2 3/4– 3 cups all-purpose flourI used 3 cups of Bob’s Red Mill
sesame seeds for decorating
In a small bowl or a measuring cup, add and microwave to warm 1/2 cup whole milk. Sprinkle 1/4 tsp sugar and 2 1/4 tsps active dry yeast. Stir gently to combine and set aside to rest until foamy, 5-7 mins.
In a medium bowl, combine 2 tbsps unsalted softened butter, remaining sugar from 1/3 cup, and 1 tsp table salt. With help of spatula, press butter down into sugar and salt, until combined. To the bowl with butter, add 1 egg and 1/2 cup canned pumpkin – stir to combine well.
Add the yeast mixture to the batter, stir to combine. Now, sift (or gradually add if already sifted) about 3 cups all-purpose flour. Stir with spatula and finish kneading with hand until flour is incorporated. The dough will be a bit sticky, but soft. If it turns out way too sticky, add few tablespoons (tablespoon at a time) of all-purpose flour; Do not add too much flour or the knots will turn out hard in texture once baked and even harder the next morning. Cover the dough with plastic food wrap, and leave at room temperature for 1 hour until the dough is doubled in size.
1 HOUR LATER: Line 2 baking sheets with parchment paper and set aside. Punch down the dough to deflate and transfer the dough onto a lightly floured surface. Knead few times and divide the dough into equal-to-similar 16 pieces. Roll each piece to a 9-10” rope, make a knot and transfer to a baking sheet, 2” apart (add very little flour when needed, while rolling the dough ropes). Cover knots with clean kitchen towel and place in a warm, draft-free area until knots are doubled in size, for about 30-40 mins. (with 10 mins remaining, preheat the oven to a 350°F).
In a small bowl, whisk 1 egg. Brush egg onto pumpkin knots, covering all the areas. Sprinkle with sesame seeds. Bake for 15-17 mins, until golden. Enjoy while warm and fresh. Cover with plastic food wrap to keep them light as feather the next day as well!