Pumpkin scones with cinnamon butter

Description

Soft, airy rolls with cinnamon butter - what could be better than a Cup of fragrant tea on a cold autumn morning! With their preparation to cope with any, even the young mistress. Come on, have a treat!

Ingredients

Flour

4 cup
Soy sauce

1 tsp
Yeast

1 pack
Milk

1 cup
Sugar

0.25 cup
Butter

45 g
Pumpkin

0.5 cup
Chicken egg

2 piece
Nuts

15 piece
Salt

0.5 tsp
Butter

115 g
Powdered sugar

0.25 cup
Honey

0.25 cup
Cinnamon

1 tsp

Cooking

First prepare the pumpkin puree. Pumpkin peel and seeds, cut into slices.

The pumpkin and place in a saucepan, pour hot water, bring to a boil and cook over medium heat until tender, about 10-12 minutes.

Drain the water and blend the pumpkin using tolkushkoy or blender. Cool.

Measure the amount of pumpkin puree the rest to use for another purpose or freeze.

Add soy sauce to enhance the taste. I use naturally brewed soy sauce TM Kikkoman. Mix well.

Knead the dough. You can knead the dough using the bread machine, by hand or with a mixer with showerhead hook. I knead using the mixer with the attachment "hook". The amount of flour may require more or less everything depends on its quality. In a bowl add yeast, warm milk, sugar, melted butter, pumpkin puree, egg and salt and mix well until smooth using an electric mixer with showerhead hook.

Gradually add flour and knead on medium-low speed until the dough starts to separate from the sides of the bowl. Turn off the mixer and let the dough rest for 3-5 minutes.

Continue to knead the dough on medium-low speed for about 5 minutes, or until the dough becomes soft and smooth. If the dough is too sticky, add more flour, 1 tablespoon at a time. Heavily score the dough with flour is not necessary. Put the dough in a large oiled bowl, tighten with plastic wrap and let the dough rise in a warm place until it doubles in size, about 45 minutes to 1 hour.

Punch down the risen dough and transfer to lightly floured work surface.

Divide the dough into 15 equal parts and form balls.

Slightly flatten each bun with your palm. Using a knife, make 6-8 slits around the disk, not reaching the center of 2-3 cm, to give shape to the pumpkin.

To shift the rolls on a baking sheet. Cover with plastic wrap and allow the rolls to rise until doubled in size, about 45 minutes to 1 hour.

Preheat the oven to 180°C. using a wooden handle or finger make a depression in center of each bun to create a space for the "stem". Put one nut into the recess of each muffin. In a small bowl, whisk remaining egg with 2 teaspoons water and a cooking brush to grease each muffin.

Bake for 15 to 20 minutes or until Golden brown.

To prepare the cinnamon butter. In a bowl add butter at room temperature and beat with electric mixer for 30 seconds or until whitening. Add the powdered sugar, honey, cinnamon, and beat until light and fluffy consistency 1 - 2 minutes. Serve immediately or store in a sealed container in the refrigerator up to 1 week. Before serving, bring the oil to room temperature.

Bon appetit!

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