Buns and photos by Orange Piggy © Sarah Phillips
These yeasted buns are filled with pumpkin puree and are supposed to resemble actual pumpkins. They are best eaten the same day that they are baked.
BREAD RECIPE HELP
INGREDIENTS
250g all purpose flour
10g milk powder
1 teaspoon instant active dry yeast
10g sugar
170g thick pumpkin cream soup (homemade or canned) or pumpkin puree
½ teaspoon salt
1 tablespoon butter
10 pieces pumpkin sticks
2 tablespoons milk or cream
INSTRUCTIONS
1. In a bowl of a stand mixer attached with a dough hook, combine half of the flour, milk powder, yeast, sugar and pumpkin soup. Mix on low speed until the ingredients are moist. Add the salt with the remaining flour and mix on low speed for 3-4 minutes until a rough dough forms.
2. Add the butter and increase to medium speed. Knead the dough on medium speed for 8-9 minutes. If the dough is too sticky, add more flour, 1 tablespoon at a time. Knead well after each addition. The dough will be still soft and sticks to the bowl only at the bottom.
3. Scrape the dough to transfer into a greased bowl. Cover with a plastic wrap or a damp kitchen towel. Let rest for 45-60 minutes or until doubled in size.
4. On a lightly floured surface, deflate the dough. Divide dough into 8-10 equal portions. Place the dough on a lightly floured baking sheet. Cover and let the dough rest for 10 minutes.
5. Shape each dough portion into a ball. Flatten it lightly and your finger. Make an indentation in the middle of each dough. Let rise for 25 minutes.
**Position rack on the middle and preheat the oven to 170 degrees C (350 degrees F)
6. Using a very sharp thin blade or razor blade, cut 5-6 slits around each dough to resemble pumpkin. Let rise for another 10 minutes.
7. Brush the dough with milk or cream. Bake for 15-18 minutes. (Optional: insert a pumpkin stick in the middle of indentation to resemble pumpkin stem on each dough.)
The buns will still be yellow in color, not golden brown or brown. Do not overbake. Let cool completely on wire rack. Serve with warm or cold milk.
STORAGE
The buns are best to be eaten on the same day they are made.
Buns and photo by Orange Piggy © Sarah Phillips
