1 packet of active dry yeast
1 cup (ch) of concentrated pumpkin puree
1/2 cup (ch) of warm milk
1/2 cup (ch) of sugar
1 egg
1/4 teaspoon of salt
1 tablespoon of vegetable oil
4 cups (ch) of all-purpose flour
Oil for brushing
Caldey
1/2 cup (ch) of water
Pumpkin puree from 1 pumpkin
6 tablespoons of sugar
1 packet of active dry yeast
1 cup (ch) of concentrated pumpkin puree
1/2 cup (ch) of warm milk
1/2 cup (ch) of sugar
1 egg
1/4 teaspoon of salt
1 tablespoon of vegetable oil
4 cups (ch) of all-purpose flour
Oil for brushing
Caldey
1/2 cup (ch) of water
Pumpkin puree from 1 pumpkin
6 tablespoons of sugar
In a blender, beat the yeast, pumpkin puree, milk, sugar, egg, salt, and oil
Transfer to a bowl and gradually add the flour, mixing until it forms a smooth batter
Knead the dough until it is smooth
Cover and let it rest until it has doubled in volume
Preheat the oven to 400°F (200°C)
Shape the dough into rolls, coil them like a snail, and place them on a greased baking sheet
Cover and let it rise again
Put it in the oven and bake for 25 minutes or until golden brown
Caldey
In a saucepan, combine the water, pumpkin puree, and sugar, and cook until thickened
Glaze the still-warm puffs.
