Pull-Apart Bread with Pumpkin and Spinach

Ingredients

• •3 cups all-purpose flour
• •¾ cup pumpkin purée
• •⅔ cup lukewarm whole milk
• •¼ cup sugar
• •1 teaspoon active dry yeast
• •1 teaspoon ground nutmeg
• •10 tablespoons unsalted butter
• •1¼ teaspoons kosher salt
• •2 tablespoons vegetable oil
• •½ cup Pecorino cheese
• •½ cup frozen spinach
• •¼ teaspoon black pepper
• •¼ teaspoon garlic powder
• •1 piece large egg
• •1 teaspoon flaky sea salt

Cooking Instructions

1. 1.

   Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together. Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes. Form into a ball.

   15 min

2. 2.

   Lightly grease a large clean bowl with oil; transfer dough to bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

   60 min

3. 3.

   Meanwhile, purée cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining 1/4 tsp. kosher salt in a food processor until smooth. Add egg and pulse to combine.

   10 min

4. 4.

   Arrange racks in upper and lower thirds of oven; preheat to 375°F. Divide dough into 2 equal pieces. Roll each piece to a 14x8" oval.

   15 min

5. 5.

   Transfer 1 oval to a parchment-lined baking sheet. Spread half of spinach mixture in a thin layer over. Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll).

   10 min

6. 6.

   Arrange tube diagonally on sheet. Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through. Carefully shift small cut piece to the left, keeping the bottom connected. Make another 45-degree incision 1" from first. Carefully shift piece to the right. Continue cutting and shifting to alternate sides for a total of 12-14 pieces. Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet.

   20 min

7. 7.

   Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.

   30 min

8. 8.

   Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.

   15 min

9. 9.

   Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling.