Pumpkin Brioche Buns
Still some pumpkin leftovers from Halloween? If you prepared a relaxed day at home why not make these comforting pumpkin brioche buns. Invite some friends over and score with these breads after a long autumn walk.
The bread dough is the same as the cinnamon rolls, so you can check this page to make the basic dough for these breads.
Roasted pumpkin
Pumpkin-ricotta filling
baked pumpkin buns
Filling the buns
Ingredients (x 10):
1 x dough (see post cinnamon buns)
500 g pumpkin (-/+ half of a small round pumpkin)
150 g ricotta
5 tablespoons of dark brown sugar
4 tablespoons maple syrup
60 g unsalted butter
2 teaspoons of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon chili powder
4 cm fresh grated ginger
1 teaspoon of sea salt
1 teaspoon vanille-extract
70 g roasted pumpkin seeds
Directions:
Start with the filling: Cut the pumpkin in pieces and place them on a baking sheet covered baking pan. Sprinkle the brown sugar, maple syrup, cinnamon, nutmeg, chili powder, sea salt & vanille and mix well with your hands. Cut the butter into small pieces and divide on top of the pumpkin.
Place the pumpkin in a preheated oven at 190°C and bake for about 30 minutes or until the pumpkin is soft & mushy and the sugar caramelised. (don’t trow away the baking sheet with the caramelised ‘sauce’)
Let the pumpkin cool down and cut into small chunks. Grate the ginger over the ricotta and mix together with the chunky pumpkin pieces. The filling is ready.
Make the dough and let it rise for the first time until it dubbels in size (-/+ 2 hours). Make sure the rise happens in a warm environment (e.g.oven at max 50°C).
Divide the dough in 10 pieces. Make sure your workplace is covered with a bit of flour. Roll out a piece (0,5 cm) and put one big tablespoon of the filling in the middle of the dough (see picture). Sprinkle a few pumpkin seeds over the filling and fold the dough into a rond bread. (make sure you don’t see any filling).
Place each pumpkin ball in a buttered & floured cake pan (I used a muffin tray) and cover with a kitchen towel. Let these rise a second time for about 30 minutes.
Bruch each bun with egg wash and sprinkle with pumpkin seeds. At least you can use a bit of the brown caramelised bits (at the button of the pumpkin baking pan) and divide this over the buns. This gives them more flavour.
Bake in a preheated oven of 180°C for about 20-25 minutes.
Enjoy!
Nina Beckers
