These Pumpkin Buns are incredibly soft, fluffy and flavourful. Packed with homemade Pumpkin Puree and Cinnamon, these bread buns make great dinner rolls, sandwich and burger buns or appetiser for the Holidays.
Ingredients
- High gluten flour 260g
- milk powder 10g
- Sugar 35g
- instant dry yeast 4g
- salt 3g
- cinnamon powder 1g
- nutmeg 1 pinch
- egg 52g
- milk 50g
- boiled pumpkin 60g
- unsalted butter 20g
- melted butter a little
Instructions
- Add the powdered ingredients (flour, skim milk powder, sugar, instant dry yeast, salt, cinnamon powder, nutmeg) to the bowl and mix lightly.
- Add eggs, milk, and mashed pumpkin and knead until the dough forms a lump.
- Add butter and knead until the dough is smooth and elastic.
- Cover with plastic wrap and leave in a warm place until the dough doubles in size (first fermentation).
- Divide the dough into 9 pieces and shape the surface into a smooth round shape.
- Cover with plastic wrap and leave for 15 minutes (intermediate fermentation)
- After rolling it again, place it on a pan lined with parchment paper.
- Cover with plastic wrap and leave in a warm place until the dough doubles in size (second fermentation).
- Bake at 160 degrees for 15-20 minutes (may vary depending on oven)
- After applying melted butter, transfer to a cooling rack to cool.
