Pumpkin Conchas

Ingredients

• 2.25 cups all-purpose flour
• 0.5 cups pumpkin puree
• 0.25 cups warm milk
• 1 large egg yolk
• 2 tablespoons butter , melted
• 2 tablespoons white sugar
• 1 package active dry yeast , .25 ounce
• 1 teaspoon kosher salt
• 0.13 teaspoons vanilla extract

Instructions

1. 1

   Combine flour, pumpkin puree, warm milk, egg yolk, melted butter, sugar, active dry yeast, salt, and vanilla extract in the bowl of a stand mixer with the dough hook attachment. Mix until a smooth, slightly elastic ball forms or knead by hand for about 5 minutes.

2. 2

   Place the dough in a lightly greased mixing bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.

3. 3

   While dough is rising, combine powdered sugar, flour, butter, cinnamon, allspice, nutmeg, salt, and vanilla extract in a bowl for the topping. Mix with your hands or a spatula until a moldable dough forms. Mix in orange food coloring if you like.

4. 4

   Divide topping dough into 6 equal portions and shape them into balls; set onto a parchment lined baking sheet. Cover each ball with a sheet of plastic and press down with something flat and heavy (like the bottom of a glass or measuring cup) into a flat circle. Take the tip of a knife and score a pumpkin design into the topping. Place in the refrigerator to allow butter to firm up.

5. 5

   After the dough rises, transfer it onto a work surface and press down to remove the air. Cut into 6 equal portions and roll each portion into a smooth ball. Transfer balls onto a Silpat-lined baking sheet and press down to flatten lightly. Place the topping on top of the dough balls. Allow to proof until doubled in size, about 45 minutes.

6. 6

   Preheat the oven to 375 degrees F (190 degrees C).

7. 7

   Bake in the center of a preheated oven until puffed up and golden, about 20 minutes. Allow to cool to room temperature, about 20 minutes.