Description
I love cheesecake! But yeast dough is not friendly : ( And I really love pumpkin and try to eat it in season as much as possible. So, combining all these factors, I got this recipe, and share with you! Feast on the delicate cheesecake with a delicate cinnamon flavor!
Ingredients
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Flour
2 cup
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Pumpkin
250 g
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Sugar
2 Tbsp
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Sour cream
3 Tbsp
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Butter
100 g
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Leavening agent
1 tsp
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Pumpkin
250 g
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Raisins
100 g
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Cinnamon
1 tsp
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Semolina
2 Tbsp
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Cheese
300 g
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Sugar
2 Tbsp
Cooking
Whole pumpkin cut into small cubes, bake. I baked it in the microwave for 10 minutes at full power. Cool pumpkin, blend it.
For the test. Half of the pumpkin puree mix with butter, sugar and sour cream.
Add sifted with the baking powder and flour, knead a soft dough that does not stick to hands.
To make the filling. The remaining pumpkin puree, mix with sugar, curds, semolina, egg, cinnamon and raisins.
Divide the dough into 9 parts, each part roll into a ball, place on a buttered baking sheet. Each ball slightly flatten to make in it deepening.
In each recess put 1 tbsp filling. The buns lubricate the beaten egg yolk heat Oven to 180 gr., bake for 25-30 minutes.
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