Pumpkin Butter Sugar Rolls

Soft texture pumpkin bread topped with caramelized golden butter and sugar crust. Yummy in every bite. As the sugar grains will melt if kept overnight, so this bread was prepared in small portion which could be taken up within the same day 😁

Raw dough weight: 420g

Ingredients 

75g cold water 冷冰水

40g steamed pumpkin purée 熟南瓜泥
15g condensed milk 炼乳
30g raw sugar 黄砂糖
20g beaten egg 蛋液
1/4 tsp salt

20g cold unsalted butter 冷无盐奶油

185g bread flour 高筋面粉
20g superfine wholegrain flour 中筋面粉

10g milk powder

3/4 tsp instant dry yeast 即发干酵母

Glazing

10g cold unsalted butter 冷无盐奶油

Some beaten egg, and fine sugar for sprinkling on bread

些许蛋液和细糖做表面装饰

Direction

1. Steamed about 60g of peeled pumpkin chunks at high heat for about 15 minutes, or till softened.

Collect 40g of the steamed pumpkin chunks and mash into paste.

Pour cold water, condensed milk and mashed pumpkin in a container. Stir to mix. 

Keep the pumpkin mixture in the fridge for 20 minutes.

2. Pour the ingredients into the bread pan following the sequence listed.

 Dig a hole in the flour and pour in the instant dry yeast.

3. Place the bread pan into the bread machine.

 Select "C-11" Ferment Dough function; and press "Start".

The process, which will take 1h30m to complete, include mixing, kneading and 1st proofing.

4. When the dough kneading process has stopped, let the dough continues to proof in the bread pan for another 20 minutes.

20 minutes later

5. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

6. Divide the dough into 8 equal portions, each about 105g.

The dough maybe quite sticky, so wear a pair of disposable gloves to handle it.

7. Shape the doughs into balls by pulling down the sides and seal at the base. Cover with a lid and let the dough rest for 15 minutes.

8. Take a dough and roll it flat into an oval. The width of the dough should correspond to the width of the loaf pan.

Fold in the two wings towards the centre.


Fold into half.

Seal the edge by pinching.

9. Place the dough into a 29x10x7.5 cm loaf pan lined with parchment paper.

Spray some water over the dough and let the dough proof in a warm oven for about 60 to 65 minutes, or till the doughs double in size.

Switch on the oven minimum temperature for 1 minute to give the dough a warm environment to proof faster. 

After 65 minutes of proofing.

10. Brush the dough with egg wash.

Cut a shallow slit on top of each dough using a pair of kitchen scissors.

 Cut a 10g cold unsalted butter into 8 small chunks. Insert a small chunk of cold butter on each slit, and sprinkle coarse raw sugar evenly over the surface.

11. Preheated oven to 190°Celsius. 

After sending in the dough, lower the oven temperature to 170° Celsius for about 20 minutes at lower rack of the oven, or till golden colour :)

12.  Lift the bread out of the pan and allow it to cool down slightly on a wire rack before enjoying :)

Post Baking

Date: 5 Jul 2017

Shaped the buns into 9 balls and baked in a 20 cm square pan. Added ground almond along with butter and sugar as toppings. That's why it was called Almond Butter Sugar Pumpkin Bun :)

Before baking