Pumpkin Monkey Bread

After a pretty long time, that I spent sick in bed and couldn't even think of food, finally I am back in the kitchen. Though only slowly yet, but I am cooking again! The pumpkin season is blooming! So many different kinds of winter squashes are available that probably I won't be able to try them all. Besides I already have my favourite type, the so called Bleu de Hongrie, which if you ask me, has the best consistency and taste. I usually just bake medium chunks in the oven and it as it is. It is unbeatable! However for this monkey bread I used some butternut squash pimped with loads of spices. A lovely autumn treat that makes a nice afternoon snack with a glass of cold milk.

Ingredients:

for a 20 cm round cake form
for the dough:
350 g flour
150 g baked pumpkin puree
1 egg yolk
100 ml milk
10 g fresh yeast
30 g butter
30 g sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground anise
1/4 teaspoon ground clove
for sprinkling:
100 g cane sugar
1 teaspoon ground ginger

for the glaze:
100 g butter
100 g cane sugar

Sift flour and make a mould into the middle. Crumble yeast and sprinkle with sugar and pour the lukewarm milk over it. As soon as the yeast swims on top, add pumpkin puree, spices adn the egg yolk and start to knead together. When the dough has almost came together add the cold, molten butter and knead a smooth dough. Let it rise for an hour or until double its size. Butter a 20 cm round cake form. Mix together cane sugar with ground ginger and pour it into a plastic bag. Take the dough and snip more or less equal sized bites from it and pop them into the plastic bag and shake it until it is covered with sugar. Place a row of the sugared bread chunks into the form and either sprinkle each layer with the glaze or pour it on top. For the glaze melt butter, add sugar and cook it over medium heat until it turns brown. Preheat the oven to 180°C and bake for 25-30 minutes. Let it cool in the form for 10-15 minutes then turn it over onto a plate.