I have some pumpkin plans for the blog this month but, until I get that stuff baked up, here’s a round-up of ALL THE PUMPKIN things on the blog.
So, I made these tender buns (haha, tender buns…I’m 5). Soft, little buns perfect for post-Thanksgiving sandwicher-y and flavored with Autumn’s ever-present flavor, pumpkin. I made these buns in advance for next Thursday’s turkey burger-ing. I think I may have mentioned before that we are not doing it up Thanksgiving-style this year, but instead making an abbreviated turkey-full dinner and then going to see Catching Fire because I REALLY want to (even though I suspect Sean is lukewarm about it, he’s also nice).
Anyway, I’m going to build these burgers, that taste like thanksgiving in a few bites, on these here buns. I’m excited about it.
Back-to-back bread posts must mean it’s a CARB-PARTY.
Soft Pumpkin Sandwich Buns
Makes about 12, 2.5 ounce buns
These bun can be made in advance (weeks!) and popped into the freezer. It takes an hour or two for them to defrost at room temperature and they are still delicious. I like to split them, spread with a little butter, and toast ‘em up before building burgers or sandwiches.
3/4 cup warm milk (about 100˚F)
1 tablespoon honey
2 teaspoons yeast
1 large egg
1/2 cup pumpkin puree (not pie mix)
5 tablespoons unsalted butter, melted and cooled
3 1/4 cups flour, plus more for dusting
1 teaspoon salt
egg wash: 1 egg plus 1 tablespoon cream
black sesame seeds for sprinkling
Stir together the warm milk, honey, and yeast. Set aside until foamy.
Whisk the egg with the pumpkin and cooled, melted butter in a small bowl.
In a mixer fitted with the dough hook, combine the flour with the yeast + milk mixture, and the pumkin mixture. Turn the mixture on medium and mix for 8 minutes. The dough will be very sticky, we want it this way.
On a well-floured surface turn out the dough and knead it about 5-10 times, adding flour as needed to handle. The less flour you add the more tender and soft the buns will be. Place the dough ball in a greased bowl and cover with greased plastic. Allow to rise until doubled in size, at least 1 hour.
Prep two baking sheets by lining with parchment.
Punch down the dough and divide it into equal pieces—I use a scale for this and go for 2.5 ounce buns. Roll each dough piece into a ball and set on a parchment lined baking sheet. Cover the buns with greased plastic wrap and allow to rise until doubled in size. Brush the tops of the buns with egg wash and sprinkle with sesame seeds. Preheat the oven to 400˚F and bake 1 pan at a time for about 15 minutes, or until the buns sound hollow when tapped on the bottom. Remove from oven and cool completely before serving or freezing. [/recipe]
So, remember when I was having a dilemma about whether or not to keep adding text to my lead photo? Well, I’ve decided, with your feedback, to just do whatever the heck I wanna do. I think it will work out nicely and now I don’t have any more imaginary stress about it. So, THANKS. You are all the best…so, I made you ice cream!
This ice cream is so dang good, you guys. I mean, it has all the flavors of a pumpkin cinnamon roll, including a gooey cinnamon caramel swirl AND a cream cheese icing swirl. I mean, we all know cream cheese icing never hurt a cinnamon bun, amiright? The ice cream is laced with pumpkin puree and a punch of spices making it taste like all the things we love about autumn, plus those swirls. The swirls aren’t totally necessary, but they really make this ice cream something else…plus they make for pretty scoops and I’m all about cute food.
And, can we talk about how it’s October and I’ve been wearing witchy colors on my nails EVERYDAY, that have apparently transferred into the styling here. I love that black flatware and have had it almost since the beginning of this blog–meaning it’s older than my 3-year-old niece. I can’t always make it work the rest of the year…so just another reason to L-O-V-E fall. Okay, I’m done. Happy Friday, get yo’ pumpkin ice cream on!Print Recipe
Pumpkin Cinnamon Bun Ice Cream
Adapted from Jeni’s Splendid Ice Creams at Home
It is best to make the cinnamon caramel in advance so it can cool to room temperature before layering with the ice cream. You will probably have a little extra caramel, so just store it in a lidded jar in the refrigerator for 1 week…and pour it over this ice cream OR use it to dip apples into.
3 tablespoons cream cheese, softened
3/4 cup plain pumpkin puree (not pie filling)
1/4 cup maple syrup
1 tablespoon plus 1 teaspoon cornstarch
2 cups whole milk
1/4 teaspoon sea salt
1 1/4 cup heavy cream
2/3 cup sugar
2 tablespoons corn syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
In a large bowl whisk the softened cream cheese until creamy, stir in the maple and pumpkin. In another small bowl whisk together the cornstarch with a few tablespoons of the milk. Set both aside. Prepare an ice bath in a clean sink or large bowl.
In a saucepan heat the remaining milk, sea salt, cream, sugar, corn syrup, cinnamon, ginger, and nutmeg. Bring to a simmer and quickly whisk in the cornstarch mixture until well combined. Bring the mixture to a boil and cook while stirring for 3-4 minutes or until thickened. Remove from the heat and pour the mixture into the bowl containing the cream cheese and pumpkin mixture. Whisk to combine completely. Pour the mixture into a gallon size freezer bag, seal, and dunk into the ice bath. Let it sit in the ice bath until cool. Process the ice cream base in a ice cream maker according to manufacturers instructions. Layer the ice cream into a container with the cooled cinnamon caramel and cream cheese—try to get at least three layers for maximum swirled goodness.
For the Cinnamon Caramel Sauce:
1/2 cup sugar
3 tablespoons water
2 tablespoons unsalted butter
2 tablespoons corn syrup
1/8-1/4 teaspoon salt
1/2 cup heavy cream
2 teaspoons cinnamon
In a saucepan heat the sugar, water, butter, and corn syrup together until sugar dissolves. Bring to a boil and cook until the mixture becomes deep golden brown and caramelized. Remove from the heat and immediately stir in the salt and heavy cream until smooth and glossy. The caramel will bubble furiously at this point, so be careful! Stir in the cinnamon and pour into a heatproof container to cool.
For the Cream Cheese Swirl:
6 ounces cream cheese, softened
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 cup confectioner’s sugar
In a bowl, combine all the ingredients and beat with a hand mixer until combined and smooth. [/recipe]