Chicken breast with pumpkin and creamy orange sauce

Ingredients (7 large snails):
For the dough:
· 600 g of flour
· 1 pck of dry yeast
· 100 g of sugar
· 1 organic lemon
· 2 eggs
· 150 ml of milk
· 100 g soft butter
· ½ tsp cardamom
· 1 teaspoon ground ginger

For the filling:
· 150 g soft butter
· 4 tbsp cinnamon
· 8 tablespoons of sugar

For painting:

· 1 egg yolk
· 3 tablespoons milk
· 1 glass of Chivers Ginger Jam

1. Place the flour with the cardamom and ginger in a large mixing bowl. Heat the milk lukewarm (do not cook!). Put together with the sugar and the dried yeast in a tall container and stir well. Leave to stand for 10 minutes until the yeast starts to blister. Then put the milk mixture in the bowl with the flour. Add the soft butter and the eggs and knead everything with the dough hooks to an elastic dough. Covered in a warm place for about 1 hour.
2. Brush out an ovenproof round baking pan with butter. Put the dough on a floured work surface and knead well with your hands again. Roll out about 1 cm thick to a rectangle. Brush with 150g of soft butter. Mix the cinnamon with the sugar and spread evenly over the butter. Roll up the dough from the long side, pressing in between so that the snails do not fall apart. Cut into 7 equal parts and place in the mold. Let it go for another 30 minutes.
3. Preheat the oven to 170 degrees (top and bottom heat). Spread the cinnamon rolls with a mixture of egg yolks and 3 tablespoons of milk and bake in the oven for about 30 minutes. Meanwhile, liquefy the Chivers Ginger Jam in a saucepan over low heat. When the cinnamon buns are done, sprinkle with the ginger jam, let it cool for a short while and serve it lukewarm.

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