Pumpkin buns

  • Nutrition Facts
  • Calories: 298
  • Protein: 5,5
  • Fats: 10
  • Carbohydrates: 45

    Hello again friends. Today in our review a new guest is pumpkin buns with yeast. You have probably already noticed a rather unusual combination of pumpkin and yeast yourself. But the fact that it is very tasty for sure, few people guess. Having received this recipe, we even thought at first whether it was worth sharing. But after cooking, there was no doubt - the recipe should be. Such buns turn out to be unusually tender and very fragrant, and you will soon see for yourself that hardly pumpkin buns and their recipe will be available to you. But first, of course, a little history.

    History of the dish

    A bun is a product made from dough, which is certainly loosened with yeast or sourdough. The main components of such a muffin are yeast, flour, salt and water. A long time ago, baking from white wheat flour was considered a luxury and not everyone could afford it. And even despite the fact that the oven was in every house, and the technology of such baking was well known to everyone, getting at least a little wheat flour and honey in order to enjoy the muffin was not a cheap matter.

    This continued until the industrial revolution of 1760, when many processes were greatly simplified by automation. Consequently, the products of such production have become much cheaper and more accessible. Since then, less wealthy segments of the population have also been able to indulge in pies. The first bakeries and culinary establishments began to appear, and by the 19th century, thanks to many such industrial tricks, flour goodies were finally available to the masses. This is how pies ended up on the tables of our ancestors. So, following the example of our predecessors, today we will prepare sweet pumpkin buns and enjoy their wonderful taste.


    • Flour - 500 g
    • Pressed yeast - 20 g
    • Milk - 200 ml
    • Sugar - 1 tsp
    • Peeled pumpkin - 300 g
    • Vegetable oil - 30 ml
    • Salt - 1 tsp
    • Egg - 1 pc. + 1 pc. for lubrication
    • Sesame - to taste


    1. Prepare the ingredients: heat the milk to a temperature of 36-37 degrees.

      Let's start by preparing the products for the dough and for this we heat the milk to 36 degrees

    2. Peel the pumpkin, cut it into pieces and put it in a saucepan to cook until soft - 10 minutes from the moment the liquid boils.

      In the meantime, peel the pumpkin and cut it into pieces so that then cook until soft in a small amount of liquid. This will take approximately 10 minutes

    3. In a spacious bowl, grind the yeast, add sugar.

      In a bowl mix yeast and sugar

    4. Pour warm milk, mix.

      Add warmed milk

    5. Add 100 g of flour.

      Pour in about 100 g of flour

    6. Mix and add a beaten egg, add salt.

      And now we will send an egg and salt to the dough

    7. Put the boiled pumpkin in a bowl, draining the water first.

      Take out the pumpkin from the saucepan, throwing it on a sieve

    8. Beat with an immersion blender until puree is obtained. Let's cool.

      Cut the pumpkin into a puree and let it cool down

    9. Add pumpkin puree to the bowl to the main ingredients, add vegetable oil. Mix.

      And now add the grated pumpkin to the dough along with vegetable oil

    10. We will sift the flour in parts.

      Partly introduce the sifted flour

    11. While kneading the dough at the same time, which should eventually turn out to be soft and stick to your fingers just a little bit, round it in a bowl. Let's put the dough in a warm place to approach, covering with cling film, greased with a thin layer of vegetable oil for 60 minutes.

      It's time to knead the dough by hand so that it only sticks to your hands a little, and then cover it with a film and leave it to rise for about an hour

    12. After an hour, the dough has greatly increased in volume.

      After an hour, the dough will noticeably grow up

    13. Separate a part of the dough weighing about 90 g from the total mass and roll it into a ball.

      From a large piece we will make blanks weighing 90 g each and form balls out of them

    14. Put all the blank balls into a detachable form with a diameter of 26 cm, leave for 30 minutes in a warm place.

      Put all blanks into the form and leave to approach for another 30 minutes

    15. After 30 minutes, brush the buns with a beaten egg and sprinkle with sesame seeds.

      And now anoint the buns with an egg and sprinkle with sesame seeds

    16. We will bake for about 30-35 minutes until a noticeable blush.

      Bake buns for about half an hour at a temperature of 180 degrees

    17. Cool and serve to the table.

      And now it's time to serve them on the table

    The benefits of the dish

    I will say right away that pumpkin buns in the oven will disappoint us a little in terms of benefits. They are yeast, and you can talk a lot about the dangers of yeast dough. We will not dwell on this so as not to overshadow the joy of preparing such a wonderful dessert and just remind you that you should not abuse pastries. Other than that, just have fun and enjoy life. Here is some advice for you from the culinary almanac HozOboz.

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