3 years ago
cupcakelady
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pumpkin pull apart bread
2 Tbsp unsalted butter ½ cup milk 2¼ teaspoons (1 envelope) active dry yeast ¾ cup pumpkin puree ¼ cup white sugar 1 tsp salt 2½ cups bread flour 1 cup white sugar 2 tsp ground cinnamon ½ tsp fresh ground nutmeg 2 Tbsp unsalted butter Buttered Coconut Glaze 2 Tbsp unsalted butter ⅛ cup brown sugar 1½ Tbsp milk ¾ cup powdered sugar 1 tsp coconut extract Instructions In a saucepan over medium-high heat, brown 2 tablespoons of butter. Once it turns brown, remove the from the heat and slowly add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer and allow to cool so it is no longer hot but still warm {cooled enough to touch, but not hot}. Add yeast and ¼ cup of sugar, allowing to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour ½ cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. It will pull away from the bowl. Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place until doubled in size {about 60-90 minutes} While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well, making sure the sugar evenly absorbs the butter. It will look like a dark, wet sand. Set aside. Grease and flour a 9×5 loaf pan and set aside.When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle. Evenly spread the cinnamon sugar mixture over the dough and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
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