A seasonal twist on this famous Mexican sweet bread that is perfect for breakfast or brunch during pumpkin season.
Ingredients
Dough:
2 ¼ cups all-purpose flour
½ cup pumpkin puree
¼ cup warm milk
1 large egg yolk
2 tablespoons butter, melted
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 teaspoon kosher salt
⅛ teaspoon vanilla extract
Topping:
½ cup powdered sugar
½ cup all-purpose flour
1 pinch kosher salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1 pinch ground nutmeg
⅛ teaspoon vanilla extract
¼ cup butter, at room temperature
orange food coloring (Optional)
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Directions
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