November 12, 2018

Another recipe to nurture your pumpkin obsession. Takes a little time to prepare the pumpkin puree but for the rest it’s surprisingly easy to make. And the thread technique gives it a nice little autumn twist.
Since canned pumpkin puree is not a thing here in Austria I always have to make it from scratch. Good thing is that you can make plenty ahead and freeze it. I like to measure one cup into a zip-lock bag and defrost one bag after the other according to the amount you need for your recipes.


  • 350g Hokkaido pumpkin
  • 80g butter
  • 600g flour
  • 80g sugar
  • 1 egg
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • good pinch turmeric powder
  • good pinch cardamom powder
  • ½ cube fresh yeast
  • 60ml milk
  • 1 egg yolk
  • 2 tablespoons milk

_ skin pumpkin and cut into little cubes

_ place in a pot with a little water and steam until soft

_ take off the heat and leave to cool down a little

_ add butter and puree with a mixer

_ dissolve yeast in warm milk [lukewarm]

_ combine flour, sugar, salt, cinnamon, turmeric and cardamom  in a large bowl

_ incorporate egg, pumpkin puree and milk

_ knead until you get a smooth and silky dough

_ form a large ball, dust with flour, cover with cling foil and leave to rise in a warm spot [for about 45-60 minutes]

_ deflate dough and divide into 8 to 16 equal pieces [depending on how large you want your little pumpkins]

_ form little smooth balls

_ cover with a kitchen cloth and leave the breads to rise another 10 minutes

_ get a long piece of kitchen yarn [for the larger ones about 1m each]

_ wrap the balls like a little package [without making it too tight]

_ preheat oven to 160°C

_ make an eggwash by combining 1 egg yolk with 2 tablespoons milk

_ brush the breads with eggwash

_ bake for about 25 minutes [until golden in colour]

[the breads are best while still warm with some lemon butter]

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