Spooky Halloween Buns with Creamy Cocoa and Pumpkin Fillings – A Perfectly Ghoulish Treat

These Spooky Halloween Buns are a delightful fusion of soft, buttery bread with rich, creamy fillings that bring a festive twist to your Halloween celebrations. Featuring a sweet, pillowy dough wrapped in a crispy crust with spooky pumpkin and matcha-colored patterns, these buns are filled with either a cocoa or pumpkin cream cheese filling. The buns’ eerie appearance is matched by their irresistible flavor, making them perfect for Halloween parties or simply as a seasonal treat. The spooky crust adds a crunch while the smooth filling inside makes every bite a delectable surprise. These buns are not just a treat for the eyes but also a fun project for baking enthusiasts looking to create something special for Halloween.

Why You’ll Love This Recipe:

You’ll love these Halloween buns for their unique combination of flavor and texture. The soft, fluffy dough, enriched with a sweet stiff starter, ensures each bun has a perfect chew. The crunchy, decorative crust made with pumpkin and matcha powder gives these buns a festive and spooky look, perfect for Halloween. The creamy fillings—whether rich cocoa or sweet pumpkin—add a burst of flavor with every bite. While the recipe may take some time to prepare, the end result is well worth it. These buns are customizable, fun to decorate, and will leave everyone impressed with your Halloween-themed baking skills.

Perfect Occasion:

These Spooky Halloween Buns are ideal for Halloween parties, festive gatherings, or even as a special treat to enjoy with family and friends during the spooky season. They make for a delightful centerpiece on your Halloween snack table, and kids and adults alike will love their fun, eerie appearance and delicious flavors. Serve them fresh at a Halloween-themed brunch or pack them in for a festive lunch. These buns are also perfect for a Halloween baking project, where you can get creative with the decorations and fillings.

Decoration Tips:

To give these buns a spooky touch, make sure to create contrasting colors between the matcha (green) and pumpkin (orange) crusts. Use a sharp knife to carefully score lines on the crust before baking to create a cracked, eerie appearance. You can also add edible Halloween decorations like candy eyes or spiders to each bun for an extra spooky effect. Dusting them with powdered sugar can create a “webbed” look, and a drizzle of melted chocolate could give them a more sinister vibe. For serving, arrange the buns on a Halloween-themed platter to create a spooky display that will impress your guests.

For the Sweet Stiff Starter

• 30g sourdough starter
• 90g bread flour
• 40g water
• 15g sugar

For the Dough

• 230g bread flour
• 20g sugar
• 4g salt
• 165g milk
• 20g unsalted butter
• All of the sweet stiff starter

For the Crust Dough

• 70g unsalted butter
• 50g icing sugar
• 30g egg (about half a large egg)
• 120g low protein flour
• 15g milk powder
• 12g pumpkin powder OR 5g matcha powder

1. Use a hand whisk to cream the butter and icing sugar.
2. Add the egg and whisk until well combined.
3. Sift in the flour and fold it into the mixture.
4. Divide the dough into two equal parts, and add pumpkin powder to one half and matcha powder to the other.
5. Roll each flavored dough into 5 equal balls, cover, and refrigerate.

For the Cocoa Filling

• 180g cream cheese
• 45g sugar
• 15g cocoa powder
• 15g milk powder

1. Beat the cream cheese with the sugar until smooth.
2. Add cocoa powder and milk powder and mix until well combined.

For the Pumpkin Filling

• 180g cream cheese
• 45g sugar
• 15g pumpkin powder
• 30g milk powder

1. Beat the cream cheese with the sugar until smooth.
2. Add pumpkin powder and milk powder and fold until smooth.

Method:

1. Prepare the Sweet Stiff Starter: Mix all ingredients together and let the starter rest for 7-8 hours at 27-28°C until it triples in size.
2. Prepare the Dough: In a large bowl, mix the flour, sugar, salt, and milk. Add the sweet stiff starter and knead the dough until it comes together. Gradually add the butter in 2-3 batches, kneading until the dough becomes smooth and elastic and passes the windowpane test.
3. First Proof: Let the dough proof for 2 hours at 28°C, until doubled in size.
4. Shape the Dough: Punch down the dough and divide it into 10 equal pieces. Roll each piece into a smooth ball.
5. Prepare the Crust Dough: Roll out each ball of the colored crust dough between two sheets of cling wrap until they are flat. Brush the tops of the dough balls with egg white and carefully place the rolled-out crust dough on top.
6. Final Proof: Allow the buns to proof for 3-3.5 hours at 28°C, or until they have risen to 1.5 times their original size.
7. Bake: Preheat the oven to 180°C. Bake the buns for 15 minutes, covering with foil if the crust starts to brown too much. Let them cool on a rack.
8. Fill and Decorate: Slice the buns in half and pipe the cocoa or pumpkin filling inside. Optionally, add spooky decorations like candy eyes or drizzle melted chocolate over the top.

Enjoy!