Pumpkin Spiced Conchas

For the Dough:

Using a dough hook, mix all dough ingredients for 2 minutes on low speed to incorporate ingredients. Continue mixing for 10 – 12 minutes on medium speed, or until dough is fully developed.
After mixing, dough temperature should be 85°F and the fermentation time will be l hour. Scale 2 – 3 oz. each and make up as desired. Add on a flattened tablespoon-sized disk of Pasta Topping. Flatten and then make pumpkin design with the edge of a paring knife. If you want to add some green vining, snake roll some green pasta and add decoratively to the top of the conchas. Proof to ¾ size in a moderate to dry proofing cabinet. Avoid crusting. Then bake at 350°F for 12 – 16 minutes or until light golden.

For the Pasta Topping:

Combine the sugars, shortening, and the spices, using a paddle, mix for l minute on low speed. Scrape down and continue to mix on high speed for 3 minutes. Add the flours, scrape the bowl down and mix on low speed for l minute, or until combined and no flour streaks remain. Color the majority of the pasta orange and about a cup of it, green for vines (if desired).