Sweet and spooky! Dip these Halloween-themed conchas in coffee or hot cocoa and call yourself the queen of fall vibes!

Ingredient :

• 2 ½ cups all-purpose flour(315 g), or bread flour, plus more for dusting
• ¾ tablespoon instant yeast
• ¼ cup granulated sugar(25 g)
• ¾ teaspoon kosher salt
• 1 large egg
• 1 large egg yolk
• ½ cup whole milk(120 mL), plus 2 tablespoons
• 1 ½ teaspoons vanilla extract
• ¼ cup unsalted butter(55 g), cubed, room temperature
• nonstick cooking spray, for greasing

SUGAR TOPPING

• ⅓ cup powdered sugar(35 g)
• ⅓ cup all-purpose flour(40 g)
• ⅓ cup unsalted butter(75 g), room temperature
• ½ teaspoon vanilla extract
• green food coloring
• orange food coloring
• yellow food coloring

Directions :

1. In the bowl of a stand mixer fitted with the dough hook, mix together the flour, yeast, and granulated sugar on low speed until combined, about 30 seconds. Add the salt, egg, egg yolk, milk, and vanilla and mix on low speed until the dough comes together, about 2 minutes. With the mixer running, add the butter a few cubes at a time and mix until the butter disappears, about 2 minutes. Increase the speed to medium and continue to mix for 10–15 minutes or until the edges of the bowl are somewhat clean.
2. Grease a separate large bowl with nonstick spray. Transfer the dough to the greased bowl, cover with plastic wrap, and refrigerate for 24 hours, or until doubled in size.
3. Make the sugar topping: In a medium bowl combine the powdered sugar, flour, butter, and vanilla. Mix with a spatula or with your hands until it comes together, form the sugar dough into a rectangular shape. Divide the dough into quarters, leaving one portion slightly bigger than the rest and one slightly smaller, then transfer to 4 separate small bowls. Add green food coloring to the smallest portion and mix until evenly colored. Add orange food coloring to the largest portion and mix until evenly colored. Add yellow food coloring to another portion and mix until evenly colored. Leave the remaining portion uncolored. Cover each bowl with plastic wrap and refrigerate until ready to use.
4. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
5. Turn the dough out onto a heavily floured surface and knead for 1 minute, until slightly deflated. Divide the dough into 12–14 equal pieces. Tent the palm of your hand over a portion of dough, loosely gripping the outside with your fingers, and roll the dough into a tight ball against the countertop. Repeat with the remaining dough, then arrange the balls on a prepared baking sheet, spacing 2½ inches apart. Brush or spray with nonstick spray and cover with plastic wrap. Let sit for 30 minutes, or until the balls double in size.
6. Remove the sugar dough from the refrigerator and let sit at room temperature for 10 minutes.
7. To make candy corn conchas, take dime-sized pieces of the orange, yellow, and white sugar doughs and stack them together horizontally. Place between 2 small sheets of parchment paper and flatten with a tortilla press (or use a rolling pin to roll out to a ¼–⅛-inch-thick round). Open the press, carefully lift the dough from the parchment, then place on top of a proofed concha. Using a paring knife to cut 5 lines on top of the sugar dough, making sure not to cut into the concha dough.
8. To make pumpkin conchas, take nickel-sized piece of the orange dough, place between 2 small sheets of parchment paper, and flatten with a tortilla press (or use a rolling pin to roll out to a ¼–⅛-inch-thick round). Open the press, carefully lift the dough from the parchment, then place on top of a proofed concha. Use a paring knife to cut 5 lines on top of the sugar dough, making sure not to cut into the concha dough. Take a dime-sized piece of green dough and roll between your fingers to resemble a pumpkin stem. Place on top of the orange dough.
9. Bake the conchas for 15–20 minutes, or until the edges are golden brown. Let cool for 10 minutes before serving.
10. Leftover conchas will keep in a resealable bag in the refrigerator for 3 days.
11. Enjoy!
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