To prepare these delicious pumpkin buns, start by peeling the pumpkin and removing the seeds, making sure to get rid of anything that is not useful. Once the pumpkin is cleaned, cut it into equal-sized cubes for even baking. Place these cubes on a baking tray lined with parchment paper, making sure to arrange them in a single layer. Preheat the oven to 180 degrees Celsius and place the tray with the pumpkin inside. Bake for about 30 minutes or until the pumpkin is soft and can be easily pierced with a fork. After the pumpkin has cooled, mash it using a blender or a fork to obtain a smooth puree.
In a separate bowl, soften the fresh yeast with a teaspoon of sugar, then dilute it with a tablespoon of warm milk. Cover the mixture and let it rise for 10 minutes in a warm place until it becomes frothy. In another bowl, sift the flour to aerate it and remove any impurities. Add the pumpkin puree, the activated yeast, and gradually incorporate the warm milk in which you have dissolved the salt. Finally, add the oil and start kneading the dough. Knead until you obtain a smooth and elastic dough that easily comes off your hands and the bowl.
Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place until it doubles in volume. Once the dough has risen, transfer it to a floured work surface and divide it into 8 pieces of about 100 g each. Shape each piece into a ball. Then, take each ball of dough and wrap it with a thicker kitchen twine. Divide each ball into 4 sections and again each section into 4, forming 8 segments around the dough, resembling a round pumpkin. Be careful not to tighten the twine too much, as the dough will continue to rise and the twine must remain visible for later removal.
Place the buns on a tray, leaving enough space between them, and let them rise again in a warm place until they double in volume. When they are ready, brush them with a beaten egg yolk mixed with a little milk to give them a golden color when baked. Place the tray in the preheated oven and bake for about 30 minutes, or until the buns are nicely browned. Once baked, remove them to a rack and let them cool. Carefully remove the twine and enjoy the aromatic, fluffy, and soft buns that remain delicious even after a few days. This recipe is perfect for serving alongside various dishes or simply as a healthy snack.
In a separate bowl, soften the fresh yeast with a teaspoon of sugar, then dilute it with a tablespoon of warm milk. Cover the mixture and let it rise for 10 minutes in a warm place until it becomes frothy. In another bowl, sift the flour to aerate it and remove any impurities. Add the pumpkin puree, the activated yeast, and gradually incorporate the warm milk in which you have dissolved the salt. Finally, add the oil and start kneading the dough. Knead until you obtain a smooth and elastic dough that easily comes off your hands and the bowl.
Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place until it doubles in volume. Once the dough has risen, transfer it to a floured work surface and divide it into 8 pieces of about 100 g each. Shape each piece into a ball. Then, take each ball of dough and wrap it with a thicker kitchen twine. Divide each ball into 4 sections and again each section into 4, forming 8 segments around the dough, resembling a round pumpkin. Be careful not to tighten the twine too much, as the dough will continue to rise and the twine must remain visible for later removal.
Place the buns on a tray, leaving enough space between them, and let them rise again in a warm place until they double in volume. When they are ready, brush them with a beaten egg yolk mixed with a little milk to give them a golden color when baked. Place the tray in the preheated oven and bake for about 30 minutes, or until the buns are nicely browned. Once baked, remove them to a rack and let them cool. Carefully remove the twine and enjoy the aromatic, fluffy, and soft buns that remain delicious even after a few days. This recipe is perfect for serving alongside various dishes or simply as a healthy snack.
Ingredients
-300 g pumpkin pulp -25 g fresh yeast / 7 g dry yeast -1 teaspoon sugar -250 ml warm milk -500 g flour -1 teaspoon salt -2 tablespoons oil For brushing: 1 lightly beaten egg yolk with 1 teaspoon of milk