What a beautiful color of these sandwiches with pumpkin and raisins, I found the recipe in the blog Gloricetta the paternity of the recipe must be recognized Tuki , this is one of those recipes that I call perfect, I have not had to add or remove one gram of flour or milk, that beautiful puffy satisfaction remove from the oven, soft and profumatisimi, the taste of the pumpkin does not appear, but strengthens the cake that is not excessive, the finishing touch that is the "brushed" jam makes them greedy, you know that I am really satisfied now dear Barbara up to you
650 gr. Manitoba flour bio
400 gr. pumpkin puree bio
10 gr. natural bio active dry yeast (the one shot)
60 gr. melted butter bio
150 ml. warm milk bio
100 gr. light brown sugar bio
few grams of powdered bourbon vanilla from Madagascar bio
a pinch of salt Himalayan bio
50 gr. of peach jam bio
150 gr. raisins bio
Put the raisins to soak in warm water. Take a quarter of a clean pumpkin seeds and remove the peel, wash and cut into thick slices about an inch, put them on a baking tray lined with parchment paper and cover well with foil, place in oven at 180 ° for one hour. Remove pumpkin from oven and reduce to a puree mashed with a fork. Put the yeast in the milk and to "flourish" as photos in this post. Squeeze the raisins to release the water. Weigh 400 grams of the puree and place in a large bowl, then add: flour, sugar, salt, butter, vanilla, milk and baking powder, mix the ingredients, transfer the pastry board and knead vigorously for ten minutes, At this point continuing to mix, raisins ingoblare. Make a ball and let rise covered in a warm place for about two hours. After this time, take the dough, form a long sausage and from this out 24 pieces trying to get them fairly equal (I have them weighed, pasta weighed kg in total. 1489 then with the appropriate division each piece weighed gr. 62 approximately), form and distribute the ball well apart on two baking sheets, cover with a cloth and let rise another hour. Preheat oven to 200 ° and bake at the time of the first plate, lower than 180 degrees, cook for 20 minutes and while still hot, brush the surface with very little extended jam with a tablespoon of hot water. Turn the oven to 200 degrees and bake before the second plate down again to 180 °. Cool the bread on a wire rack before eating. To preserve the softness will help preserve them for a few days in a tin or in bags for food. Thanks Gloricetta and Tuki.
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