Pumpkin spice tsoureki
Dimitra's Dishes · ♥ 315 likes · 5.3K views · 15 min video
Timestamp
Ingredients
Method
Techniques
- ½ cup lukewarm milk
- 1 tbsp active dry yeast
- 1 tsp granulated sugar
- 2 tbsp all-purpose flour
Mix half a cup of lukewarm milk, one tablespoon of active dry yeast, a teaspoon of sugar and two tablespoons of flour and let it sit about eight minutes to proof.
The yeast is alive if bubbles and foam form on top. If it stays flat, the yeast is bad and the bread will not work.
- 718 g all-purpose flour
- 1 whole orange
- 2 tsp ground cinnamon
- ¼ tsp powdered ginger
- 1 tsp ground mahlepi
Whisk the flour, orange zest, cinnamon, powdered ginger and mahlepi together in another bowl.
- ¾ cup lukewarm milk
- 1 cup granulated sugar
- 2 whole eggs
- 1 tsp pure vanilla extract
- 1 cup pure pumpkin puree
- 2 oz butter
Add the additional milk, sugar, eggs, vanilla, pumpkin puree and soft butter to the mixer bowl, then the dry ingredients.
- 1 cup flour
Knead on low speed with the dough hook 10 to 12 minutes until it comes together, adding another cup of flour if it is too soft to hold.
- olive oil
Transfer to a bowl greased with olive oil, toss to coat, and cover with plastic wrap or a clean kitchen towel.
Rise low and slow until doubled in volume, about two hours. If it does not double the bread will be dense.
- 1 cup brown sugar
- ¾ cup pumpkin puree
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp cloves
Mix one stick of soft unsalted butter with brown sugar, the remaining pumpkin puree, cinnamon, ginger, nutmeg and cloves with a spatula. Little bits of butter are fine; they melt in the oven.
Cut the dough into two equal portions, then cut one portion into three equal portions for braiding. Flour the surface well.
Roll each piece into a rope 10 to 12 inches long and press it flat to make room for the filling.
- cranberries
Spread pumpkin spice filling on one side of the rope, top with cranberries, fold the other side over, pinch to seal and roll lightly.
Transfer to a parchment lined baking tray, cover with a kitchen towel and rest 15 to 20 minutes to fluff up; do not let it over-rise or it will flatten in the oven.
- raisins
For the simpler loaf, grease a bundt pan, roll the second portion into a flat rectangle, spread the remaining filling, top with dried fruit, roll it into a rope, twist it and set it in the pan. Cover and rest about 20 minutes.
Optionally top with a cream cheese icing drizzle or dust with powdered sugar.
Tasting both loaves
- 1 tbsp heavy cream
For cinnamon rolls, cut the rolled log into slices, set them in a 9 by 13 inch baking pan, drizzle about a tablespoon of heavy cream over each roll and bake until fully cooked.
Substitutions and cinnamon rolls