Name: Soft Pumpkin Yeast Rings for Baking with Kids
Total time: 95 min
Yield: 4

Joyful Family Baking

Baking together brings great joy to many families. This smooth yeast dough made with mild pumpkin puree is wonderfully easy for little hands to roll into fun snakes and rings. Once baked, these treats are delightfully soft, making them easy for toddlers to chew while cleverly adding some vegetables to a sweet snack. Because the recipe uses very little sweetener, it is a perfect addition to the family table.

Ingredients

For about 2 to 3 portions, you will need the following ingredients:

150 g pumpkin puree (e.g., Hokkaido or butternut, cooked and pureed)
300 g spelt flour (or all-purpose flour)
1/2 packet active dry yeast (approx. 3 g)
50 ml milk (cow's milk or plant-based, lukewarm)
30 g soft butter or mild oil
1 tsp honey (for children 12 months and older)
1 pinch Ceylon cinnamon
1 small pinch of salt

Preparation

Mix the flour, dry yeast, cinnamon, and the pinch of salt in a large bowl.
Stir the lukewarm milk together with the soft butter, honey, and pumpkin puree.
Add the liquid pumpkin mixture to the dry ingredients and knead for about five minutes until you have a smooth, pliable dough.
Cover the dough and let it rest in a warm place for about 60 minutes, until it has noticeably increased in volume.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper.
Divide the dough into small portions. Your child can now help roll little snakes and shape them into rings.
Place the rings on the baking sheet and bake in the preheated oven for 12 to 15 minutes, until they are slightly golden.
Let the pastries cool completely on a wire rack and always check the temperature before serving.

Variations & Tips

Switch the vegetables: Sweet potato puree or very fine carrot puree works beautifully as a substitute for pumpkin in this dough.
Storage: Stored in an airtight container, the rings will stay fresh in the fridge for about two to three days.
Freezing: You can easily freeze the baked rings and warm them up briefly in the toaster or oven when needed.
For the parents: If you prefer a sweeter treat, you can brush the warm rings for the adults with a little butter and toss them in a cinnamon-sugar blend.

Allergy and Safety Information

This recipe contains wheat (gluten) and dairy (lactose), which are common allergens. It is always a good idea to introduce new foods one at a time and in small amounts to monitor for any reactions.

Important: Honey is only safe for children after their first birthday due to the risk of infant botulism. If you have any uncertainties regarding your child's diet or potential allergies, please always consult your pediatrician.

Nutritional Information

Pumpkin provides valuable beta-carotene, which the body converts into vitamin A to support healthy vision. The spelt flour offers long-lasting energy and filling dietary fiber. By avoiding large amounts of refined sugar, this pastry serves as a nutritious alternative to traditional sweets.

Joyful Family Baking

Ingredients

For about 2 to 3 portions, you will need the following ingredients:

150 g pumpkin puree (e.g., Hokkaido or butternut, cooked and pureed)

300 g spelt flour (or all-purpose flour)

1/2 packet active dry yeast (approx. 3 g)

50 ml milk (cow's milk or plant-based, lukewarm)

30 g soft butter or mild oil

1 tsp honey (for children 12 months and older)

1 pinch Ceylon cinnamon

1 small pinch of salt

Preparation

Mix the flour, dry yeast, cinnamon, and the pinch of salt in a large bowl.

Stir the lukewarm milk together with the soft butter, honey, and pumpkin puree.

Add the liquid pumpkin mixture to the dry ingredients and knead for about five minutes until you have a smooth, pliable dough.

Cover the dough and let it rest in a warm place for about 60 minutes, until it has noticeably increased in volume.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper.

Divide the dough into small portions. Your child can now help roll little snakes and shape them into rings.

Place the rings on the baking sheet and bake in the preheated oven for 12 to 15 minutes, until they are slightly golden.

Let the pastries cool completely on a wire rack and always check the temperature before serving.

Variations & Tips

Switch the vegetables: Sweet potato puree or very fine carrot puree works beautifully as a substitute for pumpkin in this dough.

Storage: Stored in an airtight container, the rings will stay fresh in the fridge for about two to three days.

Freezing: You can easily freeze the baked rings and warm them up briefly in the toaster or oven when needed.

For the parents: If you prefer a sweeter treat, you can brush the warm rings for the adults with a little butter and toss them in a cinnamon-sugar blend.

Allergy and Safety Information

This recipe contains wheat (gluten) and dairy (lactose), which are common allergens. It is always a good idea to introduce new foods one at a time and in small amounts to monitor for any reactions.