Wednesday, December 5, 2012

Pumpkin Monkey Bread

Wow, have I become a horrible blogger. My last blog was Nov 16!?!? In my defense I was in Ireland for a week and left the Saturday after Thanksgiving. So that's a whole other blog post I need to create at some point. For now though, I bring your our breakfast on Thanksgiving morning... along with some shrimp and cocktail sauce... Interesting combination, I know but who cares? Both of them were awesome. The only thing I have to say is when you are making this, never put your dough in the fridge. I made my dough, put it in the bundt pan and it was so high and fluffy like the picture below but it was 11 PM and I wasn't about to bake this. So (stupidly) I put it in the fridge for the night. Yea... I woke up and it was completely deflated and had to do some emergency rising of dough. I turned on the oven and put this near the exhaust and that did nothing after 30 minutes. Then I just put it in the oven on the lowest temperature with the door cracked for about 30 minutes. I was straight up in panic mode, let me tell you. Eventually it rose some, but never as beautifully as the picture below. I was quite sad but the good thing is, it was still amazing and a great start to our Turkey day along with my Bloody Mary!

Pumpkin Monkey Bread
Yield ~8 servings

1/4 cup warm water
1/4 cup milk 
1 1/2 tsp active dry yeast
1/4 cup sugar
1/2 tsp salt
1 egg
2 tbs butter, melted
2/3 cup pumpkin puree
1/2 tsp cinnamon 
1/4 tsp nutmeg
3 cups flour

3 tbs butter, melted
3/4 cup sugar
1 1/2 tsp cinnamon

1 cup powdered sugar
2 tablespoons milk
3 tablespoons maple syrup 

In a bowl, stire together the milk, water, yeast, and sugar. Let it sit for 10 minutes so the yeast can proof. Then pour it into a stand mixer bowl (I used the mixer with the dough hook attachment), and add the salt, egg, butter, pumpkin, cinnamon, nutmeg, and half the flour. Mix that together, then add in the other half. Make sure the dough is ready by checking that it's just slightly wet but won't stick to your hands. If it's too wet add a few more tablespoons of flour. Place this bowl somewhere warm and let it rise for an hour or more (I waited 3). Grease a bundt pan and make your coating in a bowl by mixing the butter, sugar, and cinnamon. Take about Dunkin Donut munchkin sized balls of dough and dip them in the coating, then place in the bundt pan until the dough runs out. Then pour any extra coating into the pan. Cover the pan and let it rise for another couple hours. Preheat your oven to 350 degrees and bake for about 25 minutes and let it cool for 15 minutes after. In another bowl, mix the powdered sugar, milk, and syrup, then drizzle all over the monkey bread.

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