Kiflice od bundeve/ Pumpkin Rolls

Please scroll down for English version

Jedan jesenski receptic za sve ljubitelje bundeve. Kiflice fantasticne boje i diskretnog ukusa bundeve sa punjenjem po vasoj zelji. Kod mene su ovaj put bile samo u slanoj varijanti i to kombinacija sir-sunka, ali verujem da su isto toliko fine i sa eurokremom, dzemom ili necim trecim.
Kazu da ove kiflice "mogu stajati po nekoliko dana -samo ih malo zgriješ u pećnici i savršene su!"... kod nas je ostalo samo par komada za sledece jutro i bile su odlicne i bez zagrevanja.



Potrebno:

400 - 500 gr pirea od pecene bundeve

700 gr brasna

50 gr svezeg kvasca

1 jaje

2 kasike secera

2 dl mleka

so

10 gr praska za pecivo  

Premaz:

1 zumance

oko 2 kasike mleka

oko 50 gr maslaca iseckanog na male komadice

Fil:

sir

sir-salama

eurokrem

dzem...



Priprema:
Bundevu iseci na vece komade, ocistiti od semenki pa poredjajti u pleh. Peci na 180 stepeni dok ne omeksa. Ostaviti bundevu da se ohladi, zatim odstraniti potamnele delove, pa odvojiti meso od kore. Meso bundeve izmiksati u pire.
Rastopiti kvasac u mleku sa secerom i malo brasna. Izmesati pire od bundeve, brasno, aktiviran kvasac, prasak za pecivo, so i jaje. Umesiti testo pa ostaviti na toplom da se podigne.
Podignuto testo prebaciti na radnu povrsinu, premesiti pa podeliti na 4 dela. Svaki deo razvaljati u krug, a zatim iseci na 8 trouglova. Na svaki trouglic staviti komadic maslaca i fil po zelji pa saviti kiflice. Poredjati kiflice na pleh postavljen papirom za pecenje, premazati zumancem izmucenim sa malo mleka (po zelji posuti susamom ili kimom) pa peci na 180 dok ne porumene.

Po originalnom receptu kiflice se prave od 500 gr pirea od bundeve, ja sam kupila manju bundevu i nakon pecenja dobila sam samo 400 grama. Umesila sam testo sa toliko i nije bilo nikakvih problema zato sam u receptu navela obe mere.

English version:
Pumpkin Rolls
(recipe adapted from here)

Dough:
400 - 500 gr pumpkin puree
700 gr flour
50 gr fresh yeast

1 egg

2 tablespoons sugar

2 dl milk

salt

10 gr baking powder

Egg wash:

1 egg yolk

little milk (about 2 tablespoons)

butter cut into small pieces (about 50 gr)

Filling:

Chesse

Cheese-Salami

Nutella

Jam…

Cut pumpkin into large pieces. Scrape out seeds and place pieces on a baking sheet. Bake on 180 degrees C until pumpkin is soft. Let it cool. Then, remove dark parts and scrape the soft pulp from the skin. Puree in a food processor.

Dissolve yeast in the 2 dl of milk with sugar and litt flour. Mix pumpkin puree, flour, dissolved yeast, baking powder, salt and egg. Knead the dough, and then, set in a warm place to rise.

Remove dough from bowl and place on a floured work surface. Knead the dough again and divide into 4 pieces. Roll out the first piece into a flat circle. Cut into 8 triangles, place the butter and filling on each rectangle, fold over the dough and pinch edges together (roll from the wide edge to the topp - like Croissants). Repeat with remaining dough. Place rolls on a parchment lined baking sheets.

Brush each roll with a egg yolk-milk mixture (sprinkle with sesame or cumin if you wish) and bake on 180 degrees C until golden brown.