12.05.2011

pumpkin spice pull apart bread with butter rum glaze

prep time:  tbd
cook time:  30 - 35 minutes
servings:  tbd

bread ingredients:
1/2 cup milk
3/4 cup pumpkin puree
1/4 cup white sugar
2 tablespoons unsalted butter
1 teaspoon salt
1 packet active dry yeast
2 1/2 cups bread flour

filling ingredients:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 tablespoons unsalted butter

butter rum glaze ingredients:
2 tablespoons unsalted butter
1/8 cup brown sugar
1 tablespoon + 1 1/2 teaspoons milk
1/2 cup powdered sugar
1/4 teaspoon rum

filling steps (while dough is rising):
1.  whisk sugar, cinnamon and nutmeg together in a small bowl.  melt 2 tablespoons butter in a saucepan over medium-high heat and brown.  put it in a heat-safe bowl to cool and set aside.

bread steps:
1.  grease and flour a loaf pan and set aside.  in a saucepan over medium-high heat, brown the 2 tablespoons of butter.  when it's the color of dark honey, remove from heat and pour into a large, heat-safe mixer bowl to cool.

2.  in the same saucepan over medium-low heat, warm the milk until it bubbles.  remove it from the heat and pour into the bowl with the butter.  let cool until 100 - 110 degrees. 

3.  stir the sugar and yeast into the milk mixture and let sit for a few minutes.  stir in pumpkin, salt, and 1 cup flour.  add the rest of the flour 1/2 cup at a time, stirring between each addition.  when dough is combined, knead.

4.  place dough in a greased bowl and cover with a damp cloth.  let rise in a warm place for about an hour until it doubles in size. 

5.  knead 1 tablespoon of flour into the dough, deflating it, and recover it.  let it sit to relax for 5 minutes.  flour a large work surface and urn your rested dough out onto it.  roll it out to a 20-inch long and 12-inch wide rectangle, lifting corners periodically to make sure it's not sticking.  if it seems to be snapping back, cover it with the damp towel and let it rest for 5 minutes before continuing.

6.  spread the browned butter over the surface of the dough with a pastry brush and then sprinkle the sugar mixture over the top, patting it down to ensure it mostly sticks. 

7.  with the long edge of the rectangle toward you, cut it into 6 strips.  stack the strips on top of one another and cut the resulting stack into 6 even portions.  place these portions on at a time into a greased loaf pan, pressing them up against each other to fit them all in.  cover the pan with a damp cloth and place in a a warm place for 30 - 45 minutes to double in size.

8.  while dough rises, preheat oven to 350 degrees.  when it's risen, place the load in the center of the oven and bake for 30 - 35 minutes until dark golden brown on top.  cool for 20 - 30 minutes on a cooling rack in the loaf pan.

glaze steps:
1.  in a saucepan bring the butter, milk and brown sugar to a boil over medium-high heat.  remove form heat, add powdered sugar and rum and whisk to a smooth consistency.

2.  use a butter knife to loosen all sides of the bread from the loaf pan and gently turn it out onto a plate.  place another plate on top and flip it to turn it right side up.  drizzle glaze over the top.

- willow bird baking

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