Baking

Autumn pumpkin buns are an original pumpkin pastry

Autumn pumpkin buns have an original appearance and excellent taste. In the middle, the buns are tender and fluffy. Such small pumpkins, like an autumn sunny day, win with golden colors.

Autumn pumpkin buns – are prepared very simply, and with our detailed description, even a novice hostess can easily prepare them.

Be sure to prepare autumn pumpkin buns, your relatives will thank you for the deliciousness and care!

Autumn pumpkin buns – ingredients

  • Flour – about 550 g.
  • Pumpkin puree – 200 ml.
  • Milk – 125 ml + 50 ml.
  • Fresh yeast – 30 g.
  • Eggs – 2 pieces (C0).
  • Sugar – 5 tbsp.
  • Vanilla sugar – 10 g.
  • Oil – 80
  • Additionally:
  • Yolk – from 1 egg.
  • Milk – 2 tbsp.
  • Pumpkin seeds – 12 pieces.

Cheese cookies with apples – a simple and very tasty pastry. Such cookies can be prepared not only with apples, but also with pineapples or peaches, you can add raisins or dried cranberries to the apples. In a word, everything is as usual, the recipe is the basis, and then our fantasy.

Cheese biscuits with apples – prepared quite quickly, from a minimum of simple products that are always in the refrigerator.

Autumn pumpkin buns – recipe

Pumpkin puree

Wash and dry the pumpkin well. Cut in half, remove seeds, cut into smaller pieces.

Line a baking dish with parchment or foil, lay out pieces of pumpkin, cover with foil. Put the pumpkin in the oven for 1 hour, bake for about 1 hour (until soft).

When the pumpkin cools down a little, remove the pumpkin from the skin with a spoon, put it in a blender bowl, and puree it.

Pour 50 ml of warm (not hot) milk into a small bowl, add yeast, a spoonful of sugar and 1-2 spoons of flour to it, cover the bowl with a cloth, leave for about 15-20 minutes in a warm place.

While the solution is growing, heat the rest of the milk and butter until the butter is completely dissolved, set aside to cool.

Beat the eggs with the remaining sugar and vanilla sugar until light in color.

Sift half of the flour into a bowl, add to the solution, eggs beaten with sugar, milk with butter and pumpkin puree. We mix. Adding flour little by little, we knead a smooth and elastic dough. If the dough is sticky when kneading, add a little more flour.

Cover the dough with a towel, set aside in a warm place to rise for 1 hour.

Roll out the dough, place it on a floured table, form a roll, and divide it into 12 equal parts.

We form the dough with our hands into a neat bun. With the help of cooking thread or twine, turn the buns into a pumpkin. We tie it so that the thread almost does not cut into the dough.

Cover the tied buns with a towel, set aside for 20-30 minutes in a warm place to rise.

Grease the buns with yolk beaten with milk.

We bake buns at a temperature of 180 degrees for about 20 minutes.

Immediately after baking, remove the thread. Grease the still warm buns with butter.

Press the pumpkin seeds in the middle of the bun.

Buns are ready for consumption!

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