Sunday, October 31, 2010

Halloween Pumpkin-Maple Rolls

Live from Brooklyn: Halloween Pumpkin-Maple Rolls!

We (Emily, Yi and I) were inspired by this Tasty Kitchin recipe.  We modified Lauren's recipe by using only a scant 1/2 cup of sugar in the dough, adding a little bit of pumpkin puree, Tazo Black Chai Tea concentrate, extra cinnamon and pumpkin pie spice to the filling.

All photos courtesy of Yi.

It was not the cleanest process....

Nor was I particularly accurate in cutting the rolls equally...

Pre-icing drizzle:

Drizzle process shots:

These sticky rolls were at least as good as they look in Yi's photographs.

Next time ideas include: 
  1. Adding more pumpkin to the dough and modifying the amount of liquid (water/milk) so that we get the right consistency
  2. Rolling out the dough more thinly to get lots of layers.  
  3. And along with that, not trying to get all of the filling into the rolling process because it will just ooze out the ends anyways.  Instead, saving what looks like it will ooze and adding it on top before baking.  
  4. Make less icing - maybe even half as much.  We didn't use all and they were perfectly sweet and sticky.

Happy Halloween!  Lily is going to post about some Seitan (read Satan) Stew soon so stay tuned.  The pictures are half as good but the delicious factor is comparable.  


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