Steps

• First, cook the pumpkin. I prefer baking it.

  (an air fryer can also be used)

  Once cooked, if the mixture is very moist, drain the excess water in a sieve or colander and let the puree cool down.

  Mash the cooked pumpkin and make sure to obtain a puree.

• Place the milk, yeast, and sugar in the mixing bowl of the stand mixer and mix using the paddle or hook attachment until the yeast is well dissolved.

  Add the flour, pumpkin puree, and salt, and start kneading.

  After about 5 minutes, when a nice dough has formed, gradually add the butter in pieces and flavors like vanilla.

  Once a smooth and elastic dough that pulls away from the sides of the bowl is obtained, let the bun dough rest in a covered bowl for about 2 hours, or directly in the stand mixer bowl.

• After the first mass rising of the buns, we can take the dough and divide it into small balls weighing about 2.8 oz each. (or less if you want them smaller)

  Roll each ball under the palm of your hand and place them on a baking tray lined with parchment paper.

  Using kitchen string, try giving the sweet buns the classic pumpkin shape.

  

• Once our pumpkin buns are shaped, place them in a well-covered place, even in the oven, and allow them to rise again.

  This will take between 30 minutes to an hour depending on the temperature.

  When they have doubled, bake in a preheated oven at 356°F for about 20 minutes, but it might take longer if they are larger or less time if you’ve made smaller portions.