Pumpkin-walnut zavyvanets

Description

Cake of yeast dough with a sweet pumpkin-walnut filling.

Ingredients

Pumpkin

500 g
Flour

0.6 kg
Sugar

1.5 cup
Yeast

30 g
Milk

1 cup
Butter

100 g
Chicken egg

2 piece
Salt

0.1 tsp
Walnuts

0.5 cup

Cooking

To prepare the filling. The pumpkin clean.

Cut the pumpkin in small pieces (1-1. 5 cm), nuts grind. On a heated pan pour 0,5 stack. sugar, pour water. When the sugar is slightly melted, place the pumpkin, cover with a lid. After 3 min the lid off the pumpkin mix gently, add chopped nuts, simmer until complete evaporation of water (approx. 5 min). Leave to cool.

Knead rich yeast dough. I make my sponge method. First prepare the dough: eggs a little beat with a fork, add warm milk, sugar, yeast and a little flour, place in a warm place for 15-20 minutes.

Next, add the soft butter, grated on a fine grater raw pumpkin, salt and knead with the gradual addition of flour, put in a warm place for at least an hour.

Put the dough on a work surface. Roll out to a thickness of approx. 1 cm in the form of a rectangle.

Spread the filling on entire surface of the dough, stepping back a bit from one edge.

Gently roll the roll. Form for baking lay parchment, grease with vegetable oil. Place the roulade into shape. Leave for 30-40 min. Folded roll height should not exceed 2/3.

I have a little big it turned out. Brush with beaten egg, sprinkle with chopped nuts. Bake in a preheated 180 gr. the oven 40-45 minutes.

Cool slightly, remove from the mold. From this amount of ingredients will produce two small (20 cm) pie zavivantsi.

In the context of. Dough with the addition of pumpkin was a very beautiful and delicate. Thank you very much Valentina vorobyshek for a beautiful demonstration of pumpkin dough!

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