Ingredients:

  • 3 cups (375g) bread flour
  • 1/2 cup (65g) all-purpose flour
  • 1 cup (240g) pumpkin puree
  • 1/4 cup (60ml) warm milk
  • 2 1/4 tsp (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (5g) salt
  • 4 tbsp (56g) unsalted butter, softened
  • 1/2 cup (100g) light brown sugar
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1 large egg, beaten
  • 1 tbsp (15ml) milk

Instructions:

  1. Bloom the Yeast: In the bowl of your stand mixer, combine warm milk, 1 tablespoon of the sugar, and the active dry yeast. Stir gently and let sit for 5–10 minutes until a foamy layer forms on top.
  2. Mix Base Ingredients: Add the pumpkin puree, remaining sugar, and salt. Mix on low until combined.
  3. Integrate Flour: Gradually add the bread flour and all-purpose flour. Mix on low speed until a shaggy dough forms.
  4. Knead to Elasticity: Add the softened butter one tablespoon at a time. Increase speed to medium and knead for 5–7 minutes until the dough is smooth, tacky, and bounces back when poked.
  5. First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60–90 minutes, or until doubled in size.
  6. Roll the Dough: Punch down the risen dough and turn it onto a floured surface. Use a rolling pin to shape it into a large rectangle (roughly 12x18 inches).