Ingredients for Pumpkin-Caramel Sauce:
- ● 1 Jar of Bonne Mamam Pumpkin Spice Spread
- ● ½ Cup Unsalted Butter
- ● ¾ Cup Packed Brown Sugar
- ● ¼ Cup Heavy Cream
- ● ¼ tsp Ground Ginger
- ● ¼ tsp Ground Nutmeg
- ● ½ tsp Salt
- ● 1 tsp Vanilla Extract
Ingredients for Dough:
- ● ¼ Cup Warm Water
- ● 2 ½ tsp Active Dry Yeast
- ● 1 tsp White Sugar
- ● 3 ½ Cups All-Purpose Flour
- ● ¾ Cup Milk, Warmed
- ● 1 Large Egg
- ● 3 Tbsp. White Sugar
- ● 2 Tbsp. Melted Butter
- ● 1 tsp Salt
- ● ½ tsp Vanilla Extract
Prep Time: 1.5 hours
Bake Time: 30 min
Yield: 10–12 servings
Bread Directions:
First, preheat the oven to 350°F. Next, grease your 3.75-quart STAUB Cast Iron Pumpkin Cocotte (or a 9″ cake pan). Now, make the pumpkin-caramel sauce. In a small saucepan, combine all ingredients, except the vanilla extract. Bring it to a low simmer, and let it bubble gently for 3–5 minutes, until it’s incorporated and slightly thickened. Remove from heat, add the vanilla extract, and set aside.
Now, make the dough. In a large bowl, stir in 1 cup of all-purpose flour, along with the active dry yeast, warm water, warm milk, egg, white sugar, butter, salt, and vanilla extract until combined. Next, add the remaining 2 ½ cups of all-purpose flour. Knead until the dough comes together. Cover it with plastic wrap, and let it rise in a warm place for 30 minutes.
Turn dough out onto a lightly floured surface, and punch down gently to deflate. Divide dough into small or medium balls.
Dip each ball of dough into the pumpkin-caramel sauce, and then place them in a layered arrangement in your greased pan. Cover it with plastic wrap or a damp cloth, and let it rise for about 45 minutes, until it’s almost doubled in size.
Bake at 350°F for 30 minutes, until it’s golden brown.
Invert bread onto a large plate, and spread remaining pumpkin-caramel sauce over the bread while it’s still warm. Let it cool slightly before serving.
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