Light buns with pumpkin

Pumpkin buns


Pumpkin buns that are fluffy and soft on the inside made with a combination of pumpkin purée and flour. As I have already mentioned several times on this blog, in the autumn, when there is an abundance of pumpkin, I buy a lot of it and make purée, which I freeze. Purée works great in pasta sauces and it is equally delicious in cakes and bakery goods.

I have already made pumpkin buns a few times with the recipe below. I usually serve these buns for breakfast or as an addition to soups. I also make sandwiches for myself from them to snack during the day. So if you have pumpkin at home, make sure to bake these delicious buns.

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Soft and light pumpkin buns
Soft pumpkin buns

Ingredients for pumpkin buns.

  • 200 g pumpkin purée
  • 1 egg yolk
  • 1 teaspoon of salt
  • 500 g all-purpose flour + a little for dusting the dough
  • 1 egg white
  • 20 g fresh yeast
  • 240 ml lukewarm water
  • 1 tablespoon of pumpkin oil
  • 1 teaspoon of caster sugar
  • 2 tablespoons with pumpkin seeds

How to make pumpkin buns.

Put the yeast, caster sugar, 5 tablespoons of water and 2 tablespoons of flour into a cup, mix and set aside for 10 minutes.

Sift the remaining flour into a bowl, add the leavened yeast, egg yolk, salt, pumpkin oil and the remaining water. Mix then knead the dough. Knead for 6-7 minutes, then cover the bowl with a kitchen cloth and leave it to rise for an hour and 10 minutes.

Put the risen dough on a pastry board sprinkled with flour and divide it into several batches. Use the dough to form 30 centimetre long and 2 centimetre wide strings. Twist the strings into a snail shape, place them on a baking sheet lined with baking paper and leave them to rise for 25 minutes. Brush the buns with an egg white and sprinkle with pumpkin seeds. Place the buns in an oven preheated to 190 degrees Celsius for 20 to 22 minutes.

Buns with pumpkin
Soft pumpkin buns

Good to know when making pumpkin buns.

When forming the buns, work on one part of the dough at time, keep the remaining ones covered.

I leave the buns that are about to go to the oven first on the side and let them rise. I put the remaining ones in the fridge. I take them out and set aside to rise only once the first risen buns are going into the oven.

Are you looking for dishes with pumpkin? If so, try our recipe for Pumpkin and goat cheese salad.

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