This pretty Pumpkin Spice Tea Ring is filled with a bit of pumpkin puree and pumpkin spice, for a festive Fall sweet treat!
This Pumpkin Spice Tea Ring is my adaptation of a recipe I found in the 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 centerpiece for Fall entertaining or for the holidays.
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.
My Best Tips for Baking with Yeast
I think most of the problems people have with baking with yeast, is treating yeast-based recipes like say, a cake recipe, where you just measure the ingredients, mix them all together and bake.
Yeast-based recipes just can never be that precise. Things like temperature, moisture in the flour your are using, the season your are baking in and rising time can differ from one kitchen to the next. All that makes yeast recipes less consistent from one kitchen to the next.
Now that you know this though, that’s more than half the battle :) Baking with yeast isn’t just measuring, mixing and baking, like a cake, for example. You’ll need to add to the mix a little trust in what you see (it looks sticky, so it needs more flour, regardless of how much flour the recipe says should go in), and a feel for the dough (does it feel smooth like a baby’s bottom when you’re done kneading?) and watching much it has grown in size as it rises (rather than watching the clock). Do that, and all will be good!
- Be careful with the temperature of your proofing liquid before adding the yeast, so you don’t compromise the yeast from the start. If the liquid is too cold, the yeast won’t activate. Too hot and it will die. The best temperature range for proofing liquid is 105-110F for Active Dry Yeast. Instant yeast is a bit more forgiving and can take temperatures up to 120F. All yeasts die at about 140°F. An Instant Read thermometer is handy to have on hand to check.
- Always treat the amount of flour specified in yeast-based recipes as “approximate”. Flours will vary from kitchen to kitchen and by season, so the amount needed to make a smooth, soft dough will vary.
- Given tip #2, I always hold back 1/4-1/3 of the flour specified in a recipe and add in only as much as is needed. If you dump all the flour in at the start, you may find that it is too much and it’s difficult to adjust well after that.
- Use a large glass measuring cup to proof your dough. It’s easy to see when the dough has doubled.
- Be patient. Rising times are also “approximate” and will vary as well. Trust what you see and not the clock.
Pumpkin Spice Tea Ring
Basic Sweet Dough:
- 1 1/2 cups whole milk at room temperature (365g)
- 1 large egg at room temperature
- 1/2 tsp vanilla
- 5 1/4 cups all purpose flour (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.