The milk and pumpkin buns are really soft and delicious, a well-done dough.
These buns I made to freeze them and have them ready when needed.
I wanted the dough to be a bit more orange, but they are still quite colorful, and I am happy with it, and I must say the flavor is quite noticeable.
This year, I have been very busy making pumpkin recipes, considering that I only started using this ingredient in recent years, and I must say it has been a real discovery and especially the recipes are much appreciated.
Fragrant, soft, and with a warm and enveloping color, the milk and pumpkin buns are one of those recipes that can win you over at the first taste.
Ideal for the autumn season but so versatile they can be appreciated at any time of the year, these little soft bites combine the delicacy of milk with the natural sweetness of pumpkin, creating a harmonious, light, and irresistible dough.
They are perfect for serving at breakfast, perhaps accompanied by a thin layer of jam, or as special bread for children’s snacks.
But not only that, their compact yet airy texture makes them suitable for savory fillings, turning them into tasty and original mini sandwiches for buffets, appetizers, or brunch with friends.
What makes this preparation particularly interesting is the pumpkin’s ability to impart softness without weighing down the dough.
Thanks to its sweet and velvety pulp, you can make soft bread that lasts longer without resorting to large amounts of butter or sugar.
Making Milk and Pumpkin Buns is also a great opportunity to use leftover pumpkin from other recipes or to discover new ways to enhance it, especially in the months when it reaches its full seasonality.
If you love soft and fragrant leavened products, or if you are looking for a tasty alternative to traditional bread, these buns are the perfect choice.
A recipe that combines genuineness, simplicity, and a creative touch, ready to become a must in your home kitchen.
Happy cooking!
approx. 338 kcal per bun
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: about 14 buns
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients for making Milk and Pumpkin Buns
- 0.9 oz Fresh yeast
- 1/2 cup Water
- 3/4 cup Milk
- 19.4 oz Pumpkin (cooked pulp)
- 2.8 lbs All-purpose flour
- 2.1 oz All-purpose flour (for the work surface)
- 2 tsp Salt
- 1 Baking Tray Non-stick baking tray
Preparation of Milk and Pumpkin Buns
In a bowl, put the warm milk and water, add the yeast cube, and let it dissolve, then add 7 oz of flour and mix well.
Add the pumpkin pulp, salt, the remaining flour, and knead until you get a soft but not sticky dough.
Let it rise covered for at least 2 hours and until doubled, once risen, knead it for a few minutes on a floured work surface.
Shape all buns about 4.2-4.9 oz each, place 4 pieces of string on the surface in a cross (see photo), place the bun on it and tie each string in the center of the bun, cut the excess string leaving only a little piece, repeat the operation for each bun.
Place them well spaced on a baking sheet lined with parchment paper
Let them rise again covered for about an hour
Then brush them with warm milk and bake in a hot oven at 374°F for about 20 minutes checking the cooking.
Always remember that cooking may vary depending on the oven you use and should always be kept under control!
