1.Remove the bag of marigold blossom sugar and put it to one side. Open the seal and pour the baking mix into a large bowl.
2. Classic version: Gently heat 300 ml milk (see milk line in the can) and 80 g butter in a saucepan until the butter dissolves. Allow to cool until lukewarm and stir in an egg.
Vegan version: Gently heat 300 ml of oat drink (see milk line in the can) and 80 g of vegetable fat in a saucepan until the fat dissolves. Allow to cool to lukewarm.
3. Add the lukewarm milk mixture to the baking mix and knead for about 4 minutes by hand, with a food processor or with the Thermomix.
4. Cover the dough and let it rest in the bowl in a warm place (approx. 24 °C) for 30 – 60 minutes.
Tip: The longer the dough rests, the better it will rise! It should rise to twice its height!
5. Knead the dough and form into small balls. Tie the formed balls together with several thin threads to form a pumpkin shape. Then place the yeast dough balls on a baking tray lined with baking paper.
6. Classic version : After shaping the pastry, brush it with a yolk-milk mixture (1 tablespoon milk and 1 yolk) and cover with cling film.
Vegan option : Cover with cling film.
7. Then let the dough rest in a warm place for about 20 - 30 minutes. In the meantime , preheat the oven (top and bottom heat 180 °C).
8. Classic version : Brush the yeast dough balls again with the yolk-milk mixture.
Vegan version : Just brush the yeast dough balls with water.
10. Bake the pumpkin rolls for about 25 minutes. Then remove from the baking tray and let cool for 10 minutes.
Tip: Wrapped in cling film, a lunch box or a freezer bag, the pastries will stay fresh for days.
