Autumn sees the return of a most versatile root veg, the humble pumpkin/squash/gourd. Each year I have a little word with myself and promise not to get over excited when the gourds finally hit the stores, and yet, every year come October I have a veritable collection. So far this year I have managed to restrain myself to just the above, along with several butternuts that were of course purely for recipe development purposes and not because I need as many pumpkins as I can possibly lay hands on to deck my halls.
Yes, we’re big fans of pumpkins here at make, do and spend. We hold an annual pumpkin carving party which usually involves good food, friends and some outrageous pumpkin creativity. Highlights of which include last years winner Walter White, enchanted forest scenes and my personal favourite, the bread bus which was born out of a Narborough Rd wide pumpkin shortage!
So theres always quite a bit of pumpkin to be eaten at this time of year and it lends itself particularly well to sweet treats. I’ll be eating these little buns for breakfast this week, these are my kind of comfort food. At this time of year enriched buttery doughs are what I crave, particularly when combined with dark sugar and spice!
To Make 12 Pumpkin and spice sugar buns you will need
- 430g strong bread flour
- 40g caster sugar
- 7g salt
- 40g unsalted butter
- 1 medium egg
- 10g yeast
- 150ml whole milk
- 130g pumpkin puree- this is around half a pumpkin squash, roasted to the below method
for the filling
- 30g butter at room temporature
- 2 tbls dark muscovado sugar
- 1 tbls ground cinnamon
- 1 tbls ground ginger
for maple and cream cheese topping
- 150g cream cheese
- 30g maple syrup
To make the pumpkin puree pre-heat an oven to 180°C and cut the pumpkin into chunks leaving the skin on. place in a roasting tray and pour about 1/2 an inch of water into the base- this will add steam to the roasting process and help break down the fibers of the pumpkin. Roast the pumpkin for around 20-30 minutes until soft. Allow too cool, then peel off the skins and puree using a blender.
To make the dough warm the milk to blood temp, so it’s cool enough to comfortably hold your little finger in for a few seconds. Add the yeast, stir until both are well combined and set aside.
Place the flour, pumpkin puree, salt, sugar, butter and egg into the bowl of an electric mixer with a dough hook attachment. Start the mixer on a slow speed and stream in the yeast and milk mixture slowly until all the ingredients come together to form a dough, turn the mixer up a little and knead the dough for around 5 minutes so the butter is well incorporated and the dough smooth and shiny. Allow the dough to prove for 1 hr or so until doubled in size.
Once proved transfer the dough to a well floured surface and roll the dough into a rectangle measuring around 30cm x 55cm.
dot the butter across the surface of the dough then sprinkle over the sugar and spices.
Starting with the long edge roll the dough tightly into a long sausage then divide the dough into 12 equal pieces.
Lightly grease a muffin tin with butter or non stick baking spray and place each bun into the tray, cut side up so the swirl of the sugar and spice is visible, allow the dough to prove for a further 30 minutes and pre-heat oven to 160°C. once the buns have doubled in size transfer to the oven and bake for 15 to 20 minutes, until golden brown and the buns make a hollow sound when tapped on the base
Allow to cool whilst preparing the cream cheese topping, in a mixing bowl combine both the cream cheese and maple syrup and fold together. place a spoonfull of the topping over each bun and smooth with the back of a spoon.
What are your favourite pumpkin recipes?