Pumpkin Nut Braid - #FoodieExtravaganza

The stars finally aligned for me to participate in another Foodie Extravaganza! Over the last year (probably longer), there was always something - ingredients that I couldn't find (figs!), time disappearing, or just plain being unable to think of something. But last week I decided that I just had to participate in this month's nuts theme. It's nuts, after all. So many options. So easy. All tasty. I haven't baked bread in several months so I thought I'd use this theme to start playing with dough again. So here's a simple pumpkin nut braid.

Pumpkin Nut Braid

Ingredients
Dough 
360 grams flour
50 grams sugar
2 1/4 teaspoon yeast
1 1/4 teaspoon salt
113 grams milk
57 grams water
57 grams butter, softened
1 egg
1 teaspoon vanilla

Filling
1 1/2 cup pureed pumpkin
2/3 cup brown sugar
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
2 egg yolks
1 egg white
1 cup chopped nuts

Directions

Knead together all the dough ingredients to form a soft, smooth dough. The dough should not be sticky. Cover and let rise at room temperature until doubled.

While the dough is rising, prepare the filling. Mix together the pumpkin, sugar, spices, and egg yolks and then stir in the chopped nuts.

When the dough has risen, divide the dough into two and roll each half into a rectangle that is approximately 12" x  8".  Spread half of the filling in a 3-inch wide strip lengthwise down each dough rectangle. Stop within an inch of the ends.

Make 1-inch cuts along the long sides of the dough cutting from the filling out to the edge. Fold an inch of the bottom of the dough up to help contain the filling. Fold the strips at an angle across the filling overlapping the ends and alternating from side to side.

Transfer the braids to parchment-lined baking sheets and allow to proof until puffy but not quite doubled.

While the braids are proofing, preheat the oven to 350 F.

When the braids are ready, brush with the egg white mixed with a little water. Sprinkle with sugar, if desired. Place in oven and bake 35-40 minutes or until the braids are golden.

Notes
Before you add the yolks to the filling, taste and adjust spices to your liking.
Dough recipe is from King Arthur and filling is slightly adapted from Pillsbury.






See all the other nuts recipes for today's Foodie Extravaganza hosted by Caroline's Cooking:

• Barberry Pistachio Saffron Rice by Food Lust People Love
• Canadian Pecan Butter Tarts by Tara's Multicultural Table
• Healthy Granola Cakes by Sneha's Recipes
• Pecan Chicken by Family Around The Table
• Pumpkin Nut Braid by Passion Kneaded
• Pumpkin-Nut Crumble Cake by Hardly A Goddess
• Pumpkin Praline Cheesecake by A Day in the Life on the Farm
• Walnut Sauce by Caroline's Cooking

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.