{10.23.2011} Pumpkin Monkey Bread

October 23, 2011 at 6:26 pm Leave a comment

Oh yeah, it is PUMPKIN time!!!

I have a serious love for anything pumpkin.  So when fall comes around, my craving for pumpkin related baked goods goes crazy!!!  When I saw THIS recipe for Pumpkin Pull-Apart Monkey Bread, my heart skipped a beat!  What a wonderful idea.

Fairly simple, pretty and super yummy.  It is a fun alternative to a cinnamon roll.  I sliced it into wedges like any other bundt cake, but you could totally go crazy and pull each piece apart.  I allowed my family to spoon on their own glaze to their particular preference.  It is yummy with or without the glaze.

I always seem to use a two day process with any type of raised dough recipe.  Let’s face it, I’m lazy and don’t like to mix, wait for it to raise, punch and let it raise again.  That is a lot of wait time and I’m impatient.  Especially, if it is something I would like to make for breakfast or brunch.  So I adapted the recipe for a two day rise and added a few of my own little changes.

Pumpkin Monkey Bread
adapted from: lauren’s latest

Ingredients:

Dough
1/4 cup warm water
1/4 cup warm milk
1 1/2 teaspoons active dry yeast
1/4 cup granulated sugar (divided)
1/2 teaspoon salt
1 egg, beaten
2 tablespoons melted butter, cooled
2/3 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
up to 3 cups bread flour

Sugar coating
1/3 cup melted butter
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Maple Glaze
1 cup powdered sugar
2 tablespoons maple syrup
2 tablespoons milk
1/8 teaspoon vanilla extract

Directions:

In a small bowl, stir together warm milk, water, yeast and 1 tablespoon of the sugar.  Let sit for 5-10 minutes while you gather your ingredients and supplies.  Mixture should be active and foamy.  If not, your yeast is no longer good or your liquids were too hot.  The milk and water should be just warm to the touch (105 – 115°).

In large stand mixer fitted with the dough hook attachment, mix activated yeast mixture, remaining sugar, salt, egg, butter, pumpkin puree, pumpkin pie spice, and 1 cup of flour. With mixer on, slowly pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn’t really stick to your hands.  This may take 5-10 minutes.  I used just shy of 3 cups of flour.  Use as little or as much flour you need to reach this stage.  Dough should just slightly stick to your finger.  Now, turn mixer on for 4-5 minutes to knead. Lightly grease dough and bowl and cover to rise.

Same day variation:  place in warm, draft-free area to rise for 1 hour.

Overnight variation: place bowl in fridge until needed the next day.  Remove dough from fridge and allow to rest at room temperature for 1 hour before proceeding.

Lightly grease a bundt pan with non stick cooking spray and set aside. Create a coating station by placing sugar and cinnamon together in a small bowl and melting the butter in another bowl. Punch down dough. Tear off small pieces about 1 tablespoon in size and lightly roll into a ball between hands. Roll in butter, coat in cinnamon sugar and place into prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour over the top of the dough pieces in the pan. Cover pan with plastic wrap and let rise another hour in a warm spot in your kitchen.

Preheat oven to 350 degrees. Bake monkey bread for 25 minutes or until the top begins to brown slightly. Remove from oven and cool 20 minutes.

While monkey bread is cooling, prepare glaze by mixing powdered sugar, maple syrup, milk and vanilla together in a small bowl until smooth.

Remove warm monkey bread onto serving dish. Best served warm, but still yummy at room temperature.  Drizzle with glaze or serve on the side.

 

Small note:

Do not make the mistake of thinking you can ‘steal’ one little peice from the bottom of the pan before you turn it out.  People will NOTICE!  🙂

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Entry filed under: Sweet Bread.

{8.11.2011} banana muffins

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