Pumpkin Spice Tea Ring

Pumpkin Spice Tea Ring

Course: Dessert, Snack
Cuisine: American, Canadian
Keyword: pumpkin yeast bread recipe, Thanksgiving sweet bread recipe
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 14 servings
Energy: 355 kcal
Author: Jennifer

Delicious tea ring, filled with a bit of pumpkin puree and pumpkin spice and topped with a sweet glaze.

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Ingredients

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)

Filling:

  • 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

Glaze:

  • 1/2 tsp vanilla
  • 2 Tbsp whole milk
  • 1 Tbsp light corn syrup
  • 1 1/2 cups icing/confectioners sugar (150g)

Garnish:

  • Chopped pecans

Instructions

  1. To prepare the dough: Stir together the milk, egg and vanilla in a small bowl. Set aside.
  2. 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.
  3. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. Filling: Combine the brown sugar, cinnamon, ginger, nutmeg and flour in a small bowl. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. Cover ring and allow to proof until puffy and almost doubled, about 1 hour.
  9. 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.
  10. 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.
  11. While ring is still hot from the oven, brush with prepared sugar glaze. Garnish with chopped pecans, if desired.