Description
Deliciously spiced pumpkin dough twisted into a sweet, soft pastry perfect for autumn baking.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup canned pumpkin puree
- 1/4 cup warm milk
- 2 tbsp unsalted butter, melted
- 3 tbsp brown sugar
- 1 tsp active dry yeast
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 egg for egg wash
- 2 tbsp coarse sugar for sprinkling
Instructions
1. Prepare the Crust:
- In a bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit for 5 minutes until frothy.
- Mix in pumpkin puree, melted butter, remaining sugar, cinnamon, nutmeg, and salt. Gradually add flour until a soft dough forms.
- Knead dough on a floured surface for 5 minutes, then place in a greased bowl, cover, and let rise for 1 hour.
- Punch down dough and roll into a rectangle. Cut into strips, twist each strip, and place on a baking sheet. Brush with egg wash and sprinkle with coarse sugar.
- Bake at 375°F (190°C) for 12-15 minutes until golden. Cool on a wire rack before serving.
Notes
You can customize the seasonings to taste.