These Pumpkin-Shaped Milk Buns are soft, tender, and irresistibly cute, making them the perfect autumn treat. Shaped to resemble little pumpkins, these buns are not only fun to make but also fill your home with a warm, cozy scent as they bake. With a light, pillowy texture and a subtle sweetness from the brown sugar, they’re perfect for serving with butter, jam, or as a side with a hearty soup. The use of kitchen twine creates the pumpkin shape, giving these buns a festive and playful look that’s sure to delight both kids and adults alike.
Why You’ll Love This Recipe: These milk buns are soft and fluffy with just the right amount of sweetness, making them versatile enough for breakfast, brunch, or even dinner. The combination of milk, oil, and brown sugar creates a dough that’s tender and moist, while the slow rise gives the buns a light, airy texture. The pumpkin shape adds a festive touch to your table, making them perfect for fall gatherings or simply bringing a bit of seasonal charm to your everyday meals.
Perfect Occasion: These pumpkin-shaped milk buns are perfect for autumn dinners, family brunches, or holiday celebrations like Thanksgiving. They also make a wonderful addition to any cozy afternoon tea or snack. With their charming appearance and soft texture, they’re sure to be a hit at any fall-themed gathering.
Decoration Tips: For a more realistic pumpkin appearance, you can use small pieces of pretzel sticks or almonds as “stems” for the buns after baking. You can also sprinkle a bit of cinnamon or pumpkin spice on top of the buns before baking to give them a warm, spiced aroma. If you want to add a bit of shine, brush them with melted butter right after they come out of the oven.
Recipe:
Ingredients:
- 500g all-purpose flour
- 80g water
- 250ml milk
- 10g brewer’s yeast
- 5g salt
- 40g brown sugar
- 60ml vegetable oil
For Brushing:
- 16g egg yolk (about 1 yolk)
- 16g milk
Instructions:
- Prepare the Dough: In a small bowl, dissolve the brewer’s yeast in lukewarm water (about 80g). Let it sit for a few minutes until it becomes frothy. In a large mixing bowl, combine the flour, brown sugar, and salt. Gradually pour in the yeast mixture, followed by the milk and oil. Stir until a dough forms, then knead the dough by hand or using a stand mixer with a dough hook for about 8-10 minutes, until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 3 hours, or until doubled in size.
- Shape the Buns: Once the dough has risen, punch it down and divide it into equal portions (about 8-10 pieces, depending on the size you prefer). Roll each portion into a smooth ball. To create the pumpkin shape, tie each dough ball loosely with kitchen twine, wrapping it around the dough 4-5 times to create sections like a pumpkin. Be sure not to tie the string too tightly, as the dough will expand during the second rise and baking.
- Second Rise: Place the tied dough balls on a parchment-lined baking sheet, cover them, and let them rise for an additional 30 minutes.
- Prepare for Baking: Preheat your oven to 200°C (390°F). In a small bowl, whisk together the egg yolk and milk to create the egg wash. Brush the tops of the buns with the egg wash to give them a golden, shiny finish.
- Bake the Buns: Bake the buns in the preheated oven for about 15 minutes, or until they are golden brown and cooked through. Keep an eye on them to ensure they don’t overbake.
- Remove the Twine and Serve: Once baked, carefully cut and remove the twine from each bun. Serve the buns warm, with butter, jam, or your favorite fall spread.
These soft, pumpkin-shaped milk buns are not only delicious but also add a fun, festive touch to any autumn table. Enjoy them fresh out of the oven with a warm drink, and share the cozy fall vibes with your loved ones!
