Pumpkin muffins with pancetta

Ingredients for 30 servings:

• 1 kg flour, type 405
• 2 packets of dry yeast
• 3 tsp salt
• pepper
• nutmeg
• ½ bunch flat-leaf parsley, chopped
• 400 ml milk
• 4 eggs
• 250 g butter, soft
• 300 g ham (pancetta) or streaky bacon, finely diced
• 600 g pumpkin(s), Hokkaido, coarsely grated

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Wash the Hokkaido pumpkin thoroughly, halve it, remove the seeds, and coarsely grate it. Finely dice the pancetta and fry it in a dry pan. Drain and let it cool. Dry mix the flour with the dry yeast, salt, pepper, nutmeg, and finely chopped parsley. Add the softened butter, milk, and eggs and mix with a mixer or food processor. Fold in the cooled pancetta cubes and the grated pumpkin flesh, cover, and let the dough rise for 45 minutes. Knead briefly and weigh out approximately 80g of the fairly soft dough. Shape the dough into balls with well-floured hands and place them in the muffin tins. Let it rise for another 30 minutes and bake in an oven preheated to 180°C for about 25-30 minutes. This dough also works well in a loaf pan and bake as bread.