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Pumpkin Shaped Burger Buns for the holidays . WonderFALL !

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?

Pumpkin shaped burger buns

I have been baking these for five years now (the Italian version of the recipe can be found here

https://blog.giallozafferano.it/growingupitalian/panini-morbidissimi-alla-zucca/

Each time is as fun and as delicious.

Pumpkin shaped burger buns

PUMPKIN HAMBURGER BUNS FOR THE HOLIDAYS

Servings: 8

Level: Easy

Time: 3 h

Pumpkin shaped burger buns

INGREDIENTS

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

Sesame seeds

Egg wash (1 yolk plus a pinch of salt and 1 T water)

Pumpkin shaped burger buns

DIRECTIONS:

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!

Pumpkin burger buns

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.

Pumpkin shaped burger buns

Enjoy!!

 

Pubblicato da growingupitalian

Salve! Vivo tra due mondi, ma con i piedi per terra. E' un lusso poter scegliere il meglio di entrambi. La vita mi ha fatto questo regalo, e lo voglio condividere con Voi!! Sono nata negli anni 60 in Italia. Il mondo della televisione in Bianco e Nero, senza cibi GMO, senza smart phones. La mia infanzia e' stata costellata di persone incredibili e memorie indelebili della mia famiglia. Ora, 50 anni dopo e 10 mila km di distanza apparte, tutte queste memorie hanno contribuito ad arricchire la mia vita ..dopotutto, una ragazza puo' lasciare l'Italia, ma l'Italia non lasciam mai le sue ragazze!.Hello all. I live in between two worlds (USA and Italy) but I'm really grounded. I believe it's a luxury to be able to pick and choose the best of both. I've been given that gift and I'm sharing it with you. I was born in the 60's in Italy. Black and White pictures, no GMO, no tablets, no computers or cell phones. My childhood was starred by people and memories. It sure takes a village to raise a child...and a great family. I was blessed to have all of the above. Now, fast forward 50 years, 10,000 kilometers away. My life is richer than ever because of my upbringing. I have stories...lots of stories I will share with you. Afterall, A GIRL might leave Italy, but Italy NEVER leaves the girl!

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