Seasons are to be celebrated. Fall brings us a plethora of flavors and colors. Why not incorporate them in an everyday fun dish?
Take an hamburger bun, for example….why not make it uniquely appealing and fitting the Season’s celebrations?
I have been baking these for five years now (the Italian version of the recipe can be found here
Each time is as fun and as delicious.
PUMPKIN HAMBURGER BUNS FOR THE HOLIDAYS
Time: 3 h
1 Package of active dry yeast (about 2 1/2t)
4 T warm water
4 T brown sugar (lightly packed)
1 lg egg
1/2 C packed of home roasted Pumpkin or Libby 100% pure pumpkin NOT the Pie Mix
2 T butter unsalted
3 T roughly chopped Sage leaves (or Thyme or Rosemary)Fresh
3 1/8 C Bread flour
2 t salt
1/4 t cinnamon or to taste
8 stalks of Sage with leaves. Cut the stalks about 3″ tall
A pairing knife or scissor
Egg wash (1 yolk plus a pinch of salt and 1 T water)
Melt the butter in a tiny saucepan. Add the sage and “fry” the chopped sage until fragrant and crisp. Let infuse and cool in the butter. Set aside.
Place the yeast, 1 T of the sugar and the water in the bowl of a stand up mixer. Mix briefly and let sit until activated. About 10 minutes.
Add the Flour, the egg, the remaining sugar, the cinnamon, and the pumpkin puree. Mix to incorporate. When the dough will start to look cohesive, add the butter and sage. Let mix for about 8 minutes until smooth and lightly paler in color.
Add the salt, and mix a couple of minutes longer. Coat the dough lightly with oil and set it aside, away from air currents and cold air. Let it double. About 1 to 2 hours depending on the room temperature.
NOTE: my favorite place to let the dough proof if the microwave. (Just don’t turn it on!)
After the dough has doubled, transfer it to a smooth surface for shaping. Divide it into 8 equal parts. Roll each ball tightly and let rest 20 minutes to relax the gluten.
Meanwhile make the egg wash.
Press the balls slightly with your hand, to flatten them a bit. Roll each one in flour.
For the shaping: Place your right index in the center of the dough ball. Press down, while rotating the ball and performing 8 cuts about 1/2 to 3/4″ like the picture below. I use a knife but you can use scissors as well. Easy!
After shaping them, place them on a lined baking sheet. Brush with egg wash, insert the sage stems, and let rest until doubled. About 1 hour.
Pre heat oven to 350F
Brush lightly (to not deflate the dough) the buns again, sprinkle with sesame and bake for about 20 minutes or until golden and internal temperature is around 200F.
Let cool before slicing.