- Mashed pumpkin 200g,
- high protein flour 270g,
- cake flour 30g,
- instant yeast 3/ teaspoon,
- salt 1/4 teaspoon,
- honey 30g,
- milk 20-30cc,
- unsalted butter 30g,
- slices of cheese
- Add all ingredients (except butter) into a breadmaker, the wet ingredients first, then followed by the dry ingredients: pumpkin puree, milk, honey, salt, flour and yeast. (Note: I used to make a small well in the flour, then add the yeast into it.)
- Select the “dough” mode (refer to the manual of your breadmaker to select the kneading dough programme). When all ingredients come together, add the butter. Knead until the dough passes the window-pane test
- After kneading is finished, Deflate the dough and knead into a ball shape. Place it in a plastic container or plastic bag. Refrigerate for about 8-16 hours, until doubled size.
- Remove the dough from fridge. Deflate it and divide into 8 equal portions. Roll each into a ball shape. Cover with a plastic film. Set aside for 15 minutes.
- Roll each portion to the shape you want. Cover with plastic film and let them proof until doubled in size, about 30minutes to 1hour.
- About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F. Brush the surface of each dough with whisked egg. Put sliced cheese on top. Bake in preheated oven for about 15 to 20 minutes. Remove the buns from the oven. Turn them out from the tray onto a wire rack. Serve warm. The leftovers can be kept in an air-tight plastic bag or container