Pumpkin Christmas Tree Buns
The recipe is just perfect for these rolls, I weigh them to 30g each and got a total of 19 to shape the tree.
Here’s the recipe if you wish to try.
15 g bread flour
75 g water
100 g pumpkin puree
280g bread flour
1 tablespoon sugar
2 tablespoon dry milk
½ teaspoon sea salt
1 teaspoon dry yeast
¼ cup water
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.
In the stand mixer, add the water roux, and all the other ingredients, except for the butter.
Turn the machine to knead until it forms soft dough, slightly sticky. Add more water or flour as needed since the content of water will vary between different pumpkin puree. Add the butter and let it knead until the butter incorporates to the dough. Continue to knead until window pane state is achieved.
Remove the dough and place in a bowl by covering with a plastic film.
Let both dough proof until the dough double to its original size.
Knock back the dough and weigh 30g each. Take a ball of dough, roll flat and put in filling of your choice and roll into a smooth ball and shape your tree on the baking sheet. Let it proof for another 30-45mins. Brush some melted butter on top of the buns, decorate as desired.
Cover the pan and bake in a preheated oven of 170C for approximately 25 minutes.
Remove from the oven and flip the bread into a wire rack to cool.