Monkey bread de calabaza y pepitas de chocolate

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Monkey bread de calabaza y pepitas de chocolate. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Monkey bread de calabaza y pepitas de chocolate, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Monkey bread de calabaza y pepitas de chocolate delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Monkey bread de calabaza y pepitas de chocolate is 10 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Monkey bread de calabaza y pepitas de chocolate estimated approx 140 minutos + levados.

To get started with this recipe, we must prepare a few ingredients. You can cook Monkey bread de calabaza y pepitas de chocolate using 12 ingredients and 4 steps. Here is how you cook it.

Una manera deliciosa y super divertida de comer calabaza. ¡Ni te das cuenta de que la estás comiendo! Para el #DiaMundialdelaAlimentación

Ingredients and spices that need to be Take to make Monkey bread de calabaza y pepitas de chocolate:

1. Para la masa
2. 125 ml leche tibia
3. 25 grs levadura fresca
4. 150 grs puré de calabaza
5. 40 grs mantequilla blanda
6. 50 grs azúcar blanco
7. 450 grs harina de fuerza
8. Además
9. Azúcar blanco para rebozar
10. Canela molida
11. Mantequilla derretida
12. Pepitas de chocolate

Instructions to make to make Monkey bread de calabaza y pepitas de chocolate

1. El puré de calabaza no es más que calabaza cocida. Yo la hice al vapor con un chorrito de aceite y un poquitín de sal. La cociné en el microondas hasta que estuvo blanda, la pasé por un tamiz fino y presioné hasta que casi perdió toda el agua. La trituré y dejé enfriar. El sobrante se puede congelar. Para los 150 grs de puré necesitáis el doble de pulpa de calabaza aproximadamente.
2. En un bol calentamos la leche y disolvemos en ella, la levadura. Cuando esté bien disuelta la vertemos en el bol de la amasadora junto con los demás ingredientes y en el mismo orden de cómo están escritos. Amasamos bien (unos 15 minutos) y los dejamos levar tapado con un paño húmedo hasta que doble su volumen. Cuando haya levado, pasamos la masa a la encimera, la estiramos con el rodillo dejándola más o menos de un 1 cm de grosor y vamos cortando trocitos lo más parejos posible. Yo los corté
3. Hacemos bolitas con cada una de las porciones cortadas, las pasamos por la mantequilla derretida y las rebozamos por azúcar mezclado con canela. Depositamos las bolitas en un molde previamente engrasado y entre capa y capa, vamos colocando pepitas de chocolate. Tapamos y dejamos levar unos 45 minutos. Horneamos a 180º hasta que esté dorado.
4. Dejadlo enfriar un poquitín si queréis desmoldarlo pero lo suyo es ir cogiendo las bolitas directamente del molde. ¡Buen provecho!

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