All-Purpose Flour Sugar Salt Instant Yeast Whole Milk Unsalted Butter Egg Pumpkin Butter
Mix dry ingredients
In the bowl of a stand mixer fitted with a dough hook, mix flour, sugar, salt, and yeast.
Heat milk & butter
Combine butter and milk in a pan. Heat over low heat, until butter melts and temperature is between 120-130 degrees.
Pour in milk
With mixer running, pour milk mixture into flour mixture.
As it starts to mix in, add egg.
Increase speed and knead for 8-10 minutes until dough is smooth and elastic.
Place in a greased container. Allow to rise until doubled in bulk.
Turn dough onto floured surface. Roll into a 12"x18" rectangle
Spread with pumpkin butter.
Beginning with the long side, roll dough jellyroll-style.
Cut the roll in half.
Working with 1 half at a time, cut roll in two with a sharp pair of scissors.
Braid the dough.
Cover & let rise
Cover the pans with plastic wrap. Allow to rise for 1 - 1 1/2 hours, until doubled in bulk.
Bake at 400 degrees for 15 minutes, or until golden brown and cooked through.
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