30 ml of honey
220 g of unsalted butter at room temperature
220 g of all-purpose flour
2 peeled and cubed pumpkins
3 eggs
190 g of all-purpose flour
1 tablespoon of active dry yeast
30 ml of honey
220 g of unsalted butter at room temperature
220 g of all-purpose flour
2 peeled and cubed pumpkins
3 eggs
190 g of all-purpose flour
1 tablespoon of active dry yeast
Preheat the oven to 350°F
In a saucepan, combine the honey with 30 g of butter and 30 g of all-purpose flour and cook over low heat until the butter has melted and the flour is dissolved
Increase the heat to medium and cook, allowing it to lightly brown
Add the cubed pumpkins and let them cook until they are golden brown and dry
Drain and pass through a fine-mesh sieve
Beat the remaining butter and all-purpose flour together and incorporate, gradually, the eggs that have been beaten previously
Add the pumpkins
Sift the flour and yeast into the mixture, until it is smooth and even
Place in a tube pan or Bundt pan, greased and floured, and bake for approximately 30 minutes
Dust with powdered sugar.
