Fried Pumpkin Scones
Should I use instant yeast or active dry yeast? What’s the difference?
all yeasts will work in this recipe, it’s simply a matter of understanding how each kind of yeast works and differs. Instant dry yeast can be added straight to dry ingredients and doesn’t require any sitting or proofing. It also rises a bit quicker. Active dry yeast is a bigger size of granule and generally needs to be dissolved in a liquid before adding to a recipe. It activates a bit slower so expect 10-15 minutes extra in rise time.
For Authentic Indian Fry Bread see this recipe —–> https://thestayathomechef.com/authentic-indian-fry-bread/
Can I store this dough in the fridge for later use? Can I make the dough ahead?
Yes you can! After the dough has risen, you can save this dough in the fridge by wrapping it in plastic wrap. It will stay good in the fridge for 24-48 hours and you can fry when ready.
Can I serve pumpkin scones without cinnamon cream cheese butter?
Absolutely! The cinnamon cream cheese butter is a family favorite for us, but you can feel free to be creative and serve these up however you’d like!
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Pumpkin Fry Bread
- Pumpkin Fry Bread
- 1 1/2 teaspoons instant dry yeast
- 2 1/2 tablespoons sugar
- 1/2 cup milk, warmed (warm to the touch)
- 3 1/2 to 4 cups all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1/2 teaspoon salt
- 4 tablespoons cold butter, cut in pieces
- 1 large egg
- 1 cup (8 oz) pumpkin puree
- about 4 cups vegetable oil for frying
- Cinnamon Cream Cheese Butter
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- In the bowl of a stand mixer combine the yeast, sugar, and warm milk. Let stand a few minutes, until foamy.
- Meanwhile, in a second mixing bowl, combine 2 cups flour, nutmeg, cinnamon, cloves, and salt. Add cold butter, and cut in using a pastry cutter until mixture resembles cornmeal.
- Put dry ingredients in large bowl with the yeast. Mix slightly on a low speed for 30-60 seconds.
- Add egg and pumpkin. Beat on low until well mixed.
- Continue to mix on low (knead), adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl.
- Knead on a medium speed another 3-4 minutes, and then transfer to a well greased bowl. Cover and let rise until double (about 1 hour).
- Punch the dough down and transfer to a floured counter. Break off walnut sized pieces. Roll the balls out into flat pieces, fairly thin, but not transparent.
- Fry in hot oil (350 to 375 degrees) on both sides until golden brown. Cool on a paper towel covered rack. Serve with cream cheese butter.
- Put all the ingredients in a small mixing bowl and whip with a hand mixer until smooth.
- Refrigerate any leftovers.
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