Description
Sweet, hold on! It's all for you, and you will not detach from these wonderful rolls. Someone tried to even call them cakes! Indeed, they are so tender, flavorful, and so filling, so much icing! They can (and should!) eat warm straight from the oven, and it's pure pleasure, one of the best gifts of autumn!
Ingredients
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Water
0.25 cup
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Yeast
1 Tbsp
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Milk
1.5 cup
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Butter
285 g
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Sugar
0.5 cup
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Puree vegetables
450 ml
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Salt
1.5 tsp
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Flour
5.5 cup
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Brown sugar
2 cup
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Cinnamon
2 tsp
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Ginger
0.5 tsp
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Nutmeg
0.5 tsp
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Walnuts
2 cup
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Powdered sugar
2.5 cup
Cooking
To obtain the pumpkin puree to prepare pumpkin for a couple or bake, and then preroute.
To prepare the dough pour the yeast into the water and leave for a few minutes to dissolve. Meanwhile, on low heat, melt 115 g butter 1 stack. milk. Add 1/2 stack. white sugar and stir until the sugar is dissolved.
Let this mixture cool to warm (NOT HOT!) to the touch and add the yeast and the pumpkin puree. Mix.
Add 1 1/2 tsp salt, 5 stack. flour and knead the dough. If it is sticky, add another 1/2 Cup. of flour (maybe a little more or a little less - see the text). Cover the dough and leave for 1-3 hours to come.
Preheat the oven to 190 degrees. Twin shape with a diameter of 22 cm grease with butter. For the filling, melt 115 g butter, add 1 Cup. brown sugar and spices.
On the table, sprinkled with flour, roll dough into rectangle, thickness about 1 cm Evenly distributed through the dough, the filling, leaving 1 cm of the dough on the longer side. Sprinkle with half of nuts.
Roll the dough into a loaf and suscepit edge. Cut with a sharp knife or large scissors for 14-16 pieces and put them in a circle cut up in prepared form. Cover with a tea towel and leave for 30 minutes to come.
Bake for 20-25 minutes, until nicely browned.
The finished rolls remove from the oven and let them cool for five minutes. Meanwhile, prepare the glaze: melt 55 g butter in a 1/2 stack. milk. Add 1 stack. brown sugar and a pinch of salt, stir until the sugar is dissolved. Add the powdered sugar.
The resulting thick glaze pour over still warm rolls. Sprinkle with remaining nuts.
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