Pan di Zucca (recipe here)

Pumpkin buns (hot cross buns style)

 

I'll try to translate my recipe and to convert scales.

 

650g (about 4&1/2cups) manitoba flour

1&1/2 pumpkin puree

4 tablespoons sugar

1&1/2 package dry yeast (about 3 teaspoons)

60 ml (about 1/4 cup) warm water

120ml (about 1/2 cup) milk

60g (about 1/4 cup) butter, melted

1/4 teaspoons salt

1/4 teaspoon vanilla extract

 

Prepare the puree: Cut the pumpkin in half lengthwise, discarding seeds and membranes. Place pumpkin halves, cut sides down, in a baking dish, and add 1/4 cup water to the dish. Cover with heavy-duty plastic wrap, and vent. Microwave at high 10 minutes (or about 5 minutes per pound) until pumpkin is tender when pierced with a fork. Cool slightly, and scoop out filling; whip to obtain purèe.

 

Combine all ingredients in a large bowl (except flour, raisins and yeast) and mix; sift in flour and yeast and beat with a mixer at medium speed until smooth, add flour if it's sticky. Turn dough out onto a floured surface, stir in raisins and knead until smooth and elastic (about 10 minutes).

Place the dough in a large bowl, cover and let rise in a warm place until doubled in size (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

Turn dough onto floured surface, push and fold it to reduce air inside the dough;divide into 20 portions, knead into balls. Place buns in greased cake pan (about 25x 35 cm or 10x14 inch) and stand in a warm place about 45' or until dough has risen to top of pan.

If you want to make crosses on the buns prepare a flour paste with 75g flour ( about 1/2 cup), 1 tablespoon sugar and 80ml water (about 1/3 cup); place the paste into piping bag fitted with small plain tube, pipe crosses onto buns (previous photo).

Bake in moderately hot oven (180°C) for about 15-20 minutes.

Turn buns onto wire rack and brush with warmed sieved apricot jam.

 

 

Done