Halloween Conchas
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Ingredients
8
Portions
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Preparation
1h 30 mins
25 mins
Medium
- For the dough: In a mixer, combine flour, salt, and yeast. Add milk and eggs. Using a dough hook, mix thoroughly. Add sugar in two additions until incorporated. Add butter little by little until a soft and elastic dough is obtained. Let rest and rise for an hour until doubled in size.
- For the crust: In a mixer, beat vegetable shortening. Add flour and icing sugar, and beat until incorporated. Divide crust mixture into two. Tint one part with orange food coloring.
- Working one at a time, roll out crusts to 1/8-inch-thickness between two sheets of waxed paper.
- For the white crust: Using a knife or pizza cutter, slice crust lengthwise (vertically) into strips about one-quarter to one-half-inch wide. Set aside into the fridge.
- For the orange crust: Using a 4-inch circular cookie cutter, cut out as many circles as possible. Set aside into the fridge.
- Punch down dough and divide into 3-ounce dough portions and ball with your hands. Arrange dough balls on a two baking sheets. Brush dough balls with vegetable shortening.
- For the mummy conchas: Place crust strips in an irregular pattern over dough balls to look like mummy bandages. Let proof for 15 minutes.
- For the pumpkin conchas: Place orange crusts over dough balls. Cut six pieces of kitchen twine crisscrossing at the center to create a star-shaped pattern. Place a dough ball in the center, then tie the ends of the twine up over the dough and secure in a knot. Score each section of the pumpkin to help the dough ball hold its shape. Insert a small cinnamon stick in the center of the dough for the pumpkin stem. Let proof for 15 minutes.
- Once proofed, bake at 356 °F for about 25 minutes. Remove from oven, let cool, and remove kitchen twine.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.