Name: Autumn buns
Yield: 0
Ingredients: Flour - 340 gram; Sugar - 100 gram; Butter - 100 gram; Salt - 6 gram; Water - 100 Ml; Orange zest - 2 tbsp; Flour - 300 gram; Water - 160 Ml; Dry yeast - 6 gram; Pumpkin - 50 gram

Recipe information

Cooking:

Servings per container:

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Ingredients for - Autumn buns

Dough

1. Flour 340 gram

2. Sugar 100 gram

3. Butter 100 gram

4. Salt 6 gram

5. Water 100 Ml

6. Orange zest 2 tbsp

Opara

1. Flour 300 gram

2. Water 160 Ml

3. Dry yeast 6 gram

4. Pumpkin 50 gram

How to cook deliciously - Autumn buns

1. Stage

A couple of slices of pumpkin, peel and bake in the microwave or in the oven. Cool, beat with a blender. Measure out 50 grams.

2. Stage

Put the sifted flour and yeast into the sourdough, pour the water, add the pumpkin puree, and knead the dough. Cover the bowl with clingfilm and leave to ferment for an hour.

1. Stage. Autumn buns: Put the sifted flour and yeast into the sourdough, pour the water, add the pumpkin puree, and knead the dough. Cover the bowl with clingfilm and leave to ferment for an hour.

3. Stage

After an hour, this is what the pastry looks like.

4. Stage

In a bowl pour the remaining sifted flour and water, sugar, salt, starter, orange zest. Knead the dough, it will be dense, at the end of the kneading add butter little by little. The dough will become pliable, soft and very pleasant to the touch.

1. Stage. Autumn buns: In a bowl pour the remaining sifted flour and water, sugar, salt, starter, orange zest. Knead the dough, it will be dense, at the end of the kneading add butter little by little. The dough will become pliable, soft and very pleasant to the touch.

5. Stage

Form the dough into a ball, place it in a bowl greased with vegetable oil and put it to rise, it should double in time, about an hour.

6. Stage

Place the dough on the table, crumple, fold into a ball, press with your hand. Leave to rise for another 50 minutes.

7. Stage

The fermented dough is divided into 16 parts, rolled into balls, let rest for 10 minutes.

8. Stage

Then roll again, making an incision from the middle to the bottom to make a sheet. Cover the baking tray with clingfilm sprinkled with flour and leave to rise for 40-50 minutes.

1. Stage. Autumn buns: Then roll again, making an incision from the middle to the bottom to make a sheet. Cover the baking tray with clingfilm sprinkled with flour and leave to rise for 40-50 minutes.

9. Stage

If desired, brush the top of the buns with egg. Bake in a heated oven at 180-200C for 10-15 minutes. Brush the top of the buns with melted butter and cover with a towel. Let cool, if you can stand it, because such smells around.

1. Stage. Autumn buns: If desired, brush the top of the buns with egg. Bake in a heated oven at 180-200C for 10-15 minutes. Brush the top of the buns with melted butter and cover with a towel. Let cool, if you can stand it, because such smells around.

10. Stage

Cut.

11. Stage

Buns, sunny, soft, mushy, they have a very interesting structure, so buttery-fibrous. The buns are perfect for breakfast. The buns are sunny, warm and delicious. Also, the smell and taste of pumpkin is gone, but I reinsured and added orange zest, you can not add. In general, pumpkin puree works amazingly, it gives this buttery texture to the dough. You could take carrot puree, I think apple puree would be very good too. Next time I'll try replacing all the butter with mashed , it will be less caloric and more healthy. These muffins are not fluffy, they are soft, good with butter, jam. And just plain are good too.