Happy Halloween! If you’re after a weekend baking project, look no further! These delicious little rolls are so satisfying to make, taste delicious, and are bound to impress your friends and family!
Pumpkin BreadPrint This
- 250g pumpkin puree
- 100ml plant milk alternative (room temperature)
- 75ml lukewarm water
- 3 1/4 teaspoons of active dry yeast
- 480g plain flour
- 1 teaspoon of cinnamon
- 1/2 teaspoon of dried ginger
- 1/4 teaspoon of nutmeg
- 45g light brown sugar
- Pinch of salt
- 1 egg or 1 chia egg (1 tablespoon of chia seeds mixed with 2 tablespoons of water and put in fridge for 10 minutes)
- 50g butter or dairy free alternative (melted and cooled)
- Pecans for stalks
- Kitchen string/twine
- FOR BEFORE BAKING
- 4 tablespoons of maple syrup
- 4 tablespoons of plant milk alternative
In a large mixing bowl combine the pumpkin puree, milk, lukewarm water, chia egg and butter.
Next, add the active dry yeast and leave to sit for a few minutes.
Add plain flour, cinnamon, dried ginger, nutmeg, salt and light brown sugar and combine thoroughly. The mixture should be slightly sticky and elastic. If it is too wet, you can add some more flour.
Sprinkle some flour on a work surface and knead the dough for approximately 5 minutes. Again, if the dough is sticking to your hands too much, add a tiny bit more flour.
Lightly grease a bowl with oil and place the dough in it. Cover with cling film or a damp tea towel and leave to sit for an hour. The dough should roughly double in size.
Push your hand into the centre of the dough to release the air and gently tip out on the floured work surface and knock it back a few times to release any remaining air.
Split the mixture into approximately 8 balls weighing 125g each.
Preheat oven to 180c/350f.
Now, using kitchen string place it across the middle of the ball, and turn the ball over so the bottom is now the top. Cross in the middle to make a plus sign, and again turn the ball over so it’s now the right way up (like you are wrapping a present with ribbon).
Do the same again until the ball of dough is split into 8 sections. Tie the string in a knot and cut off any remaining string (see the photos for reference).
Repeat for all the remaining balls of dough.
Combine the milk and maple syrup in a bowl, and lightly glaze each ball with the mixture.
Place the balls onto 2 baking trays and bake in the oven for approximately 20 minutes.
Leave to cool before carefully cutting the string and discarding it.
If you’d like a more glazed finish, you can brush the tops with some more maple syrup.
Pop a pecan in the top to resemble a stalk and dig in!