Preparation: First of all, we start with preparing the dough, which is the base of this delicious dish. Make sure all ingredients are at room temperature, as this will help activate the yeast and contribute to achieving a perfect texture. In a large bowl, add the flour and make a well in the middle. Here, you will add the eggs, dissolved yeast in warm milk, and salt. Mix the ingredients well using a spatula or a wooden spoon until everything starts to combine.
Once the ingredients are well integrated, it is time to start kneading the dough. I will confess that, although I have a kneading machine that has been sitting in my kitchen for five years, I prefer to use the classic method, as I feel I can better control the consistency of the dough this way. Start kneading the dough, gradually adding the oil until you get an elastic and non-sticky dough. This may take about 10-15 minutes of kneading. After you have achieved the desired dough, cover it with a clean towel and let it rise in a warm place for about an hour or until it doubles in volume.
Meanwhile, we turn our attention to the pumpkin. Peel the pumpkin and grate it. In a pan, melt a piece of butter over medium heat and add the grated pumpkin. Sauté it for about 10 minutes, stirring frequently to prevent sticking. Once the pumpkin has softened, add your favorite spices, such as cinnamon and nutmeg, along with the sugar. Mix well, and if you want a special taste, you can add a few drops of mint essence – this addition will transform the dish into a true delicacy. Let the filling cool completely.
When the dough has risen, divide it into two equal balls. On a floured surface, use a rolling pin to roll each ball into a thin sheet. On each sheet, spread a generous layer of pumpkin filling, ensuring it is evenly distributed. Carefully roll each sheet into a log, then place them in a buttered and floured baking dish. Brush the tops of the rolls with beaten egg to achieve a golden and appetizing crust.
Preheat the oven to a medium temperature and bake the rolls for about 30 minutes or until they become golden and rise beautifully. After taking them out of the oven, let them cool for a few minutes, then dust them with vanilla sugar for an extra touch of sweetness. Serve them warm, devouring them eagerly – I assure you that each bite will be an explosion of flavors!
Once the ingredients are well integrated, it is time to start kneading the dough. I will confess that, although I have a kneading machine that has been sitting in my kitchen for five years, I prefer to use the classic method, as I feel I can better control the consistency of the dough this way. Start kneading the dough, gradually adding the oil until you get an elastic and non-sticky dough. This may take about 10-15 minutes of kneading. After you have achieved the desired dough, cover it with a clean towel and let it rise in a warm place for about an hour or until it doubles in volume.
Meanwhile, we turn our attention to the pumpkin. Peel the pumpkin and grate it. In a pan, melt a piece of butter over medium heat and add the grated pumpkin. Sauté it for about 10 minutes, stirring frequently to prevent sticking. Once the pumpkin has softened, add your favorite spices, such as cinnamon and nutmeg, along with the sugar. Mix well, and if you want a special taste, you can add a few drops of mint essence – this addition will transform the dish into a true delicacy. Let the filling cool completely.
When the dough has risen, divide it into two equal balls. On a floured surface, use a rolling pin to roll each ball into a thin sheet. On each sheet, spread a generous layer of pumpkin filling, ensuring it is evenly distributed. Carefully roll each sheet into a log, then place them in a buttered and floured baking dish. Brush the tops of the rolls with beaten egg to achieve a golden and appetizing crust.
Preheat the oven to a medium temperature and bake the rolls for about 30 minutes or until they become golden and rise beautifully. After taking them out of the oven, let them cool for a few minutes, then dust them with vanilla sugar for an extra touch of sweetness. Serve them warm, devouring them eagerly – I assure you that each bite will be an explosion of flavors!
Ingredients
Ingredients: dough: 2 eggs, 1 cube of yeast, 500 g flour, oil (as needed), 100 ml milk, a pinch of salt. "cream": 500 g pumpkin pulp (yes, pumpkins have pulp too) 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 50 g butter, 2 tablespoons brown sugar, 1 egg for brushing.