First of all, I prepared the dough for my delicious dessert. It is essential that all the ingredients are at room temperature to ensure good fermentation and a perfect texture. In a large bowl, I placed the flour, and in the middle of it, I created a well where I added the eggs, the yeast (which I dissolved in warm milk), and the salt. I mixed the ingredients well with a wooden spoon, then I started kneading the dough with my hands. Although I have a kneading machine for a few years, I always prefer the classic method, which gives me a deeper connection to the cooking process. As I was kneading, I gradually started adding oil until I obtained a non-sticky, elastic, and homogeneous dough. I covered it with a clean towel and let it rise in a warm place, during which it grew beautifully and became fluffy.
In the meantime, I took care of the pumpkin, a key ingredient in this recipe. I chose a fresh pumpkin, which I grated to turn it into soft flakes. I sautéed it in butter for about 10 minutes, stirring constantly to prevent it from sticking to the pan. After it softened, I added my favorite spices, such as cinnamon and nutmeg, as well as sugar. I mixed everything well and let the mixture cool down. A trick I tried was to add a few drops of mint essence, and the result was simply wow! The aroma was enticing and added a touch of freshness to the final dish.
After the dough had risen, I formed two balls from it, which I rolled out using a rolling pin on the kitchen table, dusted with flour, thus obtaining two thin sheets. On each sheet, I spread a generous layer of pumpkin filling, and then I carefully rolled them up. The resulting rolls were placed in a buttered and floured baking tray, and for a shiny appearance, I brushed them with beaten egg.
After I finished preparing everything, I placed the tray in the oven at medium heat for about 30 minutes, until the rolls turned golden and fluffy. After taking them out of the oven, I decided to dust them with vanilla sugar for a sweet and aromatic finish. It was a true feast, and every bite was savored with delight. This recipe is definitely one that I will repeat, especially since it brought a touch of magic to my home.
In the meantime, I took care of the pumpkin, a key ingredient in this recipe. I chose a fresh pumpkin, which I grated to turn it into soft flakes. I sautéed it in butter for about 10 minutes, stirring constantly to prevent it from sticking to the pan. After it softened, I added my favorite spices, such as cinnamon and nutmeg, as well as sugar. I mixed everything well and let the mixture cool down. A trick I tried was to add a few drops of mint essence, and the result was simply wow! The aroma was enticing and added a touch of freshness to the final dish.
After the dough had risen, I formed two balls from it, which I rolled out using a rolling pin on the kitchen table, dusted with flour, thus obtaining two thin sheets. On each sheet, I spread a generous layer of pumpkin filling, and then I carefully rolled them up. The resulting rolls were placed in a buttered and floured baking tray, and for a shiny appearance, I brushed them with beaten egg.
After I finished preparing everything, I placed the tray in the oven at medium heat for about 30 minutes, until the rolls turned golden and fluffy. After taking them out of the oven, I decided to dust them with vanilla sugar for a sweet and aromatic finish. It was a true feast, and every bite was savored with delight. This recipe is definitely one that I will repeat, especially since it brought a touch of magic to my home.
Ingredients
Dough: 2 eggs, 1 cube of yeast, 500 g of flour, oil (as needed), 100 ml of milk, a pinch of salt. "Cream": 500 g of pumpkin pulp (yes, pumpkins have pulp too) 1/2 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 50 g of butter, 2 tablespoons of brown sugar, 1 egg for brushing, 1 teaspoon of mint essence.