Pumpkin Buns
Light and airy buns made from pumpkins, a perfect dish for fall and also great idea for Thanksgiving! They are slightly sweet and quite easy to make from scratch, they’ll look festive on your dinner table. The rolls are still good for the next day also so you can prepare in advance, just warm them up a little before serving. By the way, instead of pumpkin you can use mashed sweet potato.
Happy Thanksgiving!
Pumpkin Buns Recipe
By Published: November 23, 2016
- Yield: 16
- Prep: 60 mins
- Cook: 20 mins
- Ready In: 4 hrs 0 min
Light and airy buns made from pumpkins, a perfect dish for fall and also great idea for Thanksgiving! They are slightly sweet and …
Ingredients
- 250-300 g (0.6lb) pumpkin
- olive oil
- 60 ml (0.25cup) water warm
- 14 g (1/2 oz) dry yeast
- 1 tsp sugar for the yeast
- 150 ml (0.6cup) milk warm
- 80 g (5.5tbsp) butter
- 2-3 tbsp honey
- 60 g (2.1oz) sugar
- 60 g (2.1oz) brown sugar
- 1 tsp salt
- 1 egg
- 680 g (4.5 cup) flour for the dough +0.5 cup
- 8 pecans halves for decoration
- 1 egg
- sugar or sesame seeds, poppy seeds for decoration
Instructions
- Cut the pumpkin into medium pieces and place on a baking sheet, drizzle with olive oil, cover tightly with foil and bake in a preheated 200'C oven for 30-40 minutes or until pumpkin is tender. After it cools a little, peel the skin and blend in a blender to puree.
- Put the yeast and 1 tsp sugar in warm water and leave for 5-10 minutes. Cut pecans in half.
- Pour the warm milk into the food processor, add the softened butter, honey, brown and white sugar, and salt then mix together. After add the pumpkin puree, yeast and egg, and beat together. Gradually add the sifted flour and beat on low speed. Knead the dough for 10 minutes then form into a ball, put it back in the bowl, cover, and put in a warm place for 1 hour. The dough should increase in size two or three times.
- Knead the dough a little and divide into 16 pieces, each piece will be about 80 - 85g. Roll each piece into a smooth ball, wrapping the edges of the dough toward to the center, pressing with the fingers and rolling the balls on a floured cutting board and smooth out any cracks. Then press a little bit on top and make 8 incisions with a sharp knife around the edges. Don't cut all the way through. Push the center with the finger to make a small hole for the pecan 'stem' later. Put the buns on a baking pan with parchment paper, cover, and let stand for about another hour.
- Next brush each bun with the beaten egg, sprinkle with the sugar or sesame seeds, and insert the pecan into the hole on top to make a stem. Finally cook in a preheated 190'C oven for 15-20 minutes or until golden brown color.
WordPress Recipe Plugin by ReciPress
