Pumpkin Broas
These tiny pumpkin breads have a quite dense consistency and are perfect to eat freshly made. In addition, they are super versatile, since they are wonderful if you want to cook cod with bread.
Portions: 10 tiny breads
Ingredients
- 1 cup pureed pumpkin
- 5 tbsp olive oil
- 1 egg
- 1 yolk to brush
- 2 tbsp maple syrup
- ¼ cup lukewarm milk to brush
- 2 cups spelt flour
- ½ cup cornstarch
- Salt to taste
- 1 tbsp dry baker's yeast
Instructions
- Add the pumpkin and eggs and mix well.
- Add the olive oil and maple syrup and stir again well.
- Add the milk and baker's yeast and incorporate everything.
- Add the spelt flour, cornstarch, and salt and mix well.
- If you have a blender or a kitchen robot, knead for 2 min using the bread-kneading mode.
- If you want to knead it by hand, do it for 8 min.
- Let the dough rest, covered with a cloth, for at least 1 hour.
- Split the dough into 10 pieces and make little balls.
- Finally, brush the balls with a mixture of egg yolk and milk and bake in a preheated oven at 170º for 25 min or until golden brown.
Notes
If the dough becomes too liquid, add a little flour. But don't put too much, so it doesn't get too doughy.
If you don't want to risk it, instead of balls, make 3 or 4 folds on the dough and place spoonfuls on the tray, with the help of an ice cream scoop.
You can make this recipe without pumpkin and you can even try it with carrots, for example. I haven't tried it, but I'm sure it will be good!