Pumpkin spice sticky bread
I've been wanting to make monkey bread for ages, but there was just one problem: I didn't have a bundt pan. Nor did I want to purchase a bundt pan just to make monkey bread. Then I woke up yesterday morning and thought, Why don't I just use a muffin pan? Hello, portion control! Not to mention, all-over crunchy, caramel-y edges of goodness. I'm just trying to figure out why it took me so long to think of a solution.
And just so we're clear - from this point forward - monkey bread is going to be known as sticky bread in my book. I've always disliked the original name (probably becuase someone once referred to it as monkey brains) and find the term 'sticky' to be much more fitting. You know, because the bread is sticky?
PUMPKIN SPICE STICKY BREAD
2 1/4 teaspoons dry active yeast
1/2 cup lukewarm water
2 tablespoons vegan butter
1/4 cup pumpkin puree
1/2 cup almond milk
2 tablespoons cane sugar
1 teaspoon fine sea salt
3 cup unbleached flour
1 cup cane sugar
1 tablespoon unsulphured molasses
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoons ground cinnamon
6 tablespoons vegan butter, melted
In a small bowl, combine the yeast and water; sprinkle with a pinch of sugar and set aside. In a small saucepan over medium-high heat, melt the butter, pumpkin puree, milk and sugar. Stir for 1-2 minutes, or until butter is melted and the mixture is smooth. Allow the mixture to cool for 10-15 minutes before proceeding.
Lightly oil a large mixing bowl with oil; set aside. In a stand mixer fitted with the hook attachment, mix the yeast mixture and pumpkin mixture on medium speed. Add the salt and flour, 1/2 cup at a time; scraping down the sides of the bowl after each addition. If the dough is not pulling away from the sides of the bowl once all of the flour has been added, add up to an additional 1/2 cup of flour. Transfer the dough to the prepared mixing bowl, cover with a towel and store in a warm place for 60-90 minutes, or until the dough has doubled.
While the dough is rising, prepare the sugar coating. Stir together the sugar and molasses. Once combined, mix in the pumpkin pie spice and cinnamon; set aside.
Lightly oil a 12 cup jumbo muffin pan; set aside. Line a flat surface with parchment paper and sprinkle with flour. Pat the dough into an 12x12 square then cut into 120 pieces (if using a regular sized muffin pan, cut the dough into even smaller pieces). Roll into balls, dip in butter then coat with pumpkin spice sugar. Place 10 rounds into each muffin well, filling it halfway full. Cover and let rise in a warm place for an additional 60 minutes. Bake at 350˚F for 20-25 minutes. Let cool in pan for 5 minutes then invert onto a cooling rack. Store in an air tight container for up to three days.
Yield: 12 bread cups