Little Breads Shaped Like Pumpkins (with Turmeric)

• • 1 2/3 cups (400ml) warm milk
• • 4 tablespoons (60g) sugar
• • 2 teaspoons (6g) dry yeast
• • 5 tablespoons (40ml) olive oil
• • 1 teaspoon (8g) cooking salt
• • 2 teaspoons (6g) turmeric
• • 4 1/3 cups (650g) hard flour (Village/Strong Bread Flour)

For Shaping

• • 4 tablespoons (32ml) olive oil

1. 1. In the mixer bowl, add the milk, sugar, and yeast. Mix and let it sit to proof for about 10 minutes. Pour in the olive oil and mix on low speed. Add the salt, turmeric, and flour. Knead for 5 minutes until you have a soft dough. Cover it and let it rise for about 1 to 1.5 hours.
2. 2. Cut the dough into 11 pieces of 90g each. Shape them into balls using your palm. If there are any tears at the base, pinch them closed. Cut 36 pieces of cooking twine, each 30cm long, and dip them into the 2 tablespoons of olive oil. Take one dough ball and place one piece of twine across its center. Tie it underneath. Add 2 more pieces of twine diagonally, which you also tie underneath. You should form 6 small triangles. With the remaining dough, make a small log and cut it into 2-3 cm pieces. We will use this dough for the stems of our pumpkins.
3. 3. Let the little pumpkin breads rise for 30 minutes and brush them with the remaining 2 tablespoons of olive oil. Bake them in a preheated oven at 180°C (fan/convection) for 25-30 minutes. Bake the little stems for only 10 minutes. Take the breads out of the oven and, holding them with a towel to avoid burning, cut and remove the twine. Use scissors to open a small hole in the middle of the bread and insert the little stem.