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pumpkin and cinnamon mini pumpkin buns

22 October 2016 by Dominic Franks

… so this week i’ve been mainly sick with a proper cold.  It’s lasted all week but I think it’s been lurking in the background for a while.  I’m hoping that this is my big flu of the season and that I won’t suffer again, which would be nice but who can say these days?  I seem to spend a ridiculous amount of time on the tube which i’m convinced is just a giant cylindrical carrier for germ incubation.  What we all really need is a decent drop in temperature so that all the bugs are knocked out but that too seems less and less likely to happen now that our winters are so mild.  I’m also in particularly annoying amounts of pain because i’ve had to fly up and back to Edinburgh for the day which of course means a lot of air-pressure changes and anyone who’s ever had blocked sinuses will know that this is not pleasant… so yes, this man has the flu and i’m being a proper grump about it.  In other news, I have the pleasure to have been asked to judge one of the categories in the Lincolnshire Life, 2016 Taste of Excellence Awards.  It’s for Chef of the Year.  Four chefs from four top Lincolnshire restaurants and each will prepare a 3 course meal for us to judge, very much in the style of the Great British Menu.  The judges have the terrible task of having to eat all the food and then decide which meal was the best.  It’s all done ‘blind’ so we don’t know who the chefs are which makes it all the more exciting!  I’ve got to say that not only am I really looking forward to the food – I mean i’d have to be dead inside not to enjoy myself… but I also feel that it’s a wonderful privilege to have been asked whilst also laying quite a big responsibility at my door.  For the winner it means recognition of a year of incredible cooking in what can often be an incredibly stressful environment.  These chefs have a passion for their craft and their food celebrates the best that they and the county has to offer.  I am very excited!  The awards night itself will take place on the 3rd November at the wonderful Oaklands Hall Hotel in Laceby and I shall report back on the whole evening later in November.

pumpkin and cinnamon mini pumpkin buns

things have been so bonkers round here lately that I hadn’t even had time to think about my favourite ever festival of Halloween!  I’m not even sure i’m going to have the time to celebrate this year but I have a cluster of previous recipes to look back on plus there’s just so much out there on the internet… of course I simply don’t have times to make everything i’d like to make but these cute little pumpkin breads really caught my eye, so i’ve adapted them a little and am sharing them here with you.  They’re so easy to make and perfect to snack on during those chilly autumn evenings… i’ve made them sweet and gloriously scented with cinnamon but they could easily work without the sugar as savoury breads to dip into a warm roasted pumpkin soup.

for the breads

7g packet (1 heaped teaspoon) instant fast action yeast
1/2 pint or 245ml milk – heated and then cooled
50g granulated sugar
3 tablespoons unsalted butter, melted
115g pumpkin puree 
1 large egg
1 teaspoon salt
3 teaspoons cinnamon
500g plain flour
pecan halves for the stalks
1 large free-range egg for the glaze

in the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl – roughly 5 mins then turn off the mixer and let the dough rest for 3 to 5 minutes.

continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.

transfer the dough to a large greased bowl. Cover the bowl with cling film and let the dough rise until doubled in size, about 45 minutes to 1 hour.

punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly.

using a sharp knife, cut 8 slices around each ball, (think of each cut as North, South, East and West etc – being careful not to slice all the way into the centre, to make the pumpkin shape.) Cover and let rise until doubled in size, about 45 minutes to 1 hour.

preheat the oven to 190C.

use your finger or the tip of a wooden spoon to poke an indentation in the center of each roll to create a space for the “stem.” In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown then remove from the oven and set aside to cool.  Place a sliced pecan piece into the indentation of each roll.

… a note after baking… they’re actually not as sweet as you’d expect… I reckon they’d taste divine, warm out of the oven or freshly toasted with marmalade or jam…

eat and of course, enjoy!

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Filed Under: Bread, Vegetarian Tagged With: #lincolnshire, halloween, Lincolnshire Life Magazine, loaf, pumpkin, pumpkin cake, pumpkin puree, sweet bread

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Comments

  1. MeCooks says

    22 October 2016 at 2:24 pm

    That looks absolutely amazing!
    Visit me 🙂 http//:www.mecooks.com

  2. Susan Lindquist says

    22 October 2016 at 6:33 pm

    Beyond cute and clever! Lovely little holiday rolls, dearie! hope you are feeling better soon!
    XO !

  3. belleau kitchen says

    22 October 2016 at 7:24 pm

    Thanks Mel

  4. belleau kitchen says

    22 October 2016 at 7:24 pm

    Oh Susan. So sweet. Thanks x

  5. Jean says

    23 October 2016 at 7:06 am

    The buns look beautiful. I buy Libby's tinned pumpkin purée from Waitrose when they have it, and when I'm in Waitrose, which isn't very often!
    Hope you soon feel better. A cold is much underrated as an illness and some people seem to think you should carry on as normal just because “it's only a cold”. The last time I got an absolute stinker it was after an hour long bus journey, another very good way to spread the bugs.

  6. belleau kitchen says

    23 October 2016 at 7:35 am

    Thanks Jean. I like Libby's but they didn't have any!!! Cold is still clinging on!

  7. Janice Pattie says

    23 October 2016 at 5:26 pm

    These are just too damn cute! I've seen something similar and thought about making them too, I may have to have a go, but doubt I'll get it done before Halloween now. Have a fabulous time at the Food Awards, I'm super jealous, I love the Great British Menu, hope you are kinder than Mathew Fort!

  8. belleau kitchen says

    23 October 2016 at 5:38 pm

    Thanks Janice… yes, I saw that link on your Facebook page and it inspired me… I know, I can't wait for tomorrow!

  9. Lucy Parissi says

    23 October 2016 at 7:21 pm

    I have a cold despite avoiding the petri dish that is the tube. I can't bear commuting any more. These are both adorable and totally scrumptious need some butternut soup to dunk them in!

  10. belleau kitchen says

    23 October 2016 at 9:42 pm

    Thanks Lucy. That dreaded tube. Just when you think you're over it you have to get back on it!!

  11. Kate Glutenfreealchemist says

    24 October 2016 at 8:53 pm

    There are some virulent little bugs around already this year…… I am still coughing and snuffling after more than a month of a flu bout which has refused to go away. I really hope you recover quickly.
    The buns look fab though…… being sick obviously hasn't blighted you kitchen skills….. x

  12. Karen Booth says

    2 November 2016 at 10:46 am

    I JUST love these for seasonal baking Dom – such a FAB idea darlink!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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