- Light & Sweet
- Sides
- Vegetarian
- Prep 1 h 40 min
- Cook 15 min
- Serves 8 buns
Soft, pillowy and faintly sweet, these buns are steamed instead of baked, so there is no crust to speak of, just tender clouds with a golden glow from the pumpkin. Most of the time is waiting, so put the kettle on.
Ingredients
- 300 g plain flour, plus extra for dusting
- 100 g cooked pumpkin or butternut squash purée, cooled
- 100 ml warm milk
- 30 g sugar
- 4 g instant yeast (about 1¼ tsp)
- 3 g salt (½ tsp)
- 20 ml neutral oil
Method
- Mix the flour, sugar, yeast and salt. Add the purée, warm milk and oil and stir until a shaggy dough forms.
- Knead for 8 to 10 minutes until smooth and elastic. If it sticks, add a spoonful of flour; if it is dry, a splash of milk.
- Cover and let it rise in a warm place for 60 minutes, until doubled.
- Punch the dough down and divide into 8 pieces. Roll each into a smooth ball.
- Place each ball on a square of baking paper in a steamer basket with space between them. Cover and rest for 20 minutes.
- Set the steamer over boiling water, turn the heat to medium and steam for 15 minutes.
- Turn off the heat and leave the lid on for 3 minutes before opening, so the buns do not collapse.
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