Pumpkin DINNER buns - A FOOLPROOF RECIPE FOR COZY AUTUMN DAYS. скачать в хорошем качестве

Pumpkin DINNER buns - A FOOLPROOF RECIPE FOR COZY AUTUMN DAYS.

Pumpkin buns are something truly special and absolutely delicious for every cozy autumn days. To make them, we’ll start with homemade pumpkin purée. Roast a bright-orange pumpkin in the oven at 200°C for about 30 minutes, until tender. Scoop out the flesh, blend it until smooth, and let it cool completely. Next comes the pumpkin dough. As with all my sweet buns, I use a simple tangzhong starter to keep them soft for days. Cook together 120g water, 120g milk, and 40g flour until thick and smooth – like baby food. Set aside to cool. For the dough itself: • 350g flour • 1 tbsp sugar • 10g dried yeast • 130g warm milk Mix the yeast with milk, cover, and leave for 10 minutes to activate. Then add: • 1 large egg • 1 tsp salt • the tangzhong paste • 200g cooled pumpkin purée • zest of 1/2 orange Mix well, add 60g soft butter, mix again, and finally add the last 100g flour – about 450g in total. The dough should be soft and slightly sticky. Cover and leave to rise in a warm place for 1–2 hours. For shaping, roll the dough into a rectangle, spread with 30g soft butter, then spread over 200g pumpkin purée. make a shape as you see on the video, cover, and leave for another 25 minutes. Brush with egg yolk mixed with 1 tbsp milk, and bake at 2000-2005°C for about 25-30 minutes – though as always, keep an eye on your own oven. Thanks to the tangzhong, the buns stay soft for a long time, and the combination of pumpkin with orange zest gives them such a wonderful flavour. Soft, golden, and fragrant – these pumpkin buns are the very taste of autumn.