A seasonal twist on this famous Mexican sweet bread that is perfect for breakfast or brunch during pumpkin season
Prep Time
20 mins
Dificult
Medium
Servings
20 mins
Ingredients
Instructions
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.
Place the dough in a lightly greased mixing bowl
cover
and let rise in a warm place until doubled in size
about 2 hours.
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.
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.
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.
Preheat the oven to 375 degrees F (190 degrees C).
Bake in the center of a preheated oven until puffed up and golden
about 20 minutes. Allow to cool to room temperature
