November 02, 2020

Pumpkin buns

 

As part of my Halloween celebration I decided to make a portion of pumpkin soup with carrot & potato. I brought a large hokkaido, so I decided to use of the pumpkin to bake both pumpkin buns as well as pumpkin cake.

To make these pumpkin buns I decided to use this recipe on carrot-sunflower seed buns as starting point. As I had some left-over dairy cream & sour cream, I decided to use these left-overs in these buns. 

I "learn the hard way", the use of both dairy cream, sour cream and grated pumpkin came along with a lot of moisture, so I had to increase the amount of flour. Another option could be next time to reduce or remove the use of milk from this recipe.

Pumpkin buns: - 16 buns

  • 700 g wheat flour
  • 100 g whole grain flour
  • 50 g sugar
  • 1 d dairy whipping cream, 30-38% fat
  • 100 g sour cream, 18% fat
  • 55 g butter
  • 25-50 g fresh yeast
  • 1 egg
  • 8 g salt
  • 200 g whole milk, 3-3.5% fat 
  • 200 g hoikkado pumpking - roughly grated
  • 75 g roasted pumpkin seeds
  • 1 egg - whipped for glazing
  1. Weigh all the ingredients (not the pumpkin seeds) 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. After the kneading at the low speed, add in the pumpkin seeds.
  5. 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.
  6. Let the dough raise in the mixing bowl under  a damp tea towel.
  7. Let the entire dough raise for approx. 40-60 minutes under a damp cloth.
  8. 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.
  9. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
  10. Let the bun raise for second time for approx. 40 minutes under a damp tea towel.
  11. Heat up the oven to 200'C.
  12. Glaze the buns with whipped egg
  13. Bake the bun at 200'C for 18-20 minutes.
  14. Cold down the buns, before eating them.

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