Pre-dough (yeast activation)

• 100ml plant-based drink, lukewarm
• 1 packet of dry yeast
• 1 teaspoon sugar or xylitol

Dough

• 150g oat flour
• 100g rice flour
• 100g buckwheat flour
• 300g Hokkaido pumpkin, cut into cubes with skin
• 30g sugar
• 40g vegan butter, liquid
• 120ml plant-based drink, lukewarm
• 1 vegan egg (15g lupin flour + 45ml water), use 1 egg if not vegan
• 1 teaspoon psyllium husk powder
• 1 teaspoon xanthan gum
• 1 pinch of salt
• some flour for the work surface

Decoration

• Kitchen twine
• some water
• some cane sugar (optional)

‍

NoteIf you are not gluten intolerant, you can simply use 350g spelt or wheat flour instead of the different types of flour.

1. Preheat the oven to 200 degrees top/bottom heat.
2. Wash the pumpkin and cut into large cubes. Place on a baking tray lined with baking paper and cook in the oven for 25-30 minutes. Remove and leave to cool.
3. Meanwhile, prepare the starter dough. To do this, mix 100 ml lukewarm plant drink with 1 teaspoon of sugar and 1 sachet of dry yeast in a small bowl until there are no more lumps of yeast. Cover the bowl with a plate and leave the yeast to rest for 15 minutes (the yeast is activated and starts to bubble).
4. For the vegan egg, mix the lupin flour and water until lump-free and leave to rest for 10 minutes.
5. Mix all the dry ingredients together in a large mixing bowl. Add the melted vegan butter and the vegan egg.
6. Puree the baked pumpkin with 120 ml plant-based drink to a fine consistency. Add the pumpkin mixture to the dough. In the last step, add the yeast mixture and knead the dough with a food processor or by hand for approx. 5 minutes. Cover with cling film and place in a warm place (e.g. in the oven at 30 degrees) for 30 minutes. The dough should rise about twice as much.
7. After the resting time, divide the dough into 8 equal portions. Shape the dough into a ball and wrap it with kitchen twine (approx. 70 cm of twine) so that the dough is divided into 8 parts. Continue in the same way with the remaining dough balls. Place the pumpkin rolls on a baking tray lined with baking paper and leave to rest for another 30 minutes in a warm place (oven at 30 degrees).
8. In the last step, brush the pumpkin rolls with a little water and sprinkle with a little cane sugar if you like. Bake the rolls in the oven at 180 degrees top/bottom heat for 25 minutes until golden brown. Take out, leave to cool slightly, remove the twine and enjoy fresh😊.