Hi everybody! It's been awhile since my last post. So I think it's time to drop in to clean up bofore the spider webs cover my blog. Well, today I want to share my 'pumpkin buns' recipe with you all. It's from now on my faverite buns. I do love the combination of soft and springy texture with light sweety, creamy and nutty flavor of pumpkin custard filling. That was really my taste. I baked this buns 3 days consecutively. I know, I'm crazy ^.^
Ingredients for the dough
- 20ml milk, lukewarm
- 10g yeast cube (3 g active dry yeast)
- 200g bread flour
- 30g granulated sugar
- 120g mushed pumpkin
- 20g butter
- 1/2 tsp vanilla extract
- 1/2 tsp salt
Methodes
In a mixing
bowl, dissolve the yeast in the lukewarm milk, add in the flour, mashed pumpkin and sugar. Mix together by using dough hook with low speed about 2 minutes. Then cover the bowl with the towel and rest in the warm place for 10 minutes.
After that, add in butter, salt and vanilla. Knead with high speed about 10 minutes or until the dough is really smooth and elastic. Shape into the ball and cover with the towel, let rise in the warm place about 45-60 minutes or until double.
In the meanwhile, we're going to make the custard filling. So that we do have the filling punctually when the dough is ready to be shaped.
After that, add in butter, salt and vanilla. Knead with high speed about 10 minutes or until the dough is really smooth and elastic. Shape into the ball and cover with the towel, let rise in the warm place about 45-60 minutes or until double.
In the meanwhile, we're going to make the custard filling. So that we do have the filling punctually when the dough is ready to be shaped.
For the filling
- 100 ml whole milk or whipping cream
- 2 tbsp granulated sugar
- 1 egg
- 2 tsp cake flour
- 1 tsp salted butter
- 1/2 tsp vanilla butter flavor
- 1/3 cup steamed small cubes pumpkin
Whisk together sugar and eggs in the
bowl. Then stir in whole milk and flour until well combined. Afterwards, pour the mixture through the finely sieve in to the small pot.Place
the pot on the stove on low heat, regularly stirring until the custard getting
thick. Turn of the heat and immediately stir in butter and vanilla butter flavor. Pour in to the small bowl and mix in the streamed cubes pumpkin. Cover the surface with plastic wrap. Set aside to let it cool.
When the dough is ready to be shaped. Take the dough out from the bowl and knead around about 30 secounds. The divide into 10 portions. Roll each portion into a long stick. (pic 7) Don't forget to cover with the plastic wrap.
Braid the dough by taking both ending of the stick, tie into a knot and alternating twist from side to side until finish. Put into a greased muffin tin and pipe the custard filling in the middle. Proof for 30 Minutes, thereby don't forget to cover with the towel or plastic wrap.
Warm the oven to 175C. When it get the right temperature, put the tin the the oven and bake about 12-15 minutes. Remove from the oven and immediately brush with butter. Cool on the wire rack.
Braid the dough by taking both ending of the stick, tie into a knot and alternating twist from side to side until finish. Put into a greased muffin tin and pipe the custard filling in the middle. Proof for 30 Minutes, thereby don't forget to cover with the towel or plastic wrap.
Warm the oven to 175C. When it get the right temperature, put the tin the the oven and bake about 12-15 minutes. Remove from the oven and immediately brush with butter. Cool on the wire rack.
The buns turn out really good. Very tender and yummy. I'm loving it. If you like bread and pumpkin, you shouldn't miss. See you soon next blog.
