Description
This Pumpkin Fry Bread recipe blends the warmth of autumn spices with the rich flavor of pumpkin puree, creating a soft, airy dough that is deep-fried to golden perfection. Served warm with a luscious cinnamon cream cheese butter, this delightful treat is perfect for a cozy breakfast or special dessert.
Ingredients
Dough
- 1 1/2 teaspoons instant dry yeast
- 2 1/2 tablespoons granulated sugar
- 1/2 cup warm milk (100-110℉)
- 3 1/2 - 4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 pinch ground cloves
- 4 tablespoons cold butter (cut in pieces)
- 1 large egg
- 1 cup pumpkin puree
- 4 cups vegetable oil (for frying)
Cinnamon Cream Cheese Butter
- 8 ounces cream cheese (softened)
- 1/2 cup butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Combine yeast, sugar, and milk: In the bowl of a stand mixer, combine 1 1/2 teaspoons instant dry yeast, 2 1/2 tablespoons granulated sugar, and 1/2 cup warm milk. Let it sit for 3-5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine dry ingredients and cut in butter: In a separate mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1 pinch ground cloves. Add 4 tablespoons cold butter pieces and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse cornmeal.
- Mix wet and dry mixtures: Add the flour and butter mixture to the yeast mixture in the stand mixer. Mix on low speed for 30-60 seconds just until combined. Then add 1 large egg and 1 cup pumpkin puree, continuing to mix on low speed until fully incorporated.
- Add remaining flour while continuing to mix or knead: Gradually add the remaining 1 1/2 to 2 cups of flour, a little at a time, while mixing on low speed. Stop adding flour once the dough starts to pull away from the sides of the bowl and forms a soft, manageable dough.
- Knead the dough: Increase the mixer speed to medium and knead the dough for 3-4 minutes until it becomes smooth and elastic.
- Transfer and let dough rise: Transfer the dough to a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until the dough doubles in size.
- Form dough into scone shapes: Punch the risen dough down and turn it out onto a lightly floured surface. Break off walnut-sized pieces and roll each one into a thin, flat disc about 1/4 inch thick.
- Heat oil and fry: Heat 4 cups of vegetable oil in a deep skillet or heavy-bottomed pot to 350-375°F. Fry the dough discs in batches for about 1-2 minutes per side until golden brown.
- Drain the fry bread: Use a slotted spoon to remove the fried dough and transfer them to a wire rack lined with paper towels to drain excess oil.
- Prepare cinnamon cream cheese butter: In a small mixing bowl, combine 8 ounces softened cream cheese, 1/2 cup softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon. Using a hand mixer, whip on medium speed until smooth and creamy.
- Serve: Serve the pumpkin fry bread warm with cinnamon cream cheese butter spread on top. Store any leftovers in an airtight container in the refrigerator.
Notes
- Ensure the milk is warm but not hot (100-110℉) to activate the yeast properly without killing it.
- The exact amount of flour needed may vary; add gradually to achieve a soft, non-sticky dough.
- Maintain oil temperature between 350-375°F to fry the bread evenly without absorbing too much oil.
- Do not overcrowd the pan while frying to maintain consistent oil temperature.
- Leftover cinnamon cream cheese butter can be refrigerated for up to 5 days.
- This fry bread is best served warm for optimal texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
