*Rectangular Cookie Cutter mine was 2 and 1/4 inches by 3 and 3/4 inches or use a Knife or Pizza Cutter
*Pizza Roller/cutter
*Candy Eyes
*Baking Mat or Parchment Paper
*Sugar Crystals
Ingredients:
*1 to 2 packages 13.2 ounce Puff Pastry, I used Jus-Rol Puff Pastry pre-rolled dough, found at Walmart (1 package will make 9- 10 Mummies depending on the size of your rectangles.)
Pumpkin Filling
*3/4 cup Pumpkin Purée, not pie filling, moisture removed
*2 ounces Cream Cheese, softened
*2 tablespoons Brown Sugar, light
*2 tablespoons granulated Sugar or Pure Maple Syrup
*1 Egg Yolk, save egg white for egg wash
*1 teaspoon Vanilla Extract
*1 teaspoon Ground Cinnamon
*1/8 teaspoon Nutmeg
*1/8 teaspoon Allspice
*1/2 teaspoon Ground Ginger
*Pinch of Sea Salt
Egg Wash: 1 egg white whisked together in a bowl with 1/2 tablespoon of water.
Instructions:
Mix or beat together in a bowl: Pumpkin, cream cheese, brown sugar, sugar, egg yolk, vanilla, cinnamon, nutmeg, allspice, ginger and pinch of salt. Mic until combined.
For the puff pastry unroll dough sheet and cutout 5, around 1/2-to-2/3-inch strips with pizza cutter the dough length wise or with rectangular cookie cutter or with knife. This is based off the size of cookie cutter I had adjust for the size of your cookie cutter or size of rectangular shapes you cut.
Add rectangles to your half baking sheet with baking mat or parchment. Spacing as needed for the size of your rectangles. See pictures below.
To the center of each rectangle add a heaping tablespoon of pumpkin, spread filling leaving around 1/4 inch for brushing on the egg wash and adding the pastry mummy wrap.
Cut strips into about 2- and 1/2-inch-long pieces or cut to size to fit your mummy puff pastry. I used 6 of strips for each mummy. Wrap up your mummy any way you like, just make sure you leave a spot open so you can attach eyes to the exposed pumpkin filling, add eyes after baking.
Brush on or use a clean finger and brush on the egg wash to each mummy puff pastries and then sprinkle on Sugar Crystals.
Bake in a preheated oven 375*F. for 15-20 minutes or until lightly golden brown. Remove from oven and add the candy eyes. Note: Add eyes where the pumpkin filling is showing and also place eyes on the pastries while they are still warm.
Recipe adapted from Amy Bakes Bread; she makes great sourdough recipes! I changed the method on making her bread recipe, so my instructions are different than hers.
Makes 2 standard bread loaves (around 1.15-pound loaves) or makes around 20 cinnamon rolls (depending on size desired) or makes around 16 (1-ounce rolls)
Special Instructions:
YOU WILL NEED: ACTIVE UNFED STARTER
Note: Sourdough Bread can be made in so many ways. This method of making sourdough sandwich bread works best for me. I hope you enjoy!
**You will need already made Active unfed sourdough starter to make this Bread. (Note: You could feed your starter the way you make your active starter but I can’t tell you how the finished result would be.)
Sourdough has a different texture than yeast breads, softer and stickier. Use small amounts of flour to handle the bread or use wet fingers. I like to keep a small bowl of water and flour nearby when forming the bread and rolls.
I use a quart mason Jar. I start the night before around 7 or 8 pm. Then 12 hours later in the morning I make the Levain. (You can make starter anytime as long as you let it rise around 12 hours and/or so as long as it doubles in size.). After this step make the following Levain
Levain:
Note: The levain is made 3 to 4 hours before making your bread. Also I like to use silicone bowl for this step for easy cleanup.
*140 grams Bubbly Active Sourdough Starter, see above made 12 hours earlier
*140 grams Water, 78 to 80*F.
*140 grams All-purpose Flour
*30 grams Granulated Sugar
Mix together in a bowl the active starter, flour, water and sugar. Stir together set aside 3 to 4 hours inside an unheated oven covered with plastic wrap or shower cap works well too.
Sourdough Sandwich Bread
Ingredients:
*Levain, see above
*330 grams Water, 78 to 80*F. (about 1 and 1/3 cups)
*160 grams Honey (about 1/2 cup) or 1/4 cup to taste
*1 large Egg, room temperature
*50 grams Extra Light Olive, has to be extra light or neutral oil (1/4 cup)
*20 grams of Sea Salt (about 1 tablespoon depending on coarseness of Salt)
*725-800 grams of Bread Flour or use 1/2 Kamut Flour and 1/2 Bread Flour, (about 5 to 7 cups depending on the flour you use). Add flour gradually dough should be semi-sticky.
Instructions:
In a stand mixer with dough hook add the wet ingredients levain and water and on low-speed mix for 2-3 minutes. Then add the honey, egg, oil, and salt, mix on low-speed until combined.
Add 1 cup at a time of the flour to the wet ingredients. Mix/knead on medium-low until all ingredients are incorporated. Then continue kneading for the next 10 minutes. Note: This Bread needs the full 10 minutes of kneading with the dough hook.
After kneading cover mixing bowl with your dough in it and cover loosely with plastic wrap or a shower cap. Place covered bowl in an unheated oven to proof for 2-4 hours or until dough has almost doubled. Note: When proofing dough a good temperature for the dough is around 78 to 80*F. not too hot or cold. But if you need to or if you want to wait and bake the bread the next day you can refrigerate the dough at this point. When you bring the sourdough out of the fridge you will need to bring the dough back to room temperature about 2 hours around 72*F. or so…. Then shape into loaves or rolls etc… When bread is placed in cooking sprayed pans allow bread and rolls to rise until about double in size 1 to 2 hours. Note: This makes it nice to make cinnamon rolls for breakfast or fresh dinner rolls, hamburger buns and etc…
Bake in a preheated 350*F. oven for about 50 minutes for bread loaves or internal temperature of 200*F. The Rolls around 35 to 40 minutes or until internal temperature 198*F.
Note: Also, I don’t like my sourdough bread to be that sour. So, remember the longer the sourdough sits the sour it becomes. I’ve put my sourdough in the fridge after proofing and left it for 12 to 14 hours without getting too sour.
Everything Bagel Sourdough Bread
*Everything Bagel Seasoning
*1 Egg white, whisked with a teaspoon of water
*Extra Light Olive Oil or warm Butter
Helpful Tips:
Divide the dough in half, roll out each half into oblong shape. Drizzle on olive oil or spread on butter and sprinkle with everything bagel seasoning. Rollup like you would cinnamon rolls and then tuck up the ends to the middle of the loaf. See pictures below and add to loaf pans seam sides down. I like to smother the top with olive oil and then top with the bagel seasoning.
OR
You will need 1 egg using only the egg white. Brush each loaf with the whisked egg white before baking or with olive oil and sprinkle on everything bagel seasoning. Note: the egg white will hold the seasoning on better than the olive oil.
Proofing in unheated oven, with door closed and light on if oven is too cool, keep around 72 to 80*F.
