Pumpkin Paper Punch Recipes

Steps:

• Combine 12 cups water, the brown sugar and cinnamon sticks in a large pot and bring to a boil over medium-high heat, stirring until the sugar dissolves. Stir in the pumpkin and return to a simmer. Meanwhile, remove the zest from the limes in wide strips using a vegetable peeler; add the zest to the pot and simmer 15 minutes. Let cool, then refrigerate until the liquid is cold and the pumpkin pulp settles to the bottom, 2 to 3 hours.
• Working in batches, ladle the liquid into a fine-mesh strainer set over a pitcher (repeat if necessary to strain out all the pumpkin pulp). Discard the pulp and lime zest. Return the cinnamon sticks to the punch and refrigerate until ready to serve.
• Pour the punch into ice-filled glasses. Add rum, pineapple and/or pecans, if desired. Serve with the cinnamon sticks.

Steps:

• Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.
• In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well.
• Add in flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
• If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.
• Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hours.
• Punch the dough to deflate and knead it for a few seconds on a wooden board. Cut the dough in half. Cut each half into about 15 pieces.
• Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.
• Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
• Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.
• Preheat oven 350ºF for 20 minutes.
• If the center indentation is not obvious on the rolls, poke them again with your finger.
• Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
• Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish.
• Insert pecan slices on top to mimic pumpkin stem.