How to make easy soft Pumpkin buns without a stand mixer - or kneading! - from scratch!Starting to prepare your homemade pumpkin puree (but you can also use canned pumpkin puree if you prefer), I'll show you how to shape these cute buns like pumpkin shaped rolls thanks to kitchen cooking twine.The dough is incredibly quick and easy to make, it comes out in very few minutes using a spoon or a spatula. I've used an active dry yeast that doesn't need to be activated: feel free to activate your yeast if required.Rememebr that if you want to get soft and fluffy bread, with a hint of chewyness, you shouldn't add too much flour but your dough should be very soft and a bit sticky.Perfect as Halloween or Autumn treat, it matches perfectly both with sweet than savoury stuffs!
250 g(9 oz)pumpkin pureehomemade from 350 g of raw peeled pumpkin
about 80-90 ml(1/3 cpu)milk
3pecansfor garnish
Instructions
In a big bowl place flour, salt and mix.
Add sugar, active dry yeast and mix. Activate your yeast if required: my yeast doesn't need to be activated.
Add pumpkin puree and mix using a spoon and gradually the milk to reach a soft, compact and slightly sticky dough.
Knead for few seconds into the bowl until the ingredients will be well combined (don’t over-knead the dough or it will become too sticky).
Sprinkle some flour under and over the dough into the bowl.
Cover the bowl with plastic wrap and a tea towel and let it rise in a warm place for about 2 hours (or until double in size).
Place the dough on a well-floured surface, knead for few seconds and form a big ball; split it in 6 equal portions. Take every piece of dough and form into a smooth ball.
Grease the 6 pieces of kitchen cooking twines using some vegetable oil: for each dough ball, wrap the kitchen twine around the dough to form 8 segments (do not wrap too tight). Watch the recipe video below for the tutorial.
Place the wrapped ball on a backing tray lined with parchment paper; place them 2 inches apart to allow the buns to expand while rising.
Cover with tea towel and let it rise for about 30-40 minutes.
Brush the buns with egg yolk + milk mix.
Bake in preheated oven at 190°C-375°F for about 10 minutes.
Let them cool for about 40 minutes on a wire rack.
Remove the kitchen twine: using a little scissor cut the kitchen twine on the top and under the buns; lift the twine pieces and pull them out from the back of the buns.
Halve 3 pecans and insert them in the buns as pumpkin stalks.
Video
Notes
Store at room temperature wrapped in plastic wrap then placed into a paper bag for about 2-3 days.Store in freezer for up to 3 months.