Ingredients
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500g pumpkin
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500g T45 pastry flour
-
8g fresh yeast
-
15g fine salt
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1 tsp olive oil2 tbsp for glazing
-
6 pumpkin seeds
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1 ball of kitchen twine
-
3 tbsp sunflower oil
Ingredients
| 500g pumpkin | |
| 500g T45 pastry flour | |
| 8g fresh yeast | |
| 15g fine salt | |
| 1 tsp olive oil | |
| 6 pumpkin seeds | |
| 1 ball of kitchen twine | |
| 3 tbsp sunflower oil |
Steps
|
1
|
Peel the pumpkin and cut the flesh into pieces. Steam until the pumpkin flesh is tender. Mix in the blender without adding water to achieve a purée. Weigh out 350g of purée and set aside until it is at room temperature. |
|
2
|
Crumble the yeast and mix with a little room temperature water. |
|
3
|
Pour the yeast water mix into the bread pan of Croustina. Then add the flour, tablespoon of olive oil, puréed pumpkin and at the end the salt. Select menu item 16 and press the start button. When the machine has finished its programme, turn it off and take the dough out of the bread pan. |
|
4
|
Dust the work surface with flour and put the dough on the surface. Separate the dough into 6 pieces and roll into balls. |
|
5
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Cover a baking tray with baking paper. Place two oiled strings in the shape of a “+” and add two other oiled strings in the form of an “X” which crosses in the centre. Put the ball of dough on them and tie each string around it in a not too tight knot. Leave to rise for around 30 minutes: the dough should form a pumpkin shape. |
|
6
|
Brush each bun with olive oil and bake in an oven preheated to 200°C for 10 minutes. Reduce the temperature to 185°C and continue to bake for 20 minutes. The bread should be golden brown. |
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7
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Place the bread on a rack to cool. When the bread is warm, remove the strings by cutting them. Insert a pumpkin seed in the middle of each bun and leave to cool down before serving. |
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