Follow us:

Home Cooking 6

Adding Pumpkin Puree to a Recipe?

sdbakes | Oct 2, 201703:01 PM

Hello, Fellow Bakers! First time here. :)

I am looking to add pumpkin puree to a yeast bread (a type of doughnut, to be exact) and am wondering how to go about doing this? I have noticed that most recipes also include some oil - is there a reason for this? Here are the ingredients for my recipe:

2 eggs, room temperature
1/2 C. milk, room temperature
4 tbsp. butter, melted
1/3 C. granulated sugar
1/2 tsp. vanilla extract
1 tsp. salt (I would recommend using a bit less - perhaps ½ tsp. - if you’re using salted butter)
2 C. + 2/3 - 1 C. all-purpose flour
1 tbsp. active dry yeast

I always do an internet search to try and find the answer/s I'm looking for, but for some reason I've had a hard time finding info of this sort. :/ (Also, as a side not, does anyone know of a good, comprehensive book that covers the science of baking that would help someone like me (a blogger) to better adapt recipes?)

Any help would be greatly appreciated!

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions