Pumpkin buns

There are a few food blogs which I follow on a regular basis. Similarly, I often check flickr for food photography and therefore I can spot all new trends and find inspiration for my own meals. For example, during last few weeks I came across a few recipes for pumpkin buns. I think that pumpkin has become very popular recently and you can find more and more dishes based on it, which makes me very happy. However, I learned how to appreciate its values only recently.

Since pumpkin buns looked very tempting, I decided that I must bake them myself. The color of my dough is not exactly that orange, but it comes out of a) the use of wholewheat flour instead of just plain flour, b) the use of brown sugar, which means that once again I’ve chosen the more healthy option rather then pure aesthetics, c) cinnamon and other spices. But that doesn’t change the fact that I’m really satisfied with the effect. I guess that never before my yeast buns have turned out so delicate and  sweet-smelling. Unfortunately, later it’s really hard to stop at one :).

Time for the recipe.


  • 50g fresh yeast
  • 1/2 cup soy milk
  • 1 cup brown sugar
  • 3 cups plain flour
  • 2 cups wholewheat flour
  • 3 tsp cinnamon
  • 1/3 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/3 cup vegetable oil + 4 tsp to spread on buns and grease baking tin
  • 1 cup baked pumpkin pulp

First crush yeast and mix with 1/2 cup brown sugar, press with fork and then leave until yeast melt in sugar. Add warm (but not hot) soy milk and 1 tbsp of plain flour, mix, cover with a piece of cloth and leave in a warm place (e.g. next to a radiator) for at least 15 minutes. Add 2 cups of wholewheat flour, 2 1/2 cups of plain flour, 1 tsp cinnamon, pinch of salt and mix. Add pumpkin pulp and around 1/3 cup vegetable oil, knead the dough for a few minutes. Sprinkle some flour on top (approx. 1/3 cup), cover once again with a cloth and leave in a warm place for next 15 minutes.

Again, knead the dough adding more flour if it’s too sticky. Roll to get a rectangle of size approx. 25 cm x 40 cm. Spread evenly 3-4 tbsp of vegetable oil on top and sprinkle with 1/2 cup brown sugar mixed with 2 tsp cinnamon and 1/3 tsp ground nutmeg (you can also add some ginger or cardamom). Roll the dough into a cylinder and slice into 9-10 even pieces. Place them in a greased baking tin and put into the preheated oven. Bake for around 1h in 180 degrees. Before taking the buns out of the oven it’s good to check using a toothpick if they are not raw inside.

I used to think that yeast dough is incredibly difficult to make, and now… Now it’s more like a routine. Or rather a matter of experience. You only need to put a bit of heart and patience in it.

  • edka

    Delicious! If you (as us here, overseas) can not get fresh yeast , a package of instant dry yeast (1/4 OZ) will do. Also backing time was 40 min in 356F.

    • http://vegelicious.net/ vegelicious

      Thanks for the tips!