The fastest way to clear gifted pumpkins 🎃 is with golden pumpkin bread filled with delicious pumpkin filling.
As usual, I’m using a sweet stiff starter in my soft bread. Let’s have some fun 😉
Recipe makes 2 loaves
Sweet Stiff Starter
- 60g starter
- 180g flour
- 80g water
- 30g sugar
Dough
- 420g bread flour
- 40g sugar
- 8g salt
- 120g milk
- 50g whipping cream
- 250g mashed pumpkin
- 40g butter
- All of the sweet stiff starter
Pumpkin Filling
- 200g pumpkin puree
- 15g sugar
- 20g whipping cream
- 4g corn flour
- Mix everything together and cook over medium heat in a non-stick pan until thickened.
Method
- Prepare the sweet stiff starter and use when it triples, about 7-8 hours at 27-28°C.
- Mix everything except butter until the dough comes together and is strong.
- Hold back 10-20g of milk and add gradually as everyone’s mashed pumpkin has different moisture levels.
- Add butter in 2-3 batches and knead until fully incorporated, and the dough achieves a windowpane effect.
- Bulk proof the dough for 2 hours at 28°C.
- Punch down the dough and divide into 6 equal portions.
- Round the dough into balls and rest for 15 minutes.
- Roll out the dough into long strips and spread pumpkin filling.
- Roll the dough up and place 3 rolls into each greased tin (10x10x20cm) for final proof, 3-3.5 hours at 28°C.
- Egg wash and sprinkle pumpkin seeds.
- Snip each of the mounds of dough.
- Bake at 170-180°C for 40-45 minutes.