Soft pumpkin buns

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven 200 degrees. Cover a baking tin with baking paper and mix the pumpkin cubes with the baking olive oil. Divide evenly and set the baking tray 20 minutes in the oven. Then let cool and grind fine to a puree in the stand mixer or blender. Make sure the pumpkin puree is completely cooled before you add it to your dough.

2. 02

   STEP 2

   Done

   Heat the milk until lukewarm and then stir the yeast and sugar in the bowl of your stand mixer. Late 5 Stand for minutes.

3. 03

   STEP 3

   Done

   Put the bowl in the mixer and add the cooled pumpkin puree and egg, let the machine run at low position with the beater to mix well.

4. 04

   STEP 4

   Done

   Meanwhile, stir the salt, the pumpkin spice spices and piment powder through the flour with a fork. Then add to the wet components and let the mixer rotate until a sphere is formed. Then add the butter little by little as the machine spins. Every time the butter is withdrawn, you add new butter until everything is finished.

5. 05

   STEP 5

   Done

   Knead the dough now 10 - 15 minutes (still with the beater) until it is a shiny, elastic dough which no longer sticks to the wall. If you stretch out a piece of dough and don't rip it, your dough is good.

6. 06

   STEP 6

   Done

   Cover the bowl with a clean kitchen cloth and leave about 1 hours rise in a warm place or until the dough is doubled in volume. I use the proofing of my oven myself. If you don't have it, you can preheat your oven on 30 degrees. Then turn off the oven and the bowl in the oven with the door closed. The oven now has an ideal temperature for the first row.

7. 07

   STEP 7

   Done

   Spray your work surface lightly with flour and remove the dough, convenient to use a dough scraper. Save the air from the dough and fold it a few times. Divide the dough 12 Balls of approximately 85 gram and shape with your palms to beautiful round spheres. Place a ball on your work surface and twist it loosely with your hand over it, making a perfect ball.

8. 08

   STEP 8

   Done

   You can now choose to wrap the spheres very loosely with kitchen rope. I forgot to take pictures of that myself, but here you can see how that works. Or you leave the balls as they are, but on top you'll lay 3 Pumpkin seeds in the dough. Dress up a baking tin with baking paper and put the balls on here, make sure they still have enough space around them because they are going to rise. Cover with the kitchen cloth and leave 30 - 45 minutes.

9. 09

   STEP 9

   Done

   In the meantime preheat the oven 200 degrees. If the pumpkin rolls have risen well, slide the baking tin in the middle of the oven 18 - 20 minutes. If they're pretty golden brown on top and shiny, take them out. Put them on a rack to cool off.

10. 10

    STEP 10

    Done

    The pumpkin rolls are the best when they are still lukewarm. After cooling, you can store them in an airtight drum or bag. You can eat them fine the next day. Then make them slightly moist and page them in the oven 120 degrees. You can also freeze, then pack them each. For pumpkin rolls bound: Do not remove the rope until you eat it. Because it makes you lightly rip the sandwiches and makes them dry faster and that would be a shame.