Pumpkin Pull Apart Bread with Maple Glaze
July 4, 2015
- Prep: 1 hr 30 mins
- Cook: 1 hr
1 hr 30 mins
2 hrs 30 mins
1Combine milk , sugar , water and yeast together in a bowl and let it sit until it goes frothy. Make sure the water and milk are Luke warm . If the mixture doesn't go frothy then the yeast is no good. Do another batch as you must have this mixture turn frothy to continue. Combine salt, egg ,butter, pumpkin , cinnamon , nutmeg and 2 cups of the flour. Add in the yeast mixture and stir , continue mixing ( I used an electric mixture with a dough attachment , but you can do by hand) . Add in the extra flour gradually until the dough is manageable but still slightly sticky. Knead for a further 4-5 mins. Leave in a greased bowl, cover with glad wrap and allow to rise until doubled in size , approx 1 hour.
3Make up the coating , mix together the cinnamon and sugar and leave in one bowl. Place the melted butter in another bowl.
4Punch down the dough to let the gases escape . Cut the dough into smaller pieces about a tablespoon each in size , make about 20 small balls . Coat in the butter and then roll in the cinnamon / sugar mixture. Arrange the dough pieces in a suitable sized dish or straight into your SC , placing them close together (lined with greased baking paper). Any leftover butter and cinnamon / sugar mixture just pour over the top. Cover with plastic ( or put the lid on your SC ) and allow to rise another 1 hour. Cook on high 1-2 hours ( tea towel under the lid ) until the centre is cooked through, test with a cake skewer. While bread is cooling , mix up the glaze . Gently prise the bread sections apart and pour over the glaze. Serve warm.
Submitted by Robyn Clark
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.