INGREDIENTS FOR 10 UNITS
- 1 teaspoon salt
- 120 g pumpkin
- 3 tablespoons flour
- 2 teaspoons baker’s yeast
- 2 whole eggs
- Juice of 1 orange
- 1 dessert spoon of port wine
- 1 tablespoon olive oil
- 5 teaspoons ground cinnamon
- 1 tablespoon sugar
PREPARATION IN 40 MINUTES
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Start by boiling the pumpkin in salted water. Then drain well.
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Grind the previously cooked pumpkin to a puree consistency.
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Mix the pumpkin puree with the flour, baker’s yeast, eggs, orange juice and port wine. Leave to rise for 1 hour.
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Place a sheet of baking paper on a baking tray and arrange the dough into small balls.
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Brush with olive oil and bake at 180ºC for 30 minutes.
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Sprinkle with sugar and cinnamon.
