Pumpkin buns

Wheat flour500 gramsPumpkin300 gramsYeast10 grams2 tbsp.Milk1 stack1.5 tbspSugar2 tbsp.Egg yolk1 piece
  • Servings:
  • Preparation time:
  • Cooking time:
  • Processing Type:Baking
  • Season:autumn winter

Pumpkin peel and cut into cubes. Put the pumpkin pieces in a saucepan, add 150 g of water and simmer until soft. Throw the finished pumpkin in a colander, let drain water. The grandmother always pushed the gourd pumpkin, but it can also be mastered with a blender.

To dry yeast add 1 tsp. sugar and 2 tbsp. l warm water, leave until a lush cap appears on top.

In a deep bowl, mix pumpkin puree, warm milk, approached yeast, salt and the remaining sugar. Gradually add flour (400 g), knead well, it should be done for about 15-20 minutes.

Cover the dough bowl with a woven cloth and let it rise for 1 hour. When the dough rises well, pound and mix in about 100 g of flour.

Knead the dough into 100 g pieces, form balls and drag each obtained ball with a cooking thread, as if dividing the ball with the dough into 8 equal parts. Tie up need not tight, becausethe dough in the process of proofing and baking well rise.
Transfer the resulting balls to the baking dish and let it stand for 20-30 minutes. Mix yolks with 1 tbsp. milk, whisk well with a fork and grease the buns.

Bake in the oven heated to 180 degrees for 25-30 minutes.

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