Delight in these soft and flavorful pumpkin knots, perfect for any occasion.
In a mixing bowl, dissolve the yeast in warm milk.
Ensure the milk is warm, not hot, to activate the yeast effectively.
Add the butter, sugar, pumpkin puree, egg, salt, and 3 cups of flour to the bowl. Mix until combined.
Mix until the dough starts to come together, forming a sticky consistency.
Gradually add the remaining flour and knead the dough on a floured surface until smooth and elastic.
Knead the dough thoroughly to develop gluten, which gives the knots their structure.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Punch down the dough and divide it into 24 equal portions. Roll each portion into a rope and tie into a knot.
Ensure the knots are evenly sized for uniform baking.
Place the knots on a greased baking sheet, cover, and let them rise again until doubled.
Allowing the second rise ensures the knots will be light and fluffy.
Preheat the oven to 350°F (175°C).
Preheating the oven ensures even baking.
Whisk together the egg and water for the egg wash. Brush the knots with the egg wash.
The egg wash gives the knots a shiny, golden finish.
Bake the knots for 15-16 minutes or until golden brown.
Keep an eye on the knots to prevent over-baking.
Remove the knots from the oven and let them cool slightly on a wire rack before serving.
Cooling on a wire rack prevents the bottoms from becoming soggy.
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