Bread roses to bring to the table a touch of joy and sophistication on any occasion. Excellent for an aperitif, a buffet for a birthday party, or an elegant dinner. Excellent served together with appetizers, above all, based on salami and cheeses.
Production time: 1 hour of processing + leavening
Degree of difficulty (from 1 to 5): 3
Ingredients for 10 pieces
250 g of clean pumpkin
3 g of yeast
70 ml of water (if you find it take levo water, it is a water with natural probiotics that makes the dough more digestible)
1 teaspoon of sugar
300 g of flour 1
1 tablespoon of turmeric
1 tablespoon of extra virgin olive oil
100 g of oatmeal
1 teaspoon of lemon juice
1 teaspoon of salt
milk to taste
Maldon smoked salt crystals to taste
Process to make the bread roses with pumpkin and smoked Maldon salt crystals
Steam the pumpkin and blend it with a blender (about 200 ml of pumpkin should be obtained). In the planetary mixer pour the sifted flour together with the turmeric, the warm pumpkin, the water in which we have dissolved the yeast and the sugar, the oil, the lemon juice and the salt. Knead until the dough is smooth and silky (it could take a few more tablespoons of water, based on the absorption of the flour), make two layers of folds and let them rise until doubled. Once the dough has risen, roll it out with a rolling pin, cut with a pastry cutter 8 cm in diameter and divide them in half.
Overlap the semicircles up to half (I made 5 circles 10 semicircles) making sure that they are well attached between one and the other, perhaps using a small brush wet with water and roll them up to form a rose. Put them on the baking pan covered with parchment paper. Let rise a second time and, after having brushed them with a little milk, sprinkle them with smoked salt grains. Bake at 180 ° C static mode for 15/20 minutes.
The recipe was made by Mariella Aiello Niccoli.