As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Pumpkin-enriched dough is rolled around cinnamon and sugar; a creamy fried coating hides the top of each roll. Makes 15 rolls. Yield. Composition: 1/2 cup whole milk, 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, room temperature and more for brushing, 2 1/4 teaspoons rapid-rise yeast (from 1 envelope yeast), 3 1/2 cups unbleached all-purpose flour, 2/3 cup granulated sugar, 1 large egg, room temperature, 2/3 cup pure pumpkin puree (from 15-ounce can), kosher salt, 3/4 cup light brown sugar, 2 teaspoons ground cinnamon, 4 ounces cream cheese, room temperature, 1/2 cup confectioners sugar, 2 to 3 tablespoons whole milk. Instructions: 1. Lightly brush a large bowl with butter; set aside. Heat milk and 3 tablespoons butter in a small saucepan over medium heat until butter is melted and mixture is warm to the touch, about 120 degrees. Transfer to bowl of a stand mixer fitted with dough hook attachment. Immediately sprinkle yeast over; let stand until foamy, about 5 minutes. Add flour, granulated sugar, egg, pumpkin, and 1 teaspoon salt. Mix on medium and low speeds, scraping down sides and bottom of bowl, until dough is smooth and elastic, about 7 minutes. Transfer to prepared bowl; tightly cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 to 2 hours. 2. Butter a 9-by-13-inch baking pan; set aside. In a medium bowl, stir together remaining stick of butter, brown sugar, cinnamon, and a large pinch of salt until smooth and fluffy. Set aside. 3. Transfer dough to a lightly floured work surface. Roll out into a 15-by-12-inch rectangle. Spread butter mixture over dough, leaving a 1/4-inch border. Starting at a long edge, roll up dough like a jelly roll; pinch seam to seal. Cut into 15 pieces. Place pieces in prepared pan, cut side up, spacing evenly. Carefully cover with plastic wrap; let rise in a warm
26.04.2023 @ 23:37
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Pumpkin-enriched dough is rolled around cinnamon and sugar; a creamy fried coating hides the top of each roll. Makes 15 rolls. Yield. Composition: 1/2 cup whole milk, 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, room temperature and more for brushing, 2 1/4 teaspoons rapid-rise yeast (from 1 envelope yeast), 3 1/2 cups unbleached all-purpose flour, 2/3 cup granulated sugar, 1 large egg, room temperature, 2/3 cup pure pumpkin puree (from 15-ounce can), kosher salt, 3/4 cup light brown sugar, 2 teaspoons ground cinnamon, 4 ounces cream cheese, room temperature, 1/2 cup confectioners sugar, 2 to 3 tablespoons whole milk. Instructions: 1. Lightly brush a large bowl with butter; set aside. Heat milk and 3 tablespoons butter in a small saucepan over medium heat until butter is melted and mixture is warm to the touch, about 120 degrees. Transfer to bowl of a stand mixer fitted with dough hook attachment. Immediately sprinkle yeast over; let stand until foamy, about 5 minutes. Add flour, granulated sugar, egg, pumpkin, and 1 teaspoon salt. Mix on medium and low speeds, scraping down sides and bottom of bowl, until dough is smooth and elastic, about 7 minutes. Transfer to prepared bowl; tightly cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 to 2 hours. 2. Butter a 9-by-13-inch baking pan; set aside. In a medium bowl, stir together remaining stick of butter, brown sugar, cinnamon, and a large pinch of salt until smooth and fluffy. Set aside. 3. Transfer dough to a lightly floured work surface. Roll out into a 15-by-12-inch rectangle. Spread butter mixture over dough, leaving a 1/4-inch border. Starting at a long edge, roll up dough like a jelly roll; pinch seam to seal. Cut into 15 pieces. Place pieces in prepared pan, cut side up, spacing evenly. Carefully cover with plastic wrap; let rise in a warm