We could hear the wind before it arrived and see the fog, in the form of a low, snow filled cloud, moving across the foothills, making its way to our house in a matter of minutes. This is the fun part of living up in the mountains.Once the temperatures drop and there is enough snow to roll around in, it’s pretty hard to get this girl back inside. She is in her element in this weather and couldn’t be happier to allow the snow to cover her from triangle ears to fluffy paws.
|Pumpkin & Chocolate Twists|
- Mix the sugar with the lukewarm milk, then sprinkle the yeast over it and let it sit for a few minutes while the yeast proofs. Add the egg yolk and pumpkin to the yeast mixture and whisk to combine.
- Place the flour and salt into a mixer fitted with a dough hook.
- Add the wet ingredients and knead the dough for 3-4 minutes until it becomes smooth and elastic. It should be soft but if it is too sticky, add up to ¼ cup more flour.
- Shape dough into a ball and place in a lightly buttered bowl, cover with a towel and allow to rise until doubled in size (about 1 ½ - 2 hours).
- Dust your work surface with flour, and roll half of the dough out to a 20 x 11 inch rectangle.
- Spread half of the softened butter across the dough, sprinkle half of the cinnamon/sugar mixture over the dough and then sprinkle half of the chocolate chips over the rectangle.
- Roll up the dough lengthwise and cut into 4-inch sections.
- Using a very sharp knife, cut each section of roll in half length-wise.
- Twist the two halves together keeping the open layers faced outwards.
- Transfer the dough to a parchment covered baking sheet, brush with an egg wash of 1 egg and a tablespoon or two of water whisked together.
- Repeat the process with the remaining half of dough.
- Allow the dough to rise for 45 minutes.
- Preheat the oven to 375.
- Brush with the egg wash again, sprinkle with some sugar.
- Place in oven and bake for 20-25 minutes, until golden brown.
- Remove from oven and cool twists on a wire rack.