Pumpkin spelled buns

To prepare pumpkin spelled buns we need two days. On the first day, bake the pumpkin puree, brew the flour and mix poolish * leaven. On the second day, add the remaining ingredients, knead the dough, we form and bake buns.

The addition of scalded flour to the dough improves the taste as well extends the freshness of the finished baking.

Ingredients

Start poolish

100g wholegrain spelled flour

100 g of water

5 g of fresh yeast

Steamed flour

40 g wholegrain spelled flour

200 g of water

Proper cake

start poolish

steamed flour

100 g pumpkin puree **

360 g of spelled cake flour

10 g of soft butter

10 g of fresh yeast

8 g of salt

Additionally - pumpkin seeds

Execution

The day before baking the rolls, prepare the leaven and we brew the flour. Bake the pumpkin into a puree.

Start poolish

Combine 100 g of water and 100 g of spelled flour in a bowl whole grains and 5 g of fresh yeast. We cover the bowl and leave it in room temperature for about 12 - 18 hours.

Steamed flour

40 g of wholegrain spelled flour pour 200 g of hot water. We mix with a whisk until we get a mass without lumps. We cool it down, cover it and leave it there at room temperature for about 12 - 18 hours.

Proper cake

The next day, mix the leaven, scalded flour, puree with pumpkin and other ingredients. Knead the dough, preferably in a mixer with a hook through about 10 minutes, until a soft and smooth dough is formed. We cover and set aside to rise for about 1.5 - 2 hours.

Place the dough on a floured board, divide into 15 parts (about 60 g each), from which we form buns. Rolls put three pieces next to each other on a baking sheet lined with baking paper. We cover cloth and set aside in a warm place to double the volume at 45 minutes (or longer). Before baking, sprinkle the rolls with water and sprinkle them over them pumpkin seeds.

Bake at 230 ° C for 8 minutes with steam (a bowl of hot water) and another 8-10 minutes without steam. Take the baked rolls out and cool them down on the grille.

Enjoy your meal!

* Poolish mash is a fermented flour with water and yeast, added to the final kneading of the dough to strengthen and enrich the taste of the bread and the prolongation of its freshness due to its acidity leaven which ferments for 6 - 12 hours.

** Cut the pumpkin in half, remove the seeds together with with fibrous flesh, cut into small pieces. We put them on a lined baking tray baking paper with the skin side down and bake for about 40 minutes at temperature 200 ° C, until soft. After cooling, separate the flesh from the skin and mix until smooth.

** Cut the pumpkin in half, remove the seeds together with the fibrous flesh, and cut into small pieces. Place them on a baking sheet lined with baking paper with the skin side down and bake for about 40 minutes at 200 ° C, until tender. After cooling, separate the flesh from the skin and mix until smooth.

Inspiration BesondersgutGut