Print Recipe
 Pumpkin Buns with Ham and Cheese Recipe
Fragrant, tender pumpkin dough buns stuffed with cheese and ham! Having prepared these buns, your whole family will be delighted with their taste and tenderness.
Course Children's Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Spanish Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Spanish Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Add pieces of soft butter and pumpkin puree to the warm milk.
    Add pieces of soft butter and pumpkin puree to the warm milk.
  2. Add the egg. Mix it.
    Add the egg. Mix it.
  3. Add salt, sugar, half the necessary flour and yeast. Start kneading the dough.
    Add salt, sugar, half the necessary flour and yeast. Start kneading the dough.
  4. Gradually adding the rest of the flour, knead a homogeneous, soft, non-sticky dough.
    Gradually adding the rest of the flour, knead a homogeneous, soft, non-sticky dough.
  5. Lightly grease the bowl and the dough ball with vegetable oil, cover the bowl with the dough with cling film and leave in a warm place to rise for 1.5-2 hours.
    Lightly grease the bowl and the dough ball with vegetable oil, cover the bowl with the dough with cling film and leave in a warm place to rise for 1.5-2 hours.
  6. To make the dough fit, press it down, mix a little.
    To make the dough fit, press it down, mix a little.
  7. Divide into equal pieces, I got 12 pieces.
    Divide into equal pieces, I got 12 pieces.
  8. For the filling, cut ham and cheese into thin slices.
    For the filling, cut ham and cheese into thin slices.
  9. Roll out a piece of dough into a rectangle (approximately 25-28 cm x 16-17 cm). Lay out the filling, fold the blank lengthwise in half, covering the filling with dough.
    Roll out a piece of dough into a rectangle (approximately 25-28 cm x 16-17 cm). Lay out the filling, fold the blank lengthwise in half, covering the filling with dough.
  10. Pinch the edges well.
    Pinch the edges well.
  11. Use a sharp knife or scissors to make incisions along the edge.
    Use a sharp knife or scissors to make incisions along the edge.
  12. To rotate the workpiece.
    To rotate the workpiece.
  13. Turn the incised edges up.
    Turn the incised edges up.
  14. Also shape all the buns. Put them into the mold, beautifully straightening the incisions (the size of the mold is 28 cm x 20 cm), leave to stand for another 20 minutes, covered with a napkin.
    Also shape all the buns. Put them into the mold, beautifully straightening the incisions (the size of the mold is 28 cm x 20 cm), leave to stand for another 20 minutes, covered with a napkin.
  15. Then brush the buns with egg yolk, sprinkle with flax / sesame seeds (optional). Send it to bake in a preheated 180 degree oven for 35-40 minutes (focus on the features of your oven and the ruddy color of the buns).
    Then brush the buns with egg yolk, sprinkle with flax / sesame seeds (optional). Send it to bake in a preheated 180 degree oven for 35-40 minutes (focus on the features of your oven and the ruddy color of the buns).
  16. Remove the finished buns from the oven, let them cool.
    Remove the finished buns from the oven, let them cool.
  17. Bon appetit)
    Bon appetit)
  18. In section
    In section
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