Ingredients: |
Ingredients: Dough:
2 T butter
1/2 cup milk
1 1/4 t active dry yeast (1 envelope)
1/4 cup sugar
3/4 cup pumpkin puree
2 1/2 cups flour
1/2 t salt
Filling:
3 T butter
1 cup sugar
2 t cinnamon
1/2 t freshly ground nutmeg
*Instead of cinnamon and nutmeg, you can use 2 t of pumpkin pie spice
Glaze:
2 T butter
1/8 cup brown sugar, heaping
1 1/2 T milk
1/2 cup powdered sugar
2-3 t vanilla bean paste or 1 T vanilla extract
|
Directions: |
Directions:Dough:
Melt butter in a sauce pan over medium high heat. With it starts to turn brown, stir it so it doesn't burn and turn black. This can happen rather quickly.
Once it is all golden brown, remove from heat and carefully add the milk. It is best to add room temperature milk or temper the milk by adding a bit of the hot butter to it first.
Return to stove and heat through.
Pour mixture into mixer bowl fitted with a dough hook and allow to cool to approximately 100-110 degrees F. I don't have a candy thermometer so I just test with my finger. The mixture should be pretty warm but not too hot to stick your finger in.
Once the mixture has reached the correct temperature, add the yeast and the sugar. Give it a light stir and then let sit for about 8 minutes. You will know it is ready because it will be very foamy on top and cloudy.
Add the pumpkin puree, 1 cup of flour and salt and knead on low.
Continue to add the rest of the flour 1/2 cup at a time. Once all the flour is in, knead on low for 6 minutes. Dough should be smooth and elastic and only slightly sticky. If the dough is too sticky, add additonal flour 1 tablespoon at a time. (When it is cool outside I don't need to add any additional flour, but I've found on hot days Ive needed up to 4 tablespoons more.)
Please dough in greased bowl. Make sure to roll dough over in the bowl so all sides get covered. Cover with a clean towel and leave in a warm place (i.e. on top of dryer, in sunny window, etc.) Let rise for 90 minutes or until the dough has doubled in size.
Filling:
Brown butter following same process as above. Combine sugar, cinnamon and nutmeg in a separate bowl.
On a floured surface, roll out dough into a 12x20 inch rectangle (this does not have to be perfect).
Brush melted butter all over dough and sprinkle sugar-cinnamon mixture on top. Press sugar firmly into dough so that it sticks.
Cut dough lengthwise into 6 even strips. Stack strips on top of each other and cut into 6 even portions. Layer strips vertically into greased loaf pan.
Cover loaf pan with clean towel and allow to rise again in a warm place for 30-45 minutes. Strips should be puffed up and fill pan.
Bake dough in preheated oven at 350 degrees 35-40 minutes or until its dark golden brown on top.
For the glaze:
Heat butter, milk and brown sugar in saucepan and bring to a boil. Lower heat and whisk in powdered sugar and vanilla, until smooth. (Instead of vanilla, you can add 1/2 or 1 t of rum if you would rather.)
Pour glaze over warm bread in loaf pan. Use a knife to separate the strips a bit so that the glaze gets in all the llittle crevices. |
This recipe for Pumpkin Pull-Apart Bread (Dan's Favorite!) is from