Pumpkin Buns & Pastry Basket 🧡

Pumpkin Buns & Pastry Basket 🧡

Ingredients
For the pastry crust
330g all purpose flour
30g sugar
180g butter
95-100g iced water
Pinch of salt

Place flour, sugar and salt into a food processor and pulse a few times to combine. Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Add water and pulse just until moist clumps or small balls form. Refrigerate for at least 1 hour.

Roll out the dough. Cut dough into strips, lay 4 strips of rye dough on a bowl or mould and lattice the basket.

Preheat oven to 190c, Bake pie for 15 mins. Turn the temperature down to 170c for an additional 30mins or until golden brown. Attach the handle using a toothpick.

For the buns
Ingredients (makes 12 buns)
450g bread flour
45g sugar of choice
5g instant yeast
6g salt
160g pumpkin purée
50g condensed coconut milk
150g milk of choice
45g dairy free butter

In a stand mixer, combine all ingredients except for butter. Cover and let sit for 20mins. Then turn on the mixer, add the butter mix on low-medium speed with the hook attachment until the dough comes together, about 10 - 12 mins. Smooth the dough. Cover and let let proof for 1 hour until doubled in size. ⁣

Transfer dough on the counter top. Divide dough into 12, roll each dough piece into a ball. Make sure the bottom is tightly closed.

Take a long piece of cooking string and find the halfway point. Place the half way point on top of the ball and flip the whole thing over. Pull the 2 pieces of string together and cross them over to create a cross on the bottom of the ball. Flip it over again and do the same thing until the ball is divided into 8 equal pieces. Tie the string at the top and cut off any excess. Cover and let rise until doubled in size.

Lightly brush the tops of the bread with condensed coconut milk. Bake at 180c for 25-30 minutes until golden brown.