Tag: maple

Spiced pumpkin & maple rolls

I think I’m being trolled by a season.

Spiced pumpkin & maple rolls | The Littlest BakehouseOn Monday morning, I stepped out of the front door and it smelt like the summer finally turning to my favourite season. There was an edge to the air, the temperature a little cooler. “At last,” I thought, “Autumn’s arrived. Not long till I can crack out the tweed jacket again.”

And by 1pm I was cursing wearing three quarter sleeves and trying to convince myself that it wasn’t really obvious that my entire face was sweating. What the hell, autumn? You’re teasing me.

I tried to encourage you with salted caramel candles, but their smell mingled with my bravest perfume to make my bedroom smell like holiday caravans and now I’m terrified I stepped onto a packed tube smelling musty and a bit like pee.

There are a lot of smells I wish I could bottle: the smell of the house I grew up in, a fragrance you can’t detect unless you’ve been away from it for too long; the fresh crispness as summer turns to autumn and winter turns to spring, smell, taste, and feel all in one; sizzling bacon wafting through the flat.

I could also do with a perfume that smells of baking bread with butter, sugar and spices. Maybe Nigella should do a celebrity perfume. Who wouldn’t want to smell like dessert? (Apart from cannibals, maybe).

Because even if it’s still 26C outside, the aroma of pumpkin, maple, and all the best spices will make everything feel a bit more cozy. In one whiff it’s chilly Sunday mornings and knee high Fairisle socks, wooly hats and coming in from the rain to clasp a huge mug of hot chocolate with both hands.

The maple and pumpkin flavours are delicate, the back up singers to the star of the show – pumpkin pie spice. Since cobbling together a jar of the stuff, I’ve thrown it into yoghurt and onto toast, but I like it best wrapped up in warm, soft dough.

Now I just need the weather to catch up with me.

Spiced pumpkin & maple rolls | The Littlest BakehousePumpkin pie spice

Ingredients

Below is the ratio of spices – it’s easily scaled up to make a jar full.
2 tbsp ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp allspice
1/2 tsp ground cloves

Mix ’em up and store in an airtight container!

The dough and the filling both use Moose Maple Butter, a taste revelation that burst into my life a couple of months ago at Food Blogger Connect. It’s UK launch isn’t until November – but it’s worth the wait. Your morning (and lunch, and evening…) toast will never be the same again.

Spiced maple & pumpkin rolls

Adapted from Joy the Baker 
Makes 32

Ingredients

For the dough:
350g plain flour
55g sugar
1 envelope of yeast
1/2 tsp salt
55g maple butter
110g pumpkin puree
100ml milk
1 tsp vanilla extract
2 large eggs

For the filling:
55g maple butter
225g sugar
2 tbsp pumpkin pie spice

Method

1) Whisk together 2/3 the flour, the yeast, salt, and sugar in a large bowl. In a separate bowl, lightly beat the eggs.nIn a small saucepan, warm the milk and butter until the butter has just melted. Remove from the heat and allow to cool slightly before whisking in the pumpkin and vanilla extract.
2) Pour the milk mixture into the dry ingredients, and mix with a spatula. Add the eggs and stir until evenly distributed.
3) Add the remaining flour, mix until fully incorporated and transfer the mixture to a large greased bowl. Cover with cling film and live in a warm place until doubled in size. While the dough rises, mix together the sugar and spices and grease a large roasting tray.
4) When the dough has risen, tip it out onto a generously floured surface, and lightly knead about 3 tbsp of flour into the dough. Split the dough into two equal portions. On the floured surface, roll one portion out into 25cm circle.
5) Warm the butter until just melted and spread half of it over the rolled dough, using the back of a spoon or a pastry brush to push it to the edges. Sprinkle with half the sugar and spice mix.
6) Use a pizza cutter to divide the circle into 16 segments. Roll each segment tightly from the edge of the circle inwards and transfer to the roasting tray. Repeat with the second portion of dough and remaining filling.
7) Cover with a clean towel and leave in a warm place until almost doubled in size. Preheat oven to 180C.
8) When almost doubled in size, bake the rolls on the centre shelf of the oven for 35 minutes, until a deep golden brown on top. Allow to cool slightly before serving.

The lady behind The Dinner Bell! I’m that person who doesn’t let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door.

I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.