Leavened Products · Pastries as Snack · Pastries for Breakfast · Sweets

Pumpkin Sweet Small Bread

Pumpkin Sweet Small Bread is a recipe born from the will to reproduce the taste of some treats I tasted at the Murta Pumpkin Festival, last autumn.

The ones we tasted at the festival were small tidbits. I wanted to make them more funny and recalling their nature… so I propose you a pumpkin shaped bread.

This is not the original recipe as it was not publicly available. However, since they listed the ingredients I tried to guess the recipe starting from the available information until I got a pleasant result. Taste-wise they are really close and they also are very soft and not less tasty!

These soft small breads are perfect for breakfast (dipped in warm milk they are terrific!) but they are suitable as snack!

To prepare this recipe, we need a pumpkin whose pulp is firm and mellow, as the Mantovana. Here I can easily find in the stores the Hokkaido pumpkin, which is very tasty!

Just a tip, if you have a kneader: use it! Hand kneading this dough could be tricky and a bit laborious!

Pumpkin Sweet Small Bread

Ingredients (about 8-9 small breads):

  • 500 g of flour;
  • 250 g steam cooked pumpkin;
  • 1 egg yolk;
  • 80 g of butter;
  • 100 ml of milk;
  • 2 teaspoons of dried beer yeast;
  • 110 g of sugar;
  • 1 teaspoon of vanilla extract;
  • 1 egg yolk or a bit of milk to brush the bread;
  • pearl sugar (optional).

Preparing the Pumpkin Sweet Small Bread

Preparing the dough

Blend the pumpkin pulp until a puree is obtained.

Pour in a bowl the powder, the pumpkin puree, the sugar and the yeast.

Start kneading with a hook (if using a kneader) or with a wooden spoon, adding the milk few at times.

When the ingredients start to combine, fold in the egg yolk and the vanilla extract.

The dough will start breaking down: don’t worry, it’s normal. In fact, we are adding a liquid ingredient to a homogeneous dough.

Keep kneading until the dough comes together again.

Add now the butter (at room temperature) in cubes and keep kneading.

Once the butter is combined to the other ingredients and the dough is homogeneous and all firmly wrapped around the hook (if using a kneader, otherwise it should look like a uniform ball), move it on a floured surface. Hand knead for a couple of minutes, giving it a ball shape.

Put the dough into a bowl and cover it with cling film. Keep it aside to rise.

Let it rise until the dough doubles in volume.

Shaping the bread

Pre-heat the over to 180° C.

Turn the dough out onto a floured surface. Slightly flatten the dough with your hands. Cut the dough in portions of about 115 g. Shape each and every of them as a small ball.

If we want to shape them as a pumpkin we will need to use the kitchen string.

We need to tie each ball as we would do with a gift box. Put the string below your ball and tie it to make a cross and we will obtain 4 slices. Now, make a second cross to split the slices. We will now have 8 slices. Secure the string with a knot or a bow.

It’s more difficult to explain it rather than doing it. I made a small video tutorial for you to help in understanding how to make it. I hope it helps!

Let them rest for about half an hour on a tray lined with baking paper.

Before baking them, brush the top of each “pumpkin” bread with milk or the egg yolk. Optionally, you can also sprinkle the top with pearl sugar.

Baking the Pumpkin Sweet Small Bread

Bake the Pumpkin Sweet Small Bread in the oven, already at temperature, for about 15 minutes or until golden.

Once baked, take them out of the oven. Let our very soft Pumpkin Sweet Small Bread cool.

Pumpkin Sweet Small Bread

To conserve them for a longer period we can either store them in food bags once still lukewarm or freeze them once completely cooled down.

Pumpkin Sweet Small Bread

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