Pumpkin Bun

 

I am not sure about you all! But after tasting these soft and fluffy pumpkin buns, I am never going to make a bread without pumpkin!🎃😋

These delicious and soft wheat breads are so so amazing that I couldn't wait for them to cool. As soon as I took some decent pics, I just Stuffed my mouth with one. Potato, carrot and corn stuffing are perfectly complimenting with the buns 100%.

I am using a spicy stuffing for this, but it can be made sweet as well. 

RECIPE

Serves 8
Prep time 2 hours
Bake time 25
Tools: Oven, Baking tray, mixing bowl, kitchen scissors

INGREDIENTS

Pumpkin buns
Wheat flour 2 cups
Pumpkin puree 1/2 cup
Active Yeast 1 tsp
Salt 1 tsp
Jaggery powder 2 tsp
Turmeric powder 1/4 tsp
Peanut oil 2 tbsp
Milk + water 3/4 cup
Melted butter 3 tbsp
Chia seeds 2 tsp

Stuffing
Boiled potato 1
Grated carrot 1
Boiled sweet corn 1/4 cup
Grated cheese 1/4 cup
Salt 1 tsp
Red chilli powder 1/2 tsp
Garam masala 1/2 tsp
Coriander powder 1/2 tsp
Amchur powder 1/4 tsp


METHOD 

To a large mixing bowl add flour, salt, jaggery, active yeast, turmeric powder, oil and pumpkin puree. Mix everything together.

Knead a softer dough than chapati dough using milk and water mixture. Add half the butter while kneading the dough for richer texture.

Cover and keep the dough for 1 hour or until it doubles.

Mix potato, carrot, sweet corn kernels and cheese. Also add salt and seasonings and mix together. 

Divide into 8 parts and make even sized balls.

Once the dough has doubled, deflate it and divide into 8 equal parts.

Take one part of dough, using oil, spread it into a thick disc,  place one ball of stuffing, bring the edges together and seal. Grease your hands while doing so.

Make 6 slits around the ball and one hole in the centre for the steam to release.

Keep the buns in a well greased oven tray. Cover with kitchen towel and let them puff up for 1 hour. Preheat oven at 230 degrees centigrade, 10 minutes before proofing time is over.

After they have puffed up. Melt remaining butter and brush the top of buns with butter wash and sprinkle chia seeds.

Bake for 20 minutes or till the top is golden brown. 

The Stuffed Pumpkin buns are ready to enjoy.

Tips:

Use a fresh yeast. If there are some doubts, bloom them first in liquid and then Knead the dough with the yeast blend.

Preheating 10 minutes before putting the bread in oven is mandatory.

Bake them on top rack at highest temperature.

These can be made vegan by kneading the dough in any dairy free milk or water, and use an oil wash instead of butter wash. The taste will be still amazing. Skip cheese from the stuffing too.

Thanks for visiting 🌼😊