Pumpkin season is open and many will love the pumpkin baked option. Pumpkin buns are very easy to make, especially if you have a bread maker in your home. If it is not there, then it will also not be difficult to knead the dough on your own and prepare delicious and aromatic pastries with pumpkin for dinner for the family.
It is necessary
- Products:
- 150-180 grams of pumpkin puree
- 150 ml of water
- 500-600 grams of wheat flour
- 1 egg
- 1 tsp dry yeast
- 30 ml vegetable oil
- 1 tbsp. l sugar
- 0.5 tsp salt
- To fill:
- 100 ml condensed milk
- 0.3 tbsp of water
- For dishes
- 10-20 ml vegetable oil for forming buns and smearing the mold
- Dishes:
- baking dish
Instructions
Step 1
First you need to make a dough. To do this, the water needs to be slightly warmed up to a warm state and diluted with yeast and sugar. After the dough has increased, the remaining ingredients are added. In this case, the flour is covered in parts and each part of the flour is thoroughly mixed into the dough. This is necessary in order to knead a uniform dough and saturate it with air. The dough needs to be kneaded properly, about 5-8 minutes. An even ball of soft dough should roll.
Step 2
Then the dough must rise again. To do this, it is put on proofing for 1-1.5 hours in a warm place, covered with a clean towel. After the dough has risen, it is kneaded and neat, round buns of the same size are formed. For baking, use a mold, the bottom and sides of which are evenly lubricated with vegetable oil.
Round buns are placed in a prepared baking dish and allowed to rise in a warm place for another half hour.
Step 3
Buns are baked in the oven for 30-35 minutes at a temperature of 180 degrees. During this time, they will significantly "grow" and increase in volume. They will take up all the space in the form and connect with each other, but this is not scary, since in the cooled form it will be easy to separate them.
Step 4
While the buns are being baked, a sweet milk filling is prepared. To do this, combine condensed milk and water and mix thoroughly. When the buns are browned, they are taken out of the oven and, right in the mold, are poured with milk filling. When the buns have cooled down a bit, you can eat them.
