1 1/2 tsp. instant dry yeast 1/8 tsp. cloves
1/4 c. sugar 1/2 tsp. salt
1/2 C. milk, warmed to 110° 5 T. melted butter
3 - 4 C. flour 1 large egg, slightly beaten
1/8 tsp. nutmeg 1 C. pumpkin puree
1/2 tsp. cinnamon Place an 8 x 8 baking pan of hot water in your kitchen’s top oven on the floor of the oven and pre-heat oven to 200°. TURN OVEN OFF. You have just made a proofing oven.
2. In a small bowl, combine yeast, sugar, and warm milk (30 seconds in the microwave). Let stand a few minutes, until the yeast is well dissolved. Warm the flour for 30 seconds in the microwave in a microwave safe bowl.
3. In the KitchenAid mixer, combine 1 C. flour, nutmeg, cinnamon, cloves, and salt. Mix, using the mixing paddle.
4. Add the melted butter, one tablespoon at a time, and mix until the mixture resembles cornmeal.
5. Add yeast mixture to the dry ingredients in the large bowl. Mix slightly.
6. Add egg and warmed pumpkin (30 seconds in microwave). Beat on low until well mixed.
7. Change to the dough hook and continue to mix on low (knead), adding small amounts of the remaining flour (up to 3 cups) until the dough pulls away from the sides of the bowl. Knead an additional 3-4 minutes.
8. Spray a dinner plate with cooking spray. Put dough on plate; turn to cover dough with cooking spray. Cover with plastic wrap and microwave for 5 seconds for every cup of flour in recipe (20 seconds). Turn dough over and microwave for half of the first microwave cycle (10 seconds).
9. Divide dough in half.
10. Preheat your lower oven to 400°, convection setting. This will be used for baking your bowknots.
11. Meanwhile, roll half the dough into a 12 x 7- inch rectangle. Cut this rectangle into twelve 7-inch-long strips.
12. Tie the strips loosely in a knot. Arrange knots 2 inches apart on a greased baking sheet.
13. Cut remaining rectangle into 1” X 2” rectangles.
14. Cover and let rise in proofing oven for 30 minutes or until doubled in bulk.
15. Remove bowl of water from oven and bake bowknots in the preheated lower oven for 15-20 minutes, or until golden brown. Immediately remove rolls from baking sheets. Brush with melted butter. Cool on wire racks.
16, Fry scone dough in 350° oil until they are medium golden brown. Drain on paper towels.
17. Serve with cinnamon cream cheese butter piped from a small hole (pea-sized) in the corner of a freezer zip-lock bag onto the bowknots.
Cinnamon Cream Cheese Butter
4 oz. cream cheese, softened 1/2 tsp. vanilla
1/4 C. butter, softened 1/4 tsp. cinnamon
1/2 C. powdered sugar
1. Beat ingredients with an electric hand mixer until smooth
2. Put in Ziploc bag, seal and cut a small hole in corner of bag. Pipe mixture onto completed bowknots and scones.
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