Saturday, May 23, 2020

Pumpkin Pull-Apart Bread

Pumpkin Bread
Pumpkin Bread


350g bread flour
10g milk powder (optional)
40g caster sugar
5g instant dried yeast
4g salt
140g mashed cooked pumpkin
145g (1 egg + milk)
35g olive oil

For brushing:
30g melted buter
30g condensed milk

Icing sugar for dusting (optional)

  • Fit the stand mixer with the dough hook attachment.  In the bowl, combine all the  ingredients, except oil.  Turn the mixer on and knead until the dough leaves the sides of the bowl. Add in oil and continue kneading until dough is smooth and elastic and passed the "window pane test" (Refer to note below).  
  • Place the dough in a lightly greased bowl.  Cover with cling wrap and let it rise until doubled in size.
  • Punch down the dough to release trapped air.  Divide the dough into 12 equal pieces.  Roll into balls. Cover and rest for 15 minutes.
  • Flatten the dough and brush with melted butter and condensed milk mixture;  fold into half .  Then place into a greased loaf pan.  Repeat with the rest of the dough.  Cover and let it rise until almost doubled (90%). 
  • Preheat oven to 170°C.
  • Sift some icing sugar on the surface of the buns before baking.
  • Bake for about 30-35 minutes or till golden brown.

Window Pane Test:  This is the best way to determine if your bread dough is properly kneaded.  To do this, take a small chunk of dough and stretch it between your fingers.  If the dough tears, that means the gluten has not developed and it needs more kneading. The dough is ready to rest and prove if it stretches without tearing (like the picture above).

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