1 small pumpkin precooked in oven at 200C until smooth
1
Add 1 and 1/2 eggs Ajouter 1 œuf et demi
2
1 Tbsp of cane sugar - 1 cuillère à soupe de sucre de cane
3
1 Tsp of salt - une cuillère à café de sel
4
2 Tbsp of milk powder - 2 cuillères à soupe de poudre de lait
5
3 cups of flour
6
2tsps of instant dry yeast - 2 cuillères à café de levure boulangère instantanée soit 7-8g
7
Add 1 cup of water progressively - ajouter l eau progressivement selon la texture de la pate
8
1 Tbsp of olive oil - 1 cuillère à soupe d’huile végétale
9
Mix until you get a dough I added a Tbsp of Pearsley - Pétrir jusqu’à obtenir une pâte homogène, j’y ajoute une cuillerée de persil
10
Cover for 15 mins - couvrir 15mins
11
After working the dough and preparing the buns cover with some egg- travailler et façonner en boules et enduire d’œuf
12
After proofing for 1.5hrs Second egg layer and cutting - laisser pousser 1h et demi, 2e couche d’œuf
13
Add some seeds pavot, sesame, nigelle (black cumin)- ajouter vos graines au choix
14
Ready to bake at 180C for 20 -25mins - enfourner 20-25mins à 180C
15
And Voilà! Warm soft fluffy yummy 😋
16
With some cheese
18
Or anything else... enjoy
19
1
Pumpkin
3 cups
All-Purpose Flour
2 tsps 7-8g
1 Packet Instant Dry Yeast
1 Tbsp
Olive oil
1tbsp
Sugar
1 Tsp Himalayan Pink Salt
2tbsps
Powdered Milk
2
Egg
1tbsp
Italian Pearsley
Seeds
1 cup
Warm Water
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