As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text into English:
Pumpkin enriched yeast dough swirls around a cinnamon-sugar filling; cream cheese frosting cloaks the top of each roll. Makes 15 rolls. Ingredients: 1/2 cup whole milk, 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, at room temperature, plus more for brushing, 2 1/4 teaspoons instant yeast (from 1 envelope yeast), 3 1/2 cups unbleached all-purpose flour, 2/3 cup granulated sugar, 1 large egg, at room temperature, 2/3 cup pure pumpkin puree (from a 15-ounce can), kosher salt, 3/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, 4 ounces cream cheese, at room temperature, 1/2 cup confectioners sugar, 2 to 3 tablespoons whole milk. Directions: 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 melts and mixture is warm to the touch, about 120 degrees. Transfer to bowl of a stand mixer fitted with dough-hook attachment. Sprinkle immediately with yeast. Let stand until slightly foamy, about 5 minutes. Add flour, granulated sugar, egg, pumpkin, and 1 teaspoon salt. Mix on medium-low speed, scraping sides and bottom of bowl once, until dough is smooth and elastic, about 7 minutes. Transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place 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 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 to a 15-by-12-inch rectangle. Spread butter mixture over dough, leaving a 1/4-inch border. Starting with a long edge, roll up dough like a jelly roll, then cut crosswise into 15 pieces. Place pieces in pan, cut side up, spaced evenly. Cover tightly with plastic wrap and let rise in a warm place until buns are almost
26.04.2023 @ 23:37
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text into English:
Pumpkin enriched yeast dough swirls around a cinnamon-sugar filling; cream cheese frosting cloaks the top of each roll. Makes 15 rolls. Ingredients: 1/2 cup whole milk, 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, at room temperature, plus more for brushing, 2 1/4 teaspoons instant yeast (from 1 envelope yeast), 3 1/2 cups unbleached all-purpose flour, 2/3 cup granulated sugar, 1 large egg, at room temperature, 2/3 cup pure pumpkin puree (from a 15-ounce can), kosher salt, 3/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, 4 ounces cream cheese, at room temperature, 1/2 cup confectioners sugar, 2 to 3 tablespoons whole milk. Directions: 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 melts and mixture is warm to the touch, about 120 degrees. Transfer to bowl of a stand mixer fitted with dough-hook attachment. Sprinkle immediately with yeast. Let stand until slightly foamy, about 5 minutes. Add flour, granulated sugar, egg, pumpkin, and 1 teaspoon salt. Mix on medium-low speed, scraping sides and bottom of bowl once, until dough is smooth and elastic, about 7 minutes. Transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place 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 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 to a 15-by-12-inch rectangle. Spread butter mixture over dough, leaving a 1/4-inch border. Starting with a long edge, roll up dough like a jelly roll, then cut crosswise into 15 pieces. Place pieces in pan, cut side up, spaced evenly. Cover tightly with plastic wrap and let rise in a warm place until buns are almost