Ginger and cinnamon pumpkin rolls

Name: Ginger and cinnamon pumpkin rolls
Ingredients: 300 g flour; 250 ml lukewarm water; 2 tablespoons sugar; 25 g fresh yeast; 1/4 teaspoon salt; 2 tablespoons oil; 1 pie pumpkin (about 2 kg); 5 tablespoons sugar; 1 teaspoon grated ginger; 1 teaspoon ground cinnamon; 10 g butter; 1 egg; 2 tablespoons vanilla powdered sugar

Dessert - Ginger and cinnamon pumpkin rolls by Paulica M. - Recipia

Ginger and cinnamon pumpkin rolls are made from yeasted dough and grated filling, rolled into three logs and baked. I prefer the pumpkin grated coarsely, with the strands visible in each slice; the dough keeps it soft in the middle, while the pastry browns on top to a thin crust, with ginger and cinnamon in the filling. Preparation: 30 minutes. Cooking: 35 minutes. Resting: 105 minutes. Total time: 170 minutes. Servings: 8. Approximately 285 kcal and 6 g protein per serving.

Ingredients

For the dough

300 g flour
250 ml lukewarm water
2 tablespoons sugar
25 g fresh yeast
1/4 teaspoon salt
2 tablespoons oil

For the filling

1 pie pumpkin (about 2 kg)
5 tablespoons sugar
1 teaspoon grated ginger
1 teaspoon ground cinnamon

For brushing and serving

10 g butter
1 egg
2 tablespoons vanilla powdered sugar

Preparation

1. Mash the fresh yeast with the 2 tablespoons of sugar for the dough until it turns liquid. Leave it in a warm place for 15 minutes. 2. Sift the flour, then mix in the yeast, salt and lukewarm water. Knead for 8 minutes, gradually adding the 2 tablespoons of oil. 3. Cover the bowl with a clean towel and leave the dough to rise for 60 minutes, until doubled in volume. 4. Wash and peel the pumpkin, then grate it. Grate the ginger and mix it with the pumpkin. 5. Divide the dough into three and roll out three sheets. Divide the pumpkin, the 5 tablespoons of sugar for the filling and the cinnamon between them, then roll up the sheets. 6. Grease the pan with butter, place the rolls in it and brush them with the beaten egg. 7. Heat the oven to 180°C and bake the rolls for 35 minutes, until golden brown. 8. Leave them to cool for 30 minutes, then sprinkle with vanilla powdered sugar.

Notes

Store the cooled rolls in a sealed container in the fridge for up to 3 days; dust them with sugar just before serving. They go well with plain black tea. Use a pan about 30 x 40 cm so the three rolls fit in a single layer. Choose a pie pumpkin with firm flesh and no soft spots. If using a food processor, pulse briefly and stop while the pumpkin is still grated, not puréed. Factor in the rising time when choosing what time to serve; the dough needs to double in volume before you roll it out. I roll the sheets a little thicker than strudel pastry. You can use 1/4 teaspoon ground black pepper instead of the ginger, but the flavor will be different. This dish contains gluten, egg and dairy, so this version is not suitable for fasting.