Two versioned pumpkin buns

Hello hello,

on welovehandmade.at I found this lovely recipe for cinnamon rolls. But actually I was in the mood for something savoury, thus I made two types of those rolls. The sweet ones I made with wheat flour and the salty ones with spelt flour and wholemeal spelt. Apparently the wheaty rolls came out much bigger and more fluffy than the ones with spelt. Now I know why my spelt-pizzadough never gets those fluffy air-bubbles.

But to get to the recipe:

I. Cinnamon buns     

500g flour

1 sachet of yeast

70g sugar

a bit of cinnamon

half a Hokkaido pumpkin with skin 

150 ml of milk (I took oatmilk)

sip of salt

50g of margarine                                                                                              

For the filling:

80g of margarine                                                   

80g of sugar                                                     

2 teaspoon of cinnamon                                 

1/2 egg for the glazing (for the vegan version take plantmilk)

II. Curry-Cheese-Pumpkinseed Buns

500g flour 

1 sachet of yeast

2 teaspoon of salt

half a Hokkaido pumpkin with skin

150 ml of milk (I took oatmilk)     

2 teaspoon of curry (or more if you like it intense)

50g of margarine

For the filling:      

1 cup of the pureed pumpkin

mixed with 2 teaspoon of curry

1 teaspoon of salt

1 teaspoon of pepper

some feta cheese to sprinkle over and a handful of pumpkin seeds to sprinkle

1/2 egg for the glazing (for the vegan version take plantmilk)

Cut the Hokkaido in small cubes and let it simmer with a sip of water. When it is soft, you can purée it with a small glass of the milk.

waage

Meanwhile take two bowls and mix, for both versions the flour and yeast, and depending on I or II the salt and curry, or the sugar and cinnamon and a bit of salt.

schuesselnDivide the pumpkin purée in two halves and put one in the sweet version, take one third of the other half and put it aside (it will serve as filling), put the remaining 2/3 in the salty version.

Püree

Let the 2x50g butter get hot and liquid in a pan and stir either in the flour/pumpkin mix. Also take the remaining milk for both bowls and stir it in.

Now you may stir and mix the doughs with a mixer and let it rest afterwards for about 60 mins.

For the savoury buns take the remaining pumpkin purée and add curry, salt, pepper. As ever you like.

For the sweet buns let the ingredients for the filling simmer on very low temperature until the sugar is dissolved.

After the doughs have risen, start with one and knead the dough again, take more flour if it is too sticky. Then roll out the dough, two a neat rectangle.ausgerollt

I. Spread the butter/sugar/cinnamon mix on the dough and start rolling it like a snail. Then cut the dough sausage into pieces of about two centimeters, put them on a baking tray with baking sheet brush the buns with the whisked egg.  II. Spread the pumpkin purée on the dough, put goat cheese, pumpkin seeds, or whatever else you like and start rolling it like a snail. Then cut the dough sausage into pieces of about two centimeters, put them on a baking tray with baking sheet brush the buns with the whisked egg.

Let bake at 250 for about 10-15 min.


DSCF1453

I hope you enjoyed this post and will love the buns as much as I do.

        

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2 Comments Add yours

  1. michaela says:

    wenn sie so gut schmecken, wie sie aussehen – dann hätte ich auch gern welche! 😀

    Liked by 1 person

    1. Hej michaela, ich kann dir versprechen dass sie super lecker sind (: hab sie abends mit auf ne party genommen und sie waren nach ner halben Stunde weg!

      Like

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