Pumpkin rolls with cheese interior is an autumn bake that delights not only with its taste, but also with its appearance. Because they are tied with string, they resemble small, golden pumpkins and are perfect for an autumn table. It is worth eating them with a cup of milk when they are still slightly warm. You can also take them with you to work or pack them for school for the youngest, they will surely like them.
To prepare this recipe, you will need:
- 400 g of wheat flour,
- 200 g pumpkin puree,
- 100 ml of warm milk,
- 20 g of melted butter,
- 7 g of dried yeast,
- 50 g sugar,
- 1 teaspoon of salt,
- a bit of vanilla extract.
Ingredients for the filling inside:
- 250 g of semi-skimmed cottage cheese,
- 1 yolk,
- 2 tablespoons of sugar,
- 1 tablespoon of vanilla sugar.
Mix warm milk, yeast and 1 teaspoon of sugar in a bowl. Set aside for a while.
Sift the flour into a large bowl, add salt and the rest of the sugar. Pour the milk with yeast, add pumpkin puree, melted butter and vanilla extract. Knead the dough for about 8-10 minutes until it is smooth and elastic. Cover with a cloth and set aside in a warm place for an hour.
Prepare the filling. Crush the cottage cheese with a fork, add the egg yolk, sugar and vanilla sugar. Mix until smooth.
Divide the risen dough into 8-10 parts. Flatten each ball, add a portion of the cheese filling and stick together thoroughly. Form balls.
If you want to get the shape of a pumpkin, tie each ball gently with kitchen twine crosswise (like a package), creating 6 “petals” – do not tighten too tightly, otherwise the dough will expand.
Place the buns on a baking tray lined with baking paper, cover and set aside for 20-30 minutes.
Bake in an oven preheated to 180°C for 20 minutes.
After cooling, remove the string. For added effect, you can place a pumpkin seed in the center of each bun.
Sources: Terazgotuje.pl
