home and in a moment of beauty to share.
Their elegant shape, golden color, and irresistible softness make them perfect for festive tables, Sunday lunches, or to surprise guests with something genuine and scenic.
Pumpkin, with its natural sweetness and velvety texture, gives the dough a warm color and unique softness.
It is an ingredient that tells of tradition, seasonality, and home cooking, elements that more than ever today captivate those looking for authentic, simple recipes that are also rich in personality.
It’s no coincidence that Pumpkin Bread Flowers are increasingly sought after, thanks to their appealing aesthetics and the ability to reinterpret them in a thousand ways, as accompanying bread, as edible centerpieces, or as handmade gift ideas.
This recipe is perfect for those who love kneading, for those looking for soft and fragrant bread, but also for those who want to bring to the table something that combines beauty, taste, and creativity.
The steps are simple and within everyone’s reach, and the final result is surprising, small golden flowers, ready to be enjoyed while still warm.
If you’re looking for a recipe that combines homemade bread, seasonality, comfort food, and a touch of elegance, pumpkin bread flowers are the perfect choice.
A preparation that captivates at first glance and first bite, ideal for those who love to serve dishes that tell a story.
Approximately 200 Kcal per flower
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 12 flowers
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients to Make Pumpkin Bread Flowers
- 7.8 oz pumpkin puree
- 6 tbsp lukewarm water
- 1 tsp dry yeast
- 2 tsp salt
- 2 tbsp lard
- 4 3/4 cups all-purpose flour
- 2 tbsp milk
- 1 Baking Tray Non-stick Baking Pan
Preparation of Pumpkin Bread Flowers
First, clean the pumpkin, remove the skin and bake it in slices at 356°F for about 15 minutes, then blend it and obtain 220 grams for the dough.
You can blend the leftover amount, place it in jars, and freeze it.
Prepare the dough by mixing by hand or with the help of a mixer.
In a bowl, place the cooled pumpkin puree, water, and yeast and mix well, then add half the flour while continuing to knead, add the salt, softened lard, and the remaining flour completing the dough until you get a homogeneous and well-blended ball.
Place the obtained dough in a large bowl, cover with plastic wrap and let it rise for about 2 hours or until doubled.
Once risen, pour the dough onto a lightly floured work surface, roll out a thin but not too thin sheet, cut out circles with an 8 cm diameter cookie cutter.
Once the circles are cut, cut them in half, overlap 6 halves for each bread flower as in the photo
then roll it up on itself to form the flower….
…place it on a baking sheet lined with parchment paper, let it rest for another hour.
After the time, preheat the oven to 392°F, brush the bread flowers with lukewarm milk, and bake in a hot oven for 15-20 minutes.
Once baked, let them cool before consuming.
