Description
This recipe came to me as a big fan of pumpkin. But since my kids refuse to eat pumpkin categorically, but cakes very much, I had to make the pumpkin has become invisible. The wreath turned out rich, fragrant and delicious. I highly recommend to try. The recipe is not complicated, but the result is worth a little "trouble" in the kitchen))the Scents of cinnamon and lime will add comfort to your home during a cold autumn evening.
Ingredients
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Pumpkin
280 g
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Sugar
100 g
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Milk
200 ml
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The lime zest
1 piece
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Chicken egg
2 piece
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Yolk egg
2 piece
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Yeast
1 pack
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Salt
1 pinch
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Butter
50 g
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Flour
700 g
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Cinnamon
2 tsp
Cooking
Pumpkin cleaned, cut into small pieces, add sugar 50 grams and 100 ml of milk. Boil until soft pumpkin.
The pumpkin blend in a blender, add the lime zest (orange or lemon) and leave to cool.
Warm milk (100 ml), add yeast, salt and remaining 50 grams of sugar. Dissolve everything in the milk.
Butter to melt.
In the bowl of the mixer to fold the eggs, yolks, milk and yeast and stir.
Add the flour, pumpkin puree. At the end of kneading add the melted butter.
Knead the dough to a state of soft ball that does not stick to hands. Put in a warm place. Three of punching. Ie once the dough has risen, punch down it, put back in warm place and to do it two more times.
Roll the dough into a smooth layer, sprinkle with sugar and cinnamon and rolled into a roll.
Then stepping back from the top edge quite a bit, cut the roll along until the end.
To braid a pigtail.
Roll a wreath and place in a warm place until the wreath will not increase in size twice.
Bake in the oven at a temperature of 170 degrees, about 30 minutes.
Let cool slightly on the baking sheet and you can enjoy the wreath for a Cup of tea or milk. Bon appetit!
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