I have some pumpkin puree left in the fridge, so I made this soft and yummy pumpkin buns. This pumpkin bun is filled with chocolate cream and topped off with cinnamon sugar frosting!! I think this pumpkin bun would make a great breakfast with the family and it also works great as an afternoon snack. 😘
Dough ingredients:
Pumpkin puree 100g
High-gluten flour 220g
Milk powder 10g
Water 100g
Sugar 30g
Yeast 2g
Salt 2g
Butter 20g
Fillings:
Chocolate chip
Method:
1. Add all ingredients in a mixing bowl and knead until a dough is formed. Or you can use hand knead( hand knead would be a bit messy because the dough is sticky), then cover it and leave it for 60 minutes.
2. Take out the dough, divide it into 12 equal portions, roll into round shape and rest for 10 minutes.
3. Take a dough, punch out the air, roll into a flat round shape, fill in some chocolate chips, seal the dough and shape into a round dough again.
4. Place on the baking tray with seam side down, second proofing for 45 mins until doubled in size.
5. Preheat the oven to 180 degrees. Brush some milk on the top of the dough lightly.
6. After the preheating is completed, bake for 18-20 minutes!
For glaze:
2tbp powdered sugar
1tsp cinnamon
2tspmilk
1/2 tsp vanilla extract(optional)
Method:
Mix together powdered sugar, milk, and cinnamon. Add additional sugar or milk as needed to achieve the desired consistency. Brush or drizzle onto warm buns.
面团材料：
南瓜泥100克
高筋面粉220克
奶粉10g
水100克
糖30克
酵母2克
盐2克
黄油20克
馅料：
巧克力豆
做法：
糖霜：
2tbp 糖粉
1tsp 肉桂粉
2tsp 牛奶
1/2茶匙香草精（可以不放）
做法：
将糖粉，牛奶和肉桂粉混合在一起。 根据需要添加额外的糖粉或牛奶以达到所需的稠度。 刷上或淋上温热的面包。
Happy Baking!
Dough ingredients:
Pumpkin puree 100g
High-gluten flour 220g
Milk powder 10g
Water 100g
Sugar 30g
Yeast 2g
Salt 2g
Butter 20g
Fillings:
Chocolate chip
Method:
1. Add all ingredients in a mixing bowl and knead until a dough is formed. Or you can use hand knead( hand knead would be a bit messy because the dough is sticky), then cover it and leave it for 60 minutes.
2. Take out the dough, divide it into 12 equal portions, roll into round shape and rest for 10 minutes.
3. Take a dough, punch out the air, roll into a flat round shape, fill in some chocolate chips, seal the dough and shape into a round dough again.
4. Place on the baking tray with seam side down, second proofing for 45 mins until doubled in size.
5. Preheat the oven to 180 degrees. Brush some milk on the top of the dough lightly.
6. After the preheating is completed, bake for 18-20 minutes!
For glaze:
2tbp powdered sugar
1tsp cinnamon
2tspmilk
1/2 tsp vanilla extract(optional)
Method:
Mix together powdered sugar, milk, and cinnamon. Add additional sugar or milk as needed to achieve the desired consistency. Brush or drizzle onto warm buns.
面团材料：
南瓜泥100克
高筋面粉220克
奶粉10g
水100克
糖30克
酵母2克
盐2克
黄油20克
馅料：
巧克力豆
做法：
1.将所有成分加入搅拌碗中并揉捏直至形成面团。或者你可以用手揉（手揉会因为面团粘稠而有点难度），然后盖上盖子并放置60分钟。
2.取出面团，分割成12等分，排气滾园休息10分钟。
3.将面团，打出空气，滚成扁圆形状，加入一些巧克力片，密封面团，再次成形为圆形面团。
4.放在烤模上，发酵45分钟。
5.烤箱预热180度，轻轻地在面团上刷上一些牛奶。
6.预热完成后，烘烤18-20分钟就完成了！
糖霜：
2tbp 糖粉
1tsp 肉桂粉
2tsp 牛奶
1/2茶匙香草精（可以不放）
做法：
将糖粉，牛奶和肉桂粉混合在一起。 根据需要添加额外的糖粉或牛奶以达到所需的稠度。 刷上或淋上温热的面包。
Happy Baking!
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