Halloween Pumpkin BunsMakes:
My Super-cute Halloween Pumpkin buns are perfect to serve the kids for a post Trick or Treat supper with a warming bowl of soup, or tuck them in the lunch boxes for a spooky surprise.
- 3 – 3 ¼ cups plain flour, plus extra if needed
- 4 tbsp sugar
- ½ tsp salt
- 1x7g sachet instant yeast
- 200g pumpkin, peeled and chopped, steamed and pureed to make ½- ¾ cup puree
- ½ cup milk – lukewarm
- 4 tbsp butter, melted
- 2 eggs
- 12 whole cashew nuts for stalks
- lots of string
In a large bowl, or mixer with a dough hook combine flour, sugar, salt and yeast. Mix lightly then add the pumpkin puree, 1 egg, milk and melted butter and mix to form a dough. Adding more flour if needed.
Knead dough until smooth and elastic – if doing by hand turn onto a floured bench– around 5-7 minutes. Transfer to a greased bowl, cover with clingfilm and leave to rise till doubled – around 40 minutes or microwave on low power (10%) for 1 minute, rest dough 10 minutes and repeat.
Preheat oven to 190°C. Divide dough into 12 pieces, roll into balls then take a long section of string, wrap it loosely around a dough ball and knot in place at the short end of the string. Taking the long end of the string wind It loosely around the ball forming segments, then join to the knot at the top and trim of excess.
Stuff a cashew nut in the centre to form a stalk and place on a greased tray to rise. Repeat with remaining balls keeping the string loose to allow for the dough to swell. Preheat oven to 190°C.
Lightly beat the remaining egg with a tablespoon of water then lightly brush each pumpkin bun with the egg wash. When the pumpkins have risen by about 70 percent bake them for around 20 minutes till lightly golden and hollow sounding when tapped on the bottom. When cool enough to handle use scissors to snip off the knots and gently pull the strings off the buns.
The amount of flour required will vary according to the amount and wetness of the pumpkin puree, the recipe errs on the wet side, as it's easier to add extra flour to a wet dough than it is to dry and add liquid to a dry one. Add as much flour as needed to form a kneadable dough. Do wrap the string loosely as if too tight, it bakes into the buns and is harder to remove.