Blunzen Buns with Pumpkin Herb

For the Blunzen-Buchteln with pumpkin herb first dissolve yeast in lukewarm milk, stir with about 1/3 of the flour and a pinch of sugar until smooth, dust a little with flour and let rest covered for about 15-20 minutes.

Preheat oven to 180 °C.

Finely dice the shallots and garlic and coarsely dice the blunt. Fry in a heated pan with the butter until the blunt is broken down and somewhat crispy. Season with salt, pepper, caraway and chopped parsley and let cool.

Mix the remaining milk with 60 g liquid butter, the egg and the yolk, the spices and the remaining flour to a dough, add the Dampfl (yeast dough) and knead with a hand mixer or a food processor using the dough hooks to a smooth dough. Roll out and divide into 20 equal-sized pieces. Shape them into balls with the palm of your hand on the work surface and flatten them. Place a tablespoon of the Blunzen filling on each dough ball and close well. Place in an ovenproof dish and brush with the remaining liquid butter. Cover and let rest for another 20 minutes. Bake in a preheated oven at 180 °C for about 20-25 minutes until golden brown.

In the meantime, for the pumpkin cabbage, peel and seed the pumpkin, then grate coarsely. Cut the onion into fine strips and sauté both in a hot pot with a little olive oil. Add paprika powder and bay leaf and thyme and pour in vegetable soup. Bring to the boil read

Preparation Tip:

The Blunzen-Buchteln can also be served with fresh salad.

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