Soft pumpkin chocolate buns for breakfast
Die köstlichen Frühstücksbrötchen im Herbst
Equipment
- 1 Küchenwaage
- 1 Messbecher
- 1 Teelöffel
- 1 Esslöffel
- 1 kleiner Kochtopf
- 1 Rührschüssel
- 1 Küchenmaschine mit Knethaken oder Hände
- 1 Geschirrtuch
- 1 2 Backpapiere
- 1 Backblech
- 1 Schüsselchen
- 1 Backpinsel
- 1 Abkühlgitter (bei Bedarf einen Pürierstab)
Ingredients
Yeast dough
- 220 ml Milch
- 60 g weiche Butter
- 500 g Weizenmehl (evtl. etwas mehr, falls der Teig nach der Ruhephase noch zu sehr klebt
- 1,5 Päckchen dry yeast
- 120 g Zucker
- 1/2 TL Zimt
- 1 Prise Salz
- 175 g Kürbispüree
- 1 Stk. egg
- 50-75 g backfeste Schokostückchen
Topping
- 2 EL Butter
- 1 Stk. egg yolk
Instructions
- If you have to make the pumpkin puree first, I recommend preheating the oven to 200-220°C top/bottom heat. Quarter a pumpkin, remove the seeds, place it on a baking tray lined with baking paper and then cook for about 40 minutes. When the pumpkin is cooked until soft, you can scrape the pumpkin flesh from the shell with a spoon and then puree it. And now you have the finest pumpkin puree.
- To make the pumpkin chocolate buns, first add milk and butter to the small saucepan and melt the butter. ATTENTION: the butter should not boil, it should only melt. Once melted, remove the pot from the heat.
- Mix flour, yeast, sugar, cinnamon and salt well in a bowl.
- Add the lukewarm milk-butter mix (it must not be hot, otherwise the yeast will not rise), egg and pumpkin puree to the dry ingredients and knead the ingredients well. To make the pumpkin chocolate rolls nice and soft and fluffy, the dough needs to be kneaded for about 5-10 minutes. If it is still too sticky, add a little more flour (but not more than 50g, otherwise the yeast dough will be too dry). The dough should be nice and elastic at the end and not stick, but also not crumble.
- Now cover the dough with a clean tea towel and let it rest at room temperature or in a warm place for about 60 minutes until it has almost doubled in size.
- After the yeast dough has risen, knead it briefly and carefully knead in the chocolate pieces until they are well distributed.
- In the next step, the yeast dough is divided into 12-15 equal pieces of dough and rolled into small balls. Place the yeast ball on a baking tray lined with baking paper, cover it again with the clean tea towel and let the rolls rest for another 30 minutes.
- Preheat the oven to 180°C top/bottom heat.
- Mix one egg yolk and 2 tablespoons of milk in a bowl and brush the risen pumpkin chocolate rolls with an egg yolk and milk mix and bake on the middle rack for about 25-30 minutes.
- Allow the finished pumpkin chocolate rolls to cool slightly on the cooling rack and enjoy! It's best to do it on the day of baking, as yeast baked goods taste tastiest fresh!
Notes
Viele bunte Kuchenideen für das Backen mit Kindern findest du auf www.backenmitminis.de
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