Detachable pumpkin cupcake with cinnamon

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Fragrant and delicious English pastries with an unusual glaze. Those who don't like pumpkin, eat "for both cheeks" this pie. Most importantly, not to tell that there is pumpkin, I can tell you about it later...

Ingredients for Detachable pumpkin cupcake with cinnamon

Step by step instruction of cooking Detachable pumpkin cupcake with cinnamon

Шаг 1

36. The glaze is well absorbed through small holes separated cake.

Шаг 2

37. This time the dough is very "grown up", so the cupcake was cut with a knife. When baked in a larger round shape, tear the dough at the top had more holes that held the frosting, so you can just hands to separate the slices tear-off test.

Шаг 3

38. The dough was a lot, so bake two rolls.

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39. To say that it is delicious – nothing to say.

Delicious glaze which can be used in other baked goods!

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40. Bon appetit!

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1. In a deep frying pan, melt 50 grams of butter and heat until lightly caramelized.

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2. Remove from heat and add 120 ml of milk, 50 g sugar, return to fire and stir until the sugar is dissolved.

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3. Remove from the heat.

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4. Pour into a bowl and allow to cool to 40 degrees.

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5. Add the yeast

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6. Stir well and allow to stand for 10 minutes in a warm place.

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7. After 10 minutes in a large bowl pour our dough.

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8. Add salt.

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9. Pumpkin puree.

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10. 0.5 packs of vanilla.

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11. Half of the flour.

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12. Mix well, gradually adding the remaining flour. If the flour floats, you can add a little more flour, but dough must remain very gentle, soft and stick to hands.

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13. The pan or bowl to grease with vegetable oil and put the dough.

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14. Cover with a towel and put in a warm place for 1-1,5 hours.

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15. Make the mixture for lubrication.
16. In a bowl pour the sugar, cinnamon and nutmeg, mix well.
I took a bit less sugar than the recipe.

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17. In a saucepan melt 50 grams of butter for greasing the dough.

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18. The mold liberally with butter, sprinkle with semolina. I have a bread mould. The most important thing in the mold is high-sided to "batter popped out."

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19. Go back to the dough. It has increased in 2 times.

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20. Mix well the dough and roll it into a rectangle. Liberally butter melted butter

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21. Sprinkle dry mixture of sugar, nutmeg, cinnamon. (This recipe called for greasing)

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22. Cut the dough into 6 equal strips.

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23. Fold strips on each other in "pile".

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24. To cut "stack" into 6 equal parts.

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25. In the mold put the dough vertically

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26. The mold cover and leave in a warm place for 40 minutes.

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27. The dough really rose.

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28. In preheated oven to 175 degrees bake for 30-40 minutes until Golden brown. To be safe, after 20 minutes, cover the pastry with foil. Readiness check wooden stick. (I baked the cake for 35 minutes).

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29. The finished cake after 5 minutes you can pull out of the molds (he falls).
30. Cupcake cool completely.

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31. Cook the glaze.

For the glaze, combine in a saucepan butter, sugar, milk, 0,25 packs of vanilla.

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32. Bring to boil with constant stirring.

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33. Remove from heat. Add the powdered sugar and rum or cognac (I have a "Cinzano").

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34. Stir well.

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35. Pour the cupcake.