Today is my Blogaversary! That mean that I have been weekly food blogging, here on CookWithChefEitan.com, for a full year! Also known as 52 weeks! Which mean 52 posts with recipes, articles, and photography all done by me. Who thought when I started that a 14 year old would be able to run a weekly food blog while also juggling a dual curriculum school? Everyone I knew thought I was crazy. But a year later I have showed them all that I could do it!
I have to thank again Melinda Strauss (Kitchen-Tested.com) for allowing me to attend the Kosher Boggers Conference, last year. That is what inspired me to start weekly food blogging. I remember siting in the crowd listening to speakers such as Miriam Pascal (OverTimeCook.com), Chanie Apfelbaum (BusyInBrooklyn.com), and Amy Kritzer (WhatJewWannaEat.com) speak about their experiences with food blogging, in awe. I now am proud to call them all my friends and mentors.
I spend weeks trying to decide what to post for the occasion. I happened to been testing this Pumpkin Spice Buns recipe a few weeks ago when Naomi Nachman family was in town. So I served them to the Bernaths and Nachmans to get their input on how they came out. Everyone loved them! With Thanksgiving less than two weeks away, I figured it would be the perfect way to celebrate my Blogaversary! I can assure you these Pumpkin Spice Buns will have you joining the pumpkin spice craze!
If you make these, be sure to post a picture and tag me @ChefEitanBernath on Instagram and Facebook or email me a picture to firstname.lastname@example.org! I would love to see how they came out in your kitchen!
- ½ cup whole milk
- ¼ cup water
- 1 ¼ ounce packet active dry yeast (2 ¼ teaspoons)
- 4 tablespoons butter, melted
- 1 large egg yolk
- 1/3 cup pumpkin puree
- 1/2 tsp pumpkin spice
- 2 ¾ cups all-purpose flour, plus more for dusting
- ¾ tsp salt
- ½ cup brown sugar
- 1/4 cup white sugar
- 3/4 cup pumpkin puree
- ½ tsp pumpkin spice
- ½ tsp vanilla
- 1 cup powdered sugar
- 3 tbsp milk
- 1 tbsp pumpkin puree
- ¼ tsp pumpkin spice
- Warm the water and milk in a sauce pan over a low heat until it reaches 100-110 degrees fahrenheit. Remove from the heat and sprinkle the yeast on top, then sprinkle a pinch of sugar on top of that.
- Set it aside for 5 minutes, then whisk the melted butter, egg yolk, pumpkin puree, and pumpkin spice into the yeast mixture.
- In a large bowl mix the flour and salt, until combined. Make a well in the center of the flour and add in the liquid ingredients and stir with a wooden spoon until it comes together into a soft, sticky dough.
- On a lightly floured surface and knead the dough for 5 minutes. Place in a greased bowl and cover with plastic wrap. Set aside for 1-2 hours or until it doubles in size.
- In a small bowl, mix all the ingredients for the filling, until fully combined
- Preheat the oven to 350
- Roll out the dough to 20 inches by 12.
- Slather the Pumpkin Filling all over the rolled out dough.
- Starting at one of the long ends, tightly roll up the dough and sit it seam side down.
- Cut it with a serrated knife into 12 equal pieces.
- Place each of the buns into a greased muffin tin.
- Cover, and let it rise again for 30 minutes.
- Bake for 30-40 minutes, until golden brown on top.
- In a small bowl, mix all the ingredients for the glaze, until fully combined.
- Pour the glaze over the warm buns before serving.