Pumpkin breakfast buns
Soft and fluffy buns, perfect for sandwiches
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.
- Ułóż na blasze wyłożonej papierem do pieczenia, zachowując odstępy, jeśli chcesz mieć szersze bułeczki i więcej skórki. Ja ułożyłam je dość blisko siebie, w wyłożonej papierem blaszce - wtedy wyrastając do góry złączą się, a boki będą miękkie, do odrywania. Ponownie przykryj wilgotnym ręczniczkiem i pozostaw do napuszenia (ok ½ godziny).
- 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.