Description
Great rolls, so that there buns are cakes. For the recipe thank Helen Tarantina.
Ingredients
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Flour
500 g
-
Pumpkin
200 g
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Milk
100 ml
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Butter
60 g
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Sugar
55 g
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Salt
0.25 tsp
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Yeast
20 g
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Butter
60 g
-
Brown sugar
150 g
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Cinnamon
1.5 tsp
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Cardamom
0.333 tsp
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Ginger
0.333 tsp
-
Nutmeg
0.333 tsp
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Walnuts
120 g
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Cream
70 ml
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Brown sugar
100 g
-
Powdered sugar
2 Tbsp
Cooking
Time are subject to a roasting pumpkin kind of pumpkin "Nutmeg" or a similar sweet variety. Put the sourdough. In 50 ml. of warm water mix yeast, 1 tsp sugar, 1 tbsp flour. Put in a warm place to "cap".
In warm milk to melt the butter.
+ sugar, crushed with a fork the pumpkin. ( The recipe must be mashed, but I like the blotches of pumpkin). All carefully mix.
To combine the dough with the butter - pumpkin mixture. Pour the flour and knead the dough. Add the flour gradually, for example it took me 480 p. All depends on the humidity pumpkin puree.
Put the dough in a warm place to rise, until the increase in 2 - 2,5 times, covering capacity film.
While the dough vybrazhivaet, prepare the filling. Mix melted butter, spices, sugar.
After 40 minutes, the dough rose.
Slightly pagpalit the table with flour, flatten with your hands the dough into a rectangle. Then roll with a rolling pin. Apply and distribute the filling.
Walnuts dry in the oven, cool, chop. Distribute throughout the filling.
Roll into a Swiss roll rectangle on the long side.
To prepare the form, grease it with butter. I used a 26 cm.. Slice the roll into 9 - 10 washers, put the workpiece.
Leave for 25 minutes for proofing. At this time, to turn on the oven.
Bake at 190 degrees, until a beautiful blush, about 25 minutes. To prepare the dressing. Mix the cream with sugar, add the powdered sugar.
Fill to cover with hot buns, pouring inside each one. To give a little to cool.
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