Name: Pumpkin buns recipe by Praseetha Sambhu at BetterButter
Prep time: 80 min
Cook time: 20 min
Total time: 100 min
Yield: 4
Ingredients: All purpose flour/maida 250 g; 15 g castor sugar; 1/2 tsp Salt; 1 teaspoon instant yeast; 80 ml milk; 100 g steamed and mashed pumpkin; 15 g unsalted butter; For the filling; 300 g steamed and mashed pumpkin; 30 g sugar; 30 g unsalted butter; 9 pieces Kitchen twine soaked in oil 90 cm each

Instructions

Cut the pumpkin into small chunks.
Steam the pumpkins in an idli cooker for 10 to 15 minutes.
After 10 to 15 minutes switch off the flame and remove the lid.
Take the steamed pumpkins in a bowl.
Mash the pumpkins using a masher.
Mash it nicely and keep it aside.
Now take a bowl and add the maida, salt, sugar and yeast.
Add 100 g mashed pumpkin to the flour mix.
Add milk little by little and knead the dough.
Add the butter and knead again.
Knead for 15 to 20 minutes until it is very soft and place it in a greased bowl to rise for 1 hour.
To make the filling take the mashed pumpkin in a pan and pan fry it until it is fairly dry.
Add the sugar and butter and pan fry until it is well mixed and keep aside.
After the dough has doubled in size, take it out and punch the air out.
Divide the dough into equal sized balls.
Divide the pumpkin puree into equal sized balls.
Roll each ball into round disc.
Keep the pumpkin puree in the center and pinch and seal the seam tightly.
For each wrapped dough place seam side down in the middle of a kitchen twine.
Wrap the kitchen twine around the dough to form 8 segments.
Do not wrap it too tightly.
Place seam side down on a tray lined with parchment paper.
Place doughs 2 inches apart to allow them to expand.
Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 40 minutes or until double in size.
Milk wash the dough.
Bake in preheated oven at 180 degree Celsius for 15 to 20 minutes minutes or until golden brown.
Remove from the oven and transfer to wire rack to let it cool.
Remove the kitchen twine carefully.
Leave to cool completely and store in an airtight container.
Your pumpkin buns are ready.

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