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 Pumpkin Buns 

By: Lizz Dettmer 

 I am a for sure believer that everyone should own a scale for baking. It opens you up to a whole new world of baking possibilities, from other countries. I recently just got a kitchen aid mixer which has been my favorite new toy. I will be using both for this recipe.  But be worn this recipe will take you all day.  

What you need is:  

450 grams bread flour (Bread flour has more protein than regular all-purpose flour)  

45 grams sugar of choice (I used granulated sugar)  

5 grams instant yeast  

6 grams salt  

160 grams pumpkin puree  

50 grams condensed milk  

150 grams milk  

45 grams butter (cubed) 

I also added some pumpkin spice  

(All the dairy products and be switched to a vegan option) 

Mix all ingredients EXCEPT THE BUTTER together into a dough. Cover and let sit for 20 minutes. Add butter cubes and mix until fully combined; let prove for an hour or till double in size.  

Divide the dough into 12 equal size balls. Take a long piece of cooking string and place the halfway point on top of the ball and flip the ball over. Pull the 2 pieces of sting together and cross them over to create a cross of the bottom of the ball. Repeat until the ball is divided into 8 equal pieces. Tie the sting, cut off the excess. Cover and let prove till double in size. 

Preheat oven to 356°F (180°C). Brush the tops of the buns with condensed milk. Bake for 25-30 minutes.  

I find these pumpkin buns the most delightful bread recipe I've made. I could sit and eat all of them in one sitting and be perfectly content with my life.  

~Ryo 

 

 

(I would like to have just Ryo said in the article, so no one knows it was me if that is possible. Thank you) 

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