Pumpkin season is in full swing, so it's worth reaching for this recipe for wonderful pumpkin buns.
They have a cheerful, orange colour that improves your mood in the morning. Caraway and nutmeg make them smell beautiful and thanks to the addition of pumpkin purée they stay fresh longer.
You can easily prepare the purée yourself. The pumpkin (I used Hokkaido pumpkin) should be cut in half, the seeds removed and the flesh cut into smaller pieces. The Hokkaido pumpkin does not need to be peeled. Place it on a baking tray and bake at 180 degrees until soft, about 20-30 minutes. Once ready, cool and blend or pass through a sieve.
Highly recommend!
Pumpkin breakfast buns
Equipment
- stand mixer with dough hook attachment
- baking paper
- measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml
- kitchen scale
Ingredients
- 500 g wheat flour typ 550
- 30 g caster sugar
- 1 packet instant yeast 7g
- 200 g pumpkin purée
- 180 g milk (lukewarm)
- ½ tsp nutmeg
- 1 tsp caraway
- ¼ tsp salt
- 50 g soft butter
- ¼ cup heavy cream/whipping cream
- pumpkin or sesame seeds
Instructions
- Do misy miksera przesiej mąkę, dodaj drożdże, cukier, sól, kminek, gałkę muszkatołową i dobrze wymieszaj.
- Add pumpkin purée and milk and start kneading the dough. After a few minutes, gradually start adding the butter. Knead until the dough becomes shiny, smooth and starts to pull away from the sides of the bowl (approximately 6-8 minutes). The dough is quite loose and slightly sticky, but it can be formed into a ball.
- Cover the bowl with the kneaded dough tightly with cling film or a damp kitchen cloth and set aside in a warm place until it doubles in volume. This will take approximately 1-1½ hours.
- Gently place the risen dough onto a floured countertop or pastry board. Divide into 10 equal parts and form each into a tight ball.
- Place on a baking tray lined with baking paper, leaving space if you want wider buns and more crust. I placed them quite close to each other, in a baking form lined with paper (they gently fuse as they rise and the sides will be soft and easy to tear off). Cover again with a damp towel and leave to rise, about ½ hour.
- At the end of proofing, preheat the oven to 180℃. Brush the puffed buns with cream and sprinkle with selected seeds. Bake for about 25-30 minutes until they rise beautifully and become golden brown.Remove the pumpkin breakfast buns from the baking tray and let them cool on a rack.
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