Pumpkin and chocolate buns soft, tender, and delicious. These early cool and gray days immediately make me want to get my hands in dough and bake something good. This time the choice fell on a sweet treat: super soft and tender Chocolate Buns perfect for breakfast. I added microwave-cooked pumpkin to the dough for super softness and a delightful cinnamon scent, which goes perfectly with pumpkin. The pumpkin puree in this recipe replaces the egg. Soft buns of a delightful orange color with lots of chocolate chips that make them super delicious too. And if you like kneading, don’t miss the recipe for Milk Pan Brioche and the recipe for Soft Rolls with Raisins. The recipe is very simple, even for those who are clumsy in the kitchen, and just imagine the delicious aroma that filled my kitchen! To prepare my buns, I used the “water roux” technique, a paste made with milk (or water) and flour to add to the dough. It is an oriental leavening technique for soft and light leavened doughs. A sort of “pre-dough” that promotes leavening. The original name is “tang zhong”, a technique that allows you to prepare bread and leavened goods, both sweet and savory, without using preservatives and additives. For this dough, you can use a mixer but also simply a bowl and a fork. Let’s rush to the kitchen and prepare some delicious Soft Pumpkin Buns together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economic
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 184.66 (Kcal)
- Carbohydrates 28.60 (g) of which sugars 7.34 (g)
- Proteins 5.03 (g)
- Fat 6.00 (g) of which saturated 3.01 (g)of which unsaturated 1.53 (g)
- Fibers 0.93 (g)
- Sodium 3.07 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin and Chocolate Chip Buns
- 0.7 oz all-purpose flour
- 1/3 cup milk
- 5.6 oz Manitoba flour
- 5.6 oz all-purpose flour
- 0.25 oz fresh yeast
- 5.3 oz pumpkin (cleaned)
- 1/2 cup milk
- 1.8 oz butter (melted)
- 1.8 oz sugar
- 2.8 oz chocolate chips
- 4 tbsps milk (to brush the buns)
How to prepare Pumpkin and Chocolate Buns
First, prepare the pumpkin. Cut it into cubes and let it cook in a microwave-safe container at 650 watts for 6-7 minutes. If you prefer, you can also bake the pumpkin: wrap it in aluminum foil and bake at 350°F for 18-20 minutes. In both methods, the pumpkin will remain tender but also fairly dry.
Mix the milk with the flour in a saucepan. Place on the stove and, over low heat, stirring, form a sort of paste. Transfer it to a bowl and let it cool. Blend the pumpkin to obtain a delightful cream.
Dissolve the fresh yeast in lukewarm milk. Add the pre-dough, sugar, and pumpkin cream. Mix and add the all-purpose flour, Manitoba flour, and cinnamon. Mix. Continue by adding the melted butter.
Knead well, and finally add the chocolate chips. Knead to incorporate them into the dough. Transfer the dough to a floured bowl, cover with plastic wrap, and let rise in a warm place for 4-5 hours.
Take the risen dough and divide it into 10 portions of roughly the same size. Roll each portion to form a soft ball. Arrange them slightly spaced on a baking sheet lined with parchment paper.
Brush them with milk and let them rise for an hour and a half in a warm place. Preheat the oven to 375°F. Bake the Pumpkin and Chocolate Buns in the hot fan oven for about 20 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Pumpkin Buns remain soft and tender in a container or food bag for 2-3 days. You can also freeze them
If you prefer, you can substitute the chocolate chips with 80 grams (about 2.8 oz) of dark chocolate cut into small pieces. You can also substitute milk with a plant-based milk like soy, rice, or oat
Don’t miss the recipe for Soft Milk Buns
