Pumpkin Egg Braid Recipes

PUMPKIN EGG BRAID

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., For egg wash, in a small bowl, whisk egg and water until blended; brush over loaf. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.

PUMPKIN EGGS BREAD

Steps:

• In bowl, dissolve yeast in warm water.
• In another bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, the yeast mixture and 1 cup of flour.
• Beat on medium speed until smooth.
• Stir in enough remaining flour to form a soft dough (dough will be sticky).
• Turn dough onto floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in greased bowl, turning once to grease top.
• Cover with plastic wrap and let rise in wrm place until doubled, bout 1 hour.
• Punch down dough.
• Turn onto lightly floured surface; divide into thirds.
• Roll each into a 16" rope.
• Place ropes on greased baking sheet and braaid.
• Pinch ends to seal; tuck under.
• Cover with towel; let rise in warm place until almost doubled, about 45 minutes.
• Preheat oven to 350.
• EGG WASH:.
• in bowl, whisk egg and water; brush over loaf.
• Bake loaf 20-25 minutes or until golden brown.
• Remove from pan to wire rack to cool.

BRAIDED EGG BREAD

Steps:

• In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

BRAIDED PUMPKIN WREATHS

Steps:

• In large bowl, stir 2 cups of the flour, sugar, salt and yeast. In 2-quart saucepan, heat pumpkin, butter and cider; over medium heat, until 120°F to 130°F. Add to flour mixture; beat on medium speed 3 minutes, scraping bowl occasionally.
• Stir in enough of the remaining flour to make a soft dough. On floured surface, knead until smooth and elastic, 3 to 5 minutes. Place dough in greased bowl, turning to grease top. Cover with plastic wrap and cloth towel; let rise in warm place until double in size, about 1 hour.
• Grease large cookie sheet. Punch down dough. Divide in half; divide each half into 3 pieces. On lightly floured surface, roll each piece into 24-inch-long rope. On cookie sheet, place 3 ropes close together. Braid loosely; pinch ends together, forming a circle. Repeat with remaining dough. Cover; let rise in warm place until almost double in size, 20 to 30 minutes.
• Heat oven to 375°F. In small bowl, beat egg and water until well blended; brush over braids; sprinkle with sesame and poppy seed.
• Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet to wire racks. Cool about 1 hour.

PUMPKIN-PECAN BRAID

Steps:

• Preheat oven to 350°F.
• Spray cookie sheet with nonstick cooking spray.
• Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk in a medium bowl; blend well.
• Stir in 1/2 cup pecans.
• Unroll dough onto prepared cookie sheet; firmly press edges and perforations to seal.
• Press to form 13 x 7-inch rectangle.
• Spread filling in a 3 1/2 inch wide strip lengthwise down the center of the rectangle to within 1 inch of the ends.
• With scissors or sharp knife, make cuts 1 inch aprt on long sides of dough rectangle just to the edge of the filling.
• Fold strips at an angle across filling, overlapping ends and alternating from side to side.
• Beat egg white in a small bowl until foamy; brush over dough.
• Bake 20 to 30 minutes or until deep golden brown.
• Immediately remove from cooking sheet to a serving platter.
• Blend powdered sugar and enough milk to make drizzling consistency.
• Drizzle over warm coffee cake.
• Sprinkle with pecans.

BRAIDED PUMPKIN-CHEESE BREAD

Steps:

• Combine milk, warm water, honey, and yeast in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Add oil, pumpkin puree, flour, and salt in the order listed. Mix until a soft, smooth, and tacky dough forms. Adjust flour and water amounts if dough is too sticky.
• Place dough on a lightly floured surface and knead by hand for a few minutes. Form dough into a ball and place in a large greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.
• Divide dough into 2 balls and lightly flour each. Return 1 ball to the covered bowl and refrigerate until ready to use. Roll the remaining ball into a 12x16-inch rectangle. Spread 1/2 of the Colby-Jack cheese evenly over the surface. Roll dough up from the short side like a jelly roll and pinch seams to seal.
• Cut roll lengthwise down the middle using a sharp, non-serrated knife. Place two halves next to each other, cut-sides facing up, and braid together starting by placing right side over left. Do your best to keep the cut-sides facing upwards. Seal both ends of the braid and place into a greased loaf pan, cut-sides up.
• Cover dough with plastic. Repeat rolling, filling, and braiding with the remaining dough. Let loaves rise until they reach the top of the loaf pan or start to peek above it, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap.
• Bake in the preheated oven for 25 minutes. Rotate pans and tent loaves with aluminum foil to prevent over-browning. Bake until golden brown, about 25 minutes.
• Remove loaf pans from the oven; cool for 5 minutes. Cool loaves on a rack for 1 hour.