Pumpkin Dough Buns


I cannot explain why, but pumpkin continuously serves for me as an inspiration for non-traditional application of ingredients. This time I kneaded a dough on a pumpkin puree. The result was simply amazing – soft and supple dough, with sun-yellow color, fragrant and tender. This dough keeps a fresh taste for a long time and could serve both for sweet and salty pastries.

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Ingredients:

600-650 gr. flour
350 gr. pumpkin puree
1 tsp dry yeast
1/2 tsp salt

Preparation:

Puree:

  1. Cut the pumpkin into small cubes and put in a pan
  2. Add 1 glass of water and a bit of salt
  3. Steam until tender
  4. Turn into a uniform puree using blender

Dough:

Mix all the dough ingredients in a bread maker machine, using program for preparing dough. Alternatively, you can mix all ingredient by hands, and knead in the mixer until obtaining a uniform, slightly sticky mass. Then take a bowl, spray a bit of oil on it and leave the dough for fermentation for about an hour (covered either by nylon wrapping or a simple kitchen towel).

Making the buns once the dough is ready:

  1. Prepare the surface for rolling the dough – sprinkle some flour to avoid stickiness
  2. Turn the dough into a flat sheet using a rolling pin
  3. Divide into 16 parts, smear a bit each part, put inside the filling (of your choice) and wrap into a bun shape
  4. Let the buns “rest” for 30 minutes and then bake them (for 30 minutes as well) at 190C

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In the illustration above the filling is made of baked eggplant and goat cheese.

If you liked this bakery recipe, why not check out the following related ones?

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Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?

Please leave us comments about your experience…..

2 thoughts on “Pumpkin Dough Buns

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