Pumpkin Conchas

Ingredients and Weight:

• All-purpose flour: 500g
• Baking powder: 5g
• Baking soda: 5g
• Salt: 1 teaspoon
• Ground cinnamon: 1 teaspoon
• Ground nutmeg: 1/2 teaspoon
• Canned pumpkin purée: 200ml
• Milk: 240ml
• Butter: 115g (softened)
• Granulated sugar: 100g
• Large egg: 1

Preparation Time:

• 30 minutes

Cooking Time:

• 20 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the pumpkin purée, milk, softened butter, granulated sugar, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth and elastic.
6. Divide the dough into 8 equal portions.
7. Roll each portion into a ball and place on the prepared baking sheet.
8. Use a fork to score the tops of the conchas.
9. Bake for 20 minutes, or until golden brown.
10. Let cool before serving.

Nutritional Information:

• Calories: 250
• Carbohydrates: 45g
• Protein: 5g
• Fat: 10g

Dish Characteristics:

• Soft and fluffy interior
• Crunchy and flavorful crust
• Festive pumpkin spice flavor
• Perfect for breakfast or dessert

User Comments:

• "These conchas are so delicious! They're the perfect blend of sweet and savory."
• "I love the pumpkin spice flavor. It's so warm and comforting."
• "The texture is amazing. The crust is crunchy and the interior is fluffy and soft."
• "I highly recommend these conchas to anyone looking for a unique and festive treat."
• "They're a great way to start the day or end a meal."

Special Precautions and Tips:

• If you don't have parchment paper, you can grease the baking sheet.
• To make the conchas even more festive, you can sprinkle them with confectioners' sugar before serving.
• If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more milk.
• Let the conchas cool for a few minutes before serving, as they will be very hot when they come out of the oven.