Pumpkin Yeast Buns with Sausage and Cheese

Flavored and hearty pumpkin yeast buns stuffed with sausage and cheese are perfect for breakfast, afternoon tea or just a hearty snack during the day.

Servings: 4

Cook: 2 hours 10 minutes

Ingredients

For the dough:

Pumpkin – 170 g
Water (warm) – 20 ml
Egg (small) – 1 pc.
Flour – 250 g (2 cups with a capacity of 200 ml)
Dry yeast – 4 g
Sugar – 0.5 teaspoon
Salt – 0.5 teaspoon
Vegetable oil – for lubricating the mold

For filling:

Sausage (or ham) – 50 g
Hard cheese – 50 g

To sprinkle on buns:

Sunflower seeds (peeled) – 10 g

Directions

The sausage can be replaced with ham.
Turn on the oven to heat up to 180 ° C.
Peel the pumpkin, remove the fibrous part with seeds. Cut the peeled pulp into pieces of 1.5-2 cm.
Grease the heat-resistant form with vegetable oil, put the pumpkin there, cover with food foil or a lid and send to the preheated oven. Bake the pumpkin for 20 minutes, until tender. Cooking time depends on the size of the pieces, the type of pumpkin and the characteristics of the oven. Check the pumpkin for readiness with a fork or a pointed stick – it is easy to pierce the finished pumpkin.
Separate the egg white from the yolk. Divide the yolk in half: send one part to the container for the egg white, and leave the other to grease the buns.
Put the baked soft pumpkin in a bowl in which you will knead the dough.
Add the egg (white and half yolk) to the pumpkin.
Purée the pumpkin and egg with a blender until smooth.
Pour the yeast into a small bowl.
Pour the yeast over with warm water, stir and wait until it is completely dissolved.
Add salt and sugar to the pumpkin mass and pour in the diluted yeast.
Mix everything well with a spoon or blender.
Add flour.
Use your hands to knead a smooth and elastic dough that does not stick to the hands and sides of the dishes.
Cover the dough in a bowl with a cotton towel and leave to rise for 30 minutes in a warm, draft-free place.
Meanwhile, cut the sausage / ham and cheese into 0.5-0.8 cm cubes.
Sprinkle the tabletop with flour and put the dough that has come up. Wrap your hands around the dough and roll up a thick sausage.
Cut the dough into four equal pieces.
Roll each piece of dough into a ball.
Flatten the dough balls with your hands or roll them out with a rolling pin to make round cakes with a diameter of about 7-8 cm.
Place the filling in the middle of each flatbread.
Close the filling by gathering the edges of the dough and joining them in the center.
Give the buns a smooth, rounded shape.
Grease a baking dish with vegetable oil.
Place the buns in a baking dish and let sit for 15 minutes to fit.
In the meantime, preheat the oven to 180 ° C.
Using a cooking brush, brush the buns with yolk and sprinkle with sunflower seeds (white or black sesame seeds, poppy seeds, or pumpkin seeds) if desired.
Place the buns in the preheated oven for 40 minutes. Check readiness by piercing with a wooden stick: it should come out of the dough dry. If there are traces of wet dough on the stick, continue to bake the buns and check again after 5 minutes.
Cool the finished pumpkin yeast buns with sausage and cheese a little so as not to burn yourself, and proceed to tasting.

Bon Appetit!

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