Pumpkin scones

Description

Universal rolls are good with jam and cheese and sausage. Bright as the sun, delicious with a delicate crumb.

Ingredients

Puree vegetables

150 g
Milk

125 g
Yeast

1 pack
Flour

500 g
Butter

60 g
Sugar

40 g
Salt

10 g
Yolk egg

3 piece
Almonds

20 piece
Chicken egg

1 piece

Cooking

To prepare pumpkin puree: pumpkin clean cored, cut into chunks, cook for a couple. Cool.

To remove the pulp, to break the blender to puree.

Milk heat, dissolve the sugar in slightly warm milk dissolve the yeast.

Leave for 10 minutes to form a "cap". Melt the butter, cool.

In the bowl of a mixer put the flour, pumpkin puree, 2 egg yolks, one egg, yeast mixture, butter, a nozzle hook knead the dough. You can prepare the dough in a convenient way.

The ready dough put in a deep bowl, cover with cling film and leave in a warm place until the increase in volume 2 times.

Ready to press down dough, put on floured surface.

From this amount of dough is obtained 15-20 biscuits depending on size. From test to cut off a piece of dough, roll into a ball, make cuts along the edge of the rolls.

Lay on the baking sheet, cover with a towel, leave for half an hour. Mix one egg yolk with two tablespoons of milk, brush with egg glaze buns. In the center of the rolls to insert the nut. Bake at 190 g to a rosy color.

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