Pumpkin Spice Buns

By Robert Norman

Pumpkin Spice Buns

Makes 18 

Ingredients

  • ½ cup whole milk
  • 1 tsp instant yeast
  • 7 ¼ cups all-purpose flour
  • 2 tsp Beyond Good Pure Ground Vanilla, divided
  • 1 tbsp + 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ cup granulated sugar
  • 2 tsp fine salt
  • 5 large eggs
  • 1 cup pumpkin puree
  • 1 ½ stick salted butter, softened, divided
  • 1 cup brown sugar

 

Method

  1. Heat the milk until lukewarm and place it in the bowl of a stand mixer fitted with a paddle attachment.
  2. Add the yeast and mix to dissolve.
  3. Allow to stand for 15 minutes or until it begins frothing.
  4. In the meantime, combine the flour, half the pure ground vanilla, 1 tsp cinnamon, spices, sugar, and salt together.
  5. Add the eggs to the milk mixture along with the pumpkin puree and mix well.
  6. Add the flour mixture and mix to form a soft dough.
  7. Add ½ stick of soft butter and knead the dough for 5 minutes or until smooth.
  8. Cover with plastic wrap and allow to proof until doubled in size.
  9. Preheat oven to 350°F.
  10. Prepare the filling by mixing the remaining tsp of pure ground vanilla, 1 stick of butter, and brown sugar.
  11. Turn the dough out onto a floured surface and divide it into 18 pieces.
  12. Roll each piece of dough into a circle and place 1 tsp of the butter filling into the middle. Close the dough around the filling and pinch to close and form a ball.
  13. Cut 18 pieces of string long enough to wrap around each dough ball four times. Carefully place the center of the string over the first dough ball, flip over, cross the string over itself to create tension, flip the dough over again, and repeat.
  14. Create four equal cross-sections of the ball without making the string too tight.
  15. Tie a double knot at the end and trim the excess string.
  16. Place the dough balls on a baking sheet.
  17. Cover the dough balls loosely with greased plastic wrap and let rise for about 1 hour, or until an indent remains when pressed lightly.
  18. Bake the buns for 15-20 minutes or until risen and golden.
  19. Remove from the oven and allow to cool slightly before cutting and removing the string.
  20. Brush with melted butter and dredge in cinnamon sugar if desired.

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