When Halloween is coming up or you just want to bring some fall spirit into your kitchen, these Pumpkin-shaped buns are the perfect choice. With their original design, reminiscent of small pumpkins, they are a perfect addition to various autumn dishes or just to morning tea.
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Thanks to the combination of white flour and yeast, the buns will be soft and fluffy. Pumpkin puree gives the buns a subtle pumpkin flavor and a beautiful golden color, while a piece of walnut in the center of each bun creates the illusion of a pumpkin stem. This detail makes these buns a true work of art that is as impressive as it is delicious.
Don’t be afraid to get creative when making these pumpkin scones. You can experiment with different ingredients, add for example cinnamon or brown sugar to achieve an even more distinct autumnal character. No matter how you decide to adapt this recipe, these buns are sure to impress your guests and will quickly become a popular dish at many a celebration.
Ingredients for pumpkin-shaped buns
- 500g of white bread flour
- 7g of dried yeast
- 2 tsp granulated sugar
- 1 teaspoon of salt
- ¼ tsp ground turmeric
- 225–250 ml of whole milk
- 150g of pumpkin puree
- 2 tablespoons of olive oil
- 1 egg
- 6–7 halves of walnuts or pieces of whole cinnamon
Procedure for preparing pumpkin-shaped buns
Mixing the dry ingredients
Add the flour, yeast, sugar, salt and turmeric to the bowl of a food processor and mix well.
Kneading the dough
Heat the milk, but it must not be too hot, add it to the bowl along with the pumpkin puree and olive oil. Mix on low speed until combined. Then increase the speed and knead for another 5 minutes until the dough is smooth and does not stick to the sides of the bowl.
Leavening
Shape the dough into a ball. Lightly oil the bowl and place the ball of dough in it. Cover with a clean tea towel and leave to rise in a warm place for about an hour until doubled in size.
Bullet molding
Turn the dough out onto a floured board and knead briefly. Divide the dough into 12–14 parts and shape each part into a ball.
Wrapping with twine
Place a piece of kitchen twine on the workbench. Place the ball of dough in the middle and cross both ends of the twine over the ball as if you were wrapping a package. Repeat this process to create 8 separate sections on the bullet. Tighten the knot on the twine and place the ball on a sheet of baking paper with the knot facing down. Repeat with the other balls. Cover and leave to rise at room temperature for about 45 minutes.
Preparation for baking
Meanwhile, mix the egg with a spoonful of milk and preheat the oven to 180°C.
Baking
Brush the buns carefully with the egg mixture and bake them for 25 minutes until they are golden brown. After removing from the oven, wait 2-3 minutes, then carefully cut the twine.
Decoration
On top of each pumpkin, press half a walnut as a stem, or a piece of whole cinnamon. Leave to cool.
Video recipe for buns in the shape of pumpkins
Frequently asked questions about pumpkin buns
Can I use a different type of flour instead of white bread flour?
Yes, you can, but the result may be different. Strong white bread flour has a high protein content, which forms more gluten and gives the bread its structure. If you use a different type of flour, the buns may not be so fluffy.
I can replace the pumpkin puree with another puree, e.g. sweet potato?
Yes, you can replace the pumpkin puree with sweet potato or another puree, but the taste and color of the buns will be different.
How long can I store these buns?
Pumpkin rolls are best fresh, but you can store them in a sealed container at room temperature for 2-3 days. If you want to extend their shelf life, you can also freeze them.
Can I add other spices to enhance the taste?
Definitely! Cinnamon, ground cloves or nutmeg are great additions to give pumpkins an autumnal touch.
What is the purpose of kitchen string when forming buns?
The kitchen string is used to create a pattern that resembles a pumpkin, giving the buns their characteristic appearance.
