Ingredienti autunnali che si sposano con il cioccolato.

Pull apart nutella filled pumpkin bread


Da Roxanne e il suo home baking: ricetta e foto.


  • 2 cups (240 grams) Whole Wheat flour
  • 1/3 cup lukewarm water
  • 1 envelope Red Star PLATINUM yeast
  • 1/2 (113 grams) melted butter
  • 15 oz (425 grams) cooked or canned pumpkin
  • 1 tsp salt
  • 1 cup (200 grams) sugar
  • 1 tbsp pumpkin spice
  • 2 cups (240 grams) Whole Wheat flour
  • Nutella
  • 4 tbsp butter
  • 2 tbsp raw sugar

In a mixing bowl add 2 cups of whole wheat flour. Make a well in the middle and add the water and sprinkle the yeast. Leave until the yeast dissolves, about 5 minutes.

Add the 1/2 cup of melted butter, the pumpkin, pumpkin spices, salt and the cup of sugar.With the dough hook on start mixing slowly adding the remaining 2 cups of whole wheat flour.

When all the flour is incorporated the dough will be still sticky.

Keep kneading/mixing until the dough comes clean from the sides of the bowl and it doesn’t stick anymore. Do not be tempted to add more flour.

Place the dough in an oiled bowl, cover with plastic foil and leave at room temperature until doubled in volume.

When risen, divide the dough in 16 pieces, flatten each piece, spoon some Nutella in the center and gently fold the buns completely covering the Nutella.

Place the filled buns in a greased baking pan (I used two 9X5 baking pans).

Cover again with plastic wrap and leave to rise for 30 more minutes. Meanwhile heat the oven to 375F.

Just before putting the loaves in the oven, melt the remaining 4 tbsp of butter and pour over the nutella filled buns. Sprinkle some raw sugar on top and bake for 35 minutes.

Cool slightly in the pan before removing (and eating) it.



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