A cinnamon sweetness with pumpkin overtones followed by a creamy note of toasted marshmallow. The zeppola is used to help blend the flavors into a pastry flavor. The end result is like a fresh pumpkin roll with extra cinnamon.
If you have a magnetic mixer I would suggest leaving it on the mixer for at least 72 hours to help blend these flavors into their maximum. If you mix it too high the mixture will froth easily. Turn your mixer on low without heat.
If you don't have a magnetic mixer, let the mixture steep for 21 days, shaking it daily.
This is a fall inspired recipe. Please, let me know in the comments, how you liked or disliked this recipe, or any improvement suggestions. Thank you.
Yes, I know the name is "lacking". Taking suggestions for that as well.
Thanks @creed for reminding me of my reason for citric acid in this recipe.
If you don't have, or don't want, citric acid, it can be dropped, but decrease the cinnamon spice too 0.5% to keep the original flavor of the recipe. If left at 1%, without the citric acid, the whole mixture will become cinnamon heavy with a very light background of pumpkin. Feel free to enjoy it this way, if you love cinnamon.
The citric acid is there to boost the pumpkin and help with long term storage, since some of these flavors have tendency to break down in a short period of time (5 months, the flavors will break and become a cinnamon flavor with an off taste).
Thanks again.
If you don't have, or don't want, citric acid, it can be dropped, but decrease the cinnamon spice too 0.5% to keep the original flavor of the recipe. If left at 1%, without the citric acid, the whole mixture will become cinnamon heavy with a very light background of pumpkin. Feel free to enjoy it this way, if you love cinnamon.
The citric acid is there to boost the pumpkin and help with long term storage, since some of these flavors have tendency to break down in a short period of time (5 months, the flavors will break and become a cinnamon flavor with an off taste).
Thanks again.