So cute, the Jam-stuffed pumpkin bread rolls (pumpkin shaped) have really a nice looking. This is a sweet bread that you can enrich with your favorite flavored jam. I have used fig jam, but also strawberry or cherry will be delicious. A nice idea for Halloween!
Read the notes at the end of the recipe for alternative ingredients and suggestions.
Ingredients
Prepare roasted pumpkin
- 1/2 poundpumpkin (gr. 250)
- 1 spoonsugar (1 cucchiaio)
Prepare the dough for pumpkin bread roll
- 1/2 cupalmond (gr. 70)
- 1/4 cupcorn flour (gr. 40)
- 2 cupsflour (00, all purposes, gr. 240)
- 1/4 cupmilk (ml. 60)
- 1/2 cupsugar (gr. 100)
- 1 ouncecandied pumpkin (gr. 30)
- 1/3 ounceinstant yeast for savory dishes (dry yeast, gr. 10)
Prepare pumpkin bread roll
- 20 teaspoonsjam (figs, 20 cucchiaini)
Preparation
Prepare roasted pumpkin
Wash the pumpkin, peel it (you can use an old potato peeler or a knife).
Using a metal spoon, scoop out the seeds and insides of the pumpkin.
Cut it into thick slices (1 inch.), place them on the baking sheet covered with parchment paper and cook at 350 F (180°C) for 20-25 minutes (it depends on thickness of pumpkin slices).
Make sure the pumpkin is soft and rather dry. Put the cooked pumpkin in a bowl and mash it with a fork, until it becomes a puree.
Prepare the dough for pumpkin bread roll
Here you are the ingredients: sugar, milk, flour 00, corn flour, almonds, dry yeast, egg, candied pumpkin (for the recipe of candied pumpkin click here).
Place the almonds in a blender, whirl them at a medium speed for about 10 seconds. Stop, scrape the sides of the blender to get the almonds down near the blades. Repeat the process 3 or 4 times to get them finely chopped.
On a work surface pour the flour, make a well in the center, add egg, sugar, corn flour, dry yeast, pumpkin puree, chopped almonds and mix them together.
Add the milk a little at a time, depending on the umidity of the ingredients could be necessary more or less milk.
Knead the dough for about 5 minutes.
Flour the surface of a bowl, place inside the kneaded dough, wrap it with cling wrap and cover with a kitchen towel. Leave it for 5 or 6 hourses to rise.
The rest time will depend on the yeast used, on the umidity and on the temperature.
The dough should double.
Divide the dough into 10 pieces (the weight of each pieces should be around 2,5 ounces). Knead each piece, shape into balls, cover them with cling wrap and with a kitchen towel, let them rest on a floured surface for about two hours to rise.
Prepare pumpkin bread rolls
Flatten the dough ball out, place two teaspoons of jam in the centre and wrap it.
Wrap each dough ball in kitchen twine to create a pumpkin shape. (remember not to wrap the dough too tightly, because it will become larger when it proofs and bakes.)
Cover the pumpkin-shaped dough balls with cling wrap and set them aside to proof for two hours or until the dough is rised and has doubled in size.
Preheat the oven to 350F (180°C) and bake them for 13-15 minutes.
Cool the bread down and cut the twine at a few places then remove it carefully.
Place a piece of candied pumpkin on top of ech bread, stopping it with a toothpick.
Notes and suggestions
The jam-stuffed pumpkin bread rolls (pumpkin shaped) can be filled with your favorite jam flavor. It’s important to use a thickly textured jam, otherwise it could come out from the pumpkin.
I usually use the Trombetta Pumpkin from Albenga, but you can use Butternut pumpkin, they are similar.
Soak the kitchen twine in olive oil in order to remove the it easily.
To speed up the process, instead of fresh pumpkin you can use 1/2 cup of pumpkin puree (around gr. 120)
You can find here, the Candied Pumpkin recipe.