It’s Random Tuesday, so I guess this would be a good time to confess that I don’t use Pinterest. That I don’t allow myself to use Pinterest. Given my obsession with baked goods/pretty things, I imagine that Pinterest would just be a massive time-suck for me. I already have enough of those in my life, yeah?
That said, I can usually tell what is trendy on Pinterest, at least baking-wise. Because what happens on blogs makes its way to Pinterest makes its way back to blogs and link-sharing sites. And baking blogs are one of my massive time-sucks (surprise!), so I know when something is a big deal. Like these Oreo-stuffed chocolate chip cookies? Yeah. Totally all over Pinterest and the blogging world, I’m sure.
Not that I really mind. Back this fall when I was obsessed with pumpkin (I should make a specific archive, let’s be real), I was seeing pull aparts pop up errwhere. And then this one came on the scene. And I convinced myself that it would be less of a commitment than making cinnamon rolls. Which it wasn’t.
Actually, it was a significant challenge to my mediocre-at-best math skills, because the directions weren’t quite clear about how to cut up the dough slices. Hopefully my picture will help you out. If not, check out the link to the original recipe below.
Make sure, make sure, make sure to bake the bread all the way through. I thought mine was done because it was getting so brown, but it foiled me when I should have foiled it, and I found myself eating some half-cooked bread. Contrary to most of my other baking beliefs, underdone bread is not a good thing. So add some aluminum over the top if you check it and find that the top is browning too much before your timer dings.
Still, guys, this was good. Bread, pumpkin, maple, can’t go wrong.
P.S. This is the last of my obsessive pumpkin posts. I’m really sorry.
But I don’t mean it,
Pumpkin Pull Apart Bread
Adapted from Heather Christo Cooks
½ cups milk, divided
½ cups sugar, divided
1 package (1/4 ounces) yeast
4 tablespoons butter
½ teaspoons salt
½ cups pumpkin puree
4 cups flour
4 ounces, weight butter
1 cup sugar
3 teaspoons cinnamon
½ cups powdered sugar
2 tablespoons cream
1 teaspoon maple extract
In a small saucepan over low heat, dissolve 1 tablespoon of sugar into 1/4 cup milk. Transfer to a small bowl. Cool the milk to 110°F, then sprinkle the yeast evenly over the top. Set aside for about 15-20 minutes to proof.
In a small saucepan over medium heat, combine the remaining sugar and 1/4 cup milk, butter and salt. Heat for about five minutes, stirring until everything is melted and well combined. Remove from the heat, and transfer to the bowl of a standing mixer fitted with the dough hook.
With the mixer on low, add in the pumpkin puree and mix until well incorporated. Add the egg and mix well. Add the yeast mixture. Add the flour, 1 cup at a time. After you have added all of the flour, increase the mixer speed to medium and mix until a smooth dough forms, 3-4 minutes.
Spray a large mixing bowl with non stick spray and transfer the dough to the bowl. Cover the top of the bowl with plastic wrap and let the dough rise for at least 1 hour, up to 3 hours.
On a lightly floured surface, roll the dough out into a large rectangle, about 1/4 inch thick. Melt the butter, let cool a bit, and pour over the dough evenly. Mix the sugar and cinnamon together in a medium bowl and then sprinkle over the butter. Slice the dough into 12 pieces. Make 4 stacks of 3, cutting the resulting stacks in half so you have 24 pieces.
Preheat the oven to 350°F and greas a loaf pan with a bit of melted butter. Stack the bread layers into the loaf pan.
Bake at 350ºF for 35-40 minutes or until deep golden brown. Make sure to bake it all the way! If you check your bread at 30 minutes and find that it is getting too brown, cover it with foil for the remainder of the baking time. While the bread is baking, make the glaze: Whisk together the powdered sugar, cream and maple extract until smooth.
Take the bread out of the oven, let cool for 10 minutes, then gently ease the bread out of the loaf pan onto a cooling rack set over a baking sheet. Drizzle with the glaze. Serve immediately or at room temperature. But seriously, serve immediately.