Prep Time 10 minutes
Cook Time 26 minutes
Additional Time 10 minutes
Total Time 46 minutes
- 500g of strength flour
- 80g whole milk
- 40g soft butter
- 2 tablespoons of nut butter
- 30g of sugar
- 20 g of invert sugar
- 2 eggs
- 159 g pumpkin puree
- 2 g dry yeast
- We roast the pumpkin for 45 minutes at 180oC with a little salt and cinnamon. When it's ready, we peel it and grind it in a food processor, attempting to drain as much water as possible. When everything is ready, we make our dough.
- We add the yeast to the warm milk and wait about 5 minutes for it to dissolve. Next, knead in the flour, sugars (if you don't have invert sugar, use 60 g of regular sugar), eggs, pumpkin puree, nut butter, and salt. We let the dough rest for about 10 minutes before adding the butter to the point of cream and kneading it. We can make short doughs by hand and rest them until they are smooth and shiny. It will take us about 15 or 20 minutes if we use a mixer. We can take short breaks to prevent the temperature of the dough from rising too much. When it's ready, we cover it and set it aside for an hour before storing it in the fridge until the next day.
- If we follow the procedure, we should allow the dough to double in volume for two or three hours, depending on the ambient temperature and humidity. If we keep it in the fridge, we take it out about two hours before forming the buns to temper it and restart the raising process.
- We divide the dough into portions, roll it, and then place it in a ceramic dish. Once we have them all ready, we cover them and allow them to double in size. This could take you about two and a half hours. When they're done, we brush them with milk and bake them for 20 minutes at 180-200 degrees Celsius.
- They should be golden and ready once the time has passed. It is not recommended to leave them for any longer period of time, as they will dry. Before tasting, we put them on a rack and sprinkle them with icing sugar.
- They have a mild flavor and are not overly sweet, so they go well with cold cuts, but if you want to indulge, pair them with a hazelnut butter and chocolate sandwich.
- I also made kanellbullar with the same dough. Consider the incredible combination of cinnamon and chocolate with pumpkin.
Amount Per Serving Calories 689Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 124mgSodium 148mgCarbohydrates 113gFiber 5gSugar 15gProtein 18g