Ingredients
Dough:
- 3,5 glasses Flour wheat / Flour
- 12 gram Dry yeast
- 1 piece Chicken egg
- 3/4 glass Milk
- 3/4 glass Vegetable puree pumpkin
- 50 gram Butter melted and cooled
- 1/4 teaspoon Salt
Filling:
- 400 gram Cottage cheese fat, dry
- 1 piece Egg yolk
- 1 pack Vanilla sugar
- 5 tablespoons Sugar to taste
Additionally:
- 1 piece Egg white
Instructions
- Prepare pumpkin puree the day before: cut the pumpkin, put it on a baking sheet, sprinkle with sugar and bake until ready.
- RUB the pulp through a sieve.
- For the dough, mix the flour with dry yeast. Add the remaining ingredients, knead, and add the butter at the end. Knead until the dough is elastic. Form a ball of dough, put it in a floured bowl, cover with a towel and put in a warm place for 1.5 hours.
- Knead the dough well and divide it into 2 parts. Roll out each part into a 40*30 cm rectangle.
- For the filling, RUB the cottage cheese 2 times through a sieve, add the yolk, sugar and vanilla sugar. Stir well. Distribute the filling over the dough.
- Roll each sheet of dough with filling into a tight roll on the long side.
- Cut each roll into 10-12 triangles.
- Place the buns on 2 baking sheets and leave to rise for 30 minutes. Grease with whipped protein and send it to the oven preheated to 190*C.
- Bake 13-15 min. to a Golden color. Bon Appetit!