Pumpkin Spiced Buns
w/Icing
Ingredients
-
Dough:
-
1/2 cup whole milk
-
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
-
1/4 cup granulated sugar
-
4 tablespoons unsalted butter, melted, plus more for greasing the bowl and plastic wrap
-
2 teaspoons pure vanilla extract
-
1 large egg yolk
-
2 3/4 cups all-purpose flour, plus more for dusting
-
3/4 teaspoon fine salt
​
Add the milk and 1/2 cup water to a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove from the heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the granulated sugar over the top and set aside without stirring, until foamy, about 5 minutes. Whisk in 4 tablespoons of the butter, the vanilla and egg yolk until well combined.
​
Whisk the flour, remaining granulated sugar and 3/4 teaspoon of salt together in a large bowl. Make a well in the center of the flour and use a wooden spoon to stir in the yeast mixture until the dough becomes thick and slightly sticky. Turn the dough onto a floured work surface and knead until it is soft and elastic, about 6 minutes. Shape the dough into a ball.
Brush the inside of a large bowl with the remaining melted butter. Place the dough in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap and use a permanent marker to trace a circle the size of the dough onto the plastic, noting the time. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. Turn the dough out of the bowl and knead briefly on a floured surface to release excess air; reshape the dough into a ball and return it to the bowl. Lightly butter a large piece of plastic wrap and tightly cover the entire bowl. Let the dough proof in the refrigerator for 4 hours and up to overnight.
Directions
Filling:
1 tablespoon pumpkin spice
1/2 cup granulated sugar
2 sticks unsalted butter, softened
15 ounces pumpkin puree
​
1. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish with 1/4 stick of the butter. Whisk the granulated sugar and pumpkin spice together in a small bowl.
2. Turn the prepared dough onto a floured work surface and press flat; roll into a 10x18-inch rectangle, with a long edge facing you. Spread the remaining butter evenly over the surface of the dough, leaving about an inch border on the side opposite you.
3. Dollop the pumpkin puree over the butter; spread over dough to cover the same area as the butter. Scatter the pumpkin spice-sugar mixture evenly over the pumpkin puree. Start from the long side facing you, roll dough up into a tight 18" long cylinder. Lightly brush the clean edge of dough with water, press it to the cylinder to seal.
4. Using a sharp knife, cut dough log into 1 1/2 inch thickness, to make 12 buns. Place the buns cut-sides-down in the prepared pan, leaving 1 inch of space between them.
5. Cover the baking dish loosely with plastic wrap and set aside in a warm place to rise until the buns double in size, about 1 hour 30 minutes.
6. Position the rack in the center of the oven; bake the buns until golden brown and the tops spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
​
Glaze:
1 1/2 cups confectioners' sugar
1/2 stick (4 tablespoons) unsalted butter, melted
3 tablespoons whole milk
1/2 teaspoon pure vanilla extract
Pinch of fine salt
​
Whisk together the confectioners' sugar, butter, milk, vanilla and a pinch of salt in a medium bowl until smooth. Drizzle over the warm buns and serve.
​
