Pumpkin Seed and Puree Buns
Ingredients
- 125g pumpkin puree
- 250g flour
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 yeast cube
- 25g pumpkin seeds
- 1/2 tablespoon oil
- 100-150ml lukewarm water
Preparation
Carve the pumpkin and cut it into pieces.
Bake the pumpkin pieces in the oven at 200 degrees Celsius for 25 minutes, until soft.
Puree the baked pumpkin pieces until smooth.
In a bowl, mix together the flour, sugar, salt, and pumpkin seeds.
In another bowl, mix the yeast with 100ml of water and let it sit for ten minutes.
Mix the pumpkin puree, oil, and yeast mixture into the flour mixture.
Knead the dough until smooth, adding more water if necessary.
Place a towel over the dough and let it sit at room temperature for about two hours.
Divide the dough into 4-5 pieces and shape them into small buns.
Place the buns on a baking tray lined with baking paper.
Use a knife to carve crosses on the top of each bun.
Let the buns rise for an additional half an hour with a towel on top.
Preheat the oven to 200 degrees Celsius.
Bake the buns for 12-15 minutes.