1 1/2 cups of warm milk (100°F-105°F) (plus 1 tsp for egg wash mix)
2.25 tsp of active dry yeast
3 teaspoons of sugar
4 1/4 cups of bread flour
2 teaspoons of salt
3 tablespoons of butter, melted
1 egg (and another one for egg-wash mix)
Mix all in a stand mixer with the dough hook attachment until the dough is pulling away from the sides and passes the windowpane test. It should still be a bit sticky. Let proof covered about an hour to an hour and a half depending on the temperature, weigh and divide into equal portions and shape. Let rise for about 30 minutes, brush with egg wash mixture and bake at 350° for 25 to 30 minutes.
The only difference with this is that I used cooking twine to create an asterisk, wrap around the dough balls and tie into knots and let them proof into the pumpkin shape on a baking sheet with 3 inches between them. When they’re done baking, let them cool a bit before cutting out the twine. I also used a chopped pecan and pushed it into the top while it was hot for the stem.
2 Comments
Recipe is my standard bun recipe I use:
1 1/2 cups of warm milk (100°F-105°F) (plus 1 tsp for egg wash mix)
2.25 tsp of active dry yeast
3 teaspoons of sugar
4 1/4 cups of bread flour
2 teaspoons of salt
3 tablespoons of butter, melted
1 egg (and another one for egg-wash mix)
Mix all in a stand mixer with the dough hook attachment until the dough is pulling away from the sides and passes the windowpane test. It should still be a bit sticky. Let proof covered about an hour to an hour and a half depending on the temperature, weigh and divide into equal portions and shape. Let rise for about 30 minutes, brush with egg wash mixture and bake at 350° for 25 to 30 minutes.
The only difference with this is that I used cooking twine to create an asterisk, wrap around the dough balls and tie into knots and let them proof into the pumpkin shape on a baking sheet with 3 inches between them. When they’re done baking, let them cool a bit before cutting out the twine. I also used a chopped pecan and pushed it into the top while it was hot for the stem.
I am so impressed right now.