Cold days are perfect for making bread at home. So I decided to make delicious pumpkin buns. I’ve seen them before at the local bakery, I’ve tried them and I simply had to bake them myself. Now, you might think, the pumpkin season is over. Well, I can assure you that pumpkins are still available, also in winter.
Getting done something delicious like pumpkin buns involves quite some work. This recipe asks for a lot of kneading and resting time (this considers the dough). For this reason, the weekend would be a perfect time to bake some golden pumpkin buns. Be prepared for a messy kitchen. Let’s start!
Ingredients for about 6 pumpkin buns:
- 50 g of sugar (any sugar you like)
- 65 ml of warm milk
- 1 Tbsp of warm water
- 180 g of warm pumpkin pureé (I made it myself)
- 1 Tbsp of butter (melted)
- 200 g flour (might need a little more)
- 1 tsp of dry yeast
Start with cleaning and cutting the pumpkin. I used Hokkaido pumpkin. Its orange colour is just amazing and I wanted the buns to get some of that colour, too. Moreover, cut the pumpkin into cubes, put them in a smaller pot, cover with water and cook for about 10-15 minutes or until tender. Then, drain it and with a fork or a hand mixer mash the pumpkin, in order to get a pureé consistency.
In a big bowl, using a wooden spoon, mix milk, water and sugar. Add the warm pumpkin pureé to the bowl, followed by melted butter and a pinch of salt. Mix to combine all the ingredients.
Next, sift in half of the flour, add the dry yeast and mix all together until you get a smooth dough. It is going to be very sticky, so you should keep adding more flour (little by little). Keep sifting in the flour with continuous stirring. After some time it gets hard mixing with a spoon. That’s why you might need to use your hands.
Once the dough gets less sticky, transfer it on a floured working surface and continue kneading it. Keep sprinkling with flour to avoid the dough to stick to your hands and surface. It’s going to be a good workout for you, but the results will pay off every sweat and muscle ache. Keep kneading it for at least 30 minutes until it gets smooth, elastic and non-sticky.
After the dough reaches the desired consistency, put it in a floured bowl, sprinkle with some flour also on the top, cover with a clean kitchen towel and keep it in a warm place for about one hour or until double size. I usually put it in the oven (not turned on).
Meanwhile, prepare a smaller baking dish (ca 20×30 cm or 20×40 cm) and cover it with a sheet of baking paper. Here is a quick tip how to make baking paper stay in place; simply crumple it up in a ball (you can add a couple of water drops too) and then open it back and spread it on the baking dish.
You can also tidy up the kitchen. Like that you will have less work to do when the buns will be ready and more time to enjoy them.
After one hour, gently take the dough out of the bowl and, on a floured working surface, knead it for about one minute, in order to release all the air bubbles in the dough. Then, divide the dough in half and each half into three equal pieces. Roll each piece into a ball and place them in the baking dish 1-2 cm apart. Furthermore, cover them again with a clean kitchen towel and let them rest for another 30 minutes.
Preheat the oven to 180º C. Place the baking dish in the oven and bake for 20 minutes until golden orange.
At the end brush the pumpkin buns with some melted butter, leave to absorb for a minute and you are ready to eat. You can eat them simple as they are, make a sandwich, a burger or any other thing.