First of all.I hope all of you snow lovers around here are happy.
Second of all,
I made this tasty bread tonight.
(Photos courtesy of my cool cousin Amy)
Make it. You will love it too.
To me, the pumpkin flavor doesn't seem super strong, so if you don't like pumpkin... I don't think you would have a problem with this bread. It was even so good that I drove to my parents' house in the streets covered in white death to share it with them and with my sister who was over visiting. (In all truthfulness, though, I should admit I didn't know the roads were as bad as they were before I left). I stayed about two and a half minutes before I had to leave due to the anticipation (and yes, anxiety) of the drive back. I know I sound crazy, but I promise you I don't think I am. I just have had bad experiences with snow.
So here's what I think you should do. Make this.. and don't go outside.
Here is the recipe (originally from Food Snots):
1 package quick rise dry yeast
1/4 cup warm water
1/4 cup warm milk
1 cup solid-pack pumpkin
1/2 cup butter, melted
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
2 eggs, beaten
4 1/2 – 5 cups all-purpose flour
1/4 cup butter
1/2 cup heavy cream
1/2 cup packed brown sugar
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped pecans
1 1/2 cup sugar
1 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
In a small bowl, dissolve yeast in warm water. Set aside. In a large mixing bowl, combine the milk, pumpkin, butter, sugar, salt, and pumpkin pie spice. Beat in eggs and dissolved yeast mixture. Add 2 1/2 cups of flour and mix until just combined. Add the remaining 2 – 2 1/2 cups flour until dough is no longer sticky.
At this point either change to the kneading attachment on your mixer or turn onto floured surface; knead until dough is smooth and elastic, about 3-5 minutes. Place dough in a bowl coated with cooking spray, turning once to coat entire surface of dough. Cover and let rise in a warm place for 1 hour or until doubled in size.
Meanwhile, make caramel by combining butter, heavy cream, brown sugar, corn syrup, and vanilla in a medium saucepan. Bring to a boil over medium heat and cook, continuously stirring, until caramel has reach 210-215 degrees F (about a minute after boiling). Pour half of caramel into a greased 10-inch fluted pan. Sprinkle half of the pecans over caramel.
Punch down dough and shape into 40 balls (about 1-inch diameter). In a small bowl, combine sugar, cinnamon, and pumpkin pie spice. Place melted butter in another bowl. Roll balls in butter, then roll in sugar mixture.
Place 20 balls in the pan over the caramel. Top with remaining caramel and pecans. Roll remaining balls in butter and sugar and place over balls in tubed pan. Let stand for 20 minutes.
Place fluted pan on a baking sheet and bake at 350 degrees F for 30-35 minutes or until top is golden brown. Cool bread in the pan on a wired rack for 10 minutes before inverting onto a serving plate. Serve warm.