NOTES
Butter should be the last ingredient to mix in the dough. This little trick can change completely the texture of the dough into a silky and buttery one, giving a significant better result into the rolls.
| For the dough | |
| 450 gr. strong flour | |
| 125 ml full fat milk | |
| 70 gr. brown sugar | |
| 150 gr. pumpkin puree | |
| 8 gr. dry yeast | |
| 90 gr. unsalted butter | |
| 1 egg | |
| ½ tsp ground cinnamon | |
| ¼ ground cloves | |
| For the filling | |
| 100 gr. grated dark chocolate | |
| 3 tbsp melted butter | |
| For the frosting | |
| 50 gr. dark chocolate |
| 1. | In a large bowl stir together flour, ground cinnamon, ground cloves and yeast. |
| 2. | In a medium saucepan heat milk in a medium temperature and set aside. |
| 3. | Add sugar in the milk and whisk until melted. |
| 4. | In a small saucepan heat butter in a low temperature until melted. |
| 5. | In the bowl with dry ingredients, mix in pumpkin puree, milk – sugar mixture, and beaten egg. |
| 6. | Stir with a spoon until combined. |
| 7. | Start kneading the dough, adding gradually melted butter. |
| 8. | Knead until butter is fully combined into the dough. In that point, you’ll have a smooth, elastic dough. |
| 9. | Place into a bowl and cover with a clean towel. Leave it aside until doubled in volume. |
| 10. | Turn dough out onto a clean floured surface. Roll it into a rectangle. |
| 11. | Brush with the melted butter and sprinkle with grated dark chocolate all over. |
| 12. | Carefully roll up the dough into a log, starting at the long side and rolling towards the other one. |
| 13. | Slice the log using a sharp knife or the pizza cutter in 4-5 cm rolls. |
| 14. | Place the rolls into the pan cover with non-stick paper and cover with a clean towel. |
| 15. | Set the pan into a warm place and let the rolls doubled in size. |
| 16. | Bake in a preheated oven to 180o Celsius for 25 minutes. |
| 17. | Cool in the pan for at least 10 minutes before serving. |
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