Orange pumpkin cubes
1 bag (7g)
Tagatesse Without Sugars
Kitchen or binder rope
This recipe is for 12 pumpkin rolls.
Preheat the oven to 200 degrees. Line a baking tray with baking paper and mix the pumpkin cubes on top with the baking olive oil. Spread evenly and put the baking tray in the oven for 20 minutes. Then let cool and grind finely to a puree in a food processor or blender. Make sure the pumpkin puree has cooled completely before adding it to your dough.
Heat the milk to lukewarm, then stir in the yeast and Tagatesse in the bowl of your stand mixer. Leave to stand for 5 minutes.
Put the bowl in the mixer and add the cooled pumpkin puree and the egg, run the machine on low with the beater to mix well.
Meanwhile, stir the salt, pumpkin spice and allspice powder into the flour with a fork. Then add to the wet ingredients and run the mixer until a ball is formed. Then add the butter little by little while the machine is running. Each time the butter is incorporated, add new butter again until everything is used up.
Now knead the dough for 10 - 15 minutes (still with the beater) until it is a shiny, elastic dough that no longer sticks to the wall. If you stretch a piece of dough and it doesn't tear, your dough is good.
Cover the bowl with a clean kitchen towel and leave to rise in a warm place for about 1 hour or until the dough has doubled in volume. I personally use the rise setting of my oven. If you don't have one, you can preheat your oven to 30 degrees. Then turn off the oven and put the bowl in the oven with the door closed. The oven now has an ideal temperature for the first rise.
Lightly dust your work surface with flour and remove the dough from the bowl, handy to use a dough scraper for this. Beat the air out of the dough and fold it over a few times. Divide the dough into 12 balls of about 85 grams and shape them into nice round balls with your palms. Place a ball on your work surface and loosely turn it around with your hand over it, making a perfect ball.
You can now choose to wrap the balls very loosely with kitchen twine. I forgot to take photos of that myself, but you can see how it works here. Or leave the balls as they are, but put 3 pumpkin seeds on top of the dough. Line a baking tray with baking paper and place the balls on top, making sure they have enough space around them as they will rise. Cover with the kitchen towel and leave to rise for another 30-45 minutes.
Meanwhile, preheat the oven to 200 degrees. When the pumpkin buns have risen well, slide the baking tin into the middle of the oven for 18 - 20 minutes. When they are nicely golden brown on top and shiny take them out. Place them on a rack to cool. The pumpkin buns are most delicious when still lukewarm.
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