Pumpkin sweet roll / bun
People: 4
Difficulty: Fácil
- 1 kg Pumpkin roast
- 1 tablespoon of ground cinnamon
- 1 / 2 teaspoon ground nail
- 1 teaspoon caravan
- 2 peppers
- 1 guindilla (optional)
- Grated bread (enough to compact the mass)
- Sugar (the amount depends on how sweet pumpkin is)
- 150 g of grated cheese
- extra virgin olive oil, spicy variety or cornicabra, to fry the puffs
- Sugar and cinnamon for spilling
Preparation
- Clean the pumpkin of skin and nuggets and crush it with the fork. Listen to it in a colator for at least half an hour, so you can release all the juice you can.
- In a little extra virgin olive oil, fry the choriceros peppers and the guindilla, with care that it does not burn. Book the oil.
- Mach in a mortar the meat of the peppers and the glove, making sure that it is as fine as possible. If you can, use a shredder.
- Put the pumpkin mashed into a bowl and add all the ingredients: cinnamon, caravan, choriceros peppers and shredded glove, sugar and grated cheese. Mix well and add grated bread to absorb excess water and remain a bit more compact mass (I added it as 150 gr.)
- Go forming portions of the size of a bake of bread and fry them in the oil to fry the ñoras, turning around very carefully as you form the bake.
- When you see them in some color, you get them out and you let them slip on absorbent paper.
- It serves warm or cold, sprinkled with sugar and cinnamon.
