Pumpkin Fruity Buns
Always bake your own healthy bread at home that is free from additives and preservatives.
Also you will smell how heavenly your whole house smells. It's really a wonderful healthy hobby to start with.
Baking bread is simple and easy, just follow my recipe and the Youtube videos showing step by step directions on my bread making.
As for this recipe "Pumpkin Fruity Buns", I added an overnight yeasted starter dough, that makes the buns tastier and softer for days. Always use unbleached bread flour and sugar, you can use brown sugar or cane sugar too.
Use fresh baked pumpkin puree, for a more nutritional value and foremost the pumpkin flavour and color. Another best part of this bread is the juicy brandy soaked raisins and the homemade orange peels. (Recipe in my book "Handmade Healthy Breads")
Let the raisins soaked in brandy or rum, let it soak for hours, then squeeze dry before using it. Cut the orange peels into small pieces and add in to the dough at the last stage of the mixing. The rest of the steps, follow the recipe as below.
You will impressed your family with these awesome buns you bake. It does really smells good and taste wonderful!
Ingredients A:-
400g Bread flour (unbleached)
60g Brown sugar
5g Instant yeast
6g Sea salt
Ingredients B:-
42g Water
30g Milk
Ingredients C:-
45g Orange peels
50g Raisins (Soaked in brandy or rum)
Ingredients:-
110g Yeasted Starter dough
1 Egg
50g Butter (Room temperature)
3tbsp Milk (For glazing)
100g Pumpkin puree
Method:-
1) Mix all the dry ingredients in a mixer bowl.
2) Pour in (B), egg and yeasted starter dough into the flour mixture.
3) Knead into a smooth and elastic dough.
4) Then add in the softened butter and pumpkin puree continue kneading to window pane stage. Blend in (C) well.
5) Transfer to an oiled bowl, covered and rest for an hour.
6) Pour out, divide into 70g each and do the rounding.
7) Place on tray and let it proof for another hour.
8) Gently brush milk on top of each bun.
9) Bake for 20-25 minits at 170०c
10) When baked, cool on wire rack.
Hi Mdm Soh, I bought your Breads book and would like to ask what is the best size to buy the dutch oven? Many suggested 5.5 quarts or 5.1kg capacity so wondering for your recipes in the book, is there a recommended size for the dutch oven? Thank you!
ReplyDeleteHi, I suggest you buy a bigger Dutch Oven for bigger loaf in future. 5.1 kg is great. I usually use clay pots as Dutch Oven as it's lighter and easier to handle.
DeleteAny ordinary claypot will do? I am assuming it has to be unglazed ones? What size would u recommend? Any need to 'treat' them before using in the oven for the first time? Thank u.
ReplyDelete