Using this recipe on tea buns as basic I decided to twist the recipe in the direction of squash buns, so I could use the last remaining portion of grated squash in the freezer from last years harvest surplus. And at the same time I could get some buns, which I can use for eating, when I having an evening rowing on the fjord going directly from work to the rowing club without break for an evening meal.
As other suggestions on squash buns, I could also have baked buns using these recipes Lønnestræde´s squash buns or Lønnestræde´s bun wit squash and butter. Anyway it endup with, that I baked these buns.
Buns with squash: 20 buns
- 100 g butter
- 500 g milk
- 25 g yeast
- 1 egg
- 1 teaspoon salt
- 1 teaspoon Mélange Pain d'épices (mix of various spieces being cinnamon, anise, clove, ginger and cardamon)
- 2 teaspoon sugar
- 950 g flour
- 5 dl grated squash - surplus liquid drained off
- 1 egg for glazing of the bun dough
- Melt the butter.
- Stir the yeast and cold milk together, add the melted butter into this liquid.
- Add the egg, salt, specie mix and sugar into this liquid.
- Add the wheat flour and the drained grated squash in. Knead the dough together, I usual knead for 10 minutes.
- After the kneading process, let the dough raise warm for 1½-2 hour.
- Divide the dough into equal size buns, I always a kitchen scale for this purpose in order to ensure equal baking of the buns, I target a dough amount of 80 g per bun.
- Place the buns a baking tray covered with baking paper, and let the buns raise for another 30-45 minutes.
- Heat up the (conventional) oven to 200'C.
- Before baking the bun glaze them with an egg being together into a homogeneous mass.
- Bake the buns at 200'C for 15-20' minutes in the upper part of then oven.