Ingredients
- 150g pumpkin purée
- 230ml whole milk
- 1 teaspoon salt
- 250g plain flour
- 250g strong bread flour
- 7g instant yeast
- 1 teaspoon ground cardamom
- 2 teaspoons sugar
- 1/4 teaspoon turmeric
- 2 tablespoons olive oil
- 5 figs
- 100g pistachios
- 100g caster sugar
- 5ml rosewater
- 30ml blood orange juice
- Zest (specify fruit if possible, assuming citrus)
- 15ml water
Directions
Warm the milk until just lukewarm, stir in the yeast and sugar, and set aside until frothy.
In a large bowl, mix together the flours, salt, cardamom, and turmeric.
Add the frothy milk, pumpkin purée, and olive oil to the dry ingredients and mix until a shaggy dough forms.
Knead the dough for 5–10 minutes until it is smooth and elastic.
Place the dough in an oiled bowl, cover it, and let it rise in a warm place until doubled in size (about 1 hour).
While the dough rises, gently cook the chopped figs in a pan until they break down into a jammy mixture; blend or leave rustic as desired.
Roughly chop the pistachios and set aside.
Once the dough has risen, punch it down and knead briefly.
Preheat the oven to 180°C (160°C fan).
Roll the dough into a rectangle on a lightly floured surface, spread the fig mixture evenly over the surface, and scatter with the chopped pistachios.
Roll the dough up snugly from the long edge to form a log, and slice into rounds approximately 3cm thick.
Arrange the rolls on a lined baking tray, cover with a tea towel, and let them proof for 45 minutes.
While the rolls are proofing, make the syrup by simmering the sugar, rosewater, blood orange juice, zest, and water until glossy.
Brush the rolls with half of the prepared syrup.
Bake the rolls for 25–30 minutes, until golden brown and cooked through.
While the rolls are still hot, brush them with the remaining syrup and sprinkle with a few extra pistachios.
Frequently Asked Questions
How should I store these Pumpkin Bread Rolls with Figs and Pistachio to keep them fresh?
For best results, store the cooled pumpkin rolls in an airtight container at room temperature for up to 3 days. If you need longer storage, they freeze exceptionally well; wrap individually before placing them in a freezer bag for up to 3 months. Allow them to thaw completely before reheating or glazing.
Can I substitute the pumpkin purée in this recipe with fresh, homemade pumpkin?
Yes, you can substitute the 150g of canned pumpkin purée with homemade purée, but ensure it is very well-drained. Excess moisture from fresh pumpkin can affect the dough consistency, so aim for a thick, non-watery purée similar to the canned variety.
What can I use instead of whole milk if I need a dairy-free option for the rosewater glaze?
If you need a dairy-free alternative for the glaze, you can easily substitute the 230ml of whole milk with an unsweetened, full-fat oat milk or cashew milk. This will maintain a creamy texture for the rosewater glaze without altering the flavor profile significantly.
