Pumpkin Buns
Embrace the cozy vibes of fall with these delightful pumpkin buns! Soft, fluffy, and bursting with the warm flavors of cinnamon and nutmeg, these treats are made using pure pumpkin puree and a touch of brown sugar for that perfect sweetness. Get ready to fill your kitchen with an irresistible aroma that will have everyone asking for seconds!
Prep
60
min
Cook
12
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 40 g of melted butter (2.8 tbsp)
- 2 eggs
- a little warm milk to dissolve the brewer's yeast
- milk for brushing
🫙Pantry Staples(5)
- 50 g of brewer's yeast (1.76 oz)
- 1 kg of all-purpose flour (8 cup)
- 2 tablespoons of olive oil (30 ml)
- 180 g of sugar (0.9 cup)
- 2 teaspoons of vanilla yeast (10 ml)
📦Other(1)
- 500 g of boiled Delica pumpkin (17.6 oz)
Nutrition (per serving)
Calories
1328
Protein
36g
Carbs
247g
Fat
21g
👨🍳 Instructions
- 1
Cook the pumpkin in a pressure cooker, drain well, and let it cool.
- 2
First add the eggs and sugar, then the melted butter, the vanilla yeast, and the brewer's yeast dissolved in a little warm milk.
- 3
Mix well and start adding the flour until the dough becomes workable with your hands.
- 4
Let it rise for an hour, then shape the buns and let them rise again for an hour.
- 5
Brush them with a little milk and bake at 200°C for about 12 minutes.
- 6
They should become nicely browned: don't be afraid if they darken.
💡 Pro Tips
- ✓Drain your cooked pumpkin through cheesecloth for 30-45 minutes after cooling, pressing gently to remove excess moisture below 65% water content; excess liquid will hydrate the flour unevenly and create a sticky, dense crumb instead of the light, open structure needed for tender buns.ingredient65% maximum water content, 30-45 minutes drainage
- ✓Dissolve brewer's yeast in milk warmed to 40-45°C (not hotter) because temperatures above 50°C kill 80% of yeast cells, while this range activates fermentation without denaturing proteins needed for proper rise.technique40-45°C water temperature
- ✓After first rise (60 minutes), poke the dough gently with a floured finger; if the indent springs back slowly over 3-5 seconds, bulk fermentation is complete—if it springs back instantly, you need another 15-20 minutes because underfermented dough lacks developed gluten structure and flavor compounds from extended yeast metabolism.timing3-5 second spring-back indicator, 15-20 minute extension if needed
- ✓Shape buns to 70-80 g each and proof for exactly 50-55 minutes at room temperature (not the full second hour), then test by poking—dough should spring back halfway over 2 seconds; this prevents overproofing which causes flat, collapsed buns after oven spring stops at the 12-minute mark.timing70-80 g portions, 50-55 minutes proofing, 2-second half-spring indicator
- ✓Brush buns with milk mixed with 1% salt (5 g per 500 mL milk) 2 minutes before baking at 200°C; salt tightens the surface proteins, creating a uniform golden-brown crust while preventing the papery, burnt-looking exterior that occurs with plain milk brushing.technique1% salt in milk wash, apply 2 minutes pre-bake
Share this recipe
Prep
60
min
Cook
12
min
Serves
4
people
Level
intermediate
Share this recipe
Pumpkin Buns
Embrace the cozy vibes of fall with these delightful pumpkin buns! Soft, fluffy, and bursting with the warm flavors of cinnamon and nutmeg, these treats are made using pure pumpkin puree and a touch of brown sugar for that perfect sweetness. Get ready to fill your kitchen with an irresistible aroma that will have everyone asking for seconds!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 40 g of melted butter (2.8 tbsp)
- 2 eggs
- a little warm milk to dissolve the brewer's yeast
- milk for brushing
🫙Pantry Staples(5)
- 50 g of brewer's yeast (1.76 oz)
- 1 kg of all-purpose flour (8 cup)
- 2 tablespoons of olive oil (30 ml)
- 180 g of sugar (0.9 cup)
- 2 teaspoons of vanilla yeast (10 ml)
📦Other(1)
- 500 g of boiled Delica pumpkin (17.6 oz)
Nutrition (per serving)
Calories
1328
Protein
36g
Carbs
247g
Fat
21g
👨🍳 Instructions
- 1
Cook the pumpkin in a pressure cooker, drain well, and let it cool.
- 2
First add the eggs and sugar, then the melted butter, the vanilla yeast, and the brewer's yeast dissolved in a little warm milk.
- 3
Mix well and start adding the flour until the dough becomes workable with your hands.
- 4
Let it rise for an hour, then shape the buns and let them rise again for an hour.
- 5
Brush them with a little milk and bake at 200°C for about 12 minutes.
- 6
They should become nicely browned: don't be afraid if they darken.
💡 Pro Tips
- ✓Drain your cooked pumpkin through cheesecloth for 30-45 minutes after cooling, pressing gently to remove excess moisture below 65% water content; excess liquid will hydrate the flour unevenly and create a sticky, dense crumb instead of the light, open structure needed for tender buns.ingredient65% maximum water content, 30-45 minutes drainage
- ✓Dissolve brewer's yeast in milk warmed to 40-45°C (not hotter) because temperatures above 50°C kill 80% of yeast cells, while this range activates fermentation without denaturing proteins needed for proper rise.technique40-45°C water temperature
- ✓After first rise (60 minutes), poke the dough gently with a floured finger; if the indent springs back slowly over 3-5 seconds, bulk fermentation is complete—if it springs back instantly, you need another 15-20 minutes because underfermented dough lacks developed gluten structure and flavor compounds from extended yeast metabolism.timing3-5 second spring-back indicator, 15-20 minute extension if needed
- ✓Shape buns to 70-80 g each and proof for exactly 50-55 minutes at room temperature (not the full second hour), then test by poking—dough should spring back halfway over 2 seconds; this prevents overproofing which causes flat, collapsed buns after oven spring stops at the 12-minute mark.timing70-80 g portions, 50-55 minutes proofing, 2-second half-spring indicator
- ✓Brush buns with milk mixed with 1% salt (5 g per 500 mL milk) 2 minutes before baking at 200°C; salt tightens the surface proteins, creating a uniform golden-brown crust while preventing the papery, burnt-looking exterior that occurs with plain milk brushing.technique1% salt in milk wash, apply 2 minutes pre-bake