Pumpkin buns

Category: Bakery products
Kitchen: japanese
Pumpkin buns

Ingredients

premium wheat flour 200 g
sugar 20 g
salt 3 g
dry yeast 3 g
starch syrup (optional) 10 g
milk 70 g
water 30 g
butter 20 g
pumpkin (without seeds) 230 g
sugar for pumpkin filling 10 g

Cooking method

Pumpkin bunsCut the pumpkin into small pieces and bake in the oven or microwave until tender. Remove the rind and cut into 6 small, uneven rectangles 2 cm long to decorate the buns. Chop the pumpkin pulp in mashed potatoes and divide into: 80 g - for the dough, and 120 g - for the filling. Add sugar to some of the topping puree, mix and cook until thick on the stovetop or microwave. Divide into 6 pieces, refrigerate and round.
Pumpkin bunsPut flour, sugar and salt in a bowl, mix. Add yeast, syrup, milk and water and mix. Add the rest of the pumpkin puree and stir to collect the dough in a lump.
Pumpkin bunsTransfer the dough from the bowl to the work surface, continue kneading the dough for 10 minutes. The dough kneading technique is interesting - the hand makes a movement of rubbing the dough on the working surface, reminiscent of the movement when washing clothes on a board, several repetitions, then it is collected in a lump with a scraper and hands, and everything is repeated again. Quite an unusual option, but allowing you to relatively quickly and thoroughly combine the flour mixture and pumpkin puree. By about 4 minutes from the start of kneading, the dough takes on a more shaped appearance and structure.
Add butter to the dough and knead the dough until smooth. I needed an additional amount of flour - about 20 g. Round the dough into a ball and transfer to a bowl greased with light vegetable oil, cover with a napkin and leave the dough to double.
Pumpkin bunsPrepare the bun shaping string. Cut into 6 long sections, place in a bag, add flour, wrap the bag and shake it well, helping to distribute the flour over the entire surface of the threads with your hands.
Pumpkin bunsPut the matched dough on a work surface, divide it into 6 parts, round each and leave for 15 minutes, covered with a damp cloth. Stretch each of the blanks into a circle, lay in the filling and shape into round buns, carefully sealing the seam. Tie loose culinary thread around each piece, tie the ends at the bottom and cut them short with scissors.
Pumpkin bunsPlace the pieces on a baking sheet lined with parchment paper and leave to proof.
Pumpkin bunsThe dough will approximately double in volume.
Pumpkin bunsSprinkle a thin layer of flour over the blanks through a sieve. Place the stalk cut from the peel in the top center. I decorated the buns after baking as I was making frozen pumpkin buns.
Pumpkin bunsPlace the baking sheet in an oven preheated to 180aboutC and reduce the heating temperature to 160aboutC. Bake the buns for 12-13 minutes, until tender. I extended the baking time by 5 minutes.
Pumpkin bunsRefrigerate the buns. Remove the culinary thread from each: turn it upside down, cut the knot, turn it over, cut all the threads in the center and carefully remove all the ends of the thread. Serve the buns to the table. As a decoration, I chose pecan candies.

Pumpkin buns


Bun on the break.
Pumpkin buns

The dish is designed for

6 pcs.

Note

On prescription cook kafemaru... Thanks to the author!

Ekaterina2
Corsica, what an interesting option for forming buns! Very nice. And instead of the filling, you can put an apple, or steamed dried apricots ... MMM ...It's good that it's not convenient for me to bake here, otherwise I would not have resisted the pumpkin dough, I would have baked the pumpkin in Princesk.
Corsica
Katerina, thanks for your interest in the recipe! Yes, pumpkin goes well with the ingredients you listed, I also like the combination with chocolate and cinnamon in buns with condensed milk, and, if not about baked goods, then pumpkin goes well with ginger in pumpkin-ginger kiyom. In general, the options are easy to choose according to taste, but in this pastry I was interested in the option suggested by the author, since in Japanese cuisine recipes there is usually a very good balance of taste and aroma of the finished dish.
Quote: Ekaterina2
an interesting option for forming buns!
I agree and it was difficult to pass by.
Quote: Ekaterina2
otherwise I would not have resisted the pumpkin dough, I would have baked the pumpkin in Princesk.
The season is yet to come.
celfh
Oh, what a beauty And very appetizing
Corsica
Tatyana, thanks for the kind words and interest in the recipe!
Nagira
Sunny what!
Rituslya
Oh, what buns!
Not just buns, but mini pumpkins!
Ilona, Thank you!
I will definitely try to cook it!
Podmosvichka
I'm lying in a deep swoon with admiration 🔗
Class
I hope my pumpkins will have time to ripen
ANGELINA BLACKmore
Handsome men !!!!!!
Corsica
Nagira, Rituslya, Podmosvichka, ANGELINA BLACKmore, thanks for your interest in the recipe and kind words!
Quote: Podmoskvichka
I hope my pumpkins will have time to ripen
Lenaare said to be very good for pumpkin this season.
ANGELINA BLACKmore
Quote: Corsica
they say this season is very good for pumpkin
Maybe somewhere and good ... but my pumpkins did not want to be tied in time ... time to fall, and they have just bloomed .. We must go and see, maybe finally barren flowers ... And if they started, then when will it grow. ... And so I wanted nutmeg pumpkins.
Podmosvichka
I have, but very little. Taking into account what jungle yesterday I fully disassembled
And still completely green
I plant constantly bottled Prikubanskaya. Lies until the next harvest, fragrant and sweet.
Corsica
Natasha, Elena, clearly, all hope for a favorable autumn.

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