Super Soft Pumpkin Spice Conchas

Steps

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1. 1
   Warm the milk in the microwave for about 35 seconds. Pour it into a bowl and add 1 tablespoon of sugar and 1 tablespoon of instant yeast. Mix well and let it sit for 6 minutes to activate.
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2. 2
   Sift 4 cups of all-purpose flour onto a clean work surface. Add 1/2 cup of sugar, 2.5 teaspoons of pumpkin spice, and 1/4 teaspoon of salt. Mix everything together and create a well in the center.
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3. 3
   Pour 3/4 cup of pumpkin puree, 1 tablespoon of Mexican vanilla blend, and 3 room-temperature eggs into the well. Begin mixing everything together.
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4. 4
   Once all ingredients are combined, add 6 tablespoons of room-temperature unsalted butter.
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5. 5
   Knead the dough for 20 minutes until it becomes smooth and elastic. Do not add any extra flour during kneading.
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6. 6
   Transfer the dough to a buttered bowl and grease the top of the dough. Cover with plastic wrap and place in a warm location to rise until it doubles in size.
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7. 7
   Once the dough has doubled, remove it from the bowl and gently press out excess air. Divide the dough into balls, making each one approximately 106 grams.
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8. 8
   Butter the top of each dough ball, place on a baking sheet, and gently flatten. Use a concha cutter or shaping tool to create the iconic shell pattern on top.
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9. 9
   Place the shaped conchas in a warm location and let them rest for 30 to 45 minutes, or until they double in size again.
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10. 10
    Once the conchas have doubled in size, preheat the oven to 325°F.
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11. 11
    Bake the conchas for 18 to 22 minutes until they are golden brown and fully cooked through.
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12. 12
    Allow the conchas to cool for a few minutes before serving. Slice open to reveal the soft, tender crumb inside.
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