Ingredients
Dough:
- 200 ml Milk
- 200 gram Vegetable puree (pumpkin)
- 40 gram Butter
- 1 piece Chicken egg
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 650 gram Flour wheat / Flour
- 1,5 gram Dry yeast
- 1 tablespoon Flax seeds
Filling:
- 300 gram Ham
- 300 gram Cheese hard
Instructions
- Add pieces of soft butter and pumpkin puree to the warm milk.
- Add the egg. Mix it.
- Add salt, sugar, half the necessary flour and yeast. Start kneading the dough.
- Gradually adding the rest of the flour, knead a homogeneous, soft, non-sticky dough.
- Lightly grease the bowl and the dough ball with vegetable oil, cover the bowl with the dough with cling film and leave in a warm place to rise for 1.5-2 hours.
- To make the dough fit, press it down, mix a little.
- Divide into equal pieces, I got 12 pieces.
- For the filling, cut ham and cheese into thin slices.
- Roll out a piece of dough into a rectangle (approximately 25-28 cm x 16-17 cm). Lay out the filling, fold the blank lengthwise in half, covering the filling with dough.
- Pinch the edges well.
- Use a sharp knife or scissors to make incisions along the edge.
- To rotate the workpiece.
- Turn the incised edges up.
- Also shape all the buns. Put them into the mold, beautifully straightening the incisions (the size of the mold is 28 cm x 20 cm), leave to stand for another 20 minutes, covered with a napkin.
- Then brush the buns with egg yolk, sprinkle with flax / sesame seeds (optional). Send it to bake in a preheated 180 degree oven for 35-40 minutes (focus on the features of your oven and the ruddy color of the buns).
- Remove the finished buns from the oven, let them cool.
- Bon appetit)
- In section