Wednesday, 23 September 2015

Pumpkin & cinnamon buns

Delicious spiced pumpkin buns, easy to make and so so tasty! Addition of pumpkin puree makes the dough even softer and gives it the beautiful orange colour. A must bake this fall!


For the dough:

  • 3 cups strong bread flour
  • 1 cup pumpkin puree
  • 2 1/2 tsp dried yeast
  • 3/4 cup lukewarm milk
  • 1 egg
  • 55g caster sugar 
  • 1tsp cinnamon
  • 1tsp vanilla paste
  • pinch of salt 
  • 35g butter 
For the filling:
  • 90g soft butter
  • 150g soft brown sugar
  • 2tbsp cinnamon
For the egg wash:
  • 1 egg yolk
  • 1tbsp milk
For the icing:
  • 1/2 cup icing sugar
  • 2-3tbsp fresh orange juice

To make the dough mix the flour with dried yeast, then add remaining ingredients and knead until the dough is smooth and stretchy.  Leave in a large bowl covered with cling film, to double in size, for about an hour, then roll out on a floured surface to a large rectangle.  

To make the filling mix all ingredients in a bowl, then spread evenly on top of the rectangle of dough.  
Roll like a swiss roll, then cut into 12 equal parts, placing in a large baking tray (about 23cm x 33cm) cut-side-up. 

Cover with a clean cloth and leave to rise again for about 30 minutes.  Brush with an egg wash. 
Bake at 190C for about 20 minutes. 

Mix icing sugar with orange juice and brush on top of the buns.  


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