Pumpkin Spice Twist Bread
Filled with pumpkin filling and flavor, Pumpkin Spice Twist Bread will be your new fall favorite breakfast or dessert!
Servings: 8 people
Calories: 656kcal
Ingredients
DOUGH
- ¾ cup (184 g) milk, warmed to about 110°F (about 40 seconds in the microwave)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 large egg, room temperature
- ¼ cup (50 g) granulated sugar
- 1 teaspoon kosher salt, if using table salt add ½ teaspoon
- 3 cups (375 g) all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter, cold
FILLING
- ½ cup (123 g) pure pumpkin
- 1 teaspoon pumpkin spice
- ½ cup (100 g) light brown sugar, packed
- 1 pinch kosher salt
GLAZE
- 2 cups (250 g) confectioners' sugar
- ½ teaspoon homemade pumpkin pie spice, or 1 teaspoon if store-bought spice
- 2-4 teaspoons milk
Instructions
DOUGH
- Add ¾ cup milk to a measuring cup. Heat in microwave for about 45 seconds. Add the yeast and allow it to bloom for about 5 minutes.
- In a large bowl, add the bubbling milk & yeast mixture, egg, sugar, and salt. Set aside.
- Using a grater, grate the cold butter onto a cutting board or plate. Add the butter to the bowl, then add the flour.
- Using your hands, combine the ingredients until just incorporated. You can either continue kneading by hand or now add the ingredients to the bowl of your stand mixer fitted with the dough hook attachment.
- When the dough comes together to form a ball, cover the bowl and set aside for one hour.
- After an hour, remove the dough and place on a clean, solid surface (such as a countertop) that has been sprinkled with flour.
- With a rolling pin, roll out the dough into about ½-centimeter thickness. It should be roughly in a 9x13-inch rectangle.
FILLING
- In a small bowl, combine the pumpkin filling and pumpkin pie spice. Spread the pumpkin mixture over the dough, going all the way to the edges.
- In a separate small bowl, combine the brown sugar and salt. Sprinkle the brown sugar mixture over the pumpkin filling.
- Starting with the longer side, roll the dough into a log and then pinch to seal the seam. Roll the log over so that the seam side is down.
- Using a sharp knife, cut in half lengthwise, stopping about 1 inch from the end.
- Starting near the top that is not cut, gently lift one of the cut halves over top of the other cut halve. (a twist) Continue to twist 2-3 more times.
- Hold one end and then start twisting the dough around it, creating a circle of dough. Try to get the cut, exposed layers of the dough, facing upwards.
- Place the dough ring in an 8-inch or 9-inch prepared skillet (I used butter) and let rise for one hour, covered.
BAKING
- After the dough has rested for one hour, heat the oven to 350°F. Uncover the dough and place the skillet in the oven for 25 minutes. Remove and cover with foil (the dough should be golden brown) and bake for an additional 10 minutes. (35 minutes total) Remove from oven and allow to cool while preparing the glaze.
GLAZE
- In a medium bowl, whisk together the confectioners' sugar, homemade pumpkin pie spice, and milk. It should be runny.
- After the bread twist has rested for about 10 minutes outside of the oven, pour glaze over and allow to soak into every nook and cranny.
- Can be served immediately (warm) or at room temperature.
Nutrition
Serving: 1portion | Calories: 656kcal