I really miss the soft, fluffy breads and rolls that we get back home so I decided to try my hand out at making some of our own buns at home. A lot of eggs, cream and dairy is used in Asian bread and since I’m vegan, I decided to try my hand at making a healthier, vegan version of what we get back home that tastes just as good if not better. I’m not a bread baker by any means… in fact, I don’t really find the entire process of kneading, waiting, and then waiting some more very appealing. Knowing that most people probably share the same sentiments, I set out to make something pretty simple and straight forward – vegan pumpkin buns!
Being the deviant being I am, I insisted on making pumpkin flavored buns. No arguments about it!
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Based on the finished product, you’d never be able to wonder how such a simple recipe could produce such satisfying results. Soft, fluffy and subtly sweet pumpkin bread with pumpkin filling that melts in your mouth – could it get any better than that? I think not! And Levan- Mr Pumpkin Hater, grinch of Squash Land, loves it too – even more reason for you to try making this in your own home.
I’ll leave you with more photos and my pumpkin bun recipe, along with notes attached that will tell you how to make the dough the night before if you want to devour these for breakfast but aren’t too keen on waking up at 4am to start making them. That is, unless you have cats. Cats wake you up at 4 am everyday anyway. And then again at 7am, 9am, 10am…etc. Trust me, that’s why I’m always so cranky.
I hope you try making these simple vegan pumpkin buns in your own kitchen – your family will thank you ( and if you live alone, you may have to lock the pantry to stop yourself from eating them all!) Enjoy 🙂
Pumpkin Vanilla Bean Filling:
- 400 grams Pumpkin weighed without skin or seeds
- 80 grams Sugar
- 2 teaspoons Vanilla Bean Paste
- 4 teaspoons Cornstarch
- 4 teaspoons Water
Pumpkin Vanilla Bean Dough:
- 300 grams Bread Flour
- 30 grams Sugar
- 130 grams Pumpkin Mashed
- 5 grams salt
- 110 grams soy milk
- 2 teaspoons Vanilla Bean Paste
- 5 grams Instant Yeast
- 30 grams Vegan Butter softened
Vanilla Bean Syrup:
- 50 grams Sugar
- 85 grams Water
- 1 teaspoon Vanilla Bean Paste
- 1 tablespoon Pumpkin seeds to garnish
- Make Pumpkin Filling: Steam your pumpkin till tender. Using an immersion blender, puree the pumpkin and then transfer it to a deep saucepan. Add sugar and vanilla bean to saucepan.
- Over a low heat, stir pumpkin and sugar for 10 minutes till slightly thickened.
- In a separate bowl, whisk cornstarch and water together. Add this to your pumpkin/sugar mixture and stir till thickened and boiling. Remove from heat, transfer to a bowl and cover with cling wrap. Let it cool to room temperature and then pop it into the fridge to harden till you need to use it.
- Make Bread Dough: In a stand mixer attached with the dough hook, combine flour, sugar, mashed pumpkin, salt, rice milk, vanilla bean paste, instant yeast and vegan butter.
- Turn machine on and let it knead dough for 15 minutes. If the dough seems too wet, add a little more flour. If it seems too dry, add a little more vegan milk to moisten.
- After 15 minutes, transfer dough into a lightly oiled bowl and cover with a damp tea towel. Set somewhere warm for 1 1/2 hours to double in volume.*
- Once doubled in volume, punch dough down to release air. Knead for a few minutes and then divide into 70 gram portions. Roll each portion into a ball and set aside. Cover with a tea towel and leave it alone for 10 minutes.
- After 10 minutes, working with each ball of dough, roll it into a flat disk and fill with pumpkin filling. Seal the dough, roll it to form a ball again and then place on baking tray lined with baking paper.
- Using your palm, flatten your ball of filled dough and then press the middle of the flattened disk of dough down again with your fingers. Using kitchen shears, create 4 slits on the sides of your bun. Repeat with remaining dough and filling. Cover with a damp tea towel and let increase in volume for an hour. Meanwhile, make syrup.
- Make Syrup: Combine sugar, water and vanilla bean in a pot. Bring to a boil and boil for 1 minute. Take off heat and let cool.
- Baking: Preheat oven to 200 degrees Celsius. Brush the tops of your risen buns with a thin layer of soy/rice milk to encourage browning. Bake pumpkin buns for 14 minutes.
- Once baked, immediately pull out of the oven and brush with vanilla bean glaze. Using the glaze as a glue, stick pumpkin and sunflower seeds onto the surface of your buns.