members recipes

I\'lltaste them tomorrow, my huge strudel like breads, so I really do not know if this recipe is worth being here, but looking at them and smelling the profumo in the kitchen I hope they can be part of tomorrow breakfast

Ingredients
quence marmellata
baked pumpkin
strawberry grapes
sordough
1 egg
3 tbsp acacia honey
a little melted buttter
3 pinches of salt
raisins
brown sugar

Method
I have been given a great amount of baked pumpkin by a friend, I had in fridge a jar of quince marmellata which could not be eaten because it was hard and stiff as marble, I had my sourdough, and blackbirds eating the strawberry grapes on the vine.
I made 1 kg bread dough adding an egg, honey and butter. It rose beautifully all morning and afternoon in my big yougurth buckets, divided in three little lovaes.
Short before supper I rollpinned the dough as if I was stretching phillo pastry, not pressing is but enlarging it on the roll pin well dusted with flour.

I scattered randomly pumpkin, quince marmellata/caramelized, the grapes without seeds and skin boiled with some sugar and a little flour, the raisins I boiled for 1 min, and some chinnamon, and brown sugar.
Some melted butter brushed on top after rolling them up like a strudel and let them rise again for 2 hours

Who knows what I have done?

p.s. after breakfast it was soft, sweet, tasty, colorful, good, ohhhhhhhhhh I forgot to tell I used some manitoba flour added when kneading the original very sticky loose dough, and it made it rise perfectly and hold the shape.