We could hear the wind before it arrived and see the fog, in the form of a low, snow filled cloud, moving across the foothills, making its way to our house in a matter of minutes. This is the fun part of living up in the mountains.
Once the temperatures drop and there is enough snow to roll around in, it’s pretty hard to get this girl back inside. She is in her element in this weather and couldn’t be happier to allow the snow to cover her from triangle ears to fluffy paws.
Pumpkin Twists
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup pureed pumpkin
- ½ teaspoon salt
- ½ cup lukewarm milk
- 1 envelope active dry yeast
- 3 tablespoons butter at room temperature
- 1 egg yolk
- 1 tablespoon sugar
- Filling:
- ½ cup softened butter
- ¼ cup sugar
- 3 teaspoons ground cinnamon
- ½ cup mini chocolate chips
Instructions
- In a small bowl, mix the sugar with lukewarm milk. Sprinkle the yeast over the milk mixture and let it sit for 5–10 minutes until foamy. Whisk in the egg yolk and pumpkin puree.
- In a stand mixer fitted with a dough hook, combine the flour and salt.
- Add the wet ingredients to the dry ingredients. Knead on medium speed for 3–4 minutes, until the dough becomes smooth and elastic. The dough should be soft but not overly sticky; if needed, add up to ¼ cup more flour.
- Shape the dough into a ball and place it in a lightly buttered bowl. Cover with a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 ½–2 hours.
- Lightly flour your work surface. Divide the dough in half, and roll out one half into a 20 x 11-inch rectangle.
- Spread half of the softened butter evenly over the dough. Sprinkle half of the cinnamon-sugar mixture and half of the chocolate chips across the surface.
- Roll the dough tightly into a log, starting from the long edge. Slice the roll into 4-inch sections.
- Cut each section lengthwise down the middle with a sharp knife, exposing the layers. Twist the two halves together, keeping the cut sides facing outwards.
- Repeat the rolling, filling, and shaping process with the second half of the dough.
- Place the shaped twists on a parchment-lined baking sheet. Cover and let them rise for 45 minutes.
- Preheat your oven to 375°F (190°C). Whisk together 1 egg and 1–2 tablespoons of water to make an egg wash. Brush the twists with the egg wash and sprinkle lightly with sugar.
- Bake for 20–25 minutes, or until the twists are golden brown.
- Remove the twists from the oven and transfer them to a wire rack to cool completely.
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An incredible recipe! I haven’t had anything quite like it before and it strikes me as quite special! Your photos are beautiful, too, Eva Marie!