A Tradition in Family Baking

Pumpkin Cranberry Twists

 
Pumpkin Cranberry Twists
These beautiful twists are perfect alongside a harvest celebration meal.
Yield: 16 rolls
Ingredients
  • 4½ cups bread flour, divided
  • 2¼ tsp (one package) RED STAR Active Dry Yeast
  • ¾ cup water
  • ¾ cup pumpkin puree
  • ¼ cup maple syrup
  • 3 Tbsp vegetable oil
  • 1 tsp salt
  • ¼ tsp ground ginger
  • ¼ tsp cinnamon
  • ¼ tsp allspice
  • 1 large egg, beaten
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • 1 large, lightly beaten egg (for egg wash)
Instructions
  1. In large bowl, combine 1 cup flour and yeast. Whisk in warm water (110-115°F) until well combined. In small bowl, combine pumpkin, maple syrup, oil, salt, ginger, cinnamon, allspice and egg; stir into flour mixture until smooth.

  2. Gradually whisk in about 2 cups more of flour until smooth. Using wooden spoon, gradually stir in enough of the remaining flour to make soft dough. Turn out onto lightly floured surface; knead for 7 - 10 minutes or until smooth and elastic, adding more flour if necessary.

  3. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about one hour.

  4. Punch down dough; turn out onto lightly floured surface. Knead in cranberries and nuts. Divide dough into 16 pieces and roll each piece into a 12-inch rope. Fold each rope in half, twist strands once, pinch ends to seal and place on lightly greased or parchment-lined baking sheets 2-inch apart. Cover; let rise until indentation remains after touching, about 45 minutes.

  5. Brush beaten egg over twists. Bake in preheated 425°F oven for about 15 minutes or until twists are golden brown. Remove from baking sheet; let cool slightly on racks before serving.

  6. Recipe featured at Girl Versus Dough.

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