This article is also available in: Italian
Pumpkin is one of my favourite vegetables: it can be used in multiple ways, and it works perfectly in both savoury and sweet dishes.
AMOUNT: 10 pumpkin pastries
PREPARATION TIME 30 minutes
COOKING TIME 30 minutes
PAIRING with wine or beer
• 240g all-purpose flour
• 100 g butter
• 120g sugar
• 200g pumpkin
• 1 orange
• 1 package of yeast
• A box of chocolate drops
Put the pumpkin in the oven and bake until the pumpkin is fork tender. Once the baked pumpkin has cooled, scoop out the flesh and mash it.
Mix pumpkin with room temperature butter, sugar and orange zest. Juice the orange and set aside.
Blend flour and yeast in a mixing bowl. Combine with the butter and pumpkin mixture, adding gradually orange juice. Once dough is smooth, add chocolate drops.
Put cupcake liners inside of a muffin pan and put one spoonful of dough inside each. Bake at 180°c for 30 minutes.
THANKS TO Giulia Golino – Giulia Cook Eat Love