Pumpkin buns with apple and raisins in a creamy filling

Category: Yeast bread
Pumpkin buns with apple and raisins in a creamy filling

Ingredients

Raw pumpkin 200g.
Milk 125g.
Fresh yeast 15g. (dry 7g.)
Sugar 60g.
Salt 1 \ 2h. l.
Cinnamon (not used) 1h l.
Softened butter 70g.
Wheat flour 490g.
Filling:
Big apple 1 PC.
Raisins 70g.
Brown sugar 2st. l.
Cinnamon (not used) taste
Fill:
Cream 20% 200g.
Brown sugar 60g.

Cooking method

  • Grind yeast with 1 hour. l. sugar and leave for 10 minutes.
  • Grind the pumpkin with milk in a blender until puree. Pour HP into the bucket.
  • Yeast, oil, flour, salt, sugar, cinnamon on top. Dough mode. Do not pour the flour all at once, but add it gradually, monitor the consistency of the dough. The main thing is not to hammer the dough with flour. The gingerbread man is soft, not smeared. Lyrical digression: When I am not familiar with the recipe, I usually do this: in the dough mode I correct the bun. This may take 5-7 minutes. Then, when the dough suits me, I interrupt the program and turn it on again without looking into the bucket.
  • After the end of the kneading (I have 20 minutes), leave the dough in the HP for 10 minutes. Next, take out the dough, knead it, form a ball and place it in a container (volume of at least 5 liters), greased with vegetable oil. Cover with foil and leave in a warm place for 1.5 hours. I tried the dough mode in MV Brand. The dough rested against the lid.
  • Peel the apples, cut into small cubes and mix with sugar, raisins and cinnamon.
  • Knead the dough, divide into 16 parts, form a ball from each. Cover with a towel and leave for 15 minutes.
  • Then flatten each ball with your hands into a cake. Put 2 hours in the middle. l. pinch the fillings, pinch the edges and form a bun. Spread the buns at a distance from each other, oiled baking sheet or form.
  • Cover with a towel and leave to rise for 40 minutes.
  • Heat the cream with sugar to 37C until the sugar is completely dissolved. Beat.
  • Pour the cream over the buns:
  • Pumpkin buns with apple and raisins in a creamy filling
  • Bake in an oven preheated to 200C (convection 180C) for about 40 minutes until golden brown and the cream is completely absorbed.
  • 10 minutes after baking, the buns are popped. Even the cream was dripping over the edge. Therefore, I advise you to better use a deep form.
  • [URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s018./i505/1203/e6/204a34372872.jpg.html]Pumpkin buns with apple and raisins in a creamy filling
  • After baking, allow to cool for 5 minutes, then remove from the baking sheet.
  • Pumpkin buns with apple and raisins in a creamy filling
  • Pumpkin buns with apple and raisins in a creamy filling
  • Pumpkin buns with apple and raisins in a creamy filling
  • It's not tasty. This is sooooo delicious !!! The most delicate buns !!! Highly recommend!! The only drawback is to wash the baking sheet.

Note

The recipe is taken from here: https://Mcooker-enn.tomathouse.com/s-image/2773/recipe/view/54663

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Pumpkin buns with apple and raisins in a creamy filling

14anna08
The beauty! I have already learned to recognize your recipes by design!
Omela
An,
Gasha
Yellowyeeee !!!
Omela
Gasha ,
tania21
Oksanochkathere is no doubt that this is sooooo tasty. Just one photo, it's worth it. The buns look ooooooooo delicious. Hostess
Omela
Tanechka, Thank you! Be sure to bake it - you won't regret it !!
tania21
Oksanochka, really want to bake. Please tell me, which pumpkin to take, boiled or raw?
Omela
Quote: tania21

and which pumpkin to take, boiled or raw?
Tan, the pumpkin is raw, which is very convenient. It always bothers me to bake, then chop.
tania21
Oksan, I baked just now, buns, they turned out delicious. The dough came up well, the buns flooded in the oven, and when they were baked, for some reason they fell off and were not as lush as in your photo.
Omela
Tan, and how much time did it bake? Has all the cream evaporated? Can they stand for proofing ??
tania21
Oksan, baked, as you described, at 200 degrees - 40 minutes. , the cream was absorbed. The proofing took about 1 hour. 40 minutes And if baking without cream is not it?
Olesya425
Mistletoe, thanks for the recipe! Well, what if it's half past midnight, and I finish the second warm roll with milk! It only improves the figure! Yummy incredible !!!! I baked a double dose, tomorrow I'll carry to work and brag: what an artisan I am! And the husband, too, has already promised his own: "my wife will bake a loaf tonight, I'll hide it for you." They, too, already know what kind of sweets I can bake. And all thanks to this site. Thank you personally, Omela! Taught me THAT ... I'm really surprised at myself.
Omela
Olesya, well done!!! Kazyayka !!!!
Olesya425
Mistletoe, about the baking sheet: I always use a silicone mat, and why don't you use this miracle of modern science? I bought a Tapervarovsky (already two on the occasion of a sale) and use them in the tail and in the mane.
Omela
I use it sometimes .. but wash it over. And he tore off the piece of paper and threw it away.
aunt
Pumpkin buns with apple and raisins in a creamy fillingPumpkin buns with apple and raisins in a creamy filling
These are lovely buns So caught my eye in time. The dough is the most tender, it was scary to wrinkle my hands.
One question: does cream play a technological role besides creating additional goodies? Such an unusual technique.
Omela
Elena Alexandrovna, glad you liked it. And the cream - yes, for goodies .. they soak the buns.
aunt
I forgot to write about another plus of this recipe: any pumpkin. I used the unsuccessful fibrous pumpkin, which did not go into stewing or porridge. Grated (the only deviation from the technology), whipped with milk. The pumpkin is completely dissolved in the dough. Only color, aroma and taste remained.
PS
Three days have passed, and the buns are still soft, as if only from the oven.
Omela
irza
Mistletoe, gorgeous buns! We ate easily and quickly.
The dough is unmatched in work. Next time I'll do it with cottage cheese.
Thank you!
Scarecrow
Pouring cream is my favorite technique. Rolls in cream - my favorite rolls and cream there is much more than 200gr))). I advise everyone to try this method. The baking sheet must definitely be taken deep.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=28010.0
Omela
irza, Irina, glad you liked it!

Scarecrow,
irza
There was a repeat yesterday. In addition to the apple filling, I also made rice + egg + fried onions. She baked savory without pouring, by the way they were eaten first.
Even in the dough, I replaced butter with vegetable oil.
I will say thank you many more times, mistletoe
Omela
Quote: irza

I will say thank you many more times, mistletoe
Oh, I'm so happy !!!)
_Milana_
Omela, the buns are so delicious! This is when the pumpkin season begins. So the question arose: "Does the fat percentage of the cream matter? Is 10% okay?"
Omela
_Milana_, thanks, you can and 10.
Joy
Ksyusha, and if we take ready-made mashed potatoes from boiled pumpkin, then how much?
Omela
Marish, put in 150 grams and watch the consistency of the dough. I adjust in place already.
elka34
Oksana, thanks for the recipe, it's very tasty, "death to diet", it's impossible to tear yourself away. The only caveat is that the temperature of 180 degrees in the electric oven very quickly gives color, the buns begin to burn, probably it was necessary to put a container of water on the bottom of the oven. I had to frantically change the height of the shelf on which the baking sheet stood.
Pumpkin buns with apple and raisins in a creamy filling
Omela
Elena, beautiful buns !! Glad you liked! And of course you need to focus on your oven, I generally don't bake in my oven below 180C.
k @ wka
I want to bake buns according to your recipe. The pumpkin season is in full swing. But it's embarrassing that it will turn out too high in calories. And I'm trying to fight overweight.
So the question arose whether it is possible not to pour cream or replace them at least with milk. Will they be lost in taste? I would like to know your opinion.
Omela
Quote: k @ wka
I would like to know your opinion.
My opinion is that if you are struggling with excess weight, then it is generally not worth baking rolls. Unless you have steady willpower. I don't bake lately precisely because I don't have it.

Quote: k @ wka
Will they be lost in taste?
Any substitution will change the taste. I'm not saying that it will not be tasty, but it will be different. I didn't bake with milk, so I can't tell you anything about the taste.
irza
I also use this dough for savory pies.Then I don't use fill at all.
The buns are always delicious.
Thank you, Omelochka, for the recipe!
k @ wka
I have no willpower !!!
I baked these rolls, only slightly diluted 20% cream with milk. And the rest is strictly according to the recipe.
No willpower can hold it, it's so delicious.
The neighbor came to smell. Give, he says, a half, try, what are you baked here.
I knew the whole bun in a matter of seconds and demanded a recipe.
That's all willpower. Well, it's better not to bake them at all. Or bake and eat with pleasure.
Omela
k @ wka, Galina, golden words:

Quote: k @ wka
bake and eat with pleasure.
k @ wka
"The problem is that you girls have the desire to lose weight and bake pies at the same time."
This is a quote from a neighboring Temka
Omela
Galina, yeah. we are like that!!!
Sweetheart
Omela, Ksyusha, thanks for the buns. Delicious. And no one ate pumpkin in our family .. and then even my husband ate it and said it was delicious) The only minus is a baking sheet for a discard now: plach7: tightly, despite the silicone mat (the rolls survived).
Omela
Tanechka, that you sho "on release" And did not soak at all or what ??? It's a pity. (Although, there is a positive point - you will look for a new one, and at the same time, you can buy something else directly vital... : girl_wink: But at least the rolls survived! Glad you liked!
Sweetheart
Omela, yeah) I'll try to clean it with an iron brush in the summer, but it seems to me everything is dull there: girl_cray: I ordered my husband a silicone high baking sheet, otherwise everything is on fire this year. literally
Omela
Well, then wait for Santa Claus with gifts!
Sweetheart
It would be good)))
Joy
Ksyusha, I baked them. Thank you very much, we liked it very much

Pumpkin buns with apple and raisins in a creamy filling
Omela
Marina, awesome !!! What a beauty !!!
Joy
Ksyusha, I baked them yesterday, and today they are just as soft despite the fact that they stand openly on the table
k @ wka
And here is my report. I baked it for 2 times already, today I added a little pumpkin to the filling. Very tasty and aromatic.

Pumpkin buns with apple and raisins in a creamy filling

Advice for those who find it difficult to clean the baking sheet: bake in a glass dish. I washed very easily after a short soak
Joy
Quote: k @ wka
Advice for those who find it difficult to clean the baking sheet: bake in a glass dish. I washed very easily after a short soak
I confirm, I also baked in a glass form, and everything was easily washed
Omela
k @ wka, Galina, how rosy !! Deovchik, your buns are lovely!
Kotina
The buns are super! I baked it today, but I still can't insert pictures

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