Wednesday, October 15, 2008

Pumpkin-Chocolate Streusel Bun

This recipe turned great in spite of everything. My son - who is two and a half - helped me in the kitchen and some of the ingredients ended up on my counter instead of the mixing bowl. Then the following morning, I preheated the oven and set to 20 minutes, when I would come and check what the buns looked like and adjust the temperature/timer appropriately. Since it was taking way too long and the timer wasn't going off I went back to the kitchen and my half-baked buns were cooling off on the stove top. What?! I asked my husband, why did you do that?! He said it's been 20 minutes and he thought it looked done. Oh my, I put the buns back in the oven and after another 20 minutes they came out smelling and tasting wonderful.

Pumpkin-Chocolate Streusel Buns

To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour.

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided
1/2 cup Pumpkin Puree
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/2 teaspoon ground nutmeg
Cooking spray

4 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

2 ounces semi-sweet chocolate

To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°. Bake the rolls at 375° for 25 - 35 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm. Optional: Instead of Sugar glaze, melt chocolate for 1 minute in the microwave and drizzle over buns.

Pumpkin Puree (Yield about 2 1/2 cups pumpkin puree)

1 (2-pound) pumpkin

Cut the pumpkin in half lengthwise, discarding seeds and membranes. Place pumpkin halves, cut sides down, in a baking dish, and add 1/4 cup water to the dish. Cover with heavy-duty plastic wrap, and vent. Microwave at high 10 minutes (or about 5 minutes per pound) until pumpkin is tender when pierced with a fork. Cool slightly, and scoop out filling.


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