Friday, April 19, 2013
Pumpkin Monkey Bread
Pumpkin Monkey Bread
For the Dough:
1/3 cup milk
2 Tablespoons butter
1/2 cup pure pumpkin (not pumpkin pie filling)
2 Tablespoons granulated white sugar
1/2 teaspoon salt
1 large egg
1 Tbsp. active dry yeast
2 cups flour
optional: 2 heaping Tbsp. vital wheat gluten
optional: 1/4 cup dough enhancer
For Rolling the Dough:
1 c. sugar
1 tsp. cinnamon
For the Caramel Filling:
1/2 c. butter
1/2 c. brown sugar
2 tbsp. honey
For the Cream Cheese Frosting
6 tbsp. butter
4 oz. cream cheese, softened
2 cups powdered sugar
1 tbsp. vanilla
Place the butter and milk into a small bowl and microwave for 30 seconds until warmed through and butter starts to melt. Whisk for about 30 seconds. If the butter melts into the milk, it's warm enough. If it doesn't, microwave for another 10-15 seconds until it does.
Sprinkle the yeast over the warm milk. Sprinkle the sugar over the yeast. If the sugar and yeast don't fall under the surface, swirl gently until they are submerged in the milk/butter mixture. Let sit until foamy.
Meanwhile, add the flour, pumpkin, salt, sugar, and egg into the bowl of a stand mixer (or into your bread machine on the dough setting-- that's how I like to do it). Mix ingredients well.
Add the yeast mixture into the dry ingredients and mix with the bread hook attachment. Use a rubber spatula to scrape down the edges as needed.
Once a dough ball has formed in the center of the bowl on the bread hook, continue to knead on the hook for 5 more minutes. Cover with plastic wrap and let rest in a warm place.
Optional: knead the dough for 5 more minutes. Cover in plastic wrap and let rest.
In a zip top bag, mix the sugar and cinnamon.
When the dough has doubled in size, remove from bowl. Break off golf ball-sized pieces of dough. Place 5-6 dough balls at a time in the bag with the cinnamon sugar, and shake to coat.
Place coated dough balls into a well greased bundt pan.
Cover and let rise in a warm place until doubled in size.
Whisk together the brown sugar and butter for the filling. Once the dough has risen, pour the brown sugar mixture over the dough, letting it seep in through the cracks, especially around the edges. Don't worry if a lot of it sits on top, it will soak in during baking.
Bake at 375º for 30 minutes. Remove and cover with foil. Return to oven for 10 more minutes.
Remove and let cool for about 10 minutes in the pan.
Meanwhile, use a hand mixer to blend together the cream cheese and butter. Mix in powdered sugar one cup at a time, then add vanilla.
Pour frosting into a zip top bag, set aside.
Invert the Monkey Bread onto a large plate. Snip off a corner of the frosting bag and drizzle over the monkey bread. Serve warm!