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Below are the ingridients that are required to cook a yummy Pumpkin & Poppy Seed Roll!:
- Take of For the Dough:.
- Prepare 75 ml of Milk.
- Take 25 g of Icing Sugar.
- Prepare 10 g of Vanilla Sugar.
- Prepare 5 g of yeast (fresh).
- Prepare 225 g of Flour.
- Take 1 pinch of salt.
- Get 1 of Lemon Zest.
- Get 75 g of Butter (Room Temperature).
- Prepare 25 g of Lard.
- Use 1 tbsp of Soured Cream.
- Use 1 of Egg Yolk.
- Get 1 of Egg for the egg wash.
- Provide of For the Filling:.
- Prepare 300 g of Pumpkin.
- Prepare 60 ml of Water.
- You need 130 g of Ground Poppy Seed.
- Get 70 g of Sugar.
- Provide 1 of Lemon Zest.
- Provide 2 tbsp of Honey.
- Provide 5 g of Vanilla Sugar.
Ready with the ingridients? Below are the steps on serving Pumpkin & Poppy Seed Roll!:
- Warm the milk, the add the icing sugar, the vanilla sugar and crumble the fresh yeast..
- In a large bowl stir the Flour, the Lemon Zest, the pinch of salt in. Add the rest of the ingredients and finally the yeast-milk, kneading a solid dough..
- For the Filling, clean and grate the pumpkin. Pour some water on, simmering for 15 minutes. Add the rest of the ingredients, simmering further a few minutes..
- Pin Roll the dough ball into a 20×30 centimetres size on a floured rolling board. Spoon the filling on the dough leaving around 15 millimetres out around the edges..
- Roll up the dough like this:.
- Stick the fork into the roll at few places, letting the roll breath during baking period. This way the final baked roll won’t be cracked. Brush the top of the roll with egg yolk wash and place somewhere cool. After the egg wash dried, brush it again with egg whites placing back to that cool place before, just to dry again..
- Preheat the oven to 200C° and bake roll for 15 minutes then turn down the 150C° for further 10 minutes baking..
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