Pumpkin & Saffron Rolls

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Back when I was a little kid, I always thought that the word pumpkin meant something really cool. I didn’t really understand why Kate Nash sang about ‘a really cool soup’ in her song, called pumpkin soup . (You english natives, I know you’ll all be sniggering behind your computers now. And you non-english natives, I know you’re feeling me)

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Luckily I do know the meaning of ‘pumpkin’ now, and I couldn’t stop writing recipes using it as an ingredient. Since I’m working on a secret project – shht, can’t tell you about that yet. but now I did. you’ll get to know more within a few months- it’s all things pumpkin in my kitchen now. This is one of my top recipes I wrote last week, it’s a sweet roll with the exact amount of pumpkin, saffron and sticky sweet honey. There’s no doubt, this is proper lazy brunch food!

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You’ll need (10 rolls):

(for the dough)

280g all purpose flour

120g milk

1 tsp honey

7g instant yeast

20g caster sugar

30g butter, at room temperature

1 egg

1/2 tsp salt

 

(for the filling)

200g fresh pumpkin

1/4 tsp saffron

1 heaping tbsp honey + extra for drizzling

 

Method:

Start by making the pumpkin purée. Preheat the oven to 180°C. Cut pumpkin into big chunks  and place in an oven dish, fill dish with a splash of water to cover the bottom.

Bake pumpkin about 20 minutes, or until soft & tender. If any water is still in the oven dish, then drain. Mash pumpkin to a smooth purée. Set aside to cool down.

Next, make the dough. Heat the milk and honey together in the microwave until it has turned lukewarm. Sprinkle yeast over milk and let it stand for ten minutes.

Add the rest of the ingredients, except for the salt, and give it a short stir with a wooden spoon. Add salt and continue stirring until the dough comes together.

On a floured surface, knead dough for ten minutes or until smooth & stretchy.

Place dough in a lightly greased bowl, cover with plastic foil and let it rise on a warm place for 90 minutes (or until doubled in size).

Punch all the air out of the dough. Roll the dough out in a large rectangle (1/2 cm or 0,2 inch thickness).

In a small bowl, mix together pumpkin purée and honey. Spread mixture over the dough, then sprinkle with saffron. Roll up the dough tightly, so you end up having a large sausage.

Cut into 10 even pieces and place in a a lightly greased baking dish (about 10 x 30 cm or 4 x 12 inch). Cover with plastic foil and allow to rise in a warm place for 30 minutes.

Preheat the oven to 180°C. Drizzle rolls with honey and bake for 30 to 35 minutes until lightly browned. Drizzle with more honey, if desired.

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