#WhitepeopleSh*t (Or, anything fall)

Posted on September 16, 2014. Filed under: Breads, Breakfast | Tags: , |

When I was first out of school, every time I was working on a show that was in tech, I would bake or make a snack for the actors because, for some reason, they would never eat enough before the first rehearsal. I haven’t had time to do that as of late just because of how much I work (ah, bills. The problem with doing something you love that also happens to not make you rich). But, in what I can only believe is the magic of fall, was given the day off before the first day of our Boobs on Endor tech. I had originally wanted to make a giant apple cinnamon roll, but I found a recipe for pumpkin spice whole wheat knots from Simply Scratch  and I just had to make those because one of my girls is all about everything fall. I just pulled them out of the oven, and now my entire apartment smells of pumpkin spice (well, I am drinking pumpkin spice coffee too, but that’s besides the point). These knots are really easy and I know they’re going to be delisous. I had to change what I did slightly because I don’t have salted butter or allspice, but the rest of the recipe is right on. Make these for breakfast or dessert!

Whole Wheat Salted Pumpkin Spice Knots

Pumpkin Pie Spice:
2 tablespoons Cinnamon
2 tablespoon ground Nutmeg
2 teaspoons ground Ginger
1-1/2 teaspoon Allspice

FOR MAKING THE KNOTS:

1/2 cup sugar
1 1/2 tablespoons of Pumpkin Pie Spice
1 stick Unsalted Butter
1 stick Salted Butter
1 recipe Whole Wheat Pizza Dough
Kosher Salt

  1. While dough is rising on the counter, preheat oven to 375 degrees.
  2. In a medium bowl, use a spoon or spatula to combine butter and 1-1/2 tablespoons of the pumpkin pie spice. Store the extra for another use.
  3. Yields about 3 tablespoons.
  4. Punch down risen dough. On a floured surface, use a rolling pin to roll out a large rectangle. Spread half of the pumpkin spice butter on half of the dough in a thin even layer. Fold the other half over top of the butter side. Use a pizza cutter and divide the dough in half. Cut each half into 8 or 9 strips.
  5. Tie each strip into a knot, tucking the ends behind the knot and place on a parchment or silicon lined sheet pan. Repeat with remaining strips.
  6. Bake knots in preheated oven for 18-20 minutes or until light golden brown in color. Mean while melt the remaining spiced butter in a small saucepan over low heat until melted.
  7. Generously brush freshly baked knots with melted butter using a pastry brush. Serve warm and enjoy!

Whole Wheat Pizza Dough

1 packet {1-1/4 teaspoons} Active Dry Yeast
1/2 teaspoon Honey
1 cup warm water {110-1120 degrees F.}
1 teaspoon Olive Oil
1-1/2 cups All Purpose Flour
1 cup Whole Wheat Flour
3/4 teaspoon Kosher Salt

  1. In the bowl of your mixer (fitted with a dough hook) add the honey, warm water and stir to dissolve.
  2. Sprinkle the yeast over top and let it bloom for 5 minutes or so.
  3. Add in the olive oil and turn your mixer on low. Gradually add in the flours, increasing the speed as you go.
  4. Season the dough with kosher salt and continue to mix the dough until it forms a ball along the side of the mixing bowl.
  5. Remove the dough and form a smooth ball. Toss the dough in a well oiled bowl coating it and the sides of the bowl. Cover with a clean towel and place the bowl in a warm, dry place to rise for 1 hour.
  6. Use your hands to press the gas out of the dough and roll into desired pizza sizes.
  7. This dough will make one regular large pizza or two thin-crust medium size pizzas.

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