Wow that is a long title. As I mentioned on Friday, I recently discovered the
major time-suck awesomeness that is Pinterest. This recipe is one of my first finds from Pinterest. I modified it quite a bit, but the idea was really great and the photography that accompanied it made me want to jump through my computer screen to steal a piece of the bread. Clearly a sign that I needed to recreate the recipe. Thank you Jessica for inspiring me with your original recipe, found here.
I brought this in to the office today for October birthdays and as of mid-morning about half was left. I didn’t tell the office that the recipe has whiskey in it. Oopsies. But, it was only about a teaspoon!
Let me know if you make Jessica’s version, my version, or create your own. It is fully worth the time that goes into making it.
Pumpkin Maple Pull-Apart Bread with Whiskey Sauce
2 tbsp butter
1/2 cup milk (I used 1%)
1 package yeast
1 cup pumpkin puree
1/4 cup white sugar
1/4 brown sugar
1 tsp salt
2 1/2 cup flour
2 tbsp flour
2 tbsp butter
1/2 cup white sugar
1/2 cup brown sugar
2 tbsp cream
1 tbsp maple syrup
1 tsp vanilla
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
2 tbsp butter
1/4 cup brown sugar
1 tbsp cream
1 tbsp milk
1 tsp whiskey
1 tsp vanilla
3/4 cup powdered sugar
For the dough: In a saucepan, brown two tbsp butter. You want it to have a nutty aroma and have brown flecks in it. Remove from heat and slowly (very slowly) pour in milk. Stir together, then pour mixture into the bowl of a stand mixer. Allow to sit for about 15 minutes, until the temperature reaches about 105 degrees.
Once cooled, add in 1/4 cup white sugar and package of yeast. Let sit for ten minutes until foamy. Add pumpkin, brown sugar, salt, and about a cup and a half of flour. Mix together with dough hook attachment. Once combined, add in additional flour. Add flour until the dough has come together into a nice ball shape and is not too sticky. I ended up using a little over 2 1/2 cups of flour, which is what the extra two tablespoons is for.
Remove dough ball and put in slightly oiled bowl. Place a clean tea towel over the bowl and let the dough rise for about 90 minutes. The dough should nearly double in size.
While the dough is rising, prepare your filling. Start by browning another 2 tbsp butter. Once brown, add in sugar, cream, maple syrup, and vanilla. Stir until sugar is completely absorbed. Add in spices. Taste and add additional spices as desired.
Once dough has risen, place dough ball onto a clean floured surface. Knead for several minutes, then roll dough out into a large rectangle.
Pour filling over the dough and press it down using the back of a spatula. Once filling is spread out, cut dough into about 7 horizontal strips.
Stack dough strips on top of each other, then cut strips down the center, horizontally, then into 6 pieces vertically, creating small pieces. This is hard to describe, so I tried to photograph to the best of my ability (or actually Wes did, thank you for playing along).
|Note the pinky out, always proper, even while baking|
Once it is chopped into pieces, place them into a greased loaf pan. Like so:
The process is a little messy and sticky, but well worth it in the end. Once all the pieces are in the loaf, cover and let rise for an additional 30 minutes. While it is on the last rise, preheat your oven to 350 degrees. Bake for 35 minutes. I recommend putting a foil sheet on the bottom rack of your oven. I experienced a little bit of overflow, so this will help prevent a large mess in your oven. While it is baking, prepare the whiskey glaze.
Whiskey glaze: In a sauce pan, melt two tablespoons butter. You do not have to let it brown this time. Once it is melted, carefully add in sugar, cream, milk, and vanilla. Stir until everything is combined. Remove from heat and whisk in vanilla and powdered sugar. Pour over the top of the loaf once it is out of the oven.
The bread is delicious served for breakfast or as a dessert. I know the pictures during the process aren’t fabulous, but I wanted to capture the steps. It is difficult to explain how to cut it and I’m a visual learner, so hopefully this will help. Now, excuse me, I’m off to have another taste before it is all gone.