Bundevaste buhtle :)
Although I think the recipe is still in the ‘working version’, some are a little impatient, so I’m writing it :)
- Crumble the yeast, mix with flour and sugar, then add water and mix in a saucepan. Let it grow.
- Add honey and sugar to the milk, then heat a little to dissolve. Add oil, salt, vanilla and nutmeg.
- Serve in a mixing bowl, then add the puree and process everything with a primer (stick mixer), so that no pieces of pumpkin remain, because the buns will not have a uniform color.
- Add the grown yeast to the liquid mixture and mix.
- Start adding flour, mixing with a food processor. When the dough starts to form, continue by hand. As I wasn't sure in advance whether the buns would 'deserve' the publication of the recipe, I didn't weigh the flour exactly, but I used about 700-750 g. You should get a smooth and soft dough, but it doesn't stick.
- Put the bowl in the bag and let it rise. Stir a little and let it rise once more.
- Spread the dough on a floured surface, make a rolling pin and divide it into 24 pieces. Stir each piece a little more and shape into a ball.
- Take a ball, thin it a little and put a teaspoon of jam and close.
- When all the buns are done, dip 1 by 1 in melted and cooled butter and place in a pan. I used a square, 25 × 35 cm and stacked 4 × 6 buns. If you have butter left over, pour it over the buns in the pan.
- Let them rise for about 15 minutes, while the oven heats up to 200 ° C.
- Bake for 10 minutes at 200 °, reduce to 180 ° and bake for another 15-20 minutes, depending on your oven. When they get a nice color, they are done.
- Cover the pan with a cloth and leave for 5 minutes, then take out the buns on a wire rack, or a wooden board, to cool a bit more. Sprinkle with powdered sugar and serve. Watch out, the jam is still hot! :)
(*) I bake pieces of pumpkin in the oven, covered with foil. When it is almost baked, I remove the foil to evaporate the excess liquid. I think that way less nutrients are lost than cooking in water. I cool it, remove the meat from the skin with a spoon and it is ready for use. If I bake a larger amount, I store the finished puree in 250 ml cups and freeze.