A seasonal twist on this famous Mexican sweet bread that is perfect for breakfast or brunch during pumpkin season.
Ingredients
- all-purpose flour: 2.25 cups
- pumpkin puree: 0.5 cup
- warm milk: 0.25 cup
- egg yolk: 1 piece
- butter: 2 Tbsp (melted)
- white sugar: 2 Tbsp
- active dry yeast: 1 pack (.25 ounce pack)
- kosher salt: 1 tsp
- vanilla extract: 0.125 tsp
- powdered sugar: 0.5 cup
- all-purpose flour: 0.5 cup
- kosher salt: 1 pinch
- ground cinnamon: 0.25 tsp
- ground allspice: 0.125 tsp
- ground nutmeg: 1 pinch
- vanilla extract: 0.125 tsp
- butter, at room temperature: 0.25 cup
- orange food coloring: 0 piece (optional)
Metric Conversion
Stages of cooking
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Combine flour, pumpkin puree, warm milk, egg yolk, melted butter, sugar, active dry yeast, salt, and vanilla extract in the bowl of a stand mixer with the dough hook attachment. Mix until a smooth, slightly elastic ball forms or knead by hand for about 5 minutes.
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Place the dough in a lightly greased mixing bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
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While dough is rising, combine powdered sugar, flour, butter, cinnamon, allspice, nutmeg, salt, and vanilla extract in a bowl for the topping. Mix with your hands or a spatula until a moldable dough forms. Mix in orange food coloring if you like.
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Divide topping dough into 6 equal portions and shape them into balls; set onto a parchment lined baking sheet. Cover each ball with a sheet of plastic and press down with something flat and heavy (like the bottom of a glass or measuring cup) into a flat circle. Take the tip of a knife and score a pumpkin design into the topping. Place in the refrigerator to allow butter to firm up.
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After the dough rises, transfer it onto a work surface and press down to remove the air. Cut into 6 equal portions and roll each portion into a smooth ball. Transfer balls onto a Silpat-lined baking sheet and press down to flatten lightly. Place the topping on top of the dough balls. Allow to proof until doubled in size, about 45 minutes.
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Preheat the oven to 375 degrees F (190 degrees C).
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Bake in the center of a preheated oven until puffed up and golden, about 20 minutes. Allow to cool to room temperature, about 20 minutes.