I was really happy with this recipe. This is the 2nd recipe I made with the Crazy Dough and I couldn’t be happier! Seriously, this stuff is so versatile it’s amazing! Now once thing I can say, if you want this dough to come out fluffier after you bake it, you may need to adjust the recipe a little or even let your dough proof a little longer after you have gotten the twists into it’s proper shape before baking.
Even though these were a little denser than I had expected (I was going for more of a twist doughnut feel"), the flavor was spot on! The dense texture also went away after warming it up after a bit. So if you let these sit overnight and decide to eat them and you don’t like how dense it is, pop it in the oven or microwave for a few seconds and you’re set!
I shared these with the girls I played volleyball with and Ryan, as always. They all enjoyed the sweet treat and Ryan even ate them until they were gone. He also made sure that I didn’t take ALL of them to the volleyball girls because he wanted to eat them to quench his sweet tooth. I ain’t mad at it.
I hope you all love pumpkin because, if you don’t you can just use a cinnamon roll filling or whatever filling you’d like instead!
I hope you all stick around, try this dough and share your creations with me! I love seeing all your recreations!
Servings: 15 -16 rolls
1/2 batch Crazy Dough or Vegan Crazy Dough
6 Tbsp pumpkin puree
1/2 cup coconut sugar
1 Tbsp pumpkin spice
1/8 cup lemon water
3/4 cup powdered sugar
1 tsp vanilla extract
Split your down in half
Roll 1 portion of the Crazy Dough on a floured surface into a rectangle
Repeat to the other half
set aside to make the filling
In a bowl or measuring up
Mix and combine Pumpkin puree, Coconut Sugar and Pumpkin Spice
Spread half of the filling onto the dough.
Starting at a long edge, roll dough into a log.
With seam side down, cut length wise to split the log into 2.
This would be considered hot dog way
With the split log, cut each on into about 4 pieces. A total of 8 pieces from each log will be created
With 1 of the 8 pieces, form them into a twist doughnut
Imagine braiding someone’s hair into a twist. You want to do this same motion with the dough to create the twisted effect.
Place twists on a plan (I used 11x8 inches; 30x22 cm pan). Let rise in a warm place about 20-25 minutes or until almost double in size.
Bake in preheated 350 F (175 C) oven for about 20-30 minutes or until tops are golden.
Remove pumpkin twists from oven and invert onto rack. Let cool a bit.
In a small bowl, lemon water, powdered sugar and vanilla into a cup.
Drizzle on top of each twist.
T H A N K Y O U
Thanks so much for watching and I hope you enjoyed. Leave any future video or recipe ideas you would like to see in the comments below!
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