Small pumpkin-shaped buns - kids love: sharing the recipe

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Small pumpkin-shaped buns - kids love: sharing the recipe
Small pumpkin-shaped buns - kids love: sharing the recipe
Anonim

Are you planning to invite family or friends to dinner and really want to impress your guests? Or maybe you want to surprise your colleagues at work? Maybe you just incredibly love pumpkins and buns? These adorably cute little pumpkin-shaped buns are just what you need! They are perfect for this time of year and are easy to prepare!

Preparation of ingredients

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In order to bake these fragrant buns, you need to prepare the following ingredients:

  • 510 grams of flour (+ extra for working with dough);
  • 10 grams of fast acting yeast;
  • 250 grams of pumpkin puree (make it yourself instead of using canned product);
  • 160 milliliters of milk;
  • 50 grams brown sugar;
  • 80 grams of butter;
  • 1 big egg;
  • 1 teaspoon s alt;
  • 1 teaspoon ground cinnamon;
  • 1 teaspoon ground ginger;
  • 1 teaspoon dried coriander;
  • 1/2 teaspoon ground cloves;
  • 1/2 teaspoon ground nutmeg;
  • pecan - to taste.

You will also need the following equipment:

  • baking trays and parchment;
  • sieve;
  • scales;
  • immersion blender;
  • mixer;
  • big bowl;
  • culinary twine;
  • sticky film
  • scissors.

Step One: Make Pumpkin Puree

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Take a pumpkin, wash it well, and then cut it into two parts. Remove the seeds and pulp from the middle (by the way, the seeds can be washed and dried on a baking sheet in the oven for a delicious snack!)

Remove the tough skin and cut the flesh into small pieces - they will be mashed, so don't worry about the pieces being the same size and shape.

Place the pumpkin pieces in a pot of cold water, add a pinch of s alt and bring to a boil. Once the pumpkin is soft, drain the water and puree the pieces with an immersion blender until smooth.

Measure 240 grams of puree and let it cool. If you have some pumpkin puree left over, you can freeze it to use for the next batch of scones, or make a spicy pumpkin soup with the mashed potatoes to complement the pumpkin scones.

Step two: make some foam

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In a large bowl, mix instant yeast (10 grams) with half a teaspoon of brown sugar and a third of the milk. The yeast and sugar will begin to dissolve into the milk. After mixing, leave the products for 10 minutes - until the yeast begins to foam. Then add the remaining milk and sugar, add the chilled pumpkin puree and egg, and then beat all these ingredients well.

Step three: prepare the dough

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It's time to prepare the dough. Combine the sifted flour, s alt and all spices in a bowl and mix with a mixer. Whilst blending at a constant speed, add the butter - a little at a time, waiting for the previous one to mix well before adding the next one.

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It is best to cut the butter into small cubes after you take it out of the refrigerator and bring it to room temperature in this form.

Make sure the dough is thoroughly mixed. It should be smooth and elastic in texture and easily peel off the sides of the bowl. If the dough is too wet, you can add more flour (try not to add too much extra flour as the pastry will be too dense).

Step four: let the dough "rest"

Place the dough into a large lightly oiled bowl and cover with a kitchen towel. Leave the bowl in a warm place so that the dough can rest and rise. The dough should double in size. This usually takes about two hours.

Step five: form pumpkins

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And yes, this is the hardest part of making buns.

Sieve some flour onto your work surface and prepare your baking trays by lining each with baking paper to be oiled.

Divide the dough into twelve even pieces to form the base of each bun.

Next, take your cooking twine and cut into twelve long strips. Set 11 aside and place one in the middle of your floured work area.

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Place one ball of dough over the center of the twine and twist over the top at the three and nine positions on the clock face.

Turn the balloon over and twist the twine so that it is in the "five" and "eleven" positions.

Turn over again and twist the twine into position "one" and "seven". Tie in a knot at the top and transfer to a baking sheet. This was the most difficult. But you did great with it! It remains only to repeat all this 11 more times! Then cut off any pieces of string that are too long.

Step six: bake the buns

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Take cling film, brush with a little oil, then cover pumpkin buns with cling film. Leave in a warm place for another hour to rise. Preheat the oven to 180 degrees, remove the film and place the baking sheet with the "pumpkins" in the oven. Bake for twenty minutes until golden brown.

They should have a nice crispy crust and be hollow when tapped on the bottom. You can test doneness with a toothpick - but make sure you pierce the dough in an inconspicuous place so as not to spoil the look of the "pumpkins".

Step seven: remove the twine

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Remove the finished buns from the oven and place the baking sheet on a wire rack to cool.

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After they cool, cut the knot from the twine and start unrolling and pulling out the remaining twine. The easiest way to do this is to cut the six pieces at the top, flip the bun over and pull the twine through the "flesh" of your newly formed pumpkin.

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Step eight: final work

Take a pecan, insert it into the top of each bun - this will be a small stalk. Just before serving, place the pumpkins back in the oven to warm them up a bit. If you like, you can brush them with a little melted butter to give them a delicious sheen.

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Now relax and enjoy your hard work! By the way, these buns are great with dishes such as pumpkin puree soup, salads, they can be fried or cut in half and brushed with butter.

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