Ingredients:

  • 180ml warm milk (110°F/43°C)
  • 7g active dry yeast
  • 50g granulated sugar
  • 120g strained pumpkin puree
  • 57g unsalted butter, softened
  • 1 large egg, room temperature
  • 470g bread flour
  • 6g fine sea salt
  • 2g pumpkin pie spice

Instructions:

  1. Bloom the Yeast: Combine warm milk and sugar in your mixer bowl. Sprinkle yeast on top and let sit for 5-10 minutes until a frothy layer forms on top.
  2. Emulsify: Stir in the strained pumpkin puree, softened butter, egg, and pumpkin pie spice. Mix on low until combined.
  3. Incorporate Flour: Gradually add bread flour and salt. Mix on low speed until a shaggy dough forms.