Pumpkin Buns

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I only started watching Korean drama last month.  It was more like “companionship tv-watching”.  I watch it to keep my daily guests company.

There’s this particular series where a girl works for a grouchy baker who makes wonderful pumpkin bread.  After a few episodes, I felt like I needed to get my hands on some pumpkin bread!  And you know me.  Won’t occur to me to go out and search for pumpkin bread.  Instead I searched for pumpkins!

My foray into pumpkins ended about 20 years when I broke 2 knives trying to cut open an acorn squash.  Of course those were cheap knives.  But, you know, these days the grocery stores sell them in pieces.  It’s much easier to cut them when they are already cut open.  So I just peel it and cut it into smallish cubes just so that it will steam up faster.  It’s ready when it crumbles under my potato masher.  Then add it into my bread dough.  It’s not difficult.  Don’t know why I didn’t think of this earlier.  Now I’m making up for lost time.

Oh ya, this is a no-knead bread recipe.

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Before baking

 

Butter Bomb Pumpkin Buns (updated)

300g fresh pumpkin (steamed and mashed)

1 cup water

1 tsp instant yeast

1 tsp salt

1 tbsp sugar

about  3.5 cups plain flour

about 3 tbsp soft butter or oil

Topping: little bits of butter and sugar

extra butter to oil your hands

In a large mixing bowl, put in water, sugar, salt, yeast, mashed pumpkin.  Using your hands, mix in enough flour to get a soft and slighty tacky dough.  Next, add in the butter/oil and mix until the dough is slighty just about to get sticky.  Stop right there.  You should have a soft, pillowy dough now.  Cover and leave it in a warm place for about an hour or until it has doubled in size.

Divide into 15 pieces and roll into smooth balls and place on well-buttered cookie sheet.  If your dough is sticky, please don’t add more flour. Just Oil your hands with butter. 😋Using your thumb, make thumbprints on each dough.  Fill up the thumbprints with a little knob of butter and sugar.  Leave it to proof for another 15 to 30 min, depending on how warm your place is (my room temperature is about 29c).  Mine was almost ready to go when I was done filling up my thumbprints with butter and sugar.

No need to preheat the oven.  Bake at about 160c for about 20 min.

Please let it cool a bit before eating.  Although I can’t imagine why, it’s better when it’s not burning hot.

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