Pumpkin-shaped vegan Buns with a creamy core!
The pumpkin filling is disguised in a purple dough "cover" and is a delicious snack, dessert or breakfast idea.
The Buns will remain soft and will be perfect for a Halloween evening with friends and family.
- Cooking string: 8 x 90cm | 35 inches
FOR PUMPKIN FILLING
- 200 grams pumpkin or red kuri squash
- 100 grams cannellini beans
- 80 grams cane sugar
FOR BUNS DOUGH
- 50 grams purple potato or red beet
- 300 grams flour of your choice
- 120 grams water
- 5 grams active dry yeast
- 10 grams cane sugar or other sweetener
- ½ tsp salt
- 16 pumpkin seeds
MAKE THE FILLING
- Peel the pumpkin and the purple potato, cut them into cube, steam them or boil them.
- Blend together the steamed pumpkin, the white beans, and the sugar, until you have a very smooth paste.
MAKE THE DOUGH
- Blend together the purple potato, the water, and the sugar. Let cool to 35˚C | 95˚F or you will kill the yeast. You can substitute red beet if you don't find purple potatoes.
- In a bowl, mix together the flour, the purple liquid, the active dry yeast, the salt, the sugar, and knead for about 5 minutes, or until the ingredients are well incorporated.
- Cover with a cloth and let proof for about 1 hour, or until it double in size.
- Cut the dough into 8 equal pieces. Then start making the buns. See video for clarity.
- Once shaped, let the buns proof for another 20 minutes.
- Bake in the over at 150˚C | 300˚F for 20 minutes. Let them cool down and remove the string before eating them.
- You can add some pumpkin seeds on top to make the stem.
NUTRITION PER PORTION
STEP BY STEP VIDEO RECIPE
SERVING SUGGESTION FOR VEGAN PUMPKIN BUNS
VIDEO GUIDE FOR VEGAN PUMPKIN BUNS
CHANGES YOU CAN MAKE
Colour: for other festive occasions, you can colour the dough with other healthy ingredients, such as turmeric (yellow), beet powder (red) and spinach powder (green).
Fridge: freshly made Pumpkin Buns can be stored in a refrigerator for 2-3 days.
Freezer: If you want to freeze your homemade pumpkin buns, place them on a single layer on a parchment paper. Freeze them without touching each other for 30 minutes, until they are solid. Avoid stacking them as this will ruin their shape. Once they are individually frozen, they can be transferred to an air-tight container or bag to be stored in the freezer for up to 6 months.
This recipe was adapted from awesome Peaceful Cuisine.