Making of:
You don’t have to knead for a long time, just long enough to combine all the ingredients. Adjust the amount of yogurt to the humidity of the pumpkin (you may not even need it, I worked with moist nutmeg, so I didn’t need yogurt this time).
Cover the bowl in which you kneaded the dough with cling film and leave it in a warm place to rise for 15 minutes. After that, mix the dough. Knead this time for about 4 minutes and form a smooth ball and return it to the container and cover with transparent film.
Let it rise for 1 hour in a warm place. When the dough has risen, knead it and divide it into 12 equal parts. Separate each part with the palms of your hands on the work surface and fill with firmer jam or chocolate hazelnut spread as desired and form buns by joining the dough well so that the filling does not leak out during baking.
Turn the joined end to the bottom of the tray. Arrange the buns in a 30×22 cm baking tray lined with baking paper, cover with a cloth and leave to rise for another 20 minutes. Bake in a preheated oven until golden, at 200°C for about 17 minutes (adjust the temperature and length of baking to your oven). Cover the baked buns with a dry cloth and after about 15 minutes they are ready to be served.
ADVERTISEMENT
