I could write up a long story for this post or fill it with adjectives that would make your mouth water, but all you need to know is that Marshall said that this is the absolute best thing he has ever tasted in his entire life. Period.
Pumpkin Pull Apart Bread (click for printable recipe)
(adapted from Willow Bird Baking)
1/2 cup milk
3/4 cup pumpkin puree
1/4 cup white sugar
2 tablespoons unsalted butter
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
2 1/2 cups flour
1/4 cup white sugar
2 tablespoons unsalted butter
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
2 1/2 cups flour
Filling
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 tablespoons unsalted butter
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 tablespoons unsalted butter
Maple Glaze
2 tablespoons unsalted butter
1/8 cup brown sugar
1 1/2 tablespoons milk
1/2 cup powdered sugar
1/4 teaspoon maple flavoring
1/8 cup brown sugar
1 1/2 tablespoons milk
1/2 cup powdered sugar
1/4 teaspoon maple flavoring
Directions:
Grease and flour a loaf pan and set aside. In a saucepan over medium-high heat, brown the 2 tablespoons of butter. Stir it so that it browns evenly. When it’s the color of dark honey, remove it from the heat and pour it into a large bowl to cool. In the same saucepan over medium-low heat, warm the milk until it bubbles. Remove it from the heat and pour it into the bowl with the butter. Let these cool until they’re about 100-110 degrees F.
Stir the sugar and yeast into the milk/butter mixture and let it sit for about 10 minutes to proof . Stir in pumpkin, salt, and 1 cup flour. Stir with a wooden spoon, and add the rest of the flour 1/2 cup at a time, stirring between each addition. When the dough is combined, knead until smooth and elastic.
Grease and flour a loaf pan and set aside. In a saucepan over medium-high heat, brown the 2 tablespoons of butter. Stir it so that it browns evenly. When it’s the color of dark honey, remove it from the heat and pour it into a large bowl to cool. In the same saucepan over medium-low heat, warm the milk until it bubbles. Remove it from the heat and pour it into the bowl with the butter. Let these cool until they’re about 100-110 degrees F.
Stir the sugar and yeast into the milk/butter mixture and let it sit for about 10 minutes to proof . Stir in pumpkin, salt, and 1 cup flour. Stir with a wooden spoon, and add the rest of the flour 1/2 cup at a time, stirring between each addition. When the dough is combined, knead until smooth and elastic.
Place the dough in a greased bowl and cover it
with a damp cloth. Let it rise in a warm place for about an hour until it
doubles in size.
For the filling: While the dough is rising, whisk the sugar, cinnamon, and nutmeg
together in a small bowl. Toward the end of the rising time, brown the 2
tablespoons of butter for the filling in the saucepan over medium-high heat and
brown it as directed above. Flour a large work surface and turn your dough out onto it. Roll it out to a 20 inch long and 12 inch wide rectangle. Spread the browned butter over the surface of the dough with a pastry
brush, and then sprinkle the sugar mixture over the top.
Use your rolling pin to press the sugar mixture into the dough.
With the long edge of the rectangle toward you, cut it into 6 strips.
Stack these strips on top of one another.
 |
| My cute little helper :) |
Cut the resulting stack into 6 even portions.
Preheat the oven to 350 degrees F. Bake the bread for 30-35 minutes or until dark brown.
Let the bread cool for 20 minutes while you make the glaze.
Brown the butter in a saucepan. Add the milk and brown sugar, and bring it to a boil over
medium-high heat. Remove it from heat, and add the powdered sugar and maple flavoring. Whisk until smooth.
Turn the loaf out onto a plate, and drizzle the glaze on. Enjoy!
Don't forget to vote!
that is a cute helper! (-terra)
ReplyDelete