Pumpkin Breakfast Bread
- 1 1/2 cups baby bath temperature warm water
- 1/4 cup sugar
- 1 tablespoon yeast
- 3/4 cup cold butter plus more for pan
- 1 egg
- 1 cup pumpkin puree
- 1 teaspoon salt
- 1 teaspoon ground cardamon
- 1 teaspoon ground ginger
- Pinch cloves
- 4 -5 cups flour
- 3/4 cups brown sugar
- 2 teaspoons cinnamon
- Combine water and sugar in a large bowl. Sprinkle in yeast and let stand about 5 minutes. Melt 2 tablespoons butter and add to bowl. Stir in egg, pumpkin, salt, cardamon, ginger and cloves. Stir in flour adding just enough so that the dough can be picked up and gently kneaded into a ball. Transfer to a clean buttered mixing bowl, cover with a damp cloth and let rise about 40 minutes. Butter one 9 inch cast iron skillet and sprinkle the bottom with about 2 tablespoons brown sugar. Combine remaining brown sugar with cinnamon. Set aside. Slice remaining butter into thin slivers and chill.
Turn raised dough onto a lightly floured board. Roll dough out to form a large rectangle. Sprinkle the middle third of rectangle with 1/3 of the thinly sliced butter and 1/3 of the sugar. Fold the two sides equally over the middle section, turn 90 degrees. Roll the dough once again into a rectangle. Sprinkle another 1/3 butter and sugar over the middle third of the dough. Fold both sides in over the middle and turn again. Repeat one more time, three sprinklings/turnings in total. The final rolling should yield rectangle about 6" x 12". Using a serrated knife, cut rectangle into 6 equal strips. Twist each strip into a tight roll and place into prepared pan. Fill pan with rolls. Cover with a damp clothe and let stand about another 40 minutes.
Preheat oven to 375. Line oven rack with a baking sheet or tin foil as - inevitably - this bread will drip molten sugar. Bake until golden brown on top, bubbly and delicious, about 30 minutes. Remove from oven and let cool about 10 minutes before inverting. Serve hot - pulling (rather than cutting) rolls apart.