The pumpkin sweet buns are a really successful experiment that I recommend you try too!
A slightly different sweet version for a snack or even breakfast, your children will be really happy to taste these delicious buns, but even adults won’t refuse them.
This is the right time to try these pumpkin-based recipes, they are really everywhere and we’re getting closer to Halloween, so it might be a good idea to make them for this holiday.
They were a big hit at home, especially with the chocolate chips inside, I don’t need to say more, they were really super!
Follow my recipe and let me know if you liked them…I await your messages!!!
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Approx. 160 Kcal per each bun
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 45 Minutes
- Portions: 32 buns
- Cooking methods: Electric oven, Bread machine
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to Make Pumpkin Sweet Buns
- 1 lb Pumpkin (mashed)
- 5 3/4 cups Manitoba Flour (+ 1/4 cup for the work surface)
- 1 oz Fresh yeast
- 4 tbsp lukewarm water
- 2 oz Butter (melted)
- 2/3 cup Sugar (+ 1 tbsp)
- 2/3 cup Whole milk
- 1 pod Vanilla
- 4 oz Dark chocolate chips
- 1 egg white
Preparation of Pumpkin Sweet Buns
In a small bowl, crumble the yeast, add 4 tablespoons of water and a tablespoon of sugar,
The dough can be made by hand, in a planetary mixer, or as I did, in the bread machine.
Take the bread machine basket, insert the kneading blade, add the pumpkin puree, yeast, water, milk, butter, liquid vanilla or vanilla powder, and finally the flour.
Insert the basket into the bread machine and start the machine with the dough program, for me with my Croustina Panasonic it’s program 17.
The amount of flour may vary depending on how much water the pumpkin has retained once blended, so maybe put a little less and while the machine kneads, you can decide if to add the remaining amount.
When there are 5 minutes left to complete the dough, add the chocolate chips, let them incorporate into the dough…
….then pour the dough into a large container, shape it, cover it with kitchen wrap and let it rise until doubled, it will take at least 2 hours.
After the time has passed, take the dough and transfer it to a floured work surface, form balls weighing about 2 oz each and let them rise on a baking sheet lined with parchment paper for about 1 hour.
Once risen, lightly beat an egg white and brush it onto the buns.
Bake at 350°F for about 12-15 minutes, checking the baking.
Once baked, let them cool, sprinkle with powdered sugar, and serve.
They can be stored in a plastic bag and will stay soft.
