Pumpkin Sugar Buns

These soft Pumpkin Sugar Buns are perfect as a dessert or for brunch. You can make the dough the night before and then shape and bake off the next day.

½ cup warm water (about 105 to 115 degrees)
2 (1/4-ounce) packets active dry yeast
½ cup milk
½ cup sugar
1 teaspoon salt
¼ cup unsalted butter, melted
1 cup pumpkin purée
2 large eggs, lightly whisked
2½ teaspoons pumpkin pie spice
5 to 5½ cups all-purpose flour
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
6 tablespoons unsalted butter, melted
½ cup granulated sugar
1 tablespoons ground cinnamon

Dissolve the water and yeast in a medium bowl. Let rest in a warm spot until frothy and foamy, about 10 minutes.
Warm the milk, butter and sugar in a small saucepan until the sugar has dissolves. Set aside to slightly cool. In a large bowl, stir together the milk mixture, salt, pumpkin purée, eggs and water/yeast mixture until evenly combined. Add the pumpkin pie spice and half of the flour in batches, mixing until well incorporated. Add as much of the remaining flour as needed to form a smooth and somewhat sticky dough. It should pull away from the sides of the bowl while mixing. Knead on high for about 8 to 10 minutes to create a soft dough. Transfer to a well oiled bowl, cover loosely with plastic wrap and a damp kitchen towel. Set in warm spot and allow the dough to rest until doubled in size, about 2 hours.

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