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| Pumking Monkey Bread with Pumpkin Beer Caramel Sauce by Pittsburgh's Devon and Tim Murdoch via the Brewer's Association. |
Southern California is in the throes of winter. Time to break out those comfort food recipes
that are beer centric. The Brewers
Association recently sent to the media a pumpkin recipe for pumpkin beer. Pillar to Post is media, after all, we’re
members of the National Press Club in Washington DC and the San Diego Press
Club so we can publish this news release.
The BA spotlighted “Pumking Monkey Bread with Pumpkin Beer
Caramel Sauce." The recipe was created by
Pennies, Pints, Pittsburgh, a popular foodie/craft beer site in
Pennsylvania. It’s sure to be a wow for
holiday season tables coast to coast.
If your part of the planet doesn’t sell Southern Tier’s
“Pumpking” brand that’s what this recipe calls for. But, there are many pumpkin-centric beers out
this time of year.
We asked our friends at West
Coaster craft beer magazine to list a few brands. See end of this blog for
pumpkin-centric craft beer.
If you haven’t read West
Coaster then please go to www.westcoastersd.com and download for free
a few back issues.
Pumking Monkey Bread with Pumpkin Beer Caramel Sauce
By Pennies, Pints, Pittsburgh (see their bio at end of
recipe)
This recipe for Pumking Monkey Bread smothered pumpkin beer
caramel sauce is sure to be a huge hit at the breakfast—or dessert—table this
holiday season.
Ingredients
Dough
¾ cup Pumking by Southern Tier Brewing Co.
¾ cup whole milk
½ cup vegetable oil
½ cup sugar
1 package (2 and ¼ tsp) active dry yeast
1 cup pumpkin puree
4 and ½ cups all-purpose flour, divided
½ tsp ground cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp salt
Pumking Ale Caramel Sauce
1 cup light brown sugar
¼ cup Pumking Ale
3/4 cup heavy cream, room temperature
3 and ½ TBSP butter, room temperature
Dough Coating
½ cup butter, melted (1 stick)
1 and ¼ cups granulated sugar
1 TBSP ground cinnamon
Directions
Dough
In a large saucepan, combine Southern Tier Brewing Co.'s
Pumking pumpkin beer, whole milk, vegetable oil and granulated sugar. Heat
until hot but stop right before it boils.
Remove pan from heat and allow to cool until the mixture is
warm to the touch but not too hot (about 15-20 minutes or so).
Sprinkle yeast over the surface of the liquid and allow to
sit for 5 minutes.
Stir in pumpkin puree until combined.
Gently stir in 4 cups of AP flour and ground cinnamon into
mixture.
Cover with a dish towel and let rest for 1 hour. After 1
hour, the mixture should be very puffy and doubled in size. Stir in remaining
1/2 cup flour, baking soda, baking powder and salt until totally combined. Set
aside. While that’s resting, time to work on Pumking Ale Caramel Sauce!
Pumking Ale Caramel
Sauce
In a medium size saucepan, combine the sugar and Pumking
pumpkin beer over medium-low heat and stir until the sugar dissolves.
Increase the heat to medium and bring to a boil, without
stirring. Boil until the syrup is a deep amber color, about 5 to 6 minutes
(however watch out, it burns easily).
Remove the mixture from heat and carefully whisk in heavy
cream (watch out, it will bubble). Then stir in butter. Transfer the beer
caramel to a dish and let cool slightly. Set aside.
After the dough has rested for an hour and you’ve added the
final flour, salt, baking soda and baking powder...it’s time to coat the balls
in the butter and cinnamon/sugar!
Cinnamon/Sugar
Coating
Melt butter in a small bowl. Set aside.
Combine granulated sugar and ground cinnamon in another
small bowl.
Pull off small dough pieces and roll into balls, about 1.25
inch in diameter. You will need 40-45 balls total, so be mindful of the size.
Dip each ball, one by one, in the melted butter and then
roll in the cinnamon-sugar mixture to coat (You may need more cinnamon-sugar
depending how heavy you like the coating) and place balls in a greased bundt
pan. Set aside.
Pour half of the Pumking Caramel Sauce (1/2 cup) over the
coated dough balls.
Heat oven to 375°F.
Place bundt pan on baking sheet (so no drippings fall into
your oven) and bake for 35-40 minutes or until a cake tester is inserted and
comes out clean.
Cool for 5-10 minutes and invert onto a large serving plate
or cake stand.
Don't forget to serve alongside the remaining Pumking Ale
Caramel Sauce for dipping!
HERE’S WHO MADE UP THIS DELICIOUS RECIPE:
 |
| Pittsburgh's Tim and Devon Murdoch |
PENNIES, PINTS,
PITTSBURGH is run by the husband and wife team of Devon and Tim
Murdoch. The couple was born and raised
in a small town outside of Pittsburgh.
They have an insatiable lust for good beer, good food, and good ‘ol
Pittsburgh. penniespintspittsburgh.com/
GALLERY OF PUMPKIN CENTRIC CRAFT BEERS
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