Pumpkin dumplings

Ingredients for 4 servings:

• 300 g pumpkin puree
• 500 g flour
• 1 packet of dry yeast
• 3 tbsp honey or more, depending on taste
• 100 ml oil or 85 g melted butter
• 1 tsp salt
• 1 egg(s)
• 1 shot of milk
• Sugar granules, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

also as bread or rolls

Boil a pumpkin (I use Hokkaido pumpkin) with a little water until soft and puree. Weigh out 300g of the mixture and let it cool. Knead the cooled pumpkin puree with the remaining ingredients and let it rise for about 45 minutes. Then knead the dough again on a floured work surface and form 9 balls. Grease a square baking dish (approx. 30 x 30 cm) and place the Buchteln in it. Mix an egg and a splash of milk and brush the Buchteln. Sprinkle the Buchteln with sugar if desired. Bake the Buchteln at 180°C (convection oven) for about 20 to 25 minutes. Serve with vanilla sauce or simply with a little butter or jam. The dough also makes a wonderful bread in a regular loaf pan.