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Pumpkin Crunch Knots

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 07 Mar 2020 22:56:38 -0800
v120.n011.1
* Exported from MasterCook *

                         Buns, Pumpkin Crunch Knots

Recipe By     :Bob's Red Mill
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Muffins/Rolls
                 Posted                          Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Dough
      1/2           cup  Whole Milk -- warmed to 110F (118 mL)
   2 1/4            tsp  Active Dry Yeast
   1               Tbsp  Light Brown Sugar -- (14g)
   3               cups  Unbleached White All-Purpose Flour -- (413g)
      1/2           cup  canned Pumpkin Purée -- (123g)
   2               Tbsp  softened unsalted Butter -- (29g)
   1 1/2            tsp  Salt
                         Filling
      1/4           cup  Granulated Sugar -- (48g)
   2                tsp  ground Cinnamon -- divided
      1/2           cup  unsalted Butter -- room temperature, divided 
(114g/1 stick)
      1/2           cup  Packed Brown Sugar -- (110g)
      3/4           tsp  Ground Ginger
      1/2           tsp  freshly grated Orange Zest
      1/2           tsp  Ground Nutmeg
      1/4           tsp  Ground Cloves
      1/4           tsp  Salt

These pumpkin crust knots are impressive and tasty! Easy to make and 
bursting with pumpkin spice flavor, they're a great breakfast option 
or after school snack for crisp fall days.

PREP: 20 minutes
COOK: 15 to 20 minutes
PASSIVE: 50 minutes -1 hour

In a stand mixer add warmed milk, yeast and sugar. Whisk to combine 
and let sit until foamy, about 5 minutes.

Add remaining ingredients for the dough to the bowl. Attach the bowl 
to the mixer and fit it with the dough hook. Turn to medium speed and 
mix until dough comes together and wraps itself around the dough hook 
(if dough seems too dry, add 1-2 tablespoons of milk). Continue to 
mix until dough is smooth and elastic, about 3 to 4 minutes.

Remove dough from mixer and shape into a ball. Transfer dough to a 
medium mixing bowl greased with cooking spray. Cover bowl with 
plastic wrap and let rise for 45 minutes-1 hour, or until doubled in height.

Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.

In a small bowl add granulated sugar and 1 teaspoon cinnamon. Whisk 
to combine and set aside.

On a floured work surface, roll the dough into a rectangle that's 
roughly 16 x 16 1/4" thick. Use an offset spatula to spread 4 
tablespoons butter over the dough. Evenly sprinkle the surface with 
the spiced sugar mixture.

Fold dough in half onto itself, like a sandwich. Use a knife to cut 
down the center vertically, and then cut horizontally into 12 strips. 
Twist each strip, and then tie into a rough knot. Place on prepared 
baking sheet (6 knots per pan).

In a small bowl, melt the remaining 4 tablespoons butter in a 
microwave. Add brown sugar, remaining teaspoon of cinnamon, ginger, 
orange zest, nutmeg, cloves and salt. Stir to combine.

Spoon roughly 1 1/2 teaspoons brown sugar mixture over the top of 
each knot. Place pans in the oven and bake knots for 15 to 20 
minutes, or until golden, rotating pan halfway through baking. Serve warm.

S(Internet address):
   https://www.bobsredmill.com/recipes/how-to-make/pumpkin-crunch-knots
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 266 Calories; 10g Fat (34.7% 
calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 
27mg Cholesterol; 342mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

NOTES : 2020 - 0307