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13 December, 2022

Pumpkin buns with thermomix

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Here we bring you another recipe from our friend Luz Maria Lagoa Vives, this time it is about pumpkin buns, she herself explains how the recipe was

When I made this recipe, it was in the month of August, I say this, because the leavening times, at a lower temperature, increase. You will need in the second rise, when we let it double its size, instead of 50 minutes / you will need approximately 1 hour and 30 minutes.

And, once they are formed to increase their size, instead of 25 minutes / you will need about 50 min or 1 hour. (remember that the higher the temperature, the shorter the rising time, and the lower the temperature, the longer the rising time), that being said, everything else is the same. I hope you like them

Pumpkin buns with thermomix

Pumpkin buns with thermomix

Pumpkin buns with thermomix

People

4
Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Pumpkin buns with thermomix ingredients

  • 390 grams of wheat flour
  • 15 grams of fresh yeast
  • 50 grams of sugar
  • 1 egg
  • 160 ml of water
  • pinch of salt
  • 25 grams of butter
  • 120 grams of roasted pumpkin

Preparation of pumpkin buns with thermomix

    DOUGH PROCESSING

    1. Roast the pumpkin, once cold, crush it with a fork (purée)
    2. We temper the water, introduce the sugar, the crumbled yeast, stir and let it rest for 10 to 15 min. (yeast will activate)
    3. Sift the flour and salt into the glass,
    4. 10 seconds / speed 8,
    5. add the puree, the yeast solution and the yolk, mix
    6. 10 seconds / speed 4.
    7. Let rest for 20 min (so that the flour particles are properly moistened)
    8. now we knead
    9. 6 minutes / spike speed,
    10. Add the butter and knead again.
    11. 5 minutes / spike speed.
    12. Transfer the dough to a lightly greased bowl and cover it with film, let it rest for 30 min.
    13. We deflate the dough in the same bowl, cover it again with film, and let it double in size (in my kitchen at 28°, the dough has taken 50 min to rise
    14. After the time, we degas it (remove the air created after the leavening), kneading for 1 min.

    ELABORATION FORMED

    1. We weigh the dough and make 8 portions of the same size. With each portion, we make balls, in the center of each ball, we make a slit with our finger and place a piece of walnut or almond, we make some cuts around it, without reaching the center
    2. We arrange them on the oven tray lined with baking paper, cover them with film and let them rest until they double their size.
    3. When there are 20 min remaining from the rest, we turn on the oven at 180°, heat up and down
    4. My buns have taken 25 min to rise
    5. Brush them with the leftover egg white, and bake for about 20 min.
    6. Remove and let cool on a wire rack
    7. With these quantities, 8 pieces come out
    8. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION
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