Ingredients for person:
500g of flour for desserts and pizzas
300ml of warm water
2 tablespoons of extravirgin olive oil
300g of diced pumpkin
80g of sugar
30g of butter
1 teaspoon of vanilla bourbon
Steam the Pumpkin in a pressure cooker for 4 minutes starting with hiss and purée it with the help of a potato masher. Let it cool. Meanwhile, prepare the bread, pouring in the mixing bowl the flour for cakes and pizzas; add the lukewarm water, salt and sugar to the flour and mix until a soft and soft but not sticky dough is obtained. Work it briefly, make a cross cut, grease it, place it in a suitable bowl and let it rise in the oven with only the courtesy light on for about 40 minutes. Now mix the pumpkin puree with the bourbon vanilla, place the leavened dough on a floured work surface and mix it with pumpkin puree. After obtaining a homogeneous mass, divide it into two portions and place them in two plumcake molds with a double strip of baking paper placed on the bottom. Let rise until doubling the volume, brush with a little milk and inform in a preheated and ventilated oven with the thermostat set at 180 ° C for about 30-40 minutes.
A recipe by ATavolaConMammazan for your autumn with OrtoRomi.