Pumpkin Honeycomb Bread

Updated at: Thu, 17 Aug 2023 10:04:48 GMT

Step 1

Combine your brown butter, milk, sugar, pumpkin purée, pumpkin spice, vanilla, egg, and salt, and whisk to create the wet mixture. Slightly heat up the mixture in the microwave (30-60sec) until it’s warm to touch, but not hot. This will help the yeast activate when added.

Step 2

Add your flour and instant yeast. Using a stand mixer with an attached dough hook, knead for about 12 minutes. This is an enriched dough so it will take time for the gluten to develop, and kneading by hand will take twice as long (oil your hands if you do to help with the stickiness). The dough should be tacky to touch, but not sticky.

Step 3

Form the dough into a ball and place in a clean oiled bowl. Cover and let it rise in a warm place for about an hour and a half, or until it has doubled in size.

Step 4

Once your dough has risen, punch it down and divide into 16 balls. Flatten each ball and place a small piece of cream cheese in the center. Pinch the ends of the dough together to close and roll the ball in your hands. Place all the stuffed balls in a buttered round pan that is at least 10inch. Leave a bit of space between the balls as they still need a second rise.

Step 5

Cover the pan and let it rise again for 30 minutes. In the meantime, preheat your oven to 350 degrees Fahrenheit.

Step 6

Brush with an egg wash. Bake for 30 minutes in the middle rack, and move to the top rack for another 5 minutes of baking to get that beautiful browned top.

Step 7

As soon as the bread comes out, brush with maple syrup to create a glaze and top with cinnamon sugar. Enjoy!

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