Pumpkin Spice Star Bread

It’s fall and baking season begins in the kitchen with the finest ingredients. It's the time of the year I love to bake quite a few items with pumpkin. I have already made pumpkin spice and pumpkin puree from scratch that I would use in some baked recipes and drinks. 

There is nothing like freshly baked festive bread at home during the holidays. Home made bread is always hearty. I use half whole wheat pastry flour instead of all white flour. This beautiful Pumpkin Spice Star Bread layers of pumpkin spice and dark brown sugar fillings is great for Thanksgiving gatherings.  

The dough is really forgiving and it's not that difficult to shape the bread as it seems. See pictures below. Whole house smells heavenly while baking this bread and it's going to be a delicious display to the table for sure. It will stay fresh up to three days at room temperature in a plastic storage bag or box, 4-5 days in the refrigerator. Warm it up in the oven before serving. Try Pumpkin shaped dinner roll too. It's another festive bread looks fabulous on Thanksgiving dinner table. 

Ingredients~

1cup sifted all purpose or bread flour(8oz dry measuring cup)

1cup sifted whole wheat pastry flour

Some extra flour for dusting

1 1/4 tsp. active dry yeast

1/4 tsp. salt

2 tbsp. melted unsalted butter

1 tbsp. sugar

1/4 tsp. pumpkin spice

1/2 cup thick pumpkin puree, homemade or store bought

1/2 cup warm whole or 2% milk
1 tbsp. powdered sugar(optional)

For the filling~

1 tbsp. melted unsalted butter

1 small egg, beaten

1/3 cup dark brown sugar

1/2 tsp. pumpkin spice

Special equipment~
Parchment paper
12-14 inch round baking tray or large square/rectangular tray
Rolling board and pin
2 1/3" round cookie cutter or a bowl/glass
Pastry brush

Method~

Dissolve the yeast in the warm milk with 1/4 tsp. sugar. Stir well and set aside until it becomes foamy for about 5 minutes. In another big bowl, add in melted butter, sugar, salt and pumpkin puree. Add in yeast mixture and mix well.

Now add in flour 1/2 cup at a time. Mix the dough with a wooden spoon until forms a rough ball. On a floured board, knead the dough sprinkling extra flour for 5-7 minutes. Put the dough in a oiled bowl covering with a damp cloth. Let it rise in a warm place for one n half hour or until doubled in size. Punch down the dough.

Turn out again on to a lightly floured surface and knead for a few minutes. Divide the dough into 4 equal parts. Take each dough, knead it lightly in you hand forming a smooth circular shaped ball. Flour each ball very lightly. Roll each ball with a rolling pin from the center to the edges up to 10 inch circle. 

Place a circle on a parchment lined round baking sheet. Mix dark brown sugar and pumpkin spice together. Brush with melted butter and sprinkle brown sugar and pumpkin spice mixer on top of the first round circle leaving 1/3 -1/2" border all around. Layer two more circles with butter and brown sugar mixer. Place last one on top.

Place a small bowl or cookie cutter about 2 1/3 inch in diameter in the center of the layered bread circles. Cut with a sharp knife from the outer edge of the bowl/cookie cutter into four pieces. Then cut each of these into four pieces totaling of 16 pieces.

Take one piece and twist it twice. Take second piece twist in the opposite direction and then pinch the two ends to seal together. Repeat same process for remaining pieces. Cover with a damp kitchen towel and allow them to rise for about 25-30 minutes.

Preheat the oven to 375 degrees Fahrenheit. Apply egg wash all over the the risen dough. Substitute melted butter for egg wash to make it vegetarian. Bake for 18-20 minutes or until light golden brown. Let it cool a little bit on a wire rack before serving. Sprinkle confectioner sugar. Store in plastic bag or box at the room temperature. Warm it up in the oven slightly. Happy fall baking!!