Ingredients
- 5 grams yeast
- 50 milliliters cool milk
- 30 grams sugar
- 350 grams bread flour
- 150 grams mashed pumpkin
- 2 egg yolks
- 40 grams butter
- 1/2 teaspoon salt
- Chocolate
Directions
Combine all ingredients except butter and salt; mix into a smooth dough.
Add the butter and salt to the dough.
Knead for 20 minutes or until the dough reaches the windowpane stage.
Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rest for 1 hour.
Knead the dough for 10 minutes, then divide it into pieces and shape them into balls.
Let the dough balls rest for 10 minutes.
Roll out each dough ball and add the desired filling.
Let the filled items rest for 1 hour.
Preheat the oven to 170°C.
Bake at 160°C for 20 minutes.
Frequently Asked Questions
Can I substitute canned pumpkin puree for the mashed pumpkin in this yeast-risen pumpkin bread recipe?
Yes, you can generally substitute canned pumpkin puree for the 150 grams of mashed pumpkin, but ensure the puree is well-drained to avoid adding excess moisture, which could affect the dough consistency needed for the 20-minute kneading process.
How should I store this homemade pumpkin bread to keep it fresh?
Once completely cooled, store this pumpkin bread tightly wrapped at room temperature for up to 3 days, or slice and freeze it for longer storage; the addition of yeast means it benefits from being kept airtight to maintain its texture.
My dough isn't reaching the windowpane stage after 20 minutes of kneading; what should I do?
If the dough is too sticky during the 20-minute knead, slowly add a small amount of the 350 grams of bread flour until it becomes smooth and elastic enough to pass the windowpane test, ensuring all ingredients are properly incorporated before the initial rise.
