Spinning with pumpkin
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In a bowl, mix the soft butter at room temperature, along with the cream, egg, egg yolk and vinegar until you get a cream. Add flour mixed with baking powder and salt. Knead a smooth dough that you wrap in a foil and put it in the fridge for an hour.
Meanwhile, grate the pumpkin pulp on the large-mesh grater, add the sugar and mix. Put the pan on the fire and let the pumpkin harden together with the sugar, until the juice left by the pumpkin decreases. Dissolve the starch in a teaspoon of water, add it over the pumpkin puree together with the cinnamon and vanilla sugar. Let it simmer for another 1 minute, then let the composition cool completely.
Take the dough out of the fridge and spread it on the well-floured work table. Stretch a rectangle 40 cm long and 20 cm wide.
Spread the pumpkin puree over the entire surface of the dough, then roll the dough as tight as possible. The dough roll must be exactly the same thickness.
Grab one end of the roll and start rotating it inwards, giving it a snail shape. Prepare a cake form with a diameter of 18 cm, which you cover with baking paper. Put the dough snail inside.
Put the tray in the preheated oven, at 190 degrees Celsius, for 40-45 minutes, until it browns nicely and the dough has a crispy crust.
Remove from the oven, leave it in the pan for about 20 minutes to cool. After it has cooled well, dust it with sugar.