1 packet (1 tablespoon) active dry yeast (not rapid rise)
1 cup Organic Valley Whole Milk, heated to 115 degrees F.
1/2 cup granulated sugar
1 cup canned pumpkin puree
4-1/2 to 5 cups all-purpose flour, divided
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
6 tablespoons Organic Valley Unsalted Butter, softened
1/2 cup (1 stick) Organic Valley Unsalted Butter, melted
For Spiced Sugar:
1 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1. Dissolve yeast in warm milk in large bowl of electric mixer fitted with dough hook; let stand 5 minutes.
2. Add sugar, pumpkin puree, 4 1/2 cups of the flour, salt and spices. Beat at medium speed until a soft dough forms about 2 minutes. If needed, add additional flour to form a smooth and moist (but not sticky) dough, beating an additional 3 to 4 minutes. Add softened butter and mix just until combined.
3. Place dough in a buttered, medium sized bowl, turning the dough to coat. Cover and let rise in a warm, draft-free place until dough has doubled in size, 45 minutes to 1 hour.
4. Meanwhile, combine all ingredients for Spiced Sugar (see recipe) in a shallow bowl; mix well.
5. After dough has risen to double in size, punch dough down and transfer to a lightly floured surface. Divide evenly into golf ball sized pieces (1-1/2 ounces each). Roll each piece into a ball.
6. Butter a 10-inch Bundt pan or ring shaped cake pan or mold. Dip each ball of dough lightly into melted butter, then dip one side in spiced sugar.
7. Place rolls sugared sides up evenly in prepared pan, stacking on top of one another. Pour any remaining butter over the rolls and sprinkle with a small amount of any remaining sugar mixture.
8. Cover and let rise in a warm, draft free place until doubled in size, 45 minutes to 1 hour.
9. Heat oven to 350 degrees F. Bake bread until puffed and light golden brown, about 35 minutes. Cool 5 minutes in pan.
10. Invert onto a serving plate. Serve warm or at room temperature.
Recipe Created by Regional Chef Amanda Cook of Pilk and Cookies, New York, NY. © Organic Valley
We haven't tried subbing coconut milk in this paticular recipe. Generally speaking we have not had great luck using coconut milk for baked recipes so I wouldn't recommend it. If any other folks out there have had success we'd love to hear about it!
You can substitute gluten free flour for the all purpose flour. However, the texture of the bread will be a bit different. Good luck!
We agree with ct from Fla. Haven't tried it ourselves so please let us know how it works out, good luck!
Regarding soy milk and soy butter;
They can replace regular dairy but will give the recipe a slightly nutty flavor but itís very mild and not unpleasant. Temperature is a factor when using soy to replace dairy. It will curdle so should not be boiled but that would not be an issue in this recipe.