- flour - 4-4 1/2 cups
- yeast - 2 teaspoons
- sugar - 1/3 cup
- salt - 1 1/2 teaspoons
- eggs - 2 pieces
- bank of pumpkin puree - 1 piece (450 g)
- vegetable oil - 4 items. spoons
- light brown sugar - 3/4 Cups (filling)
- spices for pumpkin pie - 1 Art. a spoon (or a mixture of cinnamon, cloves, nutmeg and ginger) stuffing)
- salt - 1/8 teaspoons (filling)
- melted butter - 1 Art. spoon (filling)
- sifted sugar powder - 1 cup (glaze)
- softened cream cheese - 30 Grams (glaze)
- vanilla extract - 1/2 teaspoonfuls (glaze)
- milk - 1-2 Art. spoons (glaze)
1. Mix the flour, yeast, sugar and salt in a large bowl. In a large measuring cup, lightly beat the eggs with a whisk, add pumpkin puree and butter. Make a groove in the center of the flour mixture and pour in the egg mixture. Mix. Put the dough on a floured surface and knead the dough for about 10 minutes until it becomes elastic and elastic. You may need a little flour or water, the dough should be soft, but not sticky. Cover the dough and leave to rise in a warm place until it doubles in volume. 2. Mix the ingredients for the filling in a small bowl. Oil lubrication baking pan size 22X32 cm. After the dough is doubled in volume, lay it on a lightly floured work surface. Using a rolling pin, roll the dough into a rectangle measuring 30x40 cm. Spread evenly the filling on the dough, leaving the edges along the edges of 1 cm to roll the dough into a roll, starting from the long end. Using a dental floss or a serrated knife, cut the roll into 12 equal parts. Put the buns with the cut side up into the prepared baking dish. Cover with a film and put in a warm ventilated place until the dough increases in volume by half in volume, from 1 to 2 hours. 3. Preheat the oven to 175 degrees. Bake the buns until golden brown until the thermometer registers the temperature in the center of the buns 85-87 degrees, from 25 to 30 minutes. Allow to cool for 10 minutes. Beat together all the ingredients for glaze. Fill the buns with glaze and serve.
Servings: 12