Pumpkins.
It is necessary for pumpkins:
- 800 g of flour,
- 42 g of fresh yeast,
- 2 teaspoons of sugar,
- salt to taste
- 400 g of pumpkin puree and
- 300 ml of water.
For the filling:
- 100 g chopped walnuts,
- some pumpkin seeds and
- 2 spoons of sugar.
To coat:
- 100 g of marmalade,
- 100 g of sugar and
- 100 ml of water.
Method of preparation:
- Pour the flour, sugar and salt into a bowl and add the yeast (which you stirred in a little lukewarm water with the addition of sugar and flour). Mix well and then add pumpkin puree, mixed with lukewarm water, and knead the dough.
- Cover the dough and let it double in size, knead it, then let it rise again.
- Divide the dough into parts. I made one large pumpkin from the dough and a couple of smaller pumpkins. Make a ball from each part and tie it with a string. I formed a ball from most of the dough, made an indentation and put 100 g of chopped walnuts, 2 spoons of granulated sugar and some pumpkin seeds.
- I put the pumpkin and "pumpkins" in a baking tray, and left them to rise for 30 minutes, and then put them in the oven at 220 degrees for about 30 minutes to bake, that is, until they are nicely browned.
- Cool the pumpkin and pumpkins slightly and carefully remove the twine. I coated each pumpkin with the prepared coating.
- Put the marmalade, sugar and water on the stove to boil.
- Cool a little and coat the pumpkin and pumpkins.
Verica Poznanović
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