Stuffed Pumpkins
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
20
- Ingredients
- ¼ cup butter
- 1 Tbsp sugar
- 1 cup milk
- 3 ¾ cups white Bread flour
- 1 tsp salt
- 2 tsps quick-rise Yeast
- 2 eggs (beaten)
- 20 green Olives (pitted)
- For the decoration
- 20 whole Pistachio
Preparation steps
1.
Heat the butter, sugar and milk in a pan over a low heat until the sugar has dissolved and the butter has melted. Remove from the heat and leave to cool slightly until warm.
2.
Mix the flour, salt and yeast in a mixing bowl. Make a well in the centre and pour in the melted butter mixture and the eggs. Mix to a dough and knead for 10 minutes. Put into a greased bowl, cover with clingfilm and leave in a warm place for 30 minutes or until doubled in size.
3.
Grease 20 mini brioche tins. Knead the dough briefly. Divide into 20 even sized pieces. Place an olive in the palm of your hand and roll a piece of dough into a ball between your palms to enclose the olive. Repeat with the remaining dough. Place the balls in the tins. Cover with clingfilm and leave to rise for 30 minutes. Heat the oven to 220C|Gas mark 7.
4.
Mix the egg and milk and brush the rolls with the glaze. Make a small indent in the top of each roll. Bake in the centre of the oven for about 20 minutes until risen and golden. Cool on a wire rack. Place a pistachio in each indent.
