Recipe: Wraps of pumpkin dough step by step with pictures | Handy.Recipes

Wraps of pumpkin dough

Cooked pumpernickel pastry

Time to cook: 250 minutes

Total Servings: 20

Nutritional Value

Fluffy, soft cheesecake with a nice crunchy crust made with yeast pumpkin pie dough. In principle you can make pies, muffins and cakes with this dough.

Author of the recipe

Ingredients for Pumpkin Dough Scones:

  • Pumpkin (peeled) - 300 g
  • Honey - 2 tablespoon
  • Salt - 1.5 teaspoon
  • Chicken egg - 1 pc
  • Egg white - 1 pc
  • Yeast (pressed) - 30 g
  • Milk - 3 tablespoon
  • Wheat flour / Flour - 650 g
  • Butter (melted and cooled) - 60 g

How to cook pumpkin pudding step by step with photos

Grate the pumpkin on a fine grater (for pancakes) or puree it in a blender, but grate is better.

Dissolve yeast in milk heated to 37 degrees. Mix pumpkin puree, yeast, honey, egg, egg albumen, salt, and 300g of flour, you can use a mixer. I kneaded the dough in the bread maker.

Add melted butter, mix well.

Knead the dough well, gradually adding the remaining flour (350g). Let stand for 1 hour at room temperature.

Knock back the dough when it has risen and place in the COOLER for another 1 hour. Cool dough with butter is easier to knot into plaits and finished products made of cool dry dough have a very relief pattern.

This is how the dough rose in the fridge.

Divide the dough into 14 balls of equal weight and leave them to proof for 15 minutes. Basically, you can roll as many koloboks as you need, depending on what kind of wicker shape you will be twisting.

To form an even roll, roll out a piece of dough with a rolling pin...

...and roll it up into a tube..,

which you roll into a roll.

Now you can weave any plaits. I'll show you a braid of four plaits.

The rightmost plaited strand is to be thrown from above onto the leftmost strand.

Now the leftmost braid, pulling it BETWEEN the rightmost braid, and throw it on top of the next braid.

Again, throw the rightmost flagellum over the next leftmost flagellum.

Leftmost lock knot, dragging it BETWEEN the rightmost one, drop it on top of the next one.

Continue in the same way and plait the rest of the braid. Tuck the ends under the braid. I made three such plaits. For one of them I made a snail's curl and left the other two as is.

For another braid, put two plaits crosswise.

Throw the ends of the bottom braid in different directions.

Left braid on top of the bottom braid.

And the right one to the left on top of the two braids.

Fold the upper right bundle under the second left bundle, which, in turn, be thrown to the right so that it is the rightmost bundle.

Left braid on top of the next lower braid and right braid on top of two braids.

Continue in the same way and plait the rest of the braid. Tuck the ends under the braid.

Place all the plaits on a baking tray, covered with baking paper or greased with butter. Cover with clingfilm and leave to rise for 30 minutes.

Preheat the oven to 200 degrees. Put the tray in the preheated oven, reduce the heat to 180 degrees and bake for 35 minutes.

The buns are ready!

Bon appetit!

Nutritional Value:

Whole Dish:
3228.3 Calories
91.1 g
66.8 g
581.4 g
Per Serving:
161.4 Calories
4.6 g
3.3 g
29.1 g
258.3 Calories
7.3 g
5.3 g
46.5 g

Chicken Egg, Salt, Flour, Wheat Flour, Butter, Honey, Milk, Yeast, Baking, Soft, Fluffy, Cakes, Egg White, Pastry

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