Pumpkin buns

pumpkin buns ,display pic

Pumpkin buns are super soft,coloured,sweet buns made from yellow pumpkin puree.No artificial colouring or flavouring needed for these buns.Only thing we need to check before is the quality of the yeast.Yeast that proofs well gives soft buns.
You can make these as an evening snack and serve them with jam or butter,they ll just melt in your mouth and tastes heavenly.Children can also dip them in milk and enjoy these Pumpkin buns.Even newbie cooks can give it a try.Do try them at home and I’m sure you ll love it.

INGREDIENTS

3 cups all purpose flour

1/2 cup pumpkin puree

1/4 cup sugar

1 tbsp melted butter

1/2 cup warm milk

2 tbsp warm water

1/4 tsp salt

3-5 tbsp all purpose flour for kneading the dough

FOR PROOFING YEAST

2 tbsp warm milk

1/4 tsp sugar

2 & 1/4 tsp yeast

METHOD

Pressure cook the pumpkin for a whistle,grind them and keep it aside.Add 1/2 tsp of sugar to warm milk and add the yeast to it.The yeast will rise in few mins.

proof yeast

In a large mixing glass bowl,add sugar,warm milk and 1/2 cup warm pumpkin puree.Then add melted butter ,yeast and mix them well.

add puree,butter,yeast,pic 1

Add the all purpose flour little by little (1/4 cup) and mix them well until a mild sticky dough is formed.Now transfer the dough to your work space ,sprinkle some flour and start kneading the dough for 15 mins.

form a dough pic 2

Place the dough in a glass bowl and cover it with a plastic wrap.Leave it in a warm place for an hour until it doubles in volume.

douled in size

Transfer the dough to your work space and knead it for 2 mins to remove the air bubbles.Divide the dough into 12 equal parts and roll each part into a ball.Place the balls in a baking dish and cover it with a plastic wrap.Leave it for 30 mins to rise again.

ready to bake.

Bake at 350 degree F for 15-20 mins or until the tops are lightly brown.Brush the top of the buns with melted butter.

pumpkin buns, pic 5...

TAKE CARE TIPS

Knead the dough for 15- 20 mins to get soft buns.

Always use best quality yeast,and do proof them before adding to the flour.

Do not use canned pumpkin puree,use only fresh ground puree.

You can add a pinch of cinnamon powder to make these buns.

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