Fall has finally arrived! and that means I want everything pumpkin-flavored and PUMPKIN SHAPED! yes, that includes sourdough bread as well! Today I will show you how to shape a sourdough loaf into a pumpkin. This loaf is pumpkin-shaped, this loaf does not have a pumpkin flavor. I will take a sourdough loaf and turn it into a pumpkin. This pumpkin sourdough bread will transform your Thanksgiving table to look more festive.
Baking a loaf of sourdough bread is pure therapy. Not only will it fill your kitchen with delicious smells of yeasty goodness. This crusty no-knead bread will become something you bake for your family for every holiday. Turning a sourdough loaf into a pumpkin is a fun twist for the holidays!
Food scale- There is one tool that in my opinion is necessary, and that’s a food weight scale. When it comes to baking sourdough bread, precision is key! There’s no better way to measure accuracy than using a digital food scale.
Banneton basket- Proofing baskets and a scoring tool are nice to have but are not necessary.
Jar- A good jar to grow your sourdough starter is also important!
Dutch oven- And last but not least you will need a Dutch oven. A Dutch oven helps the bread to get the delicious crunchy crust that sourdough bread is famous for. Without a Dutch oven, it will be hard to achieve this. Ok! Now that you have all your tools, let’s start to bake!
Baker twine- (butcher string) This food-grade twine is what is going to give our loaf the pumpkin shape while it bakes
cinnamon stick– this will be the stem of the sourdough pumpkin loaf
WHAT YOU WILL NEED TO BAKE SOURDOUGH BREAD
Sourdough bread consists of a few basic ingredients you already have in your pantry! flour, water, salt, and LEAVENED sourdough starter. First of all, you will need a good mature starter. As I already talked about this previously, a starter is your rising component in bread making. Without this, your bread will NOT rise.
INGREDIENTS:
1,000 grams of bread Flour – all-purpose flour will work too
650 grams of filtered water
20 grams salt
200 grams active sourdough starter (fed in the last 12 hours)
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PRO TIPS:
These tips I bring to you after some trial and error, I made the mistakes so you don’t have to!
First- the most essential tip is, to make sure to use an active sourdough starter (bubbly) If you are not using a starter you fed 4-12 hours prior, This will not work. It’s best to use a starter while it is at its peak! (meaning, feed your starter water and flour. Give it a good mix, then leave it on your countertop until it doubles in size)
My second tip is, don’t mix your sourdough starter with too much water. When your sourdough starter has too much water the starter will become foamy on top and might not get the best rise. I have baked with it in the past anyway, and it makes your bread flatter than usual. A good ratio for a sourdough starter would be, 50g sourdough starter, 200g water, and 200g flour.
IS YOUR SOURDOUGH BREAD BURNING FROM THE BOTTOM WHEN BAKED?
Placing something between your Dutch oven and the base of your oven can lower the heat transfer underneath. Try leaving a sheet pan on the lower rack than the Dutch oven.
Another trick to prevent sourdough bread from burning is, to cut out a silicone mat to fit your Dutch oven. And place it on the bottom of the Dutch.
THIS RECIPE MAKES TWO LOAFS
If you only need one loaf, you can cut this recipe in half. Trust me when I say “You will want to make two loaves” I often find myself doubling this recipe. You can bake one loaf one day and leave your other loaf in the fridge unbaked for up to two weeks. The longer it stays in the fridge the better it gets! The phrase “It gets better with age” applies to sourdough as well.
How to shape a sourdough loaf into a pumpkin
Step 1: Make your bread dough
In a large mixing bowl add 1,000 grams of flour, 200 grams of active sourdough starter, 650 grams of warm filtered water, and 20 grams of salt. For the next part I like to use the best tool there is, my hands! wash your hands and give this a good mix. You don’t want to knead the dough, you want to combine all the ingredients together till there is no dry streaks of flour. After a good mix, close the bowl with a lid and let the sourdough bread mixture rest for 30 minutes.
After 1 hour- you will stretch and fold the sourdough. Gluten relaxes over time, this step will help to build up the gluten and give it strength and shape. Once you have stretched and folded all sides of the sourdough, cover it with the lid and let rest for another 30 minutes. Repeat this process 3 times.
After 3 sets of stretch and folds, gently take out the sourdough on a clean countertop. Do not dust any flour on the countertop. Once the dough is out of the bowl, take a bench scraper and divide the dough into two equal pieces. Once it is divided- cover the dough with a tea towel and let it rest for 10 minutes.
Once the dough rest for 10 minutes you will work with one loaf at a time. Take your first dough and with your hands stretch the sourdough out on a clean countertop. You will NOT need to wet your hands for this step. it will be a little sticky, but make sure to not add any additional flour. if the sourdough is too sticky to work with use your bench scraper to help. Next, take one side of the sourdough and fold it over to the center, then fold over the opposite side. Once the two sides are folded, roll the dough into a ball. then seal the ends. Tuck the ends underneath the dough to form a ball. After the sourdough is formed into a ball start to twist the dough on the table to create tension on the bottom. This helps to close up any open holes. Repeat the same process on the other dough.
Now that your sourdough is shaped into a round shape- lightly flour your round banneton, you can use flour or rice flour (if you are not using proofing baskets then take a bowl and line it with a tea towel) flip your sourdough with the bottom facing up into your basket or bowl. Pinch to seal any holes. Dust the Sourdough ball with a little bit of flour, then cover it with plastic wrap (or I use these shower caps) place it inside a plastic bag, and then tie the bag so air doesn’t get inside. Place in the fridge for overnight fermentation (bulk fermentation). Repeat the same process for the other loaf.
An unbaked loaf can cold proof ( bulk ferment) in the fridge for up to 5 days. The longer it ferments in the fridge the more “sourdough” flavor will come through. I did notice that after day 3 the loaf doesn’t get the best rise as it bakes, nonetheless, the loaf still turns out delicious.
TIME TO BAKE YOUR SOURDOUGH BREAD INTO A PUMPKIN
Step 2: Create a pumpkin shape
Place a Dutch oven into the oven with the lid closed and preheat the oven to 500F. While your oven is preheating (with the Dutch oven inside) take out a piece of parchment paper and lay it out in front of you on a countertop. Cut 4 pieces of kitchen twine about 36″ long. Tip: Soaking or coating the string in olive oil will help them not stick to the dough. Spread the twine out on the parchment paper.
Take your loaf out of the fridge and gently flip your dough onto the parchment paper. Spread the twine evenly to create eight lobes of the sourdough pumpkin. See the photos below.
Lightly and evenly dust the surface of the dough with flour and then spread it with your hands. This will help prevent the string from sticking too much, and make your design pop!
Readjust the strings to create equal sections. Grab the piece of string from opposite sides of the sourdough ball and tie them in a knot at the center of the dough ball. Try to keep all the knots in the same spot near the center of the top. The strings should be fairly tight against the dough, but not too tight where the string digs into the loaf. The pumpkin shape will accentuate as the sourdough bakes and expands! Cut off the excess string just above the knots.
Use a bread lameor a (razor blade) to score a fun design into each section of the sourdough pumpkin. You can do chevron design or wheat stalks use your imagination here!
Take out the hot Dutch oven from the oven, be careful a preheated Dutch is very hot! use oven mitts for your safety. Place the sourdough bread into the Dutch oven with the parchment paper, and bake for 30 minutes at 500 degrees F with the lid closed on the Dutch oven. After 30 minutes remove the lid from the Dutch oven and lower your heat to 450F, bake for 3-10 additional minutes (until golden brown) depending on how much color you want on your sourdough bread. Take out your sourdough bread from the oven.
Step 4: Remove strings and enjoy!
Place the pumpkin-shaped sourdough bread on a cooling rack for an hour before removing the baking twine.
Add a “stem” to the top of your pumpkin-shaped sourdough to complete the look! Using a bread lame, cut a small X in the crust before inserting the cinnamon stick so it wouldn’t cause a big crack. Place the cinnamon stick into the middle of the top of the loaf to make it look like a stem.
Cool the loaf completely before cutting into it. Use a sharp knife to slice your sourdough pumpkin loaf of bread…if you would dare!
HOW TO MAKE A PUMPKIN SHAPE SOURDOUGH LOAF
I will show you how to make a pumpkin shape sourdough loaf. This loaf is pumpkin-shaped, this loaf does not have a pumpkin flavor.
In a large mixing bowl add 1,000 grams of flour, 200 grams of active sourdough starter, 650 grams of warm filtered water, and 20 grams of salt. For the next part I like to use the best tool there is, my hands! wash your hands and give this a good mix. You don’t want to knead the dough, you want to combine all the ingredients together till there is no dry streaks of flour. After a good mix, close the bowl with a lid and let the sourdough bread mixture rest for 30 minutes.
After 1 hour- you will stretch and fold the sourdough. Gluten relaxes over time, this step will help to build up the gluten and give it strength and shape. Once you have stretched and folded all sides of the sourdough, cover it with the lid and let rest for another 30 minutes. Repeat this process 3 times.
After 3 sets of stretch and folds, gently take out the sourdough on a clean countertop. Do not dust any flour on the countertop. Once the dough is out of the bowl, take a bench scraper and divide the dough into two equal pieces. Once it is divided- cover the dough with a tea towel and let it rest for 10 minutes.
Once the dough rest for 10 minutes you will work with one loaf at a time. Take your first dough and with your hands stretch the sourdough out on a clean countertop. You will NOT need to wet your hands for this step. it will be a little sticky, but make sure to not add any additional flour. if the sourdough is too sticky to work with use your bench scraper to help. Next, take one side of the sourdough and fold it over to the center, then fold over the opposite side. Once the two sides are folded, roll the dough into a ball. then seal the ends. Tuck the ends underneath the dough to form a ball. After the sourdough is formed into a ball start to twist the dough on the table to create tension on the bottom. This helps to close up any open holes. Repeat the same process on the other dough.
Now that your sourdough is shaped into a round shape- lightly flour your round banneton, you can use flour or rice flour (if you are not using proofing baskets then take a bowl and line it with a tea towel) flip your sourdough with the bottom facing up into your basket or bowl. Pinch to seal any holes. Dust the Sourdough ball with a little bit of flour, then cover it with plastic wrap (or I use these shower caps) place it inside a plastic bag, and then tie the bag so air doesn’t get inside. Place in the fridge for overnight fermentation (bulk fermentation). Repeat the same process for the other loaf.
STEP 2: CREATE A PUMPKIN SHAPE
Place a Dutch oven into the oven with the lid closed and preheat the oven to 500F. While your oven is preheating (with the Dutch oven inside) take out a piece of parchment paper and lay it out in front of you on a countertop. Cut 4 pieces of kitchen twine about 36″ long. Tip: Soaking or coating the string in olive oil will help them not stick to the dough. Spread the twine out on the parchment paper.
Take your loaf out of the fridge and gently flip your dough onto parchment paper. Spread the twine evenly to create eight lobes of the sourdough pumpkin. See the photos below.
Lightly and evenly dust the surface of the dough with flour and then spread it with your hands. This will help prevent the string from sticking too much, and make your design pop!
Readjust the strings to create equal sections. Grab the piece of string from opposite sides of the sourdough ball and tie them in a knot at the center of the dough ball. Try to keep all the knots in the same spot near the center of the top. The strings should be fairly tight against the dough, but not too tight where the string digs into the loaf. The pumpkin shape will accentuate as the sourdough bakes and expands! Cut off the excess string just above the knots.
Use a bread lame or a (razor blade) to score a fun design into each section of the sourdough pumpkin. You can do chevron design or wheat stalks use your imagination here!
Take out the hot Dutch oven from the oven, be careful a preheated Dutch is very hot! use oven mitts for your safety. Place the sourdough bread into the Dutch oven with the parchment paper, and bake for 30 minutes at 500 degrees F with the lid closed on the Dutch oven. After 30 minutes remove the lid from the Dutch oven and lower your heat to 450F, bake for 3-10 additional minutes (until golden brown) depending on how much color you want on your sourdough bread. Take out your sourdough bread from the oven.
STEP 4: REMOVE STRINGS AND ENJOY!
Place the pumpkin-shaped sourdough bread on a cooling rack for an hour before removing the baking twine.
Add a “stem” to the top of your pumpkin-shaped sourdough to complete the look! Using a bread lame, cut a small X in the crust before inserting the cinnamon stick so it wouldn’t cause a big crack. Place the cinnamon stick into the middle of the top of the loaf to make it look like a stem.
Cool the loaf completely before cutting into it. Use a sharp knife to slice your sourdough pumpkin loaf of bread…if you would dare!
Pumpkin season is here! And that means cue fall recipes 🙂 This sourdough cinnamon pumpkin focaccia bread makes the most delicious breakfast or dessert. It is flavored with pumpkin, cinnamon, and brown sugar! It has an irresistible crispy crust caramelized by butter and brown sugar, yet it is fluffy and airy inside with a hint of pumpkin. This makes it the perfect fall treat your whole family will love! AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN SOME AFFILIATE LINKS. THIS DOES NOT CHANGE YOUR PRICE. BUT IT DOES SHARE A SMALL COMMISSION WITH OUR FAMILY. READ THE FULL DISCLOSURE HERE Even though making sourdough cinnamon pumpkin focaccia may seem intimidating, it’s not hard to do. There are only about 20 minutes of actual hands-on work and most of the time; the bread is rising! I will walk you through achieving the perfect sourdough cinnamon pumpkin focaccia bread! Tools you will need to make sourdough focaccia bread Pin it for later! Ingredients for sourdough cinnamon pumpkin Foccacia Dough Toppings Cream cheese frosting Whip up a batch of dough the day before; the next day, it will be ready to bake for breakfast. While the bread is baking, your family’s mouths will water as the incredibly delicious cinnamon and brown sugar aroma circles through the house! To sum it up briefly, this recipe will make you look like a kitchen master with minimal effort on your part! While there is a long rise time, it’s almost entirely hands-off and the dough is as simple as tossing basic pantry staples into a bowl and stirring it all up. Baker’s schedule: The rise times will depend on how cold oe warm the environment is, the colder the house the slower the dough will ferment. How to make sourdough cinnamon pumpkin Foccacia For this recipe, you will need a leavened sourdough starter. Read my other post about sourdough starters. I fed my sourdough starter at 3:00pm and by 6:00 p.m. it was ready for me to use! Once your sourdough starter is leavened ( risen), it’s time to mix the dough. To a large bowl, add 375 grams of warm filtered water, 100 grams leavened sourdough starter, 15 grams oil, 5 grams vanilla, 200 grams pumpkin puree, 45 grams sugar, 1/2 teaspoon ginger, 2 teaspoons cinnamon, and 2 tablespoons pumpkin pie spice. l. I use a food scale for accurate measurements. This is the one I have and love! It comes with a charger for easy charging. Mix all the ingredients using a dough whisk. Then, add 600 grams of unbleached bread flour and 10 grams of fine sea salt. Mix the ingredients together to form a shaggy dough. Cover the bowl with either a shower cap or a tea towel. Recently, I started using shower caps to cover the bowls. It works so well! I just slip one over the bowl, and it stays in place. I bought a whole pack of them specifically for this, and I keep them in my proofing baskets for sourdough bread. Cover, then let the sourdough cinnamon pumpkin dough rest in a warm spot for 1 hour. Stretch and fold You will do three sets of stretch and folds, with 30-minute breaks in between. It will look like this: Strecth and folding will help to develop gluten which will create structure. It will also introduce air into the dough, resulting in those beautiful air bubbles focaccia bread is known for! Grab an edge and pull up, Be careful because focaccia dough has more water than regular sourdough bread. Sourdough focaccia bread is lighter, and it will rip much easier. Pull upwards as much as it would let you without ripping ( keep a damp hand to prevent them from sticking to the dough). Fold it over to the middle. Turn the bowl and do the same till all sides are folded. Cover the bowl with saran wrap or a clean shower cap The next day: Iine a tall sheet pan with parchment paper and drizzled 1 tbl of olive oil over it. If you have a good nonstick sheet pan you don’t need to line it with parchment paper, just drizzle it with 1 tbl of olive oil. Let it rise! Once your dough is transferred into your baking vessel, gently spread the sourdough pumpkin dough to fit the pan. Try to be gentle; you don’t want to deflate it or rip it. Use your finger tips to spread it into all corners. Don’t dig your fingertips into the dough; you don’t want to disturb the bubbles inside. If the dough is too difficult to spread out, let it relax at room temperature for 20 minutes while covered with a towel, then continue. Once the sourdough cinnamon pumpkin focaccia dough is spread out, cover it with a tea towel and let it rise for 3-4 hours at room temperature. The dough will almost double in size and should have lots of bubbles on top. Pre-heat your oven to 450 F Toppings On top of the focaccia dough, drizzle 2 tablespoons of melted butter over the top of the dough, then evenly sprinkle 2 tablespoons of cinnamon and 1 cup of brown sugar. Make dimples To make dimples, simply place your finger tips into the well-fermented sourdough pumpkin focaccia dough until you reach the bottom of the pan. Do this all over the dough. Place the sourdough focaccia in the center rack of the oven and bake for 25 minutes or until the dough temperature hits 190 degrees F in the center or until the top is a light golden brown color. If the top is burning to much, place foil on top. Let the sourdough cinnamon pumpkin focaccia cool for 10 minutes in the baking dish, then remove it and let it cool on a wire rack. While the sourdough pumpkin focaccia is cooling, make the cream cheese icing. Combine the cream cheese, powdered sugar, and milk in a small bowl and whisk with a handheld mixer until smooth. Drizzle the cream cheese over the focaccia. I hope you love this recipe as much as we do! Other fall sourdough
Ukranian Banosh is corn porridge cooked in milk and sour cream and then topped with feta cheese, bacon, and mushrooms. This is a hearty and classic dish that most Slavic households have on a rotation for family dinners. Growing up, my mom always made mamaliga, which is cornmeal. But my mother cooked it a little differently than how I make Ukrainian banosh; my mom made mamaliga using water for cooking it, and she made it thicker so that you could cut it into pieces. My neighbor Marina moved to America two years ago, and she shared how to make Ukranian banosh with me. My whole family fell in love with the concept of this dish! I love how there are so many different variants of mamaliga, and it changes slightly from family traditions. Ukranian Banosh, sometimes called banush, is a type of porridge made from cornmeal, cream or milk, and sour cream. It is a staple in the cuisine of the Hutsuls, a Slavic ethnic group residing in Western Ukraine. Banosh is typically served with feta (sheep’s cheese) and bacon, making it irresistible when it hits the table. The whole family loves this dish, including little kids! AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN AFFILIATE LINKS. THIS WILL NOT CHANGE YOUR PRICE, BUT IT WILL SHARE A SMALL COMMISSION WITH OUR FAMILY. Cornmeal (mamaliga): Toppings: The main components of banosh is cornmeal porridge with feta cheese. From there you can add whatever your heart desires! Alter the toppings to your family’s liking. Garlic sauce Garnish Recipe Tips and Substitutions Before you make this recipe for Ukrainian Banosh, read through these tips and tricks to know what to expect and what to substitute if you get stuck! Pin it for later! Ukrainian Banosh Recipe Preparing your toppings will take the longest, as the cornmeal only takes a few minutes to cook. Dice the bacon into small pieces and cook it in a large skillet until it is cooked. Remove the bacon but leave the fat in the skillet. Dice one large onion and saute it in the bacon fat. Once the onions are golden brown, add sliced mushrooms and a pinch of salt to taste. Continue to saute the onions and mushrooms for 2-3 minutes or until the mushrooms are soft. Shred the mozzarella cheese and dice the tomatoes. I prefer to use cherry tomatoes as they don’t become soggy. Place a large pot over medium-high heat. Add the milk, water, and salt, then bring to a low simmer. While whisking the liquids, slowly pour in the cornmeal in a thin stream; do not stop stirring to avoid clumps to have a smooth porridge. Turn the heat down to low and keep stirring for 90 seconds. Turn the heat off. Switch to a wooden spoon, then add the butter and the sour cream, mixing until you have a smooth and creamy texture. Pour the cornmeal into a large dish of your choice, add the cheeses first, then the rest of the toppings. Let a few droplets of oil from the bacon go on top of the cornmeal for extra flavor. Garnish with fresh dill, garlic sauce, and a few extra dollops of sour cream. This makes a perfect side dish to accompany any grilled meat, or it can be a full meal on its own! Enjoy it while it’s hot! More easy dinner recipes you will love!
If you love all things sourdough, then this recipe is for you! These Sourdough pumpkin muffins are pipped with cream cheese filling and have beautiful fall flavors. They are fluffy and moist, packed with my favorite spices: pumpkin pie spice and cinnamon. These muffins are great make-ahead breakfast, kids’ lunchboxes, or when you crave a delicious fall snack. This recipe uses simple ingredients like butter and pumpkin puree to produce the most irritable fluffy texture! AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN AFFILIATE LINKS. THIS WILL NOT CHANGE YOUR PRICE, BUT IT WILL SHARE A SMALL COMMISSION WITH OUR FAMILY. It took me a while to jump on the pumpkin spice bandwagon, but I became obsessed once I tried these cream cheese-stuffed sourdough pumpkin muffins! At one point, I baked them twice in one week! No regrets here! They make the perfect breakfast on the go, I even made some for teachers for kids’ schools. If you love Starbucks pumpkin cream cheese muffins, you are in for a treat! I am about to save you so much money if you go through the Starbucks drive-through during the fall season; this recipe is simple to make and hits the spot every time! I make a double batch and keep them in the fridge in an airtight container, then heat it up for 30 seconds before enjoying the sourdough pumpkin muffin with my morning coffee. Pin it for later! This recipe is a great way to use up any extra sourdough starter you might have in the fridge! You can also use an active sourdough starter if that’s all you have on hand. The starter adds a little tang to this recipe that goes well with the sweet pumpkin muffin, making this the best sourdough discard pumpkin muffins! You can decorate these cream cheese-filled muffins with pumpkin seeds or add a streusel topping. Ingredients you will need for sourdough pumpkin cream cheese muffins: Tools you will need: These sourdough pumpkin Cream Cheese Muffins are full of pumpkin flavor and are the best pumpkin muffin recipe! They are super easy to make, take no time to whisk together, and taste absolutely amazing. They are simple and full of flavor! I always start to crave these once the cooler weather starts to peak through the window. How to make sourodugh pumpkin cream cheese muffins? How to turn this recipe into pumpkin bread? Instead of diving the dough into muffin tins, pour the batter into a greased bread pan, pipe the cream cheese filling into the center of the loaf, sprinkle the pumpkin seeds on top, then bake at 350 for 45-55 minutes or until it passes the toothpick test. More sourdough recipes that you will love NEVER MISS A POST! FOLLOW ME ON: FACEBOOK | INSTAGRAM | TIKTOK | Hashtag your photos @lizasfarmhouse so I can see your creations and get a chance to be featured!
Broken glass Jell-o is a fun recipe for any occasion! Different colors of Jello float in a sour cream and condensed sweetened milk gelatin mixture. It is called “broken glass” because it looks like stained glass when cut into. It’s the perfect no-bake dessert for too-hot-to-handle days! This classic make-ahead dessert recipe looks lovely on a buffet table and is always a hit at holidays, potlucks, and luncheons! Depending on the event or holiday, you can change the jello flavors to create your color scheme. Jell-O flavors ( and color) options: There are so many options you can make with different colors and flavors! Have fun with it 🙂 Broken glass Jello is perfect for any occasion and is one of our go-to summer desserts! It’s great for summertime barbecues, family gatherings, or any special event you have going on. It’s delicious and fun to eat and makes for an eye-catching addition to any dessert table “Have you ever tried Broken Glass dessert? It’s a classic recipe that has been popular for decades. I have early memories of my mom making broken glass Jell-O for our birthdays and how much we loved it! Doesn’t it look beautiful? It resembles a mosaic or stained glass window. Although it may seem like a lot of work, it’s effortless! It’s delicious and fun to eat and makes for an eye-catching addition to any dessert table for various occasions. Pin it for later! What is Broken glass Jell-O? Broken Glass Jell-O (aka Stained Glass Jell-O) consists of different flavors of Jell-O cubes submerged in a condensed milk-gelatin mixture. It chills in the refrigerator until solid and then is cut into squares. It’s so colorful and delicious. When served, it mimics the look of beautiful church windows. AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN AFFILIATE LINKS. THIS WILL NOT CHANGE YOUR PRICE, BUT IT WILL SHARE A SMALL COMMISSION WITH OUR FAMILY. Ingredients for broken glass jell-o mix each pack of jello with 1 cup of hot water White Jello Step 1 – set the flavored Jello-o You’ll need several colorful gelatin packets in different flavors of your choice. Prepare the first layer: Dissolve one packet of colorful gelatin (flavor of your choice) in 1 cup of boiling water. Stir well until the gelatin is completely dissolved. Then add 1/2 cup of cold water. Stir, then pour into a pan: Pour the mixture into a rectangular pan and let it cool. I made my jello about 1 1/2 inches thick, but you can make them whatever thickness you prefer. Place the pan in the refrigerator to allow the gelatin to set. It usually takes around 30 minutes to an hour. Repeat the same for each additional flavor of gelatin. I recommend using at least two different flavors. Step 2 – Make the Sweetened Condensed Milk Mixture Once the flavored Jell-o is ready, make the sour cream and sweetened condensed mixture. First, mix the unflavored gelatin with 2 cups of hot water or you can also use milk. (It doesn’t need to boil; it’s just hot. I microwaved the milk for 2 minutes) Let the mixture cool a little while you’re doing the next step. Then, add the sour cream and condensed milk into a large bowl and mix using a hand mixer until well combined. While mixing, slowly drizzle in the unflavored gelatin with the water and mix to incorporate. Pour the gelatin through a sieve to make sure that no bits of dry gelatin get into the cream. Set aside. Once all your jello is ready, it’s time to create the broken glass effect. Cut the jello into small blocks that are 1 inch big. Using a flipping spatula, carefully layer half of each color into a deep glass dish (or cups), then pour half of the white jello over it ( it is okay if it breaks a little). Lastly, place the rest of the jello cubes on top and pour the rest of the white jello over it. Ensuring it fills the cracks and crevices. Step 3 – Chill and Set Return the broken Jell-o to the refrigerator and let the dessert chill for 2 hours or until the condensed milk layer is set. Serve! Top it with whipped heavy cream, white chocolate, fresh fruit, or lemon curd. Jello Tips If you are using a bundt pan If you would like to make a tall broken glass jelly-o, double this recipe to fill the bundt pan to the top. Follow the recipe as written above; layer the jello into a bundt pan. Once the jello is set, fill the sink with hot water. Carefully hold the bundt pan in the hot water for 30 seconds. This will help the jello loosen up, and when you flip it over, the jello won’t tear. Be careful not to hold it for too long, as you don’t want the jello to melt. Hold a large flat plate over the pan, hold the plate and the pan, and then gently flip it over. Serve the broken glass Jell-o immediately. Enjoy! How to Store Your Jello To store your jello, cover the broken Jell-o with plastic wrap. Place it in the refrigerator to keep it chilled to maintain its firm texture. Like this recipe? Try my other desserts NEVER MISS A POST! FOLLOW ME ON: FACEBOOK | INSTAGRAM | TIKTOK | Hashtag your photos @lizasfarmhouse so I can see your creations and get a chance to be featured!
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