Pumpkin Cranberry Twists

  • 4 1/2 cup Bread Flour, divided
  • 2 1/4 teaspoon (1 packet) Active Dry Yeast
  • 3/4 cup Warm Water
  • 3/4 cup Pumpkin Puree
  • 1/4 cup Maple Syrup
  • 3 tablespoon Vegetable Oil
  • 1 teaspoon Salt
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 1 Egg
  • 1/2 cup Dried Cranberries
  • 1/2 cup Chopped Pecans
  • 1 Egg, beaten (for egg wash)

In a large bowl, stir 1 cup flour, yeast, and warm water until combined.

In a separate bowl, stir together pumpkin puree, maple syrup, oil, salt, allspice, cinnamon, ginger and egg until combined.
Add pumpkin mixture to flour mixture; stir to combine.

Using a wooden spoon or dough hook attachment, stir in remaining flour 1 cup at a time until a dough forms.
Knead by hand on a lightly floured surface 7-10 minutes until smooth and elastic, adding more flour as needed OR knead on medium speed with
dough hook attachment 5-6 minutes until smooth and elastic, adding more flour as needed.

Shape dough into a ball and place in a lightly greased bowl; turn to coat. Cover with plastic wrap and let rise 1 hour in a warm place until doubled.

When dough is doubled, punch down and knead in cranberries and pecans.

Divide dough into 16 equal pieces. On a lightly floured surface, roll out each piece of dough into a 12-inch log. Fold each log in half, then twist both ends
once, pinching seams to seal. Place twists on 2 parchment paper-lined baking sheets.

Cover baking sheets with tea towels or lightly greased plastic wrap. Let twists rise until puffy, about 45 minutes.

Heat oven to 425 degrees F. Uncover twists; brush with beaten egg. Bake 15 minutes until golden brown and baked through. Cool slightly before serving.