Pumpkin fingers.
Pumpkin fingers, ingredients:
- 700 g of flour,
- 400 g pumpkin puree,
- 200 ml of lukewarm milk,
- 42 g of fresh yeast,
- 2 teaspoons of salt,
- 1 teaspoon of sugar,
- 100 g of margarine,
Fingers with pumpkin, preparation:
- Bake the pumpkin in the oven, let it cool and mash it.
- Crumble the yeast into the warm milk, add sugar and a spoonful of flour, and let it rise.
- Put half of the required amount of flour in a mixing bowl, add the added yeast, pumpkin puree and salt. Knead a softer, smoother dough, gradually adding the remaining amount of flour. Leave the dough to rise in a warm place.
- Knead the dough and divide it into two parts. Tear off small pieces from the first part of the dough, roll it out with a rolling pin, roll it into a roll, at the end of the roll, tear it into strips and form a roll.
- Grease the pan, then arrange the rolls, put a little margarine on each roll, heat the oven to 180 degrees and bake the rolls.
- Make chocolate rolls from the second part of the dough.
- For these rolls you need another 100 g of chocolate and powdered lemon sugar for sprinkling.
- The procedure is the same: roll out the dough, then put a piece of chocolate on top of the dough, roll it, and at the end of the rolling, cut the dough and roll it up.
- Heat the oven to 180 degrees, grease the pan, arrange the rolls and put a little margarine on each roll and bake.
Sprinkle the finished rolls with powdered lemon sugar, it's beautiful.
Verica Poznanović
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