Pumpkin rolls you will make it on the basis purée. Hokkaido or butternut squash are best for its preparation because they do not require peeling. Be sure to also buy cloves that will imitate a pumpkin tail. You can serve such rolls with your favorite jam or cottage cheese and honey, or a combination of blue cheese and figs would be an interesting idea. Buns can also be an interesting idea for a Halloween party.
To prepare this recipe, you will need:
- 125 g purée z dyni Hokkaido,
- 125 ml of milk + 1 tablespoon,
- 15 g of fresh yeast,
- 1 teaspoon of sugar,
- 2 eggs,
- 2 pinches of salt,
- 360 g of wheat bread flour (type 750),
- 45 g of liquid butter,
- 10 cloves.
Prepare the pumpkin puree. Bake the seedless and cut into smaller pieces pumpkin (about 30-40 minutes at 200°C). Separate the pulp from the skins and blend. Drain excess water and measure out the appropriate amount of purée.
Heat 125 ml of milk to 35°C. Crumble the yeast into the milk, add the sugar and mix until the ingredients are combined. Set the leaven aside for 20 minutes, covered with a cloth.
Beat 1 egg with salt and combine with the risen leaven. Mix the ingredients, gradually adding flour. Mix until the ingredients are combined into a uniform, elastic dough. At the end, add the liquid, cooled butter.
Place the dough in a lightly greased bowl and set aside, covered with a cloth, in a warm place for about an hour.
Knead the dough briefly and divide into 10 equal portions. Form them into balls and place them at certain distances from each other on an oven tray lined with baking paper.
Using a sharp knife, cut the rolls in 8 places, starting from the top and ending at the baking tray. Brush the tops of the buns with egg mixed with a spoonful of milk. Stick cloves into the tops to imitate a pumpkin tail.
Put the buns in the oven preheated to 180°C. Bake for 15-20 minutes – until the buns are golden brown. Cool on a rack.
Sources: Terazgotuje.pl
See also:
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