Pumpkin buns

The recipe for this butt yeast dough includes the following ingredients: wheat flour of the highest grade, pumpkin puree, cottage cheese, chicken eggs, butter, sugar, salt and yeast. Below I will make notes about the fat content and consistency of the necessary products, so read carefully. In this recipe, I used high -speed yeast, that is, those that are introduced directly into the flour. If you work with dry ones (take 5 grams too, it is 1 teaspoon with a hill) or fresh (15 grams will be needed), they will need to be pre -activated. To do this, add a tablespoon of sugar and yeast in warm (no more than 38 degrees) pumpkin puree, mix everything well and let stand warm for 10-15 minutes. During this time, the mashed potatoes should foam — so the yeast woke up and earned, you can knead the dough. It is in this (active) form that pumpkin puree is added to flour along with the rest of the butt components (except for oil). If the mashed potatoes with yeast have not changed in any way, then you have spoiled (overdue) yeast and you should buy more fresh.

First of all, we will prepare a butt part for our yeast dough. To do this, in a suitable bowl we combine cottage cheese (absolutely any fat content, I have 9%) and granulated sugar (can be replaced with powdered sugar). The amount of sugar directly depends on your taste and sourness of cottage cheese. I propose to use 100 grams — the dough will turn out to be moderately sweet and not sugary.

We rub everything to chop chopper grows. By the way, if you wish, you can wipe the cottage cheese through a sieve so that it becomes more tender, but I do not. Add a couple of medium -sized chicken eggs to sweet cottage cheese (I have 50 grams each). Beat everything with a whisk or mixer until smooth and the formation of foam mass.

Next, add pumpkin puree (one way to make puree from pumpkin see this recipe). It should be quite liquid — approximately like liquid semolina or jelly. If your mashed potatoes are thick, just dilute it with water and mix thoroughly.

Once again, we mix everything and while we set aside the butt part of our future yeast dough.

We will engage in bulk components. In a large bowl or pan (dishes in which it is most convenient for you to knead the dough) we sift the wheat flour of the highest grade. Add a teaspoon of salt and high -speed yeast. We mix everything well so that salt and yeast are evenly distributed along the save flour.

We make a recess in the center of the flour mix and pour into it a butter-melting-tone part. So far, you can mix the dough with a tablespoon or spatula so that the flour absorbs the liquid into itself and moisturizes.

Then add melted (or very soft) butter at room temperature to this moistened flour mixture. We knead the dough with our hands quite intensively and for a long time — at least 10-15 minutes. If there is a bread maker or test, even better — it will cope much faster.

At first it may seem that the dough is very wet, but it should be so. The fact is that it contains a lot of compass, so they knead such a dough for a long time. When the dough begins to move away and remains only slightly sticky, completely homogeneous and smooth, you can stop the kneading. Tighten the bowl with cling film or cover with a towel and send it to a warm place for 1 hour. I usually put the yeast dough on fermentation in a microwave oven, in which I put a glass with boiling water. You can hold the dough in the oven with a light bulb turned on.

An hour later, our butt yeast dough is well suited and significantly grows — at least 2 times.

Gently crumple it to release excess gas, round and again send it to heat for another 1 hour.

This time the dough will grow even more, it will literally burst in all directions. In texture, it differs markedly from the usual butter yeast dough — the first more loose and airy.

Now you need to divide the dough into pieces of the same size and roll them into balls. The number of blanks and their size are entitled to choose to your taste — focus on the size of your baking shape.

I got 15 blanks, which I laid in a baking dish, which I previously covered with parchment paper. We cover the future buns with a towel or cling film and let it rest in the warmth for 30-40 minutes.

While the blanks were approaching, I have already warmed the oven to 180 degrees. We put the future pumpkin buns to bake for 20-25 minutes until a brood brown.

When the buns grow in volume and covered with a delicious golden blush, we take out the shape from the oven.

Then we take out the buns from the mold and let it completely cool right on the baking paper, putting a wooden cutting board or grille from below.

In the meantime, we will prepare a fragrant orange glaze to cover ready -made pumpkin buns. To do this, squeeze the orange juice, we take about 50 milliliters. The rest can simply drink or make more glaze — this is if desired.

Now gradually add sugar powder to the juice, thoroughly rubbing it with a spoon or fork. I indicated the mass of the approximate (may need more or less) — it all depends on the desired density of the finished orange glaze.

As a result, all the sugar powder should dissolve in the juice, and the glaze itself becomes thick enough to drain from the buns with thick threads.

We cover the completely cooled pumpkin buns with orange glaze, evenly distributing it over the entire surface.

Finally, if desired, you can sprinkle with coconut.

It is possible to eat delicate, fragrant, lush, soft and very tasty pumpkin buns with orange glaze with tea, milk or just like that. Try it, you will certainly like them!