PUMPKIN Stuffed with Biscoff This is a recipe video about how to make delcious pumpkin balls or pumpkin buns stuffed with biscoff.
Ingredients:
8 tablespoons Lotus Biscoff Creamy Cookie – 250 g flour for white bread – 15 g of instant yeast -100 ml of milk – 1 tsp salt -1 tsp sugar – 70 ml of water + 30 ml of olive oil – 10 ml of oil to coat the dough bowl – 1 egg yolk to coat to taste -1 tbsp butter dissolved for coating.
Preparation:
1. Add the Lotus Biscoff Creamy Cookie to the piping bag with the round tip, line the plate with baking paper, and then line the Biscoff Creamy circles side by side. Put in the freezer for 1h.
2. To make the dough, activate the yeast with the addition of sugar and warm milk and set aside for 5 minutes. Mix lukewarm water with oil. Combine the dry ingredients, then add a mixture of water and oil and activated yeast to the dry ingredients, knead a fine dough, if necessary add more flour.
3. Place the dough in a lightly oiled glass bowl and cover with cling film, leave the dough to rise for 1h.
4. Roll out the dough into a long sausage and cut into equal parts, roll into small balls. Take a frozen Biscoff ball and wrap a piece of dough around it, then form a pumpkin with 6 or 8 parts, as desired, with thread.
5. Preheat the oven to 200C. Place the pumpkin pancakes on a baking sheet, cover and let stand for 60-90 minutes until doubled.
6. Remove the tape before or after baking anyway. You can coat the pumpkins with egg yolk before baking. Place the pan in the oven for 20 minutes until golden brown. Remove the pumpkins from the oven and coat with melted butter. Serve and enjoy!
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