Hi Guys 🙂
The Stormfront “Sebastian” brought Autumn faster to Northern Germany than many of us desired and I am already looking forward to all the points of my To-Do list, which is perhaps also because most have something to do with food.
Last week, my aunt gave me four small pumpkins and I knew exactly what I wanted to do with it. It’s time for pumpkin bread again!
Since I am in my new flat, and my kitchen is not so well equipped, I had to improvise a bit but managed to bake, with something experimenting, super tasty pumpkin buns. Of course, I do not want to keep the recipe a secret.
For eight pumpkin buns
200g pumpkin flesh
3 tablespoons of milk
3 tablespoons of Liquid honey
1 packet dry yeast
1 pinch of salt
Pour the pumpkin flesh in boiling water until it is soft and then mash it or crush it with a fork and allow it to cool. Add milk, oil, honey, the pinch of salt and stir. Mix the flour with the dry yeast and add the pumpkin mixture.
Knead the dough and let it rest until it has doubled. Then divide the dough into eight equally sized balls and place them on a baking tray. Then leave the dough for about 20 minutes.
Bake the rolls at 180 °C for about 30 minutes.
I think Marmelade and Nutella are best to serve with these rolls.