Pumpkin Buns

I have steamed a big chunk of pumpkin and it was sitting in the fridge. After the morning run (GE Womens Run) and an afternoon nap, I felt that I must do a little something while the kids are busy studying (playing). So I jumped straight into action, and selected this recipe from Carol's website for my pumpkin buns. It was simple and easy to follow, and the resulting buns were simple fluffy and oh so yummy and soft, with the aroma of butter and pumpkin. I think the little ones including my niece would love it.

I also used my leftover pumpkin mash to prepare the bun filling. I did not add butter though.

Carol's website is in Chinese so here is the summary of what I used:

200g Plain flour
120g mashed pumpkin
60g full cream milk
20g caster sugar
1/4 tsp salt
1Tbsp instant yeast
20g butter, soften


1. Weigh all the ingredients and add into the bread machine, I added mine in this order: milk, sugar and salt, mashed pumpkin, flour, yeast and butter.

2. Put the bread machine on the "dough" programme and let it run.

3. When the process stops and the dough had doubled in size, I turn it onto a clean table top and gently pushed out the air from the dough, then divide into 6 portion.

4. Roll the dough balls into a flat disc and put the prepared pumpkin filling (I did not use butter, simply added 2 tablespoon of sugar and mixed well) onto the center of the disc.

5. Wrap the filling and roll the dough into a round ball. I used a butter knife to trace the dough so that it looked like a pumpkin.

6. After repeating step 4 and 5 for all the other 5 dough, let the dough rise till double.

7. Preheat the oven to 200 deg C. Was the buns with some milk. Decorate the buns with a clove.

8. After putting the baking tray into the oven, lower the temperature to 180 Deg C and bake for about 20 minutes.

The resulting buns were so soft and fragrant, this is definitely one of my favourite bun recipes!

Yummy.......