Two-Color Pumpkin Buns Recipe
These rolls with the addition of pumpkin puree will perfectly complement the Easter table. Airy, soft, with pieces of chocolate inside. Try them and you! Happy Easter days!
Servings
12
Cook Time
150minutes
Servings
12
Cook Time
150minutes
Ingredients
Instructions
  1. Sift the flour, measure 1.5 tablespoons and set aside. Mix the main part of the flour with yeast, sugar, vanilla sugar.
  2. Grind the pulp of the baked pumpkin in a blender together with the orange peel. It is advisable to use a thick, less liquid puree.
  3. Add eggs and salt to the puree, mix.
  4. Put a mixture of mashed potatoes and eggs into the flour mixture. Pour in the warm milk. Knead the dough. Knead for 10-15 minutes. You may need to add flour – the size of the eggs depends on the potatoes. But do not clog the dough with flour. As it is kneaded, it changes its structure.
  5. Gradually add the soft butter. Mix thoroughly. Divide the dough into two parts. At one time, pour in the postponed 1.5 tbsp. l. flour. In the other, add 1.5 tablespoons of cocoa. Put on proofing for 1 hour.
  6. Divide each dough into 12-13 balls. Form buns. Roll out any of the two types of dough into a circle, put a ball of the second dough on it. On white – dark. Inside it is a piece of white chocolate.
  7. On a dark dough – white. In the white dough – a piece of dark chocolate.
  8. Pinch and place the buns seam down in a greased form. You can do without forms.
  9. Leave the buns to rise for 20-30 minutes. Bake in a preheated 180 degree oven for about 30 minutes.
  10. Remove from the oven, remove from the molds, cool. Squeeze the juice from the orange, add 1 tbsp.l. powdered sugar. Grease the buns with butter, sprinkle with pastry sprinkles. You can powder them.
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