Pumpkin Spice Bread

A delicious autumn pumpkin flavoured treat – moist and warmly spiced that will leave you wanting for more. Perfect for all ages!

INGREDIENTS

TangzhongQuantity
Bread Flour200g
Water300g
Saf-instant® Gold instant dry yeast1g
DoughQuantity
Bread Flour800g
Tangzhong501g
Water300g
Salt18g
Egg100g
Sugar150g
Saf-instant® Gold instant dry yeast15g
Magimix® Softness4g
Magimix® Green4g
Shortening75g
Milk Powder30g
Pumpkin Puree300g
Nutmeg15g
ToppingQuantity
Cream Cheese450g
Butter (unsalted)230g
Icing Sugar240g
Pumpkin Spice80g
Cheese (shredded)250g

FEATURED PRODUCT

Saf-instant® Gold

PRE-PREPARATION (Tangzhong)

  1. Heat up the water to 70-80˚C and mix with flour.
  2. Cool down the mixture to 40˚C, add yeast and mix till fully incorporated.
  3. Let the mixture ferment for 4 hours at 5˚C.

PREPARE THE DOUGH

  1. Place all the dry ingredients (except for the shortening and nutmeg), tangzhong, pumkin puree and liquids into the stand mixer and mix on low speed for 4 minutes.
  2. Add shortening and continue mixing for 1 minute followed by on high speed for 4 minutes.
  3. Add nutmeg and continue mixing for 2 minutes or until dough is fully developed.
  4. Cover and rest the dough for 30 minutes.

SHAPING

  1. Divide the dough equally into approximately 50g each, round and place 3 pieces into an ensaymada moulder.
  2. Proof for 60 minutes at 30˚C or until double in size.
  3. Topping preparation – beat butter and cream cheese. Add icing sugar and 20g pumpkin spice. Mix till smooth and set aside.

BAKING

  1. Brush a layer of egg wash on the proofed dough.
  2. Pre-heat the oven at 180˚C and bake for 30 minutes or until golden brown.
  3. Remove from oven and cool on a wire rack.
  4. Spread approximately 50g of toppings and 30g of cheese and a sprinkle of pumpkin spice.

Watch the recipe video here.