Ingredients

The following ingredients have 4 Servings
  • 275 g strong white bread flour
  • 60 ml lukewarm water
  • 1/2 tsp dried yeast
  • 50 g cold butter, cubed
  • 1 egg
  • 75 g pumpkin puree
  • 1 tsp cinnamon
  • 2 tbsp light brown sugar
  • 100 g pumpkin puree
  • 1 tsp cinnamon
  • 1 tbsp light brown sugar
  • 2 tbsp Greek yogurt
  • 1 tbsp full-fat milk

Instruction

  • In a small bowl, add the water, yeast, half a teaspoon of sugar and half of teaspoon of flour, give it a stir, and let it sit for 10 minutes until the yeast forms a bubbly foam.
  • In a large bowl, sift the flour, and add the butter. Use your fingertips to rub the butter until the flour ressembles breadcrumbs.
  • Add the egg, sugar, cinnamon and pumpkin puree, and mix well.
  • Once the yeast is foamy, add it to the bowl and knead everything together for at least 5 minutes until you get an elastic dough that does not stick to the bowl.
  • Cover with clingfilm and a clean tea towel, and let it sit for at least one hour or until it doubles its size.
  • To make the filling, mix the pumpkin puree with the sugar and cinnamon.
  • Use a rolling pin to roll out the dough into a rectangle, spread the pumpkin all over, then roll the dough into a big sausage.
  • Line a baking tray with non-stick paper, cut 12 pinwheels out of the big roll, and arrange on the tray, leaving a bit of space between each roll. 
  • Cover with clingfilm, and let it sit again for 30 minutes to one hour, until the rolls rise and fill the space between them.
  • Preheat the oven to 170 degrees Celsius (340 Fahrenheit).
  • Bake the rolls for about 20-25 minutes or until golden and fluffy. Leave to cool for 5 minutes.
  • To make the glaze, mix the yogurt with the milk, and drizzle all over the rolls. Serve warm or cold.