Spiced Pumpkin Monkey Bread

By tcasteel2000

Ingredients

• 1/2 to 5 1/2 to 5 5 cups all

Details

Servings 12
Adapted from organicvalley.coop

Preparation

Step 1

Directions

1. Dissolve yeast in warm milk in large bowl of electric mixer fitted with dough hook; let stand 5 minutes.

2. Add sugar, pumpkin puree, 4 1/2 cups of the flour, salt and spices. Beat at medium speed until a soft dough forms about 2 minutes. If needed, add additional flour to form a smooth and moist (but not sticky) dough, beating an additional 3 to 4 minutes. Add softened butter and mix just until combined.

3. Place dough in a buttered, medium sized bowl, turning the dough to coat. Cover and let rise in a warm, draft-free place until dough has doubled in size, 45 minutes to 1 hour.

4. Meanwhile, combine all ingredients for Spiced Sugar (see recipe) in a shallow bowl; mix well.

5. After dough has risen to double in size, punch dough down and transfer to a lightly floured surface. Divide evenly into golf ball sized pieces (1-1/2 ounces each). Roll each piece into a ball.

6. Butter a 10-inch Bundt pan or ring shaped cake pan or mold. Dip each ball of dough lightly into melted butter, then dip one side in spiced sugar.

7. Place rolls sugared sides up evenly in prepared pan, stacking on top of one another. Pour any remaining butter over the rolls and sprinkle with a small amount of any remaining sugar mixture.

8. Cover and let rise in a warm, draft free place until doubled in size, 45 minutes to 1 hour.

9. Heat oven to 350 degrees F. Bake bread until puffed and light golden brown, about 35 minutes. Cool 5 minutes in pan.

10. Invert onto a serving plate. Serve warm or at room temperature.

Recipe Created by Regional Chef Amanda Cook of Pilk and Cookies, New York, NY. © Organic Valley