pumpkin cinnamon roll loaf w/ cream cheese glaze

this is 1/2 size of the original loaf in the 9" by 5" loaf pan

adapted from Beth's Pumpkin Cinnamon Roll Loaf with Cream Cheese Glaze
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INGREDIENTS:
2 ¼ tsp (1 package) (1/4 ounce/7g) dry active yeast
1 cup (240ml) warm water (between 120-130F)
1/4 cup (50g) sugar
1/2 cup (120ml) pumpkin puree
1/3 cup (80ml) milk
1 egg
5 tbsp (75ml) melted butter, plus 1 tbsp (15ml) for greasing
2 tsp (10ml) vanilla extract
1/3 cup (50g) dried cranberries
4.5 cups (540g) of all-purpose flour
1.5 tsp (7.5ml) salt

FILLING:
3 tbsp (30g) brown sugar
3 tbsp (30g) white sugar
1 ½ tsp (7.5ml) cinnamon
1 tbsp (15ml) orange zest
½ cup (75g) pecans, chopped
3 tbsp (45ml) melted butter

用料  

pumpkin cinnamon roll loaf w/ cream cheese glaze的做法  

1. prep: melt 2.5 tbsp butter for the dough
   
   save the bowl to melt 1.5 tbsp butter for the filling

2. ---- yeast water ----
   Add yeast, sugar and water to a large mixing bowl. Whisk to combine and then let stand for 5 minutes until it gets cloudy and foamy.

3. --- add wet ingredients -----
   to the yeast mixture add the pumpkin, milk, egg, butter and vanilla extract. Whisk to combine.
   
   Then add the cranberries. Set aside.

4. ---- add dry ------
   sift in flour and salt, 1 cup a time; gently whisk

5. ---- knead -----
   transfer the dough to a floured surface.
   
   Roll it into a ball and knead it for a few turns 8-10 times

6. ---- 1st prove 1h -----
   grease the bowl w/ 1 tbsp butter
   
   rest in a warm place for 1 hour to double in size

7. ------ **** prep filling **** -------
   Combine sugars, cinnamon, orange zest, and pecans. Set aside.

8. ----- prep the pan -----
   grease the loaf pan (9”x 5” = 23cm x 23cm) and set parchment paper along the long side so it's easier to take out

9. ---- prep the dough ----
   1. on floured surface, roll out to a 9 inch by 15-inch rectangle. [loaf pan is 9 inch wide]
   
   2. Smear the dough with the 3 tbsp (45ml) of melted butter, then sprinkle with the filling.
   
   3. roll the dough tightly into a log
   
   4. slice the log in half, length-wise into 2 pieces. Then twist these two pieces together with the filling side up and exposed in places.
   
   5. Place the braid into the loaf pan. Tuck the ends under the loaf if needed.

10. For 4 wreath:
    --- prep dough -----
    Part the dough to 4 parts after 1st prove; then the same thing applies to all 4.
    
    then 2nd prove of 30 mins
    
    then bake in 350F for 18 mins

11. --- 2nd prove 30 mins ----
    Allow it to rise, uncovered, again for 30 mins.

12. ---- bake -----
    Bake at 350F for 35-40 minutes until golden brown and well risen.
    
    Allow the bread to cool in its tin

13. ---- glaze ------
    all ingredients in a small bowl and whisk until desired consistency.
    
    * Add more milk for a runnier consistency.

14. ---- plan B for day2 -----
    allow the bread to cool completely in the tin. Then cover loosely with foil and place in the refrigerator.
    
    2. reheat the following day, uncovered in a 300F oven for 15 minutes.
    
    3. Then remove from tin and drizzle with glaze.

小贴士

try to use poolish preferment this time
- out of 270g flour, could use 20-30% poolish (54-81g) >> chose 60g poolish >> 30g flour+30g water + 1.5g yeast (0.25% of the entire poolish)
- the main dough will use 240g flour, 90 ml water, and 2g yeast