Pull-Apart Cinnamon Sugar Pumpkin Bread with
Buttered Rum GlazeIngredientsBread2 Tbsp unsalted butter
1/2 cup
milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin
puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
1 cup granulated sugar
2 tsp ground
cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter
Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp
milk
3/4 cup powdered sugar
1/4 t rum
In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it
bubble up and turn a dark golden brown but being careful not to allow it burn
(turn black). Once browned, remove the pan from the heat and carefully add the
milk, return to stove and heat through.**** Pour the milk and butter into the
bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no
longer hot but also not cool (about 100-110 degrees F). Once it has reached a
warm but not hot temperature add the yeast and 1/4 cup of sugar 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.
While dough is rising, brown another 2
tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.**
Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a
9x5 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 20x12 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. After
rising in the pan bake for 30-40 minutes (mine took 37 exactly) 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
recipe source
here
