This soft and cottony pumpkin twist bun is delicious, super light and cottony…packed with everything pumpkin…screaming with all the spices in every bite…
The color of this bread is…very pumpkin with all the spices, maybe not too enticing…or very appealing, but do not get fooled by its appearance…it is super, I mean super soft and taste amazingly everything pumpkin.
These buns stay light, moist and soft for days like all the breads baked using tangzhong method. Since I baked so many buns, I end up sending some to neighbors and friends…and I got request for baking more of these pumpkin buns.
– Why pumpkin?
Because it is Autumn and it is everything pumpkin…pumpkin contains a lot of beta-carotene, which give the bright orange color of the flesh. Beta-carotene and carotenoids are antioxidants that help immune system, may help reduce risks of chronic eye diseases.
Pumpkin also contain fibers, soluble and insoluble, therefore it might help the elimination of the bad cholesterol (LDL).
– What is the texture of these buns?
The combination of tangzhong or water roux method and the pumpkin puree is magical…resulting is a soft cottony bread, almost like mochi.
– Why these pumpkin twist buns are so addictive?
They are coated with a layer of pumpkin glaze made with pumpkin puree, sugar and pumpkin spices.
– Are you ready to try it?
Water roux or Tangzhong
- 30 g bread flour
- 150 ml water
Pumpkin bread dough
- 600 g bread flour
- 300 g pumpkin puree
- 110 g sugar
- 8 g salt
- 8 g yeast
- 8 g vital gluten
- 1 ½ teaspoons cinnamon
- 60 g butter (room temperature)
- 90 to 100 g pumpkin puree
- 50 g sugar
- 2 teaspoons pumpkin spices
- Pearl sugar (optional)
Water roux or Tangzhong
Whisk together the water and the flour until the mixture is well blended and free of lumps.
Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.
Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.
Remove from the heat.
Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.
Ready to add to the bread dough once is cool.
Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.
Pumpkin bread dough
In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.
Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.
Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.
Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).
If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.
Remove the dough from the mixer and place in a bowl by covering with a plastic film.
Let dough proof until the dough tripled to its original size.
Now it is time to shape the buns…
Knock back the dough and split into approximately 18 little balls (approximately 70 g each) and let it rest for 5 minutes on the counter.
Flatten the ball making sure that the air is removed and roll it like a Swiss roll.
Roll more from the center of the Swiss roll placing a little bit of pressure and roll it until approximately 16 in (40 cm) rope. Repeat the process until all the balls are done.
To make the twist…fold the rope into thirds and make a knot at one end, twist the bottom end around the top, and feed the loose end into the top hole. Please see the pictures above, it is much easier that it sound…
Place the twists in a baking ban of your preference. Cover the pan and let the twist rise until double in size.
In the meantime, in a small pot add the pumpkin puree, sugar and pumpkin spices. In a medium heat bring the mixture to boil. Let it simmer for a couple of minutes and remove from the heat and let it cool.
Once the twists doubled in size, gently brush the top of the twists with the pumpkin glaze, and sprinkle with pearl sugar.
Bake in a preheated oven of 350oF for approximately 18 to 20 minutes.
Remove from the oven and let the buns cool on a wire rack.
Serve warm or at room temperature.
Store the bread in an airtight container.
– If you enjoy this pumpkin twist bun recipe, you might want to take a look at these…