Name: Autumnal pumpkin-shaped milk bread buns
Total time: 13200 s
Yield: 6
Ingredients: 50 millilitre water; 50 millilitre whole milk; 20 gram white bread flour; 350 gram white bread flour; 25 gram white sugar; 3/4 teaspoon salt; 120 millilitre whole milk; 1 egg; 1 sachet fast-action dried yeast; 55 gram butter; 1 egg; 1 tablespoon water

Step 1

First, make your tangzhong. In a small saucepan, whisk the water (50 mL) with whole milk (50 mL) and flour (20 g) until combined. Once combined, whisk over a medium heat until the mixture resembles the texture of icing, then for a further three minutes over a low heat. Leave to cool in a separate bowl.

Step 2

Mix the yeast (1 sachet) with warm milk (120 mL) and sugar (25 g) . Add the mix to a stand mixer if you have one, then add the tangzhong, salt (5 g) , flour (350 g) and the egg (1) . If you don’t have a mixer, do this in a bowl.

Step 3

Mix on a low speed – or knead by hand – until it begins to stick together. Then increase the mixer to a medium speed – or continue kneading by hand for five minutes.

Step 4

Add in the cubes of butter (55 g) – 2-3 at a time. Then leave mixing on a medium speed for 15 minutes, or continue to knead by hand for 15 minutes, until the dough is springy.

Step 5

Place in a lightly oiled bowl and cover with a lid, clingfilm or a damp tea towel. Leave to prove in a warm place for around an hour until the dough has doubled in size.

Step 6

Tip the dough onto a lightly floured surface, punch out the air and divide into six equal balls. Roll each into a smooth, tight ball.

Step 7

Cut six pieces of string/twine around 1m long. Lightly oil each piece of string. Lay the centre point of the twine on top of the dough ball. Flip the dough over so the two pieces of string are on top. Cross the string over like you’re wrapping a present. Keep turning the dough and repeat the wrapping process until the dough has eight sections. Do be careful not to tighten the string around the dough too much, as it’ll be hard to remove once the bread is baked. Tie at the end, and cut off any excess twine. Repeat the process on your other dough balls. Place on a lightly oiled baking tray, cover with clingfilm or a damp cloth and allow to prove for another hour or two. They should look nice and fluffy.

Step 8

Heat the oven to 200C fan. In a bowl, mix the egg (1) with water (15 mL) . Brush the egg wash over the buns, then bake for around 15 minutes until nice and golden brown and hollow sounding when you tap them.

Step 9

Allow the buns to cool for five minutes, then carefully remove the twine with scissors. Place an almond or cinnamon stick into the top of each bun to resemble a pumpkin stalk.

Autumnal pumpkin-shaped milk bread buns

RECIPE

Ingredients

For the tangzhong

For the buns

For the egg wash

Method

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