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    Pumpkin buns with salted maple butter -ABC 

    pumpkin buns with salted maple butter

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    I was invited this month to bake along with a talented group of bakers that are a part of ABC (Avid Baker's Challenge) and how could I resist when I saw it was pumpkin dinner rolls shaped as pumpkins!! 

    almost as magical as turning a pumpkin into a carriage, these pumpkin buns today are adorable.

    You could be thinking Halloween or Thanksgiving for these cuties but my first thought was "fairytales"...more than a little Bippity Boppity Boo.  Imagine these as part of a fairy tale wedding or a princess party for the little ones. 

    The buns are a little sweet, but not too sweet to be considered savoury or sweeten them further by sprinkling with sugar before baking.

    Ainse or aniseed flavours the buns or there is an option to use pumpkin pie spice with it's pronounced cinnamon overtone. 

    grinding the aniseed

    We don't have tinned pumpkin puree in Australia so I had to cook my pumpkin and puree, I used a traditional Queensland variety though I suspect butternut pumpkin (squash) would have sufficed. 

    Then bread flour, instant yeast, salt, water, pumpkin puree, egg, honey and spice are combined with a little extra water added if needed... I didn't need any, wet pumpkin I guess.  Softened butter is now beaten in. *Full recipe link at end of page*

    The resulting dough is soft, smooth and easy to work with... a tiny bit sticky but not in a troublesome way the dough goes away to rest and rise.

    Shaped into 12 round rolls (you could bake them just like this if mini pumpkins aren't your thing), and eight cuts are made around the rolls not going all the way to the center. The centre you make a hole all the way through so there is place for your "stem" at the end. Off for another rise now. 

    I didn't add the extra sugar topping, nor the egg wash, I prefer breads a little less sweet.  Pecan halves are cut length ways to create the stems and are inserted after baking.

    Baking time is relatively short and then you have the most light, fluffy yet moist buns.  

    I loved these buns, you don't pick up much in the way of pumpkin flavour but the aniseed lends a sweetish note reminiscent of childhood aniseed lollies more than the night you downed all those black Sambuca shots.

    Salted maple butter: there is salted maple butter to serve with buns, ok a bit too delicious this mixture of salted butter and maple syrup. 

    The full recipe from the ABC bake can be found on Weekend Bakery .com 

    Happy Baking :) 

    You might also be interested an original Brothers Grimm version of Cinderella and make yourself a "fondant toe" cupcake. 

    Or how about four and twenty blackbirds baked in a pie. 

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    Reader Comments (5)

    I thought the stems were pretzel sticks from the picture! You are so right; this would be delightful for a little girl's tea party. I wondered how the butter would be. Well done!

    November 30, 2016 | Unregistered CommenterVicki

    Thank you Vicki :) Oh but that's a great idea, you could use pretzel sticks as stems… particularly with small children, avoiding the nut allergy problems.

    November 30, 2016 | Registered CommenterThe Lone Baker

    Weren't these tasty? You did a lovely job with the shaping! Kind of creeped me out with the toe cupcake though =)

    November 30, 2016 | Unregistered CommenterKaren

    They turned out beautiful. Kudos to you for making homemade pumpkin puree. I skipped the sugar on top as well and opted for pumpkin seeds instead. Thanks for baking along. Looking forward tob your Christmas stollen :)

    November 30, 2016 | Unregistered CommenterHanaa

    Thank you Karen they were tasty :) ha ha the Grimm's fairytales are all a creepy compared the disney versions.

    Hanaa I liked the pumpkin seeds on yours a lot. We eat a lot of pumpkin here, roasted, mashed, steamed, soup… not usually in sweet things. Thank you for the invitation to bake along, I'm looking forward to making my own marzipan for the Christmas stollen!!

    November 30, 2016 | Registered CommenterThe Lone Baker

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