Buns saw u Kasi and right away I liked much of their cheerful autumn color. Recipe a little less, because for me, was too indistinct. But this is a matter of taste, and as we know about tastes is not discussed;) Pokombinowałam so little and set it, the provision of course, taste is not to our liking, and so the resulting buns Cinnamon , very crunchy with the addition of sugar crystals Candi . Worked great for breakfast with homemade sour marmalade or jam cloudberries, a gift from the far north. BTW beg that it was wylizaliśmy last jar, and I admit that it could use a new delivery ...;)
pumpkin-cinnamon buns breakfast - with The quantity is approximately 16 rolls:
800g white flour 50g
12g sugar
dry yeast (I use Dr. Oetker's yeast)
2 egg yolks 1 cup warm milk 1 cup mashed
pumpkin hokaido
1 / 3 cup of dissolved ghee (can substitute butter)
1 / 2 teaspoon salt ½ teaspoon coarsely
ground cinnamon 100g sugar crystals
Amber Candi
And
:
3 tbsp thick cream 1 egg yolk
2 tablespoons sugar mixed with coarsely ground cinnamon Preparation
:
boiled mashed pumpkin. Wash the pumpkin. Cut in half, hollow and bake, for about an hour, in pre-heated to 180 ° C oven. After removing from oven, cut the pumpkin into pieces and blend or wipe with vegetable przecieraka. Apparently, this puree can be pasteurized. I believe the word. We are never more than 2-3 days)
Sift the flour, add all ingredients, except sugar, Candi. Mix up until all ingredients have combined - okoéo 10 minutes. If the dough is too sticky to your hands, you can lightly floured podsypać and again to form. The dough should be elastic and dreaming. Set aside in a warm a place to grow. When the dough doubled in size, break, and add sugar crystals Candi and very thoroughly. Divide the dough into
16 parts. With each part to form a long roller and depending on the dexterity to do something like a braided buns ... ;) Barry advises that " (...) tie knot in the middle, then wrap the ends sticking out - one underneath and one on top of rolls and pressed against the inside " I do not do not succeed and buns Wyszyński clumsy, as in the smallest degree did not affect the taste:)
Place the buns, in large intervals on the baking paper lined pans. Leave to rise again - about 45minut.
stir yolk with cream. Spread the buns and sprinkle with sugar mixed with cinnamon.
Bake in preheated to 200 ° C oven for 20 minutes, or until nicely zezłocą. and stick the puncture will be dry. Cool on rack. Not only good for heat:)
Enjoy!
RECETTE EN FRANÇAIS : Petits Pains au potimarron Cannelle et
pumpkin-cinnamon buns breakfast - with The quantity is approximately 16 rolls:
800g white flour 50g
12g sugar
dry yeast (I use Dr. Oetker's yeast)
2 egg yolks 1 cup warm milk 1 cup mashed
pumpkin hokaido
1 / 3 cup of dissolved ghee (can substitute butter)
1 / 2 teaspoon salt ½ teaspoon coarsely
ground cinnamon 100g sugar crystals
Amber Candi
And
:
3 tbsp thick cream 1 egg yolk
2 tablespoons sugar mixed with coarsely ground cinnamon Preparation
:
boiled mashed pumpkin. Wash the pumpkin. Cut in half, hollow and bake, for about an hour, in pre-heated to 180 ° C oven. After removing from oven, cut the pumpkin into pieces and blend or wipe with vegetable przecieraka. Apparently, this puree can be pasteurized. I believe the word. We are never more than 2-3 days)
Sift the flour, add all ingredients, except sugar, Candi. Mix up until all ingredients have combined - okoéo 10 minutes. If the dough is too sticky to your hands, you can lightly floured podsypać and again to form. The dough should be elastic and dreaming. Set aside in a warm a place to grow. When the dough doubled in size, break, and add sugar crystals Candi and very thoroughly. Divide the dough into
16 parts. With each part to form a long roller and depending on the dexterity to do something like a braided buns ... ;) Barry advises that " (...) tie knot in the middle, then wrap the ends sticking out - one underneath and one on top of rolls and pressed against the inside " I do not do not succeed and buns Wyszyński clumsy, as in the smallest degree did not affect the taste:)
Place the buns, in large intervals on the baking paper lined pans. Leave to rise again - about 45minut.
stir yolk with cream. Spread the buns and sprinkle with sugar mixed with cinnamon.
Bake in preheated to 200 ° C oven for 20 minutes, or until nicely zezłocą. and stick the puncture will be dry. Cool on rack. Not only good for heat:)
Enjoy!
RECETTE EN FRANÇAIS : Petits Pains au potimarron Cannelle et
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