Pan dulce de calabaza con remolino de canela

Ingredientes

• 240 g whole milk ( plus more for brushing)
• 2 1/2 teaspoons instant yeast or active dry yeast
• 65 g granulated sugar
• 690 g all-purpose flour (or bread flour)
• 225 g pumpkin puree
• 2 large eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/4 teaspoon salt
• 85 g unsalted butter (oom temperature.)
• 150 g raisins
• 65 g granulated sugar
• 1/2 tablespoon ground cinnamon
• 1/2 tablespoon all-purpose flour

Preparación

1. 1

   Warm the milk to around 95-104°F / 35-40°C (not hotter) and pour the warm milk into a bowl of your stand mixer. Sprinkle yeast and half the sugar over the milk.

2. 2

   If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.

3. 3

   Add flour, remaining sugar, eggs pumpkin puree, spices, and salt. Fit the stand mixer with a dough hook attachment and mix to form a thick dough.

4. 4

   Add in the softened butter a few cubes at a time.

5. 5

   Keep mixing on medium speed for around 10 minutes until the sticky dough is smooth and strong and pulls away cleanly from the sides of the bowl.

6. 6

   Add the raisins and mix on low speed until they are incorporated.

7. 7

   Once kneaded, form the soft dough into a ball. Transfer the dough to a greased large bowl and cover it.

8. 8

   Let the dough rise in a warm place until doubled in size, around about 1 hour. The exact time the dough rises will depend on your room temperature.

9. 9

   For extra flavor, the dough can undergo a slow cold rise instead. Cover it tightly with plastic wrap and place it in the refrigerator for up to 16 hours.

10. 10

    --- Shaping ---

11. 11

    After the first rise, punch down the risen dough and pull it from the bowl onto a lightly floured work surface. If the dough has come from the fridge, it will be stiff.

12. 12

    Mix sugar, cinnamon, and flour in a small bowl for the filling—grease, and line two 8.5 x 4.5-inch loaf pans with parchment paper. You could also use 9x5-inch pans for less high loaves.

13. 13

    Cut the dough into two equal pieces and shape them into balls. On a lightly floured surface, roll out one of the pieces of dough into an 8x15-inch rectangle.

14. 14

    Sprinkle over half the cinnamon sugar mixture. RolI the dough up tightly, jelly-roll style, into an 8-inch log. Pinch the edges to seal them and place the log onto a prepared pan. Repeat with the second piece.

15. 15

    Cover the loaf pans loosely and let the bread rise until doubled in size. Meanwhile, preheat the oven to 350°F (180°C).

16. 16

    Once risen, brush the tops of the loaves with milk and bake in the oven for approximately 35 minutes until deep golden brown (with an internal temperature of around 195°F.)

17. 17

    Remove from the oven and cool on a wire rack. Let the loaves cool in their pan for 5 minutes before removing and cooling to room temperature.