October 04, 2020

Squash buns with whole grain flour


Squash season is here, and besides from making squash cakes, you can also use squash in buns. The difficult part using vegetable like carrots or squash in buns like these is to get the right ratio between liquid and flour, as the vegetables also provides moisture into the bun dough. I have previously made buns with squash, where I struggled with the a very moist bun dough. 

The last time, when I made these carrot buns with whole grain flour, I got the right moisture content in the bun dough, so I did not have to add into extra flour. However, squash brings more water compared to carrots, so I could see during the kneading process, that I need to increase the amount of flour to get the right texture in the bin dough.

Carrot bun: - 12 buns

  • 600 g wheat flour
  • 175 g whole grain flour
  • 50 g sugar
  • 100 g rape seed oil
  • 30-50 g fresh yeast
  • 1 egg
  • 8 g salt
  • 200 g water 
  • 200 g squash - large grated
  • 1 egg - whipped for glazing
  1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
  2. Place the bowl on the stand-alone mixer.
  3. Start knead the dough at speed 1 for 8 minutes.
  4. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
  5. Let the dough raise in the mixing bowl under  a damp tea towel.
  6. Let the entire dough raise for approx 40-60 minutes under a damp cloth.
  7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 100 g each. Smaller size of 75-80 g is also possible.
  8. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
  9. Let the bun raise for second time for approx 40 minutes under a damp tea towel.
  10. Heat up the oven to 200'C.
  11. Glaze the buns with whipped egg
  12. Bake the bun at 200'C for 18-20 minutes.
  13. Cold down the buns, before eating them.

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