Cold days are perfect for making bread at home
If you are looking for an incredibly soft and flavourful bread bun recipe, you’ve found it.
These Pumpkin Bread Buns have an amazing fluffy crumb and a delicious sweet taste thanks to the mashed pumpkin.
Pumpkin puree adds a vivid and rich golden colour and makes the buns extremely beautiful.
Just like my plain Burger Buns, they are perfect as bread for a sandwich, toasted for breakfast or as burger buns.
These Pumpkin Buns are incredibly soft, fluffy and flavourful.
Very easy to make and perfect for any occasion.
Pumpkin burger buns
Ingredients
Dough
- 3 1/4 cups (435 g) bread flour (14% proteins)
- 8 oz (225 g) pumpkin puree*
- 2/3 cup (150/160 g) full fat milk
- 1 medium (50 g) whole egg
- 12 g fresh yeast
- 1 tsp + 1 pinch (8.7 g) salt
- 2 tbsp + 2 tsp (40 g) granulated sugar
- 3.5 tbsp (50 g) soft unsalted butter
*Pumpkin puree
- 12.5 oz (360 g) diced raw pumpkin (seedless and skinless)
- 1 tbsp + 2 tsp (25 g) water
Extra
- Roasted pumpkin seeds
- White sesame seeds
- Lightly beaten whole egg
Instructions
Peel the pumpkin, remove the seeds and chop into small chunks.
Place them in a bowl for micro wave and pour the water.
Cover with plastic wrap and cook for about 8/10 minutes on high power level, stirring occasionally.
Use an immersion blender to blend the cooked pumpkin and weigh 8 oz (225 g).
In the bowl of a stand mixer fitted with hook attachment, place the sifted flour, the yeast, the sugar, the pumpkin puree, the egg and start kneading on low speed.
Gradually add the milk, increase the speed and knead for about 10 minutes on medium high speed until the dough is very soft, elastic and stretchy.
Gradually add salt, then the butter and continue to knead until completely incorporated.
Grease a mixing bowl, place the dough inside, cover with cling film and let proof until doubled in size.
Once it has doubled in size, punch the dough to deflate it and transfer over a very lightly floured surface.
Fold the edges of the dough towards the centre and gently press to make the dough stick. Keep on folding for 2 times.
Cover the dough with the bowl and let sit for about 20 minutes.
Cut into 8 equal pieces, using a kitchen scale to be precise: 110 g each.
Shape each piece of dough into a ball.
Place the buns on 2 baking trays with baking paper and let rise until double in size.
Leave some room around each bun so that they have space to expand.
Heat fan oven at 340F - 170°C.
Brush the surface of the buns with beaten whole egg, sprinkle with white sesame and pumpkin seeds and bake fo 22 minutes.
Out of the oven, place the buns on a rack to cool completely.
Enjoy.
L'articolo Pumpkin burger buns proviene da Cooking Me Softly.
