Before you start making the dough, you need to work with the pumpkin. If you already have ready-made pumpkin puree, then you are very lucky, and you just skip this step.

To get pumpkin puree, you can simply boil the pumpkin and add finely grated raw to the dough, but I suggest an easier and faster way to cook in the microwave.
The peeled pumpkin should be cut into small pieces, preferably of the same size.

Place these pieces in a suitable microwave-safe container and cover. Bake at full power for 10 minutes, or less is possible - it all depends on the power of your stove.

Then everything is simple. Place all the desired ingredients in the bowl of the bread maker according to the instructions.
In my case, the liquid components come first - warm milk, pumpkin puree, melted butter and a lightly beaten egg. Then dry - flour, yeast, salt and sugar.

We turn on the program "Kneading and raising the dough" and wait for the dough to come up.

When the dough is ready, place it on a work surface, lightly floured. Pound the dough slightly, and then divide into 12 equal pieces.

Roll each piece of dough into a ball. If desired, you can pour a little lightly toasted pumpkin seeds in the middle.

In this case, turn the dough ball upside down.

Using a sharp knife or pastry spatula, make 8 deep cuts just before the middle.

The Indians used pumpkin 5 thousand years ago. In Russia, pumpkin began to be grown in the 16th century and since then the vegetable has been used in recipes for soups, main courses and desserts. Flavored pumpkin buns can be cooked all year round thanks to the vegetable's properties that do not spoil and preserve its benefits for many months after harvest.

Pumpkin buns can be sweet, with cottage cheese, prunes, cinnamon, or garlic. Pumpkin buns are a good option for breakfast, snack and an original bread substitute for lunch. Every housewife can quickly and deliciously cook pumpkin buns.

Classic Pumpkin Buns

Unsweetened pumpkin buns will become an interesting alternative to bread, you can take them with you outdoors, put them on a festive table or give them to children to school for a snack. The dish always turns out quickly and tasty.

It takes 3 hours to make classic pumpkin buns based on yeast dough. The output is 12-15 servings.

Ingredients:

• 150 g peeled pumpkin;
• 550 gr. flour;
• 200 ml of water;
• 1 medium-sized chicken egg;
• 1 egg yolk for greasing buns;
• 1 tsp dry baker's yeast;
• 0.5 tbsp. l. Sahara;
• 1 tsp salt;
• 35-40 ml of sunflower oil;
• garlic, parsley, salt and vegetable oil for pouring, if desired.

Preparation:

1. Wash the pumpkin thoroughly, cut the peel, peel the seeds and fibers inside. Leave only the pulp of the vegetable.
2. Cut the pumpkin into equal sized cubes or slices so that the pumpkin cooks evenly.
3. Pour water over the pumpkin and put on fire. Cook the vegetable until soft. Strain the broth and leave the pumpkin to cool to 40C.
4. Grate the pumpkin, mash with a fork or beat with a blender until puree.
5. Put dry yeast, egg, vegetable oil, salt and pumpkin puree in 150 ml of broth. Stir.
6. Oxygenate flour through a sieve. Add sifted flour to the pumpkin mass.
7. Knead the dough gently and cover with plastic wrap or towel. Place the dough in a warm place for 1.5 hours.
8. Lubricate your hands with vegetable oil and form the dough into round buns. There are 15 round buns in total.
9. Place buns on baking paper. Leave the prepared buns to brew for 15 minutes.
10. Whisk the yolk and brush over the buns for a golden brown crust.
11. Prepare the fill. Add crushed garlic, salt and herbs to vegetable oil. Mix everything thoroughly. Take all ingredients in proportions to your liking.
12. Bake the buns in the oven at 180 ° C for 30 minutes until tender.
13. Pour the pouring over the hot buns.

Ingredients for the dough:

• 150 g pumpkin pulp;
• 170 ml of milk;
• 2 tsp dry yeast;
• 1 pinch of nutmeg
• 430-450 gr. flour;
• 1 pinch of salt;
• 40 gr. margarine or butter;
• 1 tsp honey.

Ingredients for the filling:

• 80 gr. Sahara;
• 50 gr. butter;
• 1 tsp cinnamon.

Preparation:

1. Cut off the peel from the pumpkin, peel off the fibers and seeds. Wrap in foil and place in preheated oven for 45 minutes. Bake at 200 C.
2. Cool the pumpkin baked in the oven and beat in mashed potatoes with a blender.
3. Heat the milk and add dry yeast, honey and pumpkin puree.
4. Gently add the sifted flour and knead the dough. Leave the dough in a warm place for 30 minutes.
5. Melt margarine in the microwave or water bath. Add melted margarine or butter to the dough and leave warm for an hour.
6. Prepare the filling. Melt butter, add cinnamon and sugar.
7. Roll out the dough evenly with a rolling pin up to 1.5 cm.
8. Brush the filling over the dough.
9. Roll the dough into a roll and cut into 10-12 equal pieces.
10. Pinch each piece with an overlap of dough on one side of the cut, dip in flour. Place the dough pieces, floured edge down, on the baking parchment. Leave a distance between the buns.
11. Bake the buns at 180-200 ° C for 25 minutes.
12. Grind the finished buns with powdered sugar if desired.

Pumpkin buns with cottage cheese

This is a quick and delicious recipe for making pumpkin and cottage cheese buns. A pastry with cottage cheese and pumpkin is perfect for a dessert at a matinee in kindergarten, for breakfast or a snack with tea.

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What a wonderful vegetable pumpkin! How many different tasty and healthy dishes can be prepared from it! Side dishes, salads, cereals, mashed soups, various desserts, baked goods. With its sunny bright yellow color, pumpkin makes any dish appetizing and very appealing.

I suggest making delicious aromatic pumpkin buns. Thin golden crust, and inside a delicate airy and porous crumb. The buns have yeast dough, but don't let that scare you. It is prepared very easily and simply in a safe way. No special effort on your part is required. Knead the dough, put it in a warm place and go about your business. After a while, buns were formed, they waited a little more. Then they put it in the oven and after some 15-20 minutes the ruddy pumpkins are ready. By the way, you can entrust the formation of buns to children, they will be very happy about it.

Do you want to know how to choose the most delicious pumpkin and what to cook from it? The site has one that will be useful to you.

Cook with pleasure, please your family and friends!

To make buns, we need pumpkin puree. It can be done in two ways. The first is to peel, cut into pieces and boil until tender. Then puree the pumpkin with a blender. The second method is all the same, but bake the pumpkin in the oven until soft. I like baked pumpkin better as it has less moisture.

Cut the pumpkin pulp into cubes. Microwave the pumpkin at maximum power for 7 minutes (until tender).

Grind the finished pumpkin in mashed potatoes using a hand blender.

Melt the butter and cool slightly or use soft butter.

Add oil and pumpkin puree to the bucket.

Then add flour, salt and yeast to the bucket. Set the "Kneading test" mode, it takes me 1.5 hours.
If you knead the dough by hand, then combine warm milk, melted not hot butter, yolks, sugar, pumpkin puree and yeast, mix slightly, leave for 20 minutes. Then add flour and salt. Knead a soft and tender dough. Leave the dough warm for 1.5 hours. The dough rises well.
Knead the finished dough well, transfer to a bag and refrigerate overnight. The dough will grow well, become tender and fluffy. It's very good to work with him.

Remove the dough from the refrigerator, leave at room temperature for 1 hour. Then knead and divide into parts. Choose the size of the buns yourself. Dividing the dough into small parts, I formed a ball from each part, and then cut each ball into 6-7 segments, without cutting it to the middle, thus forming "pumpkins".

Grease a baking tray with vegetable oil. Place the buns on a baking sheet at some distance from each other and leave them warm for 1 hour.
Place a nut in the middle of each bun before baking. Bake the pumpkin buns in a preheated oven at 200 degrees for about 30 minutes.

Brush hot buns with melted honey using a silicone brush.

See how pumpkin-baked buns turn out inside - fluffy, tender and airy, with a subtle hint of honey and a glossy shine! This recipe is very successful baking, try it!

Bon Appetit!

All ingredients should be at room temperature. Nuts for decoration can be fried, the seeds need to be peeled, but they do not need to be fried.

First, prepare the dough for the dough, but not in the same way as in the usual butter dough, but let it stand in a warm place until it "ripens" well.

Preparation:

Crumble the yeast and soak in warm (36 ° C) milk with a spoonful of sugar. After 10 minutes add softened butter, salt and beaten egg. Add the sifted flour and knead the batter. The dough will turn out like thick sour cream. We cover the container with the dough with cling film and a towel and put it in a warm place without drafts (I put it in the turned off oven) for 7-9 hours.

During this time, the dough will stand, rise with a bubble cap and begin to sink, the dough will have a pleasant wine smell. The base for delicious and aromatic buns is ready!

While preparing the dough, you need to prepare the pumpkin puree. To do this, pieces of pumpkin with the skin must be baked until tender in the oven, then peel the skin and puree the pumpkin in a blender or rub through a sieve. From 1 kilogram of pumpkin you get 800 grams of puree.

Mix the seasoned dough with pumpkin puree, add sugar and vanilla sugar. Mix and gradually add flour, first 250 - 300 grams, knead the dough with your hands greased in vegetable oil. Then, so as not to add too much flour to the dough, you need to put the dough on a floured surface and knead it there, gradually wrapping the edges of the dough towards the center and adding a little flour.

Hands will have to be greased with vegetable oil several times. A well-kneaded dough will "release" you, stop sticking to your hands, and at the same time remain soft. You may need a little less flour or more.

Cover the kneaded dough with cling film and a towel and send it for 1-1.5 hours for proofing in a warm place without drafts. The dough should approximately double in size. If desired, you can add orange peel, raisins to the bun dough.

Then knead the dough, tear off small pieces, 40-50 grams, form balls and put them on a baking sheet covered with parchment paper, cover with cling film and a towel and leave for 20-30 minutes in a warm place for proofing.

The balls of dough should be laid out far from each other for two reasons: firstly, the balls that come up will need to be turned into pumpkins by making cuts, and secondly, when baking, the finished buns should not touch each other and the sides of the baking sheet in order to preserve a beautiful shape. When the balls of dough have increased by 1.5 times, you need to make 6 cuts on each. It is convenient to do this with a plastic card.