Pumpkin Buns

     

Pumpkin is a nutritious orange vegetable, and a highly nutrient rich food. It is low in calories but rich in vitamins and minerals. According to Healthline.com, pumpkin is highly nutritious and is particularly rich in vitamin A. Its high antioxidant content may reduce risk of chronic diseases. Thirdly, it is packed with vitamins which may boost immunity. It contains vitamin A, lutein and zeaxanthin which may protect our eyesight. Fifthly, its nutrient density and low calorie count may promote weight loss. Its antioxidant content cay lower risk of cancer. Its potassium, vitamin C and fiber may benefit heart health.  Next, it contains compounds that promote healthy skin. Lastly, it is incredibly versatile and easy to add to our diet.

I have mostly used pumpkin to make soups. Many a times I have simply steamed it to be eaten with rice. I have used it a lot in my baking, especially in baking breads. Pumpkin makes my breads very moist and soft. Other ways that we can incorporate it into our meals are as desserts like pumpkin kuih, salads and even as a substitute for butter.


Ingredients:

• 400 g bread flour or high protein flour 
• 120 g milk
• 80 g pumpkin puree (Steam the pumpkin and mash it into a puree.)
• 50 g castor sugar 
• 40 g butter
• 1 tsp salt
• 1 egg
• 2 tsp yeast
• For egg wash - 1 egg plus 1 tbsp milk
• Some (untoasted) black sesame seeds

Method

• First of all, activate the yeast. Add a bit of the sugar to some of the lukewarm milk, stir the milk to dissolve the sugar and then sprinkle the yeast onto it.

• Once bubbles have formed (after approximately 10 minutes), the yeast mixture is ready for making the buns.

• Pour the rest of the lukewarm milk into the bowl of a stand mixer.

• Transfer the yeast mixture into the mixing bowl.

• Break the egg into the mixing bowl.

• Add in the rest of the sugar and salt.

• Add the pumpkin puree.

• Add the flour and the milk powder to the bowl.

• Start kneading until a dough ball is formed. Once that is achieved, add the butter.

• Continue to knead until the butter is incorporated into the dough.

• Continue to knead until the dough passes the window pane test.

• Oil a bowl and transfer the dough into it, cover it with a cling wrap and put a wet towel over the cling wrap. Let the dough proof until it is double in size.

• Slightly flour the table top. (I like to slightly oil the table top instead.)

• Transfer the dough onto the table top.

• Roll the dough out into a long rectangular shape (horizontally).

• Fold the dough into 3 by bringing the right part onto the centre part followed by the left.

• Then roll the dough out again into a long rectangular shape (vertically) and fold into 3 again.

• Do this process at least 6 times (alternating between vertical and horizontal roll-outs) to get the 'peeling' effect in the finished buns.

• Once this is done, cut the dough into 15 pieces.

• Roll these pieces into dough balls.

• Cover them with cling wrap and let them rest for about 15 minutes..

• Grease your pan (which should be big enough for the 15 dough balls). You can use a square pan, a round pan or even a bundt pan.

• Place these dough balls into the pan.

• Cover them with cling wrap and let them proof until double in size.

• Break an egg into a bowl and add 1 tablespoon milk to it. Beat the egg and brush the dough balls with the egg mixture.

• Sprinkle some sesame seeds on top of the dough balls.

• Bake them in a pre-heated oven at 175 deg C for 20-25 minutes.

• Remove the buns from the pan immediately after baking and let them cool down on a wire rack.