Chunky Pumpkin Spice Twists

Tom
Oct 29
2 min read

I made these super soft and chunky pumpkin spice twists with a simple vanilla-maple glaze. They’re cozy, fluffy, and just the right thing for fall sweet cravings. Perfect for fall weekends, coffee breaks, or whenever you want your kitchen to smell amazing.

Ingredients: Dough

• 800g AP flour

• 16g active dry yeast

• 1tbsp sugar

• 200ml lukewarm milk

• 320g full-fat yogurt

• 1/2tsp fine salt

• 10g baking powder

• 1.5 large egg

• 56ml olive oil

• 1tbsp honey

Ingredients: Butter Filling

• 120g soft butter (salted)

• 140g brown sugar

• 5tsp pumpkin spice mix

Ingredients: Pumpkin Spice Mix

• 2tbsp cinnamon

• 1.5tsp cardamom

• 1.5tsp ginger

• 1.5tsp nutmeg

• 1.5tsp all spice

• 1tsp cloves

Ingredients: Vanilla Maple Glaze

• 240g powdered sugar

• 40g maple syrup

• 30-40g milk

• 1.5tsp vanilla paste

• pinch of salt

Process: Dough

Add flour into a bowl and make a well in the center. Bloom yeast with milk and sugar for 10 minutes. Add all the other ingredients and mix with a spatula or hand until all the flour is wet.

Transfer to a stand mixer with a dough hook on and knead 5 mins on Speed 1. Turn off the mixer, cover the bowl and rest the dough 10-15mins. Knead again on Speed 1 for another 3-4 minutes until sides of the bowl are clean and your dough is a smooth ball.

Cover and proof for at least an hour until the dough is well doubled in size. While the dough is proofing whisk together butter, brown sugar and pumpkin spice mix to make the filling.

When the dough has nicely proofed, roll it into a rectangle roughly 26x16 inches in size. Spread the butter filling all over the dough and fold once in half. Divide into 12 equal strips. Twist each strip 5-6 times.

Add to a parchment paper lined pan. Cover and proof for ~30 minutes—in the meantime preheat the oven to 190C (375F).

Bake around 30 minutes until the bottom is golden brown and crisp. After 15 minutes rotate the pan once.

Process: Vanilla Maple Glaze

Add powdered sugar, maple syrup, vanilla and 30g of milk into a bowl. Whisk together until smooth. If needed add more milk to adjust consistency. Glaze should be thick, but slowly running of the whisk.

Transfer to a piping bag and pipe all over the baked twists.

Serving + Storage Tips

• Best when served slightly warm.

• Lasts 4 days in the fridge in an air-tight container. Make sure it’s fully cooled before storing!!

• You can reheat it in the oven at 400F for ~3-5mins or microwave for 25 seconds.