Pumpkin Buns Recipe

Ingredients

• 700g Flour Type 550
• 2 Eggs (large)
• 120ml Milk
• 50g Oil (preferably without taste)
• 150g sugar
• 3 tsp salt (12g)
• 300g (Hokkaido) Pumpkin Puree
• Baking Yeast
• optional: 1/2 tsp Cinnamon, 1/2 tsp Pumpkin Pie Spice
• optional: Chocolate Bits (as much as you like, more = better)

Utils

• Kneading machine (Good luck without)
• Deep backing dish
• Blending stick

Method

• Dice Hokkaido pumpkin and cook it until soft
• Drain water
• Blend
• Add all ingredients to a mixing bowl
• Knead dough for 10 minutes with kneading machine. The dough is very sticky, so it is hard to do without a machine)
• Cover the bowl with a wet towel and let rest for at least two hours at a warm place or over night in the fridge
• Line your baking dish with baking paper
• Form dough balls (30 balls makes good bun size) use flour to help with the sticky dough
• Place dough balls in a big deep backing dish
• Optional: Let rise again
• Bake for 20 minutes at 200 degree celsius without pre-heating (depends on your oven)

Done.