Pumpkin and Cheese Cream Pull Apart Bread

Hi!

I always curious how can I work on pumpkin. Pumpkin seems to be easily found in supermarket. So, I saw these two recipes, this and that. I thought why not making the pumpkin cheese cream bread into real bread instead of quick bread?

I combined the two recipes above yesterday. In the pull apart bread recipe it calls for 425 grams of pumpkin. Since I used fresh pumpkin, it is a little bit unpredictable how many grams of flesh you can scoop out of the fresh pumpkin, and I decided not to waste anything, so I put them all 460 grams. It results the dough really wet and sticky, so I add 1/4 cup flour, and then another 1/4 cup again. I totally added 1/2 cup flour more than the original recipe. The dough is not as 'dry' as usual bread dough I know. It was still a bit wet and sticky. I try to avoid the stickiness by covering my hands with flour, then water, then oil. Oil is probably the best one, just a drop or two of oil on your hands and shape the dough round. That's it and say bismillah :)

peek-a-boo cheese!


My pumpkin was not a perfectly smooth mashed, but it is alright. My cinnamon was grated freshly, but the ground nutmeg was coming from the box. I used oil instead of butter, so it could be dairy-free bread if you make it without cream cheese. Oh, I also used mix of white flour and wholemeal flour, just whatever I had at home.

I sit the dough overnight with cream cheese filling in it, just because I want it as breakfast the next morning. I was so glad that it came out well, moist and raised. It also has nice natural orange-brownish color.

Have a pumpkin bread :)

closer..

Pumpkin and Cheese Cream Pull Apart Bread


Ingredients:

Bread
3 cups white flour
1 1/2 cups wholemeal flour
1/3 cup lukewarm water
2 1/4 tsp yeast
1/3 sunflower oil
460 grams steamed pumpkin
1 tsp salt
2/3 cup sugar
1 tsp ground or grated cinnamon
1/4 tsp ground nutmeg
2-4 tbsp sunflower oil
2 tbsp raw sugar

Filling
250 gram cream cheese
1 egg
1/4 white sugar

Directions:

Bread
- In a mixing bowl add the water and sprinkle the yeast. Leave until the yeast dissolves and bubly, about 5 minutes.
- Add the 1/3 cup of oil, the pumpkin, spices, salt, sugar, and the flour.
- Knead the dough with your hand until it is not so sticky and can be shaped into a ball. Oil your palms with a little drop of oil when shaping the dough.
- The dough is sticky but still be able to be shaped into a ball.
- Place the dough in an oiled bowl, cover with plastic foil and leave at room temperature until doubled in volume.
- Meanwhile, make the cream cheese filling (see bellow).
- When risen, divide the dough in 16 pieces, flatten each piece, spoon about one tablespoon of cheese cream filling in the center and gently fold the buns completely covering the cream cheese.
- Place the filled buns in a greased or lined baking pan (I used one 20x20cm baking pans).
- Cover again with plastic wrap and leave to rise for 30 more minutes. I left it overnight because I want it for breakfast.
- Heat the oven to 180C.
- Just before putting the dough in the oven, brush carefully the oil on top of filled buns. Sprinkle some raw sugar on top and bake for 35 minutes.
- Cool slightly in the pan before removing it.

Filling
- Mix sugar and egg with low speed until just mix.
- Add in cream cheese and mix until smooth.
- Set aside.

Enjoy :)

say 'cheese' :)

Misro

Misro is abbreviation of aMIS di jeRO, which is from Sundanese(West Java ethnic) language that means "sweet inside". Misro one of the old Indonesian snacks. Probably long before donut and burger came imperialized the taste of Indonesian people...just kidding, it is not that meanful. I think. Nevermind.
Misro is so 'Indonesia'. If you see the ingredients bellow, they are all so tropical; cassava, coconut, tapioca and gula Jawa. Have I told you about gula Jawa before? I will tell you about it in another post about this palm sugar that so sweet, chewy and make Indonesian food so different.

First batch



Everytime I cook from the recipe of old times, I can not help but remembering my childhood when my grandma always supply us, my brothers and me with simple and traditional snacks. I loooove her dearly and miss her so much. I miss my Mum too. Oh.

If you never taste Misro before, it is supposed to be crunchy outside and a bit chewy on the inside. As the name is "sweet inside", it filled with gula Jawa or Javanese palm sugar. Misro, have a 'sibling' named Comro or Combro which means onCom di jeRO or oncom inside. Oncom is a bit like Tempe. I will try to make Comro someday, but it might be hard because I still do not know where to find oncom in Auckland. I might substitute it with Tempe.

It is glutenfree, dairyfree, nutfree snack. Almost sounds healthy, eh? Unfortunately to anyone who is on diet, it is deep-fried. Well, I think still quite slimmer than donuts ;)

This is so easy, and you know I never make difficult recipe, right?

Bunch of them




Misro

Ingredients:
450 gram finely shredded cassava (I used 1 package of 454gram frozen shredded cassava)
100 gram fresh or frozen shredded coconut
1 heap tbsp tapioca flour
1/2 - 1 tsp salt
gula Jawa, chopped with knife, for filling

Directions:
- Mix together in a bowl all ingredients except gula Jawa.
- Mould the cassava mix with your hands into golf ball shape.
- Flat each ball in your palm and fill with about 1/2 - 1 teaspoon gula Jawa. Cover the filling by closing your hands with your fingers and try to cover the gaps. It is a bit tricky maybe, it is not like bread dough and a bit crumbly. Press a bit and shape it like a flat ball.
- Heat oil on medium heat.
- Deep fry all the dough until golden brown and crisp on the outside.
- Drain the excess oil with strainer or paper towel.
- Serve while it's hot. Bon apetite!

Melted gula Jawa inside, nom!