Bread flowers to bring a touch of joy and refinement to the table 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 cold cuts and cheeses.
Time of realization: 1 hour of processing + leavening
Degree of difficulty (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 the levo water, it is a water with natural probiotics that makes the dough more digestible)
1 teaspoon of sugar
300 g of 1 flour
100 g of oatmeal
1 tablespoon of turmeric
1 tablespoon of extra virgin olive oil
1 teaspoon of lemon juice
1 teaspoon salt
milk to taste
smoked Maldon salt crystals to taste
Procedure for making 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 mixer, pour the sifted flours together with the turmeric, the warm pumpkin, the water in which we have dissolved the yeast and sugar, the oil, the lemon juice and the salt. Knead until you get a smooth and silky dough (a few more tablespoons of water might be needed, depending on the absorption of the flour), fold two turns and leave to rise until doubled. Once it has risen, roll out with a rolling pin, cut with an 8 cm diameter pastry cutter and divide them in half.
Overlap the semicircles up to halfway (I made 5 circles 10 semicircles) making sure they are well attached between one and the other, perhaps with the help of a brush wet with water and roll them up to form a rose. Place them on the baking sheet lined with parchment paper. Let them rise a second time and, after having brushed them with a little milk, sprinkle them with smoked grains of salt. Bake at 180 ° C in static mode for 15/20 minutes.
The recipe was made by Mariella Aiello Niccoli.
