Pumpkin and Cinnamon Buns
Description
The recipe won't take much time. Thanks to the pumpkin, the buns made according to this recipe turn out not only very tender but also incredibly aromatic. Since cinnamon pairs perfectly with pumpkin, I recommend adding more of it, as it also makes the buns more appetizing. I suggest adding ground cloves and ginger for a richer aroma. To get buns with neat edges, cut the roll using a thread. Instead of glaze, you can use jam or thick syrup. That's all. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Mix the compressed yeast with warm milk and a spoonful of sugar, and let it sit for 20 minutes until a foamy layer forms on top. Beat the softened butter with sugar using a mixer.
- 2
Step 2
2. Add room temperature eggs, roasted pumpkin purée, salt, ground cinnamon, ginger, and cloves. Mix until smooth. Combine with activated yeast.
- 3
Step 3
3. Gradually add the sifted flour and knead a soft dough for 10 minutes. Cover the bowl with plastic wrap and leave in a warm place until the dough doubles in size. On a floured surface, shape the dough into a rectangle.
- 4
Step 4
4. Fold it into thirds, then fold into thirds again and cover with a bowl for 20 minutes. Roll out the dough into a 30x45 cm rectangle. Brush the top with soft butter and sprinkle with cinnamon sugar. Roll it up to form a log.
- 5
Step 5
5. Cut the roll into 12 equal pieces using a thread. Place them in a baking pan lined with parchment paper, cover with plastic wrap, and let rise in a warm place for 40 minutes.
- 6
Step 6
6. Bake in a preheated oven at 190 degrees for 20–25 minutes until golden brown. Transfer the buns to a cutting board. To make the glaze, gradually mix sifted powdered sugar with lemon juice.
- 7
Step 7
7. Apply the glaze to the cooled buns and sprinkle with chopped nuts.