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Pumpkin Cranberry Twists
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These beautiful twists are perfect alongside a harvest celebration meal.
INGREDIENTS
This recipe makes 16 rolls
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DIRECTIONS
4+1/2 cups Bread Flour, divided
2+1/4 tsp Active Dry Yeast
3/4 cup Water at 110°-115°F
3/4 cup Pumpkin Puree
1/4 cup Maple Syrup
3 tbsp Vegetable Oil
1 tsp Salt
1/4 tsp Ground Ginger
1/4 tsp Cinnamon
1/4 tsp Allspice
1 Large Egg, beaten
1/2 cup Dried Cranberries
1/2 cup Chopped Pecans
Glaze:
1 large egg, lightly beaten
1. In large bowl, combine 1 cup (250 mL) flour and Yeast. Whisk in warm water 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 (500 mL) 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 greased bowl, turning to coat all over. Cover with plastic wrap; let rise in warm draft-free place for 30 - 45 minutes until doubled size.
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 (30 cm) 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 (5 cm) apart. Cover and let rise in warm draft-free place for about 45 minutes or until doubled in size.
5. To glaze, brush egg over twists. Bake in centre of 425°F oven for about 15 minutes or until twists are golden brown. Remove form baking sheet; let cool on racks.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.