An absolute breakfast highlight for my minis are chocolate rolls! Now in the fall we bake them with pumpkin! Yum… pumpkin chocolate buns!
Don't you love it when the smell of a delicacy from the oven wafts through the house early in the morning and you're literally drawn to the oven? With the scent of our pumpkin chocolate rolls you can quickly lure your loved ones into the kitchen and the autumn breakfast can begin. For the minis and me, “fall” means going to pumpkin markets, visiting the corn maze, carving pumpkins for Halloween, and of course making delicacies like pumpkin pie with the pumpkin meat.
Is your yeast dough not rising or sticking to your fingers?
Then I can reassure you: you are not alone! Many people have the same issues and it was the same for me for a long time!
After many experiments and a lot of testing, my yeast doughs now usually rise! With my tips & tricks for baking with yeast dough your baking with yeast will also be a pleasure and your yeast dough will rise!
Have fun baking!
Today we're baking something delicious with pumpkin again: pumpkin chocolate buns! Not only do they taste delicious, they also look really great with their yellowish color. Before I rave to you any longer, try it yourself:
Our recipe for delicious pumpkin chocolate buns
Chocolate rolls are always a highlight - the recipe for our pumpkin chocolate rolls refines this treat with our favorite autumn ingredient: pumpkin. The recipe is easy to make! However, the most important ingredient for a yeast dough is ALWAYS “patience”. He needs his time to rest, and you should give him that too!
Ingredients
Yeast dough
- 220 ml milk
- 60 g soft butter
- 500 g wheat flour (possibly a little more if the dough still sticks too much after the resting phase)
- 1.5 packets of dry yeast (10 g)
- 100 g sugar
- 1 teaspoon cinnamon
- a pinch of salt
- 170 g pumpkin puree
- 1 egg
- 50-75 g bakeable chocolate chips*
Topping
- 2 tbsp butter
- 1 egg yolk
Baking accessories
Kitchen scales, measuring cup, teaspoon, small saucepan, mixing bowl, food processor with dough hook or hands, tea towel, 2 baking papers, baking tray, bowl, pastry brush, cooling rack (if necessary, a hand blender)
Preparation
If you have to make the pumpkin puree first, I recommend preheating the oven to 200-220°C top/bottom heat. Quarter a pumpkin, remove the seeds, place it on a baking tray lined with baking paper and then cook for about 40 minutes. When the pumpkin is cooked until soft, you can scrape the pumpkin flesh from the shell with a spoon and then puree it. And now you have the finest pumpkin puree.
To make the pumpkin chocolate buns, first add milk and butter to the small saucepan and melt the butter. ATTENTION: the butter should not boil, it should only melt. Once melted, remove the pot from the heat.
Mix flour, yeast, sugar, cinnamon and salt well in a bowl.
Add the lukewarm milk-butter mix (it must not be hot, otherwise the yeast will not rise), egg and pumpkin puree to the dry ingredients and knead the ingredients well. To make the pumpkin chocolate rolls nice and soft and fluffy, the dough needs to be kneaded for about 5-10 minutes. If it is still too sticky, add a little more flour (but not more than 50g, otherwise the yeast dough will be too dry). The dough should be nice and elastic at the end and not stick, but also not crumble.
Now cover the dough with a clean tea towel and let it rest at room temperature or in a warm place for about 60 minutes until it has almost doubled in size.
After the yeast dough has risen, knead it briefly and carefully knead in the chocolate pieces until they are well distributed.
In the next step, the yeast dough is divided into 12-15 equal pieces of dough and rolled into small balls. Place the yeast ball on a baking tray lined with baking paper, cover it again with the clean tea towel and let the rolls rest for another 30 minutes.
Preheat the oven to 180°C top/bottom heat.
Mix one egg yolk and 2 tablespoons of milk in a bowl and brush the risen pumpkin chocolate rolls with an egg yolk and milk mix and bake on the middle rack for about 25-30 minutes.
Allow the finished pumpkin chocolate rolls to cool slightly on the cooling rack and enjoy! It's best to do it on the day of baking, as yeast baked goods taste tastiest fresh!
Preparation in pictures
My minis & I wish you and your minis lots of fun baking and a delicious breakfast!
Yours, Lia
Have you baked the recipe?
How exciting! We're really happy about that! We are pleased that we were able to delight you with our recipe. Feel free to share your treat with us on Instagram using the hashtag #backenmitminis.
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Do you love pumpkin? You can find more delicious fall recipes with pumpkin here!
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