prep time: 30 Minutes | cook time: 1 hour 30 mins | Makes 13-15 servings | From Nordicware
Squash, browned butter, and subtle sage come together in this incredible savory Bundt pull-apart bread.-Nordicware
- 3 to 3¼ cups (375 to 406 grams) all-purpose flour, divided
- ¼ cup (50 grams) granulated sugar
- 3½ teaspoons (10.5 grams) kosher salt*, divided
- 2¼ teaspoons (7 grams) instant yeast
- 1 teaspoon (2 grams) onion powder, divided
- ½ cup (120 grams) water
- ¼ cup (60 grams) whole milk
- 8 tablespoons (112 grams) unsalted butter, softened and divided
- ⅔ cup (162 grams) butternut squash purée (see Notes)
- 2½ teaspoons (3 grams) chopped fresh sage
- 4 (2½ to 2¾-inch-long) fresh sage leaves
- Garnish: freshly grated Parmesan cheese
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, sugar, 2¾ teaspoons (8.25 grams) salt, yeast, and ½ teaspoon (1 gram) onion powder at low speed until combined.
- In a small saucepan, heat ½ cup (120 grams) water, milk, and 2 tablespoons (28 grams) butter over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 1 minute, stopping to scrape sides of bowl. Add squash; beat just until combined, about 30 seconds. With mixer on low speed, gradually add 2 cups (250 grams) flour and chopped sage, beating just until combined.
- Switch to the dough hook attachment. Beat at low speed until dough is soft and somewhat sticky and mostly clears sides of bowl, 8 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test; see Notes.) Turn out onto a lightly floured surface, and shape into a ball.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 50 minutes to 1 hour.
- Preheat oven to 350°F (180°C).
- In a small saucepan, heat remaining 6 tablespoons (84 grams) butter over medium heat until bubbling. Add sage leaves; cook, stirring occasionally, until leaves are slightly crisp and butter solids are light amber in color and nutty in aroma, 3 to 6 minutes. Transfer butter mixture to a small heatproof bowl; let cool for 15 minutes. (Butter should be just warm to the touch.) Remove and discard sage. Stir in remaining ¾ teaspoon (2.25 grams) salt and remaining ½ teaspoon (1 gram) onion powder.
- Spray a 12-cup Bundt pan with baking spray with flour.
- Punch down dough; let stand for 10 minutes. On a clean surface, divide dough into 30 portions (26 to 28 grams each); gently shape each portion into a ball, pinching closed any seams, if needed. (Keep dough portions covered with a sheet of plastic wrap while working.) Dip dough balls in butter mixture, turning until well coated and letting excess drip off; arrange evenly in prepared pan, firmly pressing dough balls into each other and grooves of pan. Pour and spread remaining butter mixture over top of dough; firmly press dough balls in an even layer in pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when pressed, 25 to 35 minutes.
- Bake until top of dough starts to turn golden brown and an instant-read thermometer inserted near center registers at least 195°F (88°C) to 210°F (98°C), 17 to 22 minutes. Let cool in pan for 5 minutes; invert onto a serving plate. Garnish with cheese, if desired. Serve immediately.
*We used Diamond Crystal Kosher Salt, which has a different grain shape and a lighter, less salty flavor than coarser kosher salts. If measuring by volume, use half the amount of coarse kosher salt (such as Morton’s). Especially for breads, though, it’s often safest to measure salt by weight for the most consistent results.
Notes: To make butternut squash purée, halve and seed a medium butternut squash and then coat it on all sides with 1 tablespoon (14 grams) vegetable oil. Bake, cut side down, on a parchment paper-lined baking sheet at 375°F (190°C) until very fork-tender, 50 minutes to 1 hour. Let cool completely on pan. For best color, trim and discard any browned spots. Scoop squash into the work bowl of a food processor and pulse until mostly smooth, stopping to scrape sides of bowl. (Alternately, mash using a potato masher.) Reserve any extra squash purée for another use.
Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough, lightly flouring hands if necessary. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.