DAY 10
PUMPKIN PIE
Ingredients:
Dough:
- 4 cups of white flour
- 1 and 1/2 cups of warm water (depends on the humidity of the room and flour)
- 1/2 cup of sunflower oil
- 1 tbsp. of cane sugar
- 7g of dry yeast
- 1 tsp. of baking powder
- a pinch of salt
Filling:
- 1kg of grated pumpkin (or apples, if you don’t like pumpkin)
- 2-3 tbsp. of ground cinnamon
- 200g of cane sugar
- 1 tsp. of vanilla essence
- a pinch of salt
Instructions:
Start by preparing the filling: Mix all the ingredients together so the cinnamon and sugar coat the pumpkin and let it sit on the side.
For the dough:
Put the flour in a large bowl and make a small well in the middle. Then add the dry yeast along with the sugar and two tablespoons of warm water - let the yeast activate for approximately 5 minutes.
Once the yeast mixture has formed some bubbles, add the baking powder, salt and part of the water and sunflower oil. Knead the dough until a smooth ball has formed. Let it rest for 10 minutes then cut it in two equal pieces. Grease the working surface with sunflower oil, so that it won't stick. Using a rolling pin, roll out the dough as thin as you can.
Add the shredded pumpkin mix (squeeze it a bit so it won’t be full of juice) evenly on the dough sheet. Roll it from both ends so that you meet in the middle with two equal rolls.
Grease the baking tray and put in the rolls (squeeze and adjust). Drizzle some sunflower oil and a bit of the pumpkin mixture juice into the creases. Right before inserting it in the oven, put some cane sugar on top.
Bake it at high heat (electric oven 200 C°) for 15 minutes (or until it browns a bit) then lower the heat to 150 C° and bake it for 30-40 min.
After removing it from the oven, sprinkle a little water on top and cover with a tea towel for a few minutes. Remove the towel and add some icing sugar.
Enjoy it warm or cold.
Add ice cream if you like.