This pretty Pumpkin Spice Tea Ring is filled with a bit of pumpkin puree and pumpkin spice, for a festive Fall sweet treat!
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I was thinking the other day about how technology has changed so much over the years. I have switched to virtually reading newspapers and magazines. And when it comes to cookbooks, I am now using my Amazon Kindle to collect, store and use my cookbooks, too!
I have to confess, it hasn’t been the easiest of transitions. The tactile experience of sitting down with a cookbook is one of life’s pleasures. And I will always have my absolute favourite cookbooks to sit down with. But when it comes to new additions to my cookbook collection, I’m going Kindle! Why? Here are a few reasons why Amazon’s Kindle readers are a great addition to a Kitchen …
My Kindle library is available on all my devices – from my computer, to my phone, to my iPad. It’s also, of course, available on my Kindle Paperwhite device :) That means my cookbooks are always just a click away, no matter what device is at hand. And I love how easy it is to sync my Kindle Library on each device.
Kindle versions of cookbooks are more economical, which simply means I can buy more cookbooks. Win!
I find the Kindle Paperwhite so easy to use in the kitchen. It’s smaller, lightweight and portable, but at the same time, easy to read, as it’s a dedicated “reading” device. No distractions from other stuff on the page. No scrolling. Simply the text I need and a simple swipe to continue.
The Kindle Paperwhite has easily adjustable display brightness and no glare, to make for easy reading in the changing light of my kitchen.
A single charge of my Kindle lasts for weeks, not just hours, so it’s always ready to cook!
To show you how I use my Kindle Paperwhite in my own kitchen, I baked up a little something. This Pumpkin Spice Tea Ring is my adaptation of a recipe I found in the Kindle cookbook “Baking Artisan Pastries & Breads” by Ciril Hitz. I used his original recipe for a Tea Ring and gave it a Fall spice twist with the addition of a bit of pumpkin puree and some pumpkin spices.
This particular recipe has been on my baking bucket list for a while. As it happened to be pumpkin season, I couldn’t resist giving it some Fall flavours. Other than that, I followed the directions from the book and made use of the photos in the cookbook to guide me as I worked through this recipe.
The result was impressive and completely delicious! It would make a wonderful center piece for Fall entertaining or for the holidays.
Learn more about the Amazon Kindle Paperwhite and all the Amazon Kindle readers on Amazon. You too might have a “Knead for a Kindle in the Kitchen”, too.
Cook’s Notes for Pumpkin Spice Tea Ring
This ring ended up being a lot larger than I imagined it would be. I recommend using your largest baking sheet, to give it lots of room.
As you can see, my ring is not quite as delicate as Mr. Hitz’s :) I was a bit generous in my roll size. So rather than pull off a large roll, I found slicing worked just fine. It really doesn’t matter how large or small your roll slices are, as long as they are all the same size.
This recipe was adapted from: Hitz, Ciril. Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond (Kindle Location 2158). Creative Publishing International. Kindle Edition.
Pumpkin Spice Tea Ring
Delicious tea ring, filled with a bit of pumpkin puree and pumpkin spice and topped with a sweet glaze.
Basic Sweet Dough:
- 1 1/2 cups whole milk at room temperature (365g)
- 1 egg at room temperature
- 1/2 tsp vanilla
- 5 1/4 cups all purpose flour 660g (660g)
- 3 tsp instant yeast
- 1/3 cup white sugar (70g)
- 1 1/2 tsp salt
- 5 Tbsp unsalted butter slightly softened and cut in to 5 or 7 pieces (70g)
- 3 Tbsp unsalted butter softened (40g)
- 3 Tbsp pumpkin puree
- 1/2 cup light brown sugar (120g)
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1 Tbsp flour
- 1/2 tsp vanilla
- 2 Tbsp whole milk
- 1 Tbsp light corn syrup
- 1 1/2 cups icing/confectioners sugar (150g)
- Chopped pecans
To prepare the dough: Stir together the milk, egg and vanilla in a small bowl. Set aside.
In a large bowl of the bowl of a stand mixer with the kneading hook, add the flour, yeast, sugar and salt. Stir to combine. Add the milk/egg mixture and stir/knead until a smooth dough forms. Add butter pieces one at a time, kneading each one in to the dough before adding the next. Continue until all butter has been absorbed in to the dough. Remove dough to a greased bowl. Cover and allow to rise until doubled, about 2 hours.
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Filling: Combine the brown sugar, cinnamon, ginger, nutmeg and flour in a small bowl. Set aside.
Remove dough to a floured surface and roll in to a rectangle 16-inches wide and as long as necessary to achieve 1/4-inch thickness of the dough.
To make ring: Roll dough in to a rectangle. Spread dough evenly with 3 Tbsp unsalted butter. Spread 3 Tbsp pumpkin puree evenly over-top of the butter. Sprinkle with brown sugar and spice mixture. Roll up jelly-roll style, starting with the 16-inch side. Form in to a ring and pinch together. Place ring on parchment lined baking sheet.
Using clean kitchen scissors and cutting from the side of the ring, cut 3/4 of the way through the dough, from the side towards the centre of the ring. Continue cutting this way, making cuts 1-inch apart. Once all of your cuts have been made around the ring, go back and twist each roll slightly to expose the cut side.
Cover ring and allow to proof until puffy and almost doubled, about 1 hour.
Preheat oven to 340F. Once dough is ready, bake in preheated oven for 25-30 minutes, or until deep golden. While ring is baking, prepare the glaze and set aside.
Glaze: In a small saucepan, heat vanilla, milk and corn syrup to 140F. Remove from heat. Combine with icing sugar and stir until smooth. Use immediately on warm rolls.
While ring is still hot from the oven, brush with prepared sugar glaze. Garnish with chopped pecans, if desired.