Cooks Note: Drain the pumpkin purée on paper towels to reduce water and concentrate the flavor. The purée is then used in both the dough and filling in this recipe to elevate the pumpkin flavor and prevent the filling from becoming too dry. Apply the chai glaze when the knots are slightly warm so that it melts into all the nooks and crannies. This dish is best served warm. To reheat the knots in the oven, place them into a preheated 300°F oven for 10-15 minutes or in the microwave for a minute on the standard setting.

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Ingredients

FOR THE DOUGH

4 cups + 2 tablespoons all purpose flour
½ teaspoon kosher salt
½ cup + 2 tablespoons whole milk
2 ½ teaspoons active dry yeast
¼ cup white sugar
2 large eggs, at room temperature
¾ cup + 1 tablespoon pumpkin purée
6 tablespoons or ¾ stick unsalted butter, at room temperature

FOR THE FILLING

¼ cup or ½ stick unsalted butter, at room temperature
5 tablespoons Madhur Jaggery
5 ½ tablespoons pumpkin pur ée
½ teaspoon salt
1 tablespoon Chai Masala

FOR THE GLAZE

1 cup powdered sugar
2-3 tablespoons strongly brewed chai

Methods

On a small sheet tray or plate lined with paper towels, spread one 14 oz. can of pumpkin purée. Layer with more paper towels on top and allow the purée to drain for 15 minutes. You should be left with a little over one cup of concentrated purée after.
In a large bowl, combine the flour and salt. In a microwave or over low heat on the stove, warm the milk until warm (about 95°F). Stir the yeast into the warm milk. Set aside until the surface appears foamy (about 5 minutes). Whisk in the sugar, eggs and 3/4 cup of pumpkin purée.
Pour the wet ingredients into the flour and use your hands to form a ball (it'll be messy, that's okay!). When the dough is still rough, add the softened butter and use your hands to knead the butter into the dough till there are no visible streaks. Cover the bowl and allow it to rest for 10 minutes.
After the dough is rested, place the dough onto a lightly floured surface and knead for 5-6 minutes until the it is smooth and tight. Apply more flour to the surface as needed - up to 1 tablespoon. Lightly oil the bowl and place the dough back in. Cover the bowl tightly with plastic or a plate and allow it to rise in a warm spot for 1 hour.
To make the filling, combine the butter, jaggery, pumpkin purée, salt and Chai Masala in a small bowl and whisk until smooth. Set aside.
Line a 2 inch deep 9x13 inch pan with parchment paper. Once the dough has more than doubled in size, place it onto a very lightly floured surface and pat it down to a rough rectangle with a long side facing you. Use a rolling pin to roll the dough into a more uniform rectangle that measures 18x14 inches.
Spread the filling onto the lower half of the rectangle, leaving 7 inches of uncovered dough at the top. Carefully fold the top half over the bottom and gently press to envelope the filling. Cut the folded dough into twelve 1 1/2 inch vertical strips. Lift each strip from the table , twist each end in opposing directions and wrap gently around your fingers once before tucking the end underneath and placing in the prepared pan. Each bun should look like a twisted knot.
Once you have filled your pan with the 12 knots, cover tightly with plastic wrap and allow the dough to rise again for 1-2 hours.
While the dough is resting, with a rack placed in the middle position, preheat the oven to 350°F.
When ready to bake, the knots will appear inflated and smooth, with very little room remaining in the pan. Bake for 20-22 minutes until the dough is firm and golden around the edges. Allow the rolls to cool for 20 minutes while you make the glaze by whisking the powdered sugar and brewed chai together in a small bowl.
Brush or pour the glaze over the knots and enjoy them while warm. Leftovers can be stored in the refrigerator and reheated before serving for up to 2 days.

Jordan's Chai Glazed Pumpkin Knots

Jordan Smith

Makes 12 knots in a 9"x13" pan

Ingredients

FOR THE DOUGH

4 cups + 2 tablespoons all purpose flour
½ teaspoon kosher salt
½ cup + 2 tablespoons whole milk
2 ½ teaspoons active dry yeast
¼ cup white sugar
2 large eggs, at room temperature
¾ cup + 1 tablespoon pumpkin purée
6 tablespoons or ¾ stick unsalted butter, at room temperature

FOR THE FILLING

¼ cup or ½ stick unsalted butter, at room temperature
5 tablespoons Madhur Jaggery
5 ½ tablespoons pumpkin pur ée
½ teaspoon salt
1 tablespoon Chai Masala

FOR THE GLAZE

1 cup powdered sugar
2-3 tablespoons strongly brewed chai

Methods

On a small sheet tray or plate lined with paper towels, spread one 14 oz. can of pumpkin purée. Layer with more paper towels on top and allow the purée to drain for 15 minutes. You should be left with a little over one cup of concentrated purée after.
In a large bowl, combine the flour and salt. In a microwave or over low heat on the stove, warm the milk until warm (about 95°F). Stir the yeast into the warm milk. Set aside until the surface appears foamy (about 5 minutes). Whisk in the sugar, eggs and 3/4 cup of pumpkin purée.
Pour the wet ingredients into the flour and use your hands to form a ball (it'll be messy, that's okay!). When the dough is still rough, add the softened butter and use your hands to knead the butter into the dough till there are no visible streaks. Cover the bowl and allow it to rest for 10 minutes.
After the dough is rested, place the dough onto a lightly floured surface and knead for 5-6 minutes until the it is smooth and tight. Apply more flour to the surface as needed - up to 1 tablespoon. Lightly oil the bowl and place the dough back in. Cover the bowl tightly with plastic or a plate and allow it to rise in a warm spot for 1 hour.
To make the filling, combine the butter, jaggery, pumpkin purée, salt and Chai Masala in a small bowl and whisk until smooth. Set aside.
Line a 2 inch deep 9x13 inch pan with parchment paper. Once the dough has more than doubled in size, place it onto a very lightly floured surface and pat it down to a rough rectangle with a long side facing you. Use a rolling pin to roll the dough into a more uniform rectangle that measures 18x14 inches.
Spread the filling onto the lower half of the rectangle, leaving 7 inches of uncovered dough at the top. Carefully fold the top half over the bottom and gently press to envelope the filling. Cut the folded dough into twelve 1 1/2 inch vertical strips. Lift each strip from the table , twist each end in opposing directions and wrap gently around your fingers once before tucking the end underneath and placing in the prepared pan. Each bun should look like a twisted knot.
Once you have filled your pan with the 12 knots, cover tightly with plastic wrap and allow the dough to rise again for 1-2 hours.
While the dough is resting, with a rack placed in the middle position, preheat the oven to 350°F.
When ready to bake, the knots will appear inflated and smooth, with very little room remaining in the pan. Bake for 20-22 minutes until the dough is firm and golden around the edges. Allow the rolls to cool for 20 minutes while you make the glaze by whisking the powdered sugar and brewed chai together in a small bowl.
Brush or pour the glaze over the knots and enjoy them while warm. Leftovers can be stored in the refrigerator and reheated before serving for up to 2 days.