I’ve got a little baking adventure for you! It involves yeast, pumpkin and spice, and pastry cream. Cranberries get all the glory come December but I’m not done with pumpkin just because pumpkin pie season is a few weeks past.
This is a weekend recipe. The sort you bake up on a late Sunday morning with an extra cup of coffee. There are plenty of steps to this recipe, and a good amount of whisking – but built in is also an hour or so on the couch to watch half of a Christmas movie while the dough rises.
Have I planned out your Sunday? I mean… in my little daydream about your life I certainly have. You’ll also be happy to know in your life there’s virtually no dirty laundry and very few dishes. You’re doing really well. Let’s just add these little pumpkin gems to the picture.
Here’s what you’ll need for these swirly pumpkin buns:
• Vanilla Pastry Cream. Don’t be intimidated. It’s just like making a stovetop pudding but you really give it a good long whisk as it boils to thicken it substantially.
• Pumpkin yeasted dough made with whole milk, eggs, and butter so it’s enriched, super soft, and makes for the most tender buns.
I had my pastry cream ready and chilling in the refrigerator. It’s easiest to make the pastry cream first and allow it to chill.
To bring together the pumpkin buns, start by warming the milk.
Melt the butter in the milk until it’s all just steaming.
In the bowl of a stand mixer add the pumpkin puree.
Add brown sugar and the warmed milk and butter.
Beat the mixture until well combined.
Add the egg and instant yeast and give the mixer a whirl until everything has come together.
Switch from the paddle attachment to the dough hook and begin to add the flour. Start by adding 1 cup.
Scrape down the sides of the bowl and add another cup of flour.
You’ll start to see the dough gather around the dough hook and pull away from the sides of the bowl.
I didn’t use all of the 2 2/3 cups the recipe indicates but I used a bit of the flour to dust the counter and hand knead the soft dough. See how your dough takes to it.
The fat in the dough will keep the dough soft and keep it from sticking to the counter or your hands. A moist but not sticky dough is what we’re going for.
Knead by hand for several minutes. This helps you get to know the dough and smooth it into a sweet little ball.
Lightly grease the mixing bowl, place the smooth dough in the bowl, cover the bowl with plastic wrap and allow to rest in a warm spot for about an hour.
Once the dough is doubled, divide it into six equal pieces and roll each piece into a ball.
Place each ball on a parchment lined baking sheet and cover with a towel. Let the balls rest while the oven preheats.
The balls will puff slightly and that’s just right.
Brush each ball lightly with egg wash to help deepen that golden glow.
And a little swirl of pastry cream before they hit the oven!
Spoon chilled pastry cream into a pastry bag fitted with a thin round piping tip.
Slowly swirl pastry cream around each bun. One bun and you’ll get the hang of it.
Bake until puffed and golden all around.
It’s ok if the buns split along the sides as they bake. A bun has got to grow!
Once the buns are cool use a skewer or the handle of a skinny spoon to make a hole through the side of the bun into the center.
Gently but intentionally shove (that’s really the word for it) the piping tip into the bun and give it a little squeeze to deposit a few teaspoons (almost a tablespoon) of pastry cream into each bun.
Serve at room temperature with hot coffee.
The insides are soft and tender, each filled with a sweet bite of cream.
These are a second-breakfast or late afternoon dream. A bit of a project but an excellent way to procrasti-bake a few hours away – especially on a Sunday. Get your life and Happy Holidays!
Photos with dear friend Jon Melendez.