Sweet Pumpkin Buns
Source: https://www.meranermuehle.it/rcp_recipe/sweet-pumpkin-buns
Total time
50 Minutes
Baking/cooking time
20 Minutes
Rest time
2 Hours
30 Minutes
Difficulty
easy
Ingredients
for about 14 buns
| FOR THE DOUGH | ||
| 20 | g | ADAM - lievito madre natural yeast with dry yeast |
| 525 | g | Wheat flour type 00 nr. 2 bio |
| 300 | g | pumpkin purée (steamed pumpkin) |
| 70 | g | cane sugar |
| 50 | g | milk (lukewarm) |
| 1 | egg | |
| 60 | g | butter (soft) |
| 3 | g | butter (soft) |
| 150 | g | dark chocolate (roughly chopped) |
| ADDITIONALLY | ||
| q.s. | milk for brushing |
Preparation
- In a bowl, combine flour, ADAM Lievito Madre, lukewarm pumpkin purée, and cane sugar. Add the lukewarm milk and egg, then knead everything together using a Danish whisk or your hands. Add the soft butter (cut into pieces) and salt, and continue kneading until the dough is smooth and elastic. Finally, knead in the chopped dark chocolate.
- Shape the dough into a ball, cover, and let rise in a warm place until doubled in size, about 2 hours. (You can also use a stand mixer to knead the dough.)
- Once the dough has doubled, divide it into 14 equal pieces, shape each into a ball, and gently flat-ten them by hand. Place the buns on a baking tray lined with parchment paper, cover, and let rest for another 30 minutes. Meanwhile, preheat the oven to 170 °C / 340 °F (top and bottom heat).
- After resting, brush the buns with milk and bake for about 20 minutes, until golden brown. After 15 minutes of baking, briefly open the oven door to let steam escape, then close it again and finish ba-king.
- Remove the pumpkin buns from the oven, let them cool — or enjoy them while still warm! They can also be frozen.
In collaboration with @passionecooking
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