Pumpkin Coffee Buns
Ok so I have finally embraced pumpkin season officially. Not growing up in North America I am NOT a big fan of pumpkin desserts, pumpkin spice, carrot cake, sweet potato pie….you get the idea. I am slowly developing a taste for it but it might take many years before I start really liking it.
I had a coffee bun at a local cafe recently in North Vancouver and fell in love with it instantly. The bun was pillowy, buttery, chewy and filled with nutella. I enjoyed the texture of the bun so much that I had to come home and make it myself. I’ve put a spin on the recipe by making it with fall flavors – all things pumpkin! Its not a healthy recipe and is definitely a treat but its not as bad as a donut or a croissant. The texture of the bun resembles that of a brioche but it has far less calories than a brioche. Increase the amount of sugar and it can totally become a substitute for a donut. If made as is – its a great accompaniment to your hot beverage. It IS called a coffee bun after all!
Serving 11 to 12 buns
For the dough
2 cups all purpose flour
3 tbsp sugar
1 tsp salt
2 tsp dry active yeast
1/2 cup pumpkin puree
1/4 cup milk, lukewarm
1/2 tsp pumpkin spice
3 tbsp butter, room temperature
- In a bowl dissolve yeast with milk and 2 teaspoons of sugar. Let it sit till it gets all bubbly.
- In a mixing bowl of the stand mixer add the dry ingredients and give it a rough stir.
- Make a well in the center and add all the liquid ingredients (except butter) and pour the yeast mixture.
- With a hook attachment – Mix first at low speed till all the ingredients are combined. Increase the speed to medium and knead the dough for 3 to 4 minutes. With the machine running, add butter little by little and continue to knead for another 2 to 3 minutes or till the dough becomes smooth.
- Transfer in a bowl that has been lightly oiled. Cover with plastic and let the dough rise for 2 hours (or till doubled in size) in a warm dry spot.
- Once the dough has risen, take it out on a counter and lightly knead a couple of times with your fingers. Divide the dough into 12 equal parts.
- Shape each part into a ball and place 1 to 2 inches apart on a baking tray lined with parchment paper.
- Cover lightly with plastic wrap and let it rise for the second time. This time for about 30 minutes.
- While the buns are rising, prepare the topping.
- After the buns are proved, cover the tops with the topping using a piping bag.
- Bake in a preheated oven at 350 F for 20 to 25 minutes.
- Remove from the oven, let cool on a wire rack.
- Serve warm!
For the Topping
1/2 cup flour
4 tbsp unsalted butter, room temperature
4 tbsp sugar
1/4 tsp salt
zest of 1 orange
1/2 tsp pumpkin spice
- In a mixing bowl cream together butter and sugar.
- Add all the other ingredients and mix well.
- Transfer the topping into a piping bag and keep in a cool spot till ready to use.