Ingredients
- 450 g Hokkaido pumpkin
- 675 g flour (t 550)
- 120 g soft butter
- 1 egg
- 20 g fresh yeast
- 1 large pinch of fine sugar
- 120 ml lukewarm milk
- 1 pinch of curry
- 1 pinch of fine sea salt
- 1 egg yolk, mixed with 2 tbsp milk, to coat
- Kitchen twine, soaked in olive oil
- Fresh sage
Instructions
- Preheat the oven to 175°C top/bottom heat.
- Cut the pumpkin in half, remove the seeds and cut into cubes. Place them on a baking tray lined with baking paper and bake in the oven for about 20 minutes until soft. Remove from the oven, leave to steam out a little and then process in a blender or with a hand blender to make a purée. You will get about 350 g of purée.
- Put the flour in a bowl, make a well, crumble in the yeast, sprinkle with the sugar and pour in the lukewarm milk.
- Spread the butter, the egg, the spices and the pumpkin purée on the rim. Knead everything into a smooth dough for 7 minutes.
- Cover the dough and leave it to rise in a warm place for 1 hour. Then knead again, divide into 12 pieces & shape them into balls.
- Place the kitchen twine around the balls from top to bottom, cross at the bottom and repeat process 2 until a small pumpkin is formed. Tie the kitchen twine in a knot at the top and place on a baking tray lined with baking paper. Cover with a clean cloth and leave to rest for 10 minutes.
- Brush the pumpkins with the egg yolk/milk mixture and bake in the oven for 20 minutes.
- Leave to cool briefly and decorate with the sage leaves. They taste best lukewarm.
Recipe: Heike Meyers
