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Pumpkin Spice Conchas
Panadería

Pumpkin Spice Conchas

2 h 30 minPara 12Nutri-Score D€€
de @cooking.con.claudia26 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • milk (warmed)Lácteos120 ml
  • sugar (for the yeast)Despensa13 g
  • instant yeastDespensa10 g
  • all-purpose flour (for the dough)Cereales500 g
  • sugar (for the dough)Despensa100 g
  • pumpkin spice (for the dough)Especias5 g
  • saltEspecias1,5 g
  • pumpkin pureeDespensa180 g
  • Mexican vanilla blendDespensa15 ml
  • eggs (room temperature)Lácteos3 piezas
  • unsalted butter (room temperature, for the dough)Lácteos85 g
  • butter (softened, for greasing)Lácteos20 g
  • powdered sugar (for the topping)Despensa180 g
  • all-purpose flour (for the topping)Cereales60 g
  • pumpkin pie spice (for the topping)Especias4 g
  • pumpkin pie spice extract (or vanilla)Despensa10 ml
  • butter-flavored shortening (for the topping)Despensa190 g
  • food coloring (orange and green)Otro5 ml

por ración

Nutrición

371kcal

Carbohidratos
53 g
Proteínas
7 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • concha cutter
  • Bandeja de horno
  • Horno
  • Báscula de cocina

paso a paso

Preparación

  1. Activate the yeast

    • Warm the milk in the microwave.
    • Stir in the sugar and the instant yeast.
    • Let the mixture sit until foamy.
    Paso 1

  2. Mix the dry ingredients

    • On a clean countertop, combine the flour, sugar, pumpkin spice and salt.
    • Mix and make a well in the center.
    Paso 2

  3. Form the dough

    • Add the pumpkin puree, vanilla and eggs to the well and start mixing.
    • Add the yeast mixture and combine until a dough forms.
    • Incorporate the softened butter.
    Paso 3

  4. Knead the dough

    • Knead the dough without adding any flour.
    Paso 4

  5. First rise

    • Grease a bowl with butter and place the dough in it.
    • Grease the top of the dough, cover and leave in a warm place until doubled in size.
    Paso 5

  6. Make the topping

    • Mix the powdered sugar, flour, pumpkin pie spice, spice extract and butter-flavored shortening.
    • Divide and tint with food coloring.
    Paso 6

  7. Shape the conchas

    • Deflate the dough and divide into balls of about 106 g each.
    • Butter the top of each ball and press a disc of topping on top.
    • Score the pattern with the concha cutter and shape a green stem.
    Paso 7

  8. Second rise

    • Place the conchas on a baking sheet and let them sit until doubled in size.
    Paso 8

  9. Bake

    • Preheat the oven to 325 °F.
    • Bake the conchas until golden.
    Paso 9

  10. Cool and serve

    • Let the conchas cool a few minutes before enjoying.
    Paso 10
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