Wednesday, October 24, 2012

Pumpkin Cinnamon Sugar Pull Apart Bread

I have posted this photo on my FB page sometime ago but got too lazy to type out the post here until now. I am temporarily without a kitchen.  That kitchen had served me well for the past 16 years and I am afraid I can no longer put off giving it a facelift it so desperately needs.  So finally I am able to put this post up.  I first saw this wonderful bread from Pinterest's page and upon clicking on the photo, it led me to this blog, Sunny Side Up . That blog is really cheerful looking and bright indeed, just like it's name. I did not brown the sugar but took the easy way out of by just heating up the milk and sugar and then add butter.

This recipe is taken from Jessica's blog

2 Tbsp unsalted butter (30g)
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar (50g)
1 tsp salt
2 1/2 cups bread flour (320g)
1 cup granulated sugar (I used only 150g)
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter (30g)
Buttered Rum Glaze  (Omitted)
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *

Directions belos is as how I did it, please visit the Jessica's blog to read how she did hers:
Heat milk with 50g sugar until sugar has dissolved before adding butter to melt, cooled before adding yeast to proof..Once it has reached a warm but not hot temperature, place into a stand mixer and add the yeast and allow 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 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
Ready to bake

Mix all fillings ingredients together. Set aside. Next, 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 sprinkle the dough with the cinnamon sugar mixture 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.

In the meantime preheat an oven to 350 degrees F (I used 180 deg C). After rising in the pan bake for 30-40 minutes or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar. (Omitted)

This is so yummy! I couldn't resist pulling a piece everytime I walked pass~

I am linking this post to Bizzy Bakes - Recipe Box # 20

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