Pumpkin buns with garlic and basil

Category: Yeast bread
Pumpkin buns with garlic and basil

Ingredients

flour 400 g
milk 100 ml
eggs (50 g) 1 PC
fresh yeast 8 g
sugar 1 tbsp
Sol 1.5 h l
butter 30 g
pumpkin (raw, peeled) 200 g
garlic 1 head
dry basil 1 tsp
olive oil 1-2 h l

Cooking method

  • 1. Cut the pumpkin into large enough pieces, put in a baking dish. Put the head of garlic in the peel there, sprinkle with olive oil and bake until tender. Put the finished pumpkin in a blender, peel and add the garlic to the pumpkin and puree all together. Cool to room temperature.
  • 2. Heat the milk to 33C, add a slightly beaten egg, yeast pounded with sugar and pumpkin puree. Mix everything until smooth.
  • 3. Rub well chilled butter into flour until finely crumbled, add salt and basil, pour in the milk mixture and knead the dough - 5 minutes at low speed and two minutes at high speed. The dough is sticky. Leave to rise for 1 hour 30 minutes.
  • 4. Put the dough on a flour-dusted cutting mat, divide into pieces of 75-80 g and shape into buns. Prove for 35-45 minutes (until doubled).
  • 5. Bake in an oven preheated to 220C for the first five minutes. Then lower the temperature to 200C and bring the buns to readiness. In my oven, the total baking time is about 20 minutes. Brush the rolls with milk before baking.

Note

The buns are airy, crispy and incredibly flavorful. Try it, I highly recommend it.
Cook with love and bon appetit!

olesya26
Marina what delicious buns? Question: do I have a pumpkin "Melon" is this suitable?
Merri
Beautiful as the sun!
Twist
Olesya
Any one will do. It's just that the richer the color of the pumpkin used, the brighter the crumb color will be.

Irisha, Thank you! : girl_love: And they really look like the sun
olesya26
Marina thanks for the answer. The pumpkin "melon" special. melon taste, well, I thought about how it was with garlic and basil, oh again BULKI, my husband will soon kick me out of the house, right now I put two rolls in the oven, well, I love yeast dough. Yesterday I swore not to bake yet, it didn't help.
Twist
Olesya, and what kind of "special taste"? Otherwise I will be misleading.
olesya26
Well she's sweet and melon-flavored. For example, caviar (like squash) is not suitable for this aftertaste. I do not know, even though I wrote it.
Twist
Olesya, then it's better not to risk it and take the usual one.
Crochet
Cut the pumpkin into large enough pieces, put in a baking dish. Put the head of garlic in the peel there, sprinkle with olive oil and bake until tender.

Marisha, but can you tell me the baking temperature and at least an approximate time?

Couldn't get throughbe past such chubby people !!! I will definitely bake, that's right in the very, very first lines of my devil, for several kilometers I'll write down an even scroll !!!
Twist
Inna How glad I am that you liked the buns!
And I put the pumpkin at 170-180C. The baking time is different. About thirty minutes (+ -) - depends on the pumpkin. Just checking it with a toothpick for softness. It happens that you need to sprinkle a little more oil in the process, sometimes cover the top with foil.
Crochet
Marisha, thank you very much for your prompt reply ...

Today I have already baked chambella, but tomorrow I will probably swing at your buns !!!
Crochet
Marishenka, can I torment you with more questions?

Rub well chilled butter into flour until finely crumbled

I did everything as you ordered, but the question haunts me ...And what exactly is the point in this grinding flour and butter into crumbs? If you pour flour and crumble butter on top (or, even easier, just put a whole piece of softened, room temperature), will this somehow affect the final result?

The dough is proving, double portion ...

P.S. Marish, and lope by the way you got buns from one portion ?!

Twist
Inna, I cannot explain the reason, but the introduction of very cold butter in this way gives a very airy dough. This dough is from Bridge Buns. I first saw such a method in this recipe and then as soon as I did not experiment with it! She also made sweet buns based on it and even fried pies with meat.
Only from this dough I get buns with such lush "koloboks". I repeat, I don’t know the reason. It's like Bertine's yeast rubbed into flour. It was somehow too lazy to rub in and I just rubbed the yeast with sugar, as usual. And as a result, when kneading, the dough was thinner than always and the bread turned out to be a little different.
From this portion, I get 6-7 buns.
With pumpkin puree, the buns are slightly denser in structure, but still tender and slightly flaky.
Crochet
Marisha, thank you very much for explaining everything in detail !!!

For today No more questions ...

And a special thank you for the buns, very tasty and aromatic Pumpkin buns with garlic and basil

From a double portion of the dough, I got exactly 20 buns, the dough was divided into 80 grams. ...

Happy you Marish Pumpkin buns with garlic and basil!!!
Twist
Innochka, how glad I am that you and your family loved the buns !!!
I sincerely wish you a Happy New Year! May love and joy never leave your home! Bow to your family and happy holidays!
Merri
Kroshik, baked beautiful rolls! Happy New Year girls !!!

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