Pumpkin Buns with Pumpkin Filling

Too spooky for me.

20161029_145950-copy

Pumpkin-shaped bread has been really popular lately and I thought I’d try them too.

20161029_150517-copy

In case it wasn’t obvious from its appearance, the bread contains pumpkin. For extra adherence to theme, pumpkin’s in both the bread and the filling.

20161029_152315-copy

And yeah…I don’t know how the pinterest people did it but I couldn’t get the string off the bread in the end. Just get your friends to nibble round the string. Can’t do them too much harm. Extra fibre.

(Ok so after googling a bit turns out I was supposed to remove the string after the second proof. Oops.)

20161029_170509-copy

The pumpkin’s not super obvious in the dough, but the bread itself’s still really tasty. Can’t go wrong with enriched bread.

20161029_171207-copy

Crumb shot.

20161029_175420-copy

Garnish with some decorations stolen from a cupcake shop. This recipe’s loosely based off this youtube video. I say loosely because I didn’t follow her bread technique and left out the milk in the filling.

Ingredients (makes 12)

  • 400g pureed pumpkin (about 1 can). Split into two portions, 100g for the dough and 300g for the filling.

Bread

  • 300g bread flour
  • 160ml milk
  • 40g butter, softened
  • 7g dry yeast (1 packet)
  • 40g sugar
  • 6g salt
  • Some string
  • Pecans to decorate

Filling

  • 40g butter
  • 40g sugar
  • 1 tbsp cinnamon

Method

  1. Mix the flour, yeast, sugar, and salt together. Then add the milk and 100g pureed pumpkin. Knead until smooth and elastic.
  2. Knead in the butter until the bread reaches windowpane stage.
  3. Let the dough rise in a covered bowl until doubled in size (about 1.5 hours for me, see notes).
  4. Meanwhile, make the filling. Mix 300g pureed pumpkin with the butter, sugar, and cinnamon. Refrigerate until firm.
  5. When the dough is doubled in size, knockback and split the dough into 12 equal pieces.
  6. Flour a surface and your rolling pin and flatten each piece of dough. Add about 1/12 of the filling into the centre of the dough circle (about 1 tbsp). Close the dough around the filling well and shape until it’s round.
  7. Use string to tie the dough ball, dividing it into 8 segments. Place each shaped bun onto a baking tray lined with baking paper.
  8. Cover with some floured clingfilm and let rise until doubled in size (about an hour).
  9. After the buns have doubled in size, remove the string (which I clearly didn’t). Decorate each bun with a pecan piece to make the “stalk”. Brush each bun with some milk to give it a bit of colour.
  10. Bake at 180°C for about 20 mins or until well coloured.
  11. Let cool on cooling rack.

Notes

  • Make sure to seal the filling well with the dough or it will leak out.
  • Don’t tie the buns too tightly with the string or it’ll squeeze the filling out.
  • The timings for the proving are a rough guide. It’s pretty cold where I am right now so proving might be longer for me than it is for you.
  • Make sure to remove the string before baking lol.
  • If you’re going to puree your own pumpkin you might have to adjust the liquid levels. I feel like canned pureed pumpkin’s a little wetter.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s