Sunday, January 27, 2013
Spicy Double Pumpkin Rolls
These rolls are a delicious modification to cinnamon rolls. I first baked these using one of the pumpkins that we decorated for Halloween 2012.
Homemade pumpkin puree is included in both the dough and the puree, and the fillings are both spicy and far more moist than ordinary cinnamon rolls.
These rolls are exceptionally tasty and I am 100% sure that you'll love them!
Ingredients for 12 rolls
1 medium size sugar pumpkin
3 cups all-purpose flour + for dusting
1 1/2 teaspoons salt
2 tablespoons soft brown sugar
4 tablespoons butter + for greasing
5 5/8 oz pureed sugar pumpkin
1/2 orange zest grated
3/10 cup milk
3/10 cup water
2 teaspoons dry yeast
(Sweet Pumpkin Paste)
10 1/2oz pureed sugar pumpkin
5 1/4 soft brown sugar
1/2 orange zest grated
1 orange juice
1 1/2 teaspoons pumpkin spice
1 teaspoon cinnamon powder
1/4 teaspoon salt
2 oz powder sugar
1 level tablespoon milk
few drops vanilla extract
1 egg yolk and 1 tablespoon of milk beaten together to make the egg wash
some chopped hazel nuts for topping (optional)
Rinse the pumpkin, cut off the top and halve. Scrape off the seeds and spongy fibers and cut into large cubes. Arrange the pumpkin cubes on a steamer basket in a single layer.
Put a couple of inches of water in a pan which is slightly larger than the steamer basket. Put on the lid, place the pan on the heat and bring to a boil. When the pan starts steaming, place the steamer basket over the boiling water. Cook until the pumpkin flesh is soft when pierced with a skewer.
Cool the pumpkin and scoop out the flesh. Discard the skin. Roughly mash the pumpkin, then force it through a strainer to make it smooth puree. Divide the puree to 5 5/8 oz for the dough and 10 1/2 oz for the sweet pumpkin paste. The rest can be stored in the freezer for later meals.
To make the dough, place all the dough ingredients in a bread machine pan according to the recommended order by the manufacture, then select the dough cycle.
To make the sweet pumpkin paste, put all the ingredients in a pan and place on a low heat. Stirring constantly, cook it until most of the liquid evaporates and the consistency becomes thicker. Remove from the heat and cool completely.
When the dough cycle finishes, remove the dough from the pan and place on a lightly floured surface. Punch down the dough, then form it into a ball. Cover the dough with a damp cloth and let it rest for 10 - 15 minutes.
Lightly punch down the dough again, then roll it out into about 16 x 12 inch rectangle. Spread the sweet pumpkin paste all over the dough.
Starting at one of long sides, roll up the dough and pinch the seam to seal. Slice the dough into 12 equal pieces. Make sure you clean the knife with a damp cloth after every slice.
Grease well a 11 inch flan tin with butter and line the base with parchment paper. Place three rolls close together (forming a triangle) in the centre, then place the rest evenly around the circumference of the tin. Cover the rolls with a damp cloth and let them rest for 40 - 50 minutes, or until they are doubled in size.
Brush the rolls with egg wash and bake for 30 - 35 minutes in a preheated oven at 350F.
Cool a little then remove from the tin. Let the rolls cool on a wire rack.
Mix well all the icing ingredients and glaze the cooled rolls. Top with the chopped hazel nuts if you like.
If you would like to read this recipe in Japanese, please click HERE.