These pretty buns scream their main ingredient out loud: of course it is pumpkin!) These rather savory buns do not only look bright, they are packed with different spices that go well with pumpkin. The buns will go well with some hearty soup or even with a cuppa. It’s quite easy to make them, see the instructions below 🙂
The buns can be made straight away, over 3-4 hrs in total, or the dough may be prepared the night before, chilled in the fridge overnight and then buns made the following morning.
The bun size may vary as well. I’ve got 6 big buns out of this batch, each weighed ~3.5 oz/ 100 g.
- 1 oz/ 30 g unsalted butter
- 1/3 c/ 80 ml milk
- 1 c/ 120 g pureed pumpkin (canned or self-made: peel the pumpkin, cut in cubes, cook in water until tender, drain, mash)
- 1 oz/ 30 g light brown sugar
- 1 t turmeric
- ½ t ground ginger
- ¼ t ground nutmeg
- pinch of cayenne pepper
- ½ t salt
- 1 large egg, lightly beaten
- 7 g/ 2 t active dry yeast
- 2½ – 2¾ c/ 11.3 – 13 oz/ 320 – 370 g all-purpose flour
Melt the butter, mix with milk.
In a separate big mixing bowl, whisk together the pumpkin puree, brown sugar, spices and salt. Stir in the milk mixture. Add the yeast and first 2½/ 11.3 oz/ 320 g of flour, stir to form a dough. If it comes together too tacky and wet, start adding more flour, 1 T at a time, and continue kneading until you have a soft, smooth and slightly tacky dough that pulls away from the sides of the bowl well. This should take 10-15 min. by hand.
Lightly grease a large bowl and your hands. Fold the dough ends underneath and form a ball. Place the dough in the bowl seam side down. Cover the bowl with cling film and leave to rest at room temperature until the dough doubles in size, about 1½ – 2 hrs.
At this stage right after you covered the bowl, it’s possible to leave the dough in the fridge overnight, but do not exceed 16 hrs. The next morning before further actions leave the dough to come back to room temperature and double in size, still covered, about 3 – 4 hrs.
Gently punch down the dough. Line a baking tray with baking paper.
Lightly flour the working surface and your hands, as the dough is quite gentle, soft and a bit tacky, so it’s important not to omit this step. Divide the dough into equal parts. I cut mine into 6 parts, each one weighing ~4 oz/ 114-115 g.
Working with one piece of dough at a time, roll it between the palms of your hands and working surface into a rope 15-20″/ 40-50 cm long. Tie a loose knot on one side leaving a loop big enough for the long end to pass through. Push the long end through the loop a few times until only a short end stays. Pinch both the short ends together and place the bun on the baking tray seam side down. Repeat with the remaining dough. Place the buns on the tray leaving enough space between them for rising.
Cover the buns loosely with cling film and leave them to rise a little at room temperature, ~1 hour.
15 min prior to baking, preheat the oven to 395ºF/ 200ºC. Make the glaze:
- 1 small egg
- ½ T milk
- 6 almonds, for decorating (equal to the number of buns)
In a small bowl, lightly whisk the egg and milk. Just before baking, brush the buns with the glaze and insert an almond in the centre of each bun, pressing it in slightly.
Bake in the hot oven for 10 min., then reduce the heat to 375ºF/ 180ºC and continue baking for another ~15 min. or until light golden brown. Times may vary depending on the size of the buns and oven type.