{"id":9954,"date":"2016-11-09T10:20:49","date_gmt":"2016-11-09T09:20:49","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=9954"},"modified":"2022-12-14T10:26:48","modified_gmt":"2022-12-14T09:26:48","slug":"weiche-kuerbisbroetchen-soft-pumpkin-buns","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/11\/09\/weiche-kuerbisbroetchen-soft-pumpkin-buns\/","title":{"rendered":"Soft Pumpkin Buns"},"content":{"rendered":"

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I bake today:<\/strong> Fluffy & Soft Pumpkin Buns<\/span>
\nPreparation:<\/strong> 1 hour & 30 minutes
\nCooking time:<\/strong> 45 minutes
\nTotal time:<\/strong> 2 hours & 15 minutes<\/p>\n

Category:<\/strong> Baking Recipes, Bread & Bun Recipes
\nOur Recipe Rating:<\/strong>
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\"Fluffy

Fluffy & Soft Pumpkin Buns<\/p><\/div>\n

\"Fluffy

Fluffy & Soft Pumpkin Buns<\/p><\/div>\n

Ingredient for 8 Pumpkin Buns<\/span>:<\/strong><\/p>\n

    \n
  • \u00bd butternut (or hokkaido) pumpkin<\/span><\/li>\n
  • 500 grams of flour<\/span><\/li>\n
  • 75 grams of butter<\/span><\/li>\n
  • 50 grams of sugar<\/span><\/li>\n
  • 1 egg<\/span><\/li>\n
  • \u00bd cube of yeast<\/span><\/li>\n
  • 1 teaspoon salt<\/span><\/li>\n
  • \u00bd teaspoon of nutmeg<\/span><\/li>\n
  • Milk for brushing the rolls<\/span><\/li>\n
  • Pumpkin seeds for sprinkling<\/span><\/li>\n
  • Flour for the working surface<\/span><\/li>\n<\/ul>\n

    Kitchen Helper:<\/strong><\/p>\n

      \n
    • Microwave suitable bowl for the pumpkin<\/li>\n
    • Microwave<\/li>\n
    • Cling film<\/li>\n
    • Blender<\/li>\n
    • Mixing bowl<\/li>\n
    • Mixer\/Kitchen Machine<\/li>\n
    • Kitchen towel<\/li>\n
    • Knife<\/li>\n
    • Baking tray + parchment paper<\/li>\n
    • Brush<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      Deseed the pumpkin & thinly cut down the shell with a sharp knife. Then cut the pumpkin roughly into 5 – 6 equal pieces & place them in a microwave-suitable bowl.<\/p>\n

      Cover the bowl tightly with a sheet of clingfilm, cut 5 – 6 small holes into the foil with a knife and then gently cook the pumpkin in the microwave at 700 watts for about 7 – 10 minutes (the pumpkin is done when the fruit flesh can be easily mashed with a spoon).<\/p>\n

      Pick the pumpkin out of the microwave, remove the foil and puree with a blender until fine. Allow the pumpkin puree to cool, then weigh 325 grams for the rolls. Give 500 grams of flour, 50 grams of sugar, 1 egg, 75 grams of soft butter, 1 teaspoon of salt, \u00bd teaspoon of nutmeg & 325 grams of pumpkin puree into a mixing bowl.<\/p>\n

      Crumble \u00bd cube of fresh yeast to the other ingredients and knead with a kitchen machine or mixer for about 4 – 5 minutes until a smooth & slightly sticky dough. Cover the dough with a kitchen towel and allow to rest for 1 hour in a warm place.<\/p>\n

      After the resting period knead the dough again on a slightly floured working surface and then cut with a knife in 8 equal sized pieces. Form each piece of dough on a slightly floured working surface by pulling from outside inwards to ball shape (look into the video below for a more detailed instruction) and then place them on a lined baking sheet. Cover the rolls with a kitchen towel and allow to rest for another 20 – 30 minutes.<\/p>\n

      Preheat the oven in time to 180 degrees (top\/bottom heat). Brush the bread rolls with a bit milk before baking and sprinkle with a few pumpkin seeds, then bake for 20 – 25 minutes until slightly brown. Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n