Incredibly delicate and tasty pumpkin curls with nut filling in sugar glaze for a long time will become a favorite treat of sweet teeth.
To prepare 16-18 curls you will need:
- 0.25 cup of water;
- 1 tbsp. spoon without a hill of dry yeast;
- 1.5 cups of milk;
- 250-300 grams of butter (necessary for dough and filling in equal quantities);
- 0.5 cup of sugar;
- 300-400 ml of pumpkin puree;
- 1.5 tsp salt;
- 5 - 5.5 cups of flour;
- 2 cups brown sugar;
- 0.5 tsp ginger and nutmeg;
- 2 tsp cinnamon;
- 2 glasses of pre-roasted and chopped walnuts;
- 2.5 cups of powdered sugar.
We start with the test. Prepare pumpkin puree, pre-straightening the pumpkin in the oven or boiling it. We take a quarter cup of water, pour the yeast into it, stir it and let stand until complete dissolution. In a small saucepan, combine 100-125 g of butter and a glass of milk, heat it until the butter is completely dissolved, and then add half a cup of regular sugar and do not remove the mixture from the heat until it is completely dissolved. Let the contents cool. It is important that the liquid is warm, not hot, otherwise the yeast will not work. Pour the warm milk-sugar mixture into the dissolved yeast, add pumpkin puree to the same place and mix everything well.
Add 5 cups of flour, salt and knead the dough. If it sticks to hands, gradually introduce another half cup of flour. Give the test to come. Ideally, it should double. The time it may take from 1 to 3 hours.
Do not necessarily do curls immediately. After the dough is ready, you can put it in the fridge and bake it fully or partially the next day.
Roll out the dough with a thin rectangle slightly more than 1 cm. For the filling, combine 100-120 g of melted butter, cinnamon, ginger and nutmeg, and then mix with 1 cup of brown sugar. We distribute the filling evenly, making an indent from one of the edges by 2-3 cm. We also distribute the chopped nuts evenly, and then roll the layer into a tube and fix the edge. Using a knife or scissors, we cut the roll into pieces 2.5-3.5 cm wide and put it in a greased baking mold with the cut up. Cover with a towel and leave for half an hour to come. If you use the dough from the refrigerator, then the time can be increased to an hour.
Come curls send in preheated to 190 C oven for 20-25 minutes and proceed to the preparation of the glaze. We melt 50 g of butter, combine it with half a glass of milk and 1 cup of brown sugar and keep it on medium heat, stirring all the time, until sugar is completely dissolved. In the presence of sugar clots, we filter, and then send it to a bowl of powdered sugar and mix. The result will be a thick translucent glaze. Taking out the browned buns curls from the oven, let them cool slightly for 5 -7 minutes, and then pour over the icing.
It is important to pour warm pastries with glaze, so curls soak better.