Ingredients
Dough
½ cup butter, melted (1 stick)
1 and ¼ cups granulated sugar
1 Tbsp ground cinnamon
- 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
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!
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