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Pumpkin Spiced Conchas

Pumpkin Spiced Conchas: A Fall Twist on a Classic Favorite

Bring the flavors of fall to your panadería with Pumpkin Spice Conchas, a seasonal take on a traditional favorite. Made with Trigal Dorado® Concha Mix and Westco® Pumpkin Pie Spice, this recipe infuses the classic concha with warm cinnamon and nutmeg flavor, perfect for customers looking for something cozy and familiar as the weather cools. The soft, pillowy texture of a traditional concha meets the taste of autumn spices in a treat that will keep customers coming back all season long!

Ingredients

Brand	Product	Item #
Trigal Dorado^®	Concha Mix	48285
Angest^®	Instant Dry Yeast Gold	48972
Westco^®	Pumpkin Pie Spice	09273
Westco^®	Powdered Sugar 10X	09395
BakeSense^®	All Purpose Shortening	17085
	Knoxbridge Mills® Pastry Flour
	SnoPrince Bread Flour

Instructions

PASTA TOPPING:

Using a paddle, combine the sugars, shortening, and spices. Mix for 1 minute on low speed. Scrape down the bowl and mix for 3 minutes on high speed. Add the flours, scrape down the bowl, and mix for 1 minute on low speed, until combined and no flour streaks remain. Color most of the topping orange and about 1 cup green for vines, if desired.

MIX:

Using a dough hook, mix all dough ingredients on low speed for 2 minutes. Continue mixing on medium speed for 10–12 minutes, until the dough is fully developed. Target dough temperature is 85°F. Ferment for 1 hour.

SCALE & PROOF:

Scale out 2–3 oz pieces and make up as desired. Top each with a flattened, tablespoon-sized disk of Pasta Topping. Flatten, then press a pumpkin design into the topping with the edge of a paring knife. For green vines, roll some of the green topping into thin ropes and arrange decoratively on top. Proof to 3/4 size in a moderate to dry proofing cabinet. Avoid crusting.

BAKE:

Bake at 350°F for 12–16 minutes, until light golden.

Pumpkin Spiced Conchas