1 packet of biological yeast
1/2 cup warm milk
2 eggs
1/4 cup melted butter
1 cup cooked and strained pumpkin
1/3 cup grated carrot
1 tablespoon salt
1 tablespoon grated lime rind
4 cups all-purpose flour
1 lightly beaten egg yolk for brushing
1 packet of biological yeast
1/2 cup warm milk
2 eggs
1/4 cup melted butter
1 cup cooked and strained pumpkin
1/3 cup grated carrot
1 tablespoon salt
1 tablespoon grated lime rind
4 cups all-purpose flour
1 lightly beaten egg yolk for brushing
1
Break the yeast tablet into pieces and mix with warm milk until dissolved
2
Add the eggs and melted butter, mixing well
3
Mix in the pumpkin, carrot, salt, and lime rind
4
Put the all-purpose flour in a bowl and mix until a dough forms
5
Shape the dough into a ball, cover with plastic wrap, and let rest for an hour
6
Knead the dough lightly with your hands
7
Form small balls of the dough and place them on a baking sheet sprinkled with flour
8
Let rest for another 20 minutes
9
Preheat the oven to 180°C (350°F)
10
Brush the puffs with the beaten egg yolk and bake in the oven for 20 minutes or until golden brown.
