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Pumpkin buns recipe – how to make vegan pumpkin bread rolls
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Pumpkin buns vegan

Heavenly airy, light and delicious taste the sweet pumpkin buns. They are also vegan. In the form of small pumpkins and with their sunny yellow color, the pumpkin bread rolls are also a cute eye-catcher. On an uncomfortable autumn morning, they will put you in a good mood on the breakfast table. With this vegan recipe you make the pumpkin buns yourself.
Course Breakfast, Dessert
Prep Time 50 minutes
Cook Time 35 minutes
Dough rising time 1 hour 20 minutes
Servings 23 buns

Ingredients

  • 500 g pumpkin puree (from Hokkaido pumpkin) room-warm
  • 100 g vegan margarine room-warm
  • 120 g sugar
  • approx. 700 g flour
  • 10 g dry yeast
  • 1/2 tsp salt
  • vanilla (e.g. vanilla pod scraped out, vanilla sugar, vanilla extract)
  • flour for the work surface
  • vegetable oil for greasing

for the coating

  • 2 tbsp soy milk room-warm
  • 1 tsp sugar
  • 2 pinches of turmeric powder

for the decorating

  • walnut kernels

Instructions

  • Mix pumpkin puree, soft margarine, sugar, vanilla and salt until roughly homogeneous.
  • Add dry yeast and flour in batches and knead into a soft, slightly sticky dough. Then knead the dough for about 10 minutes and let it rise, covered, in a warm place for 1 hour.
  • On a floured work surface, divide the dough into small pieces (for me, 23 pieces each about 60 g) and shape each piece into a ball.
  • Cut kitchen twine into longer pieces and lightly grease each piece with vegetable oil. First place a dough ball in the center of a piece of kitchen twine and cross it over the top of the ball. Now turn the ball over and repeat the process until the twine divides the ball into 8 equal areas, just resting close to the dough and not cutting into the dough. Then tie the twine tightly and cut off the excess ends. Place the ball wrapped with the twine on a baking sheet lined with parchment paper. Repeat the procedure with all the dough balls and spread them on two baking sheets, leaving plenty of space between them. Let the buns rise in a warm place for about 20 minutes.
  • Mix soy milk with sugar and turmeric powder. Spread it on the buns on the first baking tray, carefully make a small hole in the middle of each bun (for example with a sushi stick or drinking straw) and bake the pumpkin buns in a preheated oven at 180 °C top and bottom heat for about 15 minutes. Repeat the same with the buns on the second baking sheet.
  • Let the pumpkin bread rolls cool a bit, cut the kitchen twine several times on each roll and carefully pull it out.
  • Stick a quarter of a walnut kernel in the top center of each pumpkin bun.

Notes

  • You can add appropriate spices to the dough, such as cinnamon.
  • The amount of flour may vary, depending on how juicy the pumpkin is. Therefore, in portions add only enough flour to the pumpkin mixture until a soft, slightly sticky yeast dough is formed.
  • Be sure to knead the dough for about 7 - 10 minutes so that it becomes smooth and elastic.
  • Bake the pumpkin buns no longer than necessary so they taste fluffy and not dry. Use a wooden skewer to check if they are done baking.
  • Instead of making them in the shape of small pumpkins, you can just make the buns round.
  • Note the detailed tips and tricks for making the pumpkin buns at the top of the post.