These pumpkin buns are a delightful twist on a classic recipe. The shaping gives them a unique look, and the filling is rich and flavorful.
Recipe makes 8 buns
Sweet Stiff Starter
- 30g sourdough starter
- 90g high-protein flour
- 40g water
- 15g sugar
Dough
- 210g bread flour
- 20g sugar
- 4g salt
- 60g milk (hold back 10-20g and add gradually)
- 25g whipping cream
- 125g mashed pumpkin
- 20g butter
- All of the sweet stiff starter
Pumpkin Filling
- 200g pumpkin puree
- 15g sugar
- 20g whipping cream
- 4g corn flour
- Mix everything together and cook over medium heat in a non-stick pan until thickened.
Method
- Prepare Sweet Stiff Starter:
- Use the starter when it triples in size, about 7-8 hours at 27-28°C.
- Make the Dough:
- Mix all ingredients except the butter until the dough comes together and is strong.
- Hold back 10-20g of milk and add gradually as the moisture level of mashed pumpkin can vary.
- Add butter in 2-3 batches, kneading until fully incorporated and the dough achieves a windowpane.
- Bulk Proof:
- Allow the dough to proof for 2 hours at 28°C.
- Shape the Buns:
- Punch down the dough and divide into 8 equal portions.
- Round each portion into a ball and let rest for 15 minutes.
- Roll out each ball into a long strip and spread with pumpkin filling.
- Roll up the dough and place it in a greased pan.
- Final Proof:
- Allow the dough to proof for 3-3.5 hours at 28°C.
- Prepare for Baking:
- Brush evenly with egg wash.
- Use a sharp blade to make multiple slits in the middle of each bun, revealing the pumpkin filling inside.
- Sprinkle with white sesame seeds.
- Bake:
- Bake at 180°C for 18-20 minutes or until golden brown.
Enjoy baking your Golden Pumpkin Buns! 🎃🍞