Русская версия
  • Home
  • Yeast pumpkin buns
Start Reading Mode
Print
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
pumpkin puree 150 g
milk 125 g
all-purpose flour 500 g
fresh yeast 15 g
egg-yolk 2 pcs
egg 1 pc
sugar 40 g
butter 60 g
salt 10 g
FOR BRUSHING
egg 1 pc
milk 1 tsp
TO DECORATE
almond

Nutritional information

cal
270,9
prot
7,15
fat
8,95
carbs
40,92
Share

Yeast pumpkin buns

Yeast pumpkin buns

Ingredients

  • 150 g pumpkin puree
  • 125 g milk
  • 500 g all-purpose flour
  • 15 g fresh yeast
  • 2 pcs egg-yolk
  • 1 pc egg
  • 40 g sugar
  • 60 g butter
  • 10 g salt

  • FOR BRUSHING

  • 1 pc egg
  • 1 tsp milk

  • TO DECORATE

  • almond

When the pumpkin season is in full swing, we suggest baking these yeast pumpkin buns. It is a nice and flavourful baking with soft inner world. They not only contain pumpkin puree that give delicacy to any baking, but also they are pumpkin-shaped which makes them look like real little pumpkins. Your children will love them! The buns are moderately sweet, so you may serve it both with something sweet (e.g. jam or condensed milk) and savoury (e.g. cheese or bacon). The recipe was taken from Victoria Golovashevich.


All author's recipes

Irina Proshunina

Recipe author

Irina was fond of cooking when she was a student. Same time she brought culinary books from every country she visited. Nowdays Irina has collcted more than 100 different books. Moving to Italy she began to introduce many new gastronomic "mysteries". Live in Italy and do not like to cook is impossible. Irina appreciate available, tasty and everyday cuisine, she shares only with verify recipes. Irina prefer to live by a code "Happiness - is when you have someone to cook and something to cook from. Irina has two beautiful daughters.

Steps

1
Done

Step 1

Make pumpkin puree using any way you like. You may boil, steam or bake your pumpkin in the oven. We suggest peeling the pumpkin and discard all the seeds. Cube the flesh (500 g roughly) and put them into a microwave-proof form. Bake the pumpkin in the microwave till soft, let cool and puree with a hand blender till smooth. Heat the milk till lukewarm (38°C).
2
Done

Step 2

Combine the milk with the puree and mix well with a whisk.
3
Done

Step 3

Remove the butter from fridge to soften. Sift the flour into a big bowl and use your hands to combine it with yeast till crumbly.

4
Done

Step 4

Add 2 yolks, 1 egg, milk and pumpkin mixture and sugar and start making the dough with your hands or using a machine. As soon as the dough makes a ball, add the softened butter (in pieces). Finally, add 2 tsp salt and knead for at least 8 mins.
5
Done

Step 5

The dough is very nice and soft. It may seem a little too soft but you don’t need to add more flour. You may do it when forming the buns but after the dough is risen, it will be unnecessary.
6
Done

Step 6

Shape the dough into a ball and put into a bowl. Cover with a cling film and leave in a warm place (preferable in the oven in the “Light” mode”) to rise for 1,5 hours. The dough will increase its volume 2 -2,5 times.
7
Done

Step 7

Transfer the dough onto the working surface dusted with flour. Divide into pieces, 55-60 g each and shape each one into a ball. Put it onto the working surface, seal down, put your hand around it and start rolling in one direction. Don’t press the dough to the working surface. This will help you to get a perfectly shaped ball. Put the balls into a baking sheet layered with parchment leaving some space between them. With a sharp knife make 5 cuts around the edges without cutting to the centre. Push the middle slightly with a finger.
8
Done

Step 8

Cover the buns with a towel and leave in a draught-free place for 30-40 mins at room temperature. Preheat the oven to 190°C. In a small bowl combine the egg with a little milk or water. Brush each bun with the mixture before baking. Cut the almonds in halves lengthwise. Press one almond half into the middle of each bun.
9
Done

Step 9

Bake the buns for 12-15 mins till golden. Adjust the time according to your oven!
10
Done

Step 10

When the buns are baked, cool them on a rack and serve. Pumpkin buns are done!

11
Done

Step 11

Enjoy your meal!

Yeast pumpkin buns

When the pumpkin season is in full swing, we suggest baking these yeast pumpkin buns. It is a nice and flavourful baking with soft inner world. They not only contain pumpkin puree that give delicacy to any baking, but also they are pumpkin-shaped which makes them look like real little pumpkins. Your children will love them! The buns are moderately sweet, so you may serve it both with something sweet (e.g. jam or condensed milk) and savoury (e.g. cheese or bacon). The recipe was taken from Victoria Golovashevich.

  • Автор рецепта:
  • После приготовления вы получите 18 pcs
  • Время приготовления: 2 hours 30 mins

Ингредиенты

  • 150 g pumpkin puree
  • 125 g milk
  • 500 g all-purpose flour
  • 15 g fresh yeast
  • 2 pcs egg-yolk
  • 1 pc egg
  • 40 g sugar
  • 60 g butter
  • 10 g salt
  • 1 pc egg
  • 1 tsp milk
  • almond

Способ приготовления

  • Make pumpkin puree using any way you like. You may boil, steam or bake your pumpkin in the oven. We suggest peeling the pumpkin and discard all the seeds. Cube the flesh (500 g roughly) and put them into a microwave-proof form. Bake the pumpkin in the microwave till soft, let cool and puree with a hand blender till smooth. Heat the milk till lukewarm (38°C).

  • Combine the milk with the puree and mix well with a whisk.

  • Remove the butter from fridge to soften. Sift the flour into a big bowl and use your hands to combine it with yeast till crumbly.

  • Add 2 yolks, 1 egg, milk and pumpkin mixture and sugar and start making the dough with your hands or using a machine. As soon as the dough makes a ball, add the softened butter (in pieces). Finally, add 2 tsp salt and knead for at least 8 mins.

  • The dough is very nice and soft. It may seem a little too soft but you don’t need to add more flour. You may do it when forming the buns but after the dough is risen, it will be unnecessary.

  • Shape the dough into a ball and put into a bowl. Cover with a cling film and leave in a warm place (preferable in the oven in the “Light” mode”) to rise for 1,5 hours. The dough will increase its volume 2 -2,5 times.

  • Transfer the dough onto the working surface dusted with flour. Divide into pieces, 55-60 g each and shape each one into a ball. Put it onto the working surface, seal down, put your hand around it and start rolling in one direction. Don’t press the dough to the working surface. This will help you to get a perfectly shaped ball. Put the balls into a baking sheet layered with parchment leaving some space between them. With a sharp knife make 5 cuts around the edges without cutting to the centre. Push the middle slightly with a finger.

  • Cover the buns with a towel and leave in a draught-free place for 30-40 mins at room temperature. Preheat the oven to 190°C. In a small bowl combine the egg with a little milk or water. Brush each bun with the mixture before baking. Cut the almonds in halves lengthwise. Press one almond half into the middle of each bun.

  • Bake the buns for 12-15 mins till golden. Adjust the time according to your oven!

  • When the buns are baked, cool them on a rack and serve. Pumpkin buns are done!

  • Enjoy your meal!

previous
Beetroot, apples and kohlrabi salad
next
Chimichanga with apples
previous
Beetroot, apples and kohlrabi salad
next
Chimichanga with apples

Related Recipes:

Honey panna cotta

Cooking Time: 2 hours 15 mins

Bacon, poached egg and croutons salad with cheese and garlic sauce

Cooking Time: 25 mins

Cookies «Spider Web»

Cooking Time: 40 min

Pancho cake

Cooking Time: 2 h 30 mins

Chicken cream soup with mushrooms and leeks

Cooking Time: 1 hour

Cinnamon twist cake (couronne)

Cooking Time: 1 hour 30 mins

Banana and dates Lenten cake

Cooking Time: 1 hour

Tangerine panna cotta

Cooking Time: 8 hours

Add Your Comment

© 2013 - 2016 Nehudeem.ru