Ingredients
Method
The dough
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In a bowl, combine cottage cheese, egg, and vegetable oil. Mix well.
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Add wheat flour mixed with baking powder and rice flour to the mixture. Knead until you have a thick dough.
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Roll out the dough on parchment paper to a thickness of about 5 mm.
The filling
In a saucepan, combine diced pumpkin, Jerusalem artichoke syrup, and cook until soft. Blend it to a puree and let it cool to room temperature. Then mix it with coconut oil.
Assembly
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Spread the pumpkin and coconut oil mixture evenly over the rolled-out dough.
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Roll it into a log and cut it into "discs" about 3 cm thick.
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Place them on a baking sheet, leaving some space between each bun. Bake in a preheated oven at 180°C (356F) for 25-30 minutes.
The glaze
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While the buns are baking, prepare the glaze. Mix pumpkin puree with sour cream in a saucepan and heat it gently, but do not bring it to a boil. Add Jerusalem artichoke syrup or honey to taste.
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Once the buns are done, drizzle them with the pumpkin glaze.
