, mix on 6th speed until creamy, about 1 minute.
Stop the mixer and scrape the sides using the plastic scraper.
Turn the mixer setting to 2nd speed and incrementally add the flour until it’s incorporated, about 1 minute.
Increase the mixer speed to 4th speed, and beat until the dough clumps into a paste, about 2-4 minutes. The sugar topping must stick to the sides of the bowl and need flour to easily handle.
Chocolate Sugar Topping
For chocolate sugar topping, divide the paste into two equal parts.
For 250 grams sugar topping, use 1 Tbsp (6 grams) of cocoa powder.
Mix the sugar topping and cocoa powder to form a chocolate paste.
Conchas Procedure
Divide the sugar topping (including the chocolate variation) into 80-gram portions and dust the countertop with flour.
Take one of the 80-gram sugar topping pieces and gently roll it over the floured surface and into a log with about a 1 ½ inch diameter.
Using the plastic dough scraper, divide the log into 1 tbsp (20-gram) pieces or 4 pieces total.
Flour your hands again and pat a portion of the topping between your palms to make a thin disc (similar to patting out a tortilla).
Place the disc carefully over each ball, pressing gently so the disc sticks.
Carefully spread the disc so the entire bizcocho dough piece is covered with the sugar topping.
Lightly dust the covered dough pieces with flour and flatten them using the palms of your hands.
Using a concha stamp, create the concha design by pressing it lightly into the topping, being sure not to slice into the dough. You can also create the design by using the dull side of a knife or a circular cookie cutter. If you use a cookie cutter, you can use its rounded edge to easily create the curves in the design.
Let the conchas rest in a warm place (about 75ºF/24ºC) until they look puffed, if not doubled in size, about 30 to 60 minutes. Note: Do not exceed 90 minutes. At this stage, the topping will begin to separate between the cuts. The separation of the topping is an indicator that the conchas are ready to be put in the preheated oven.
Position the oven racks in the top third and center sections of the oven and preheat the oven to 350ºF/180ºC. If you have a convection feature, use it. There’s no need to adjust the temperature; however, reduce the fan speed or turn it off altogether.
Bake the conchas for 20 to 25 minutes, switching the position of the pans from top to bottom and front to back halfway through baking, until the sweet breads look golden brown, and the topping is crackled. Baking times will vary based on the oven and capacity.
Let the conchas cool completely on the pans. (The sugar topping is very hot and fragile right out of the oven.).
Remove the conchas from the baking sheet using a spatula (offset or fish spatula).
To store, transfer the cooled sweet breads to an airtight container and store at room temperature for up to 1 day or freeze for up to 3 months.
More posts and recipes!
Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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