The Chronicle



- – Lucy Nunes


• 3 cups bread flour, plus extra to knead

• 1 tbsp instant dried yeast

• 1 tsp salt

• 1 cup cooked, mashed pumpkin

• ½ cup Fanta Orange, warmed

• 2 tbsp olive oil

• 1 egg

• 6 pretzels

• 20g butter, melted


1 Combine flour, yeast and salt in the bowl of an electric mixer fitted with a hook attachment. Make a well and add pumpkin, warmed Fanta, oil and egg. Knead on medium-low until combined. Increase speed to medium-high and knead for 3-4 minutes or until elastic dough forms (it will be a bit sticky). Cover with plastic wrap and stand in a warm, draught-free place for 1 hour or until more than doubled in size.

2 Lightly flour a large baking tray.

3 Punch dough down with fist. Transfer to a lightly floured surface. Knead dough for 30 seconds or until smooth. Roll into a log and cut into 12 pieces.

4 Knead each piece into a ball. Place on prepared tray and cover loosely with a tea towel. Stand in a warm, draught-free place for 20 minutes.

5 Preheat oven to 220C or 200C fanforced.

6 Break pretzels to form 12 pumpkin stalks. Press stalks into rolls. Using scissors, snip around dough. Brush with butter.

7 Bake for 15 minutes or until golden and cooked. Stand on tray for 10 minutes. Serve warm or at room temperatur­e.

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