Ingredients
- 4 1/2 cups bread flour (divided)
- 1 (0.25盎司包装(7克)或21 /4茶匙 红星活性干酵母
- 1 teaspoon table salt
- 3/4 cup warm water (110-115°)
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 3 tablespoons vegetable oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1 large egg (beaten)
- 1/2 cup 蔓越莓干
- 1/2 cup chopped pecans
- 蛋液:1个轻轻打散的鸡蛋
Instructions
- In stand mixer bowl, combine 1 cup flour, yeast and salt; whisk to combine. Add warm water. 用桨，低速搅拌，直到混合均匀. Add pumpkin, maple syrup, oil, ginger, cinnamon, allspice and egg; blend on low speed for 30 seconds. 中速拍打3分钟.
- 切换到面团挂钩附件. 逐渐加入足够多的剩余面粉，做成结实的面团. 揉至光滑有弹性，约7至10分钟.(注:手工混合:按以上步骤操作, 用木勺或打面器在大碗中混合原料. 在撒有面粉的表面揉至光滑有弹性.)
- 将面团放入抹了少许油的碗中，盖上油脂. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
- Punch down dough; turn out onto lightly floured surface. 加入蔓越莓和坚果. 把面团分成16块，每一块擀成一根12英寸长的绳子. 把每根绳子对折, 捻股一旦, 捏紧两端密封，隔2英寸放在涂上少许油脂或衬有羊皮纸的烤盘上. Cover; let rise until indentation remains after touching, about 45 minutes.
- 预热烤箱至425华氏度.
- 把打好的鸡蛋刷在面团上. 烤15分钟左右，直到面皮变成金黄色. Remove from baking sheet; let cool slightly on racks before serving.
Notes
Photo by Girl Versus Dough.
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