Ingredients:
420 g flour with 12% protein
7 g dry yeast
50 ml of milk
200 pumpkin pulp
50 g of sugar
2 yolks and 1 egg
1 teaspoon vanilla sugar
½ teaspoon of salt
Grated peel from 1 orange
50 g soft butter
For the filling:
200 g pumpkin pulp
30 g of starch
50 g of sugar
1 teaspoon vanilla sugar
1 teaspoon cinnamon
For the topping:
1 egg yolk + 1 tablespoon milk
30 g sliced almonds
Start with the pumpkin pulp because it needs a little preparation beforehand. We will need to cook the pumpkin first, then puree it. To begin with, we will prepare the entire amount of pumpkin in the oven (that is, the 200 g for the dough and the 200 g for the filling), we will turn it into puree, after which we will use it separately.
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