Sponge
- 1 cup bread flour
- 1/3 cup water
- 1/8 teaspoon instant yeast
Dough
- 2 ¾ bread flour
- 1 1/3 tablespoons milk or coconut or almond milk
- 2 eggs
- 1 yolk
- 1 ½ teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 ¼ cups pumpkin puree
- 1/3 tsp cinnamon (scant ½ tsp)
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- ¼ cup sugar
- 2 Tbsp honey
- 2/3 cup butter or earth balance buttery sticks
- sponge
combine eggs, milk, honey, sugar, at low speed 5 min. Add flour, spices, and sponge, mix for 5 minutes-low speed. Add butter, pumpkin puree ,and salt, mix 4 min fast.
Let rise at 75 degree for 45 minutes.
Fold and allow to rest another 45 min
Divide and shape into rounds – let rest 15 – 20 min, covered.
Shape or add to molds and proof for 1 ½ hours on parchment lined sheet pans
Egg wash & top with pearl sugar
Bake at 350F for 15 min 20 min, or until golden brown on top and bottom (internal temp) 190 F.