Chocolate Pumpkin
Buns | Recipe

Seduction in autumn

Text:
Katharina Kuhlmann

Photography:
© Roberta Dall Alba

21 October 2021

The smell of freshly baked buns is in the air. It's autumn and we're using pumpkin as a special seasonal ingredient for this sweet treat. Of course, chocolate shouldn't be missing either. VIVANI's 75 % Cocoa Chocolate with coconut blossom sugar conjures a great chocolate note in the buns.

Ingredients

For 16 buns


For the buns:

7 g

dry yeast

100 ml

lukewarm milk

30 g + some more

brown sugar

100 g

pumpkin puree

a bit

cinnamon powder

1

egg (room temperature)

400 g

white spelt flour

70 g

butter (room temperature)

1 tsp

salt

For the filling:

100 g

VIVANI Fine Dark 75 % Cocoa Chocolate (melted)

55 g

butter (softened)

a bit

cinnamon powder

70 g

brown sugar

15 g

unsweetened cocoa powder


making

baking time
10 minutes

waiting / cooling time
1 hour

level of difficulty
medium

01

For the dough use a stand mixer: add yeast and milk into the bowl, then add sugar.

02

Activate stand mixer with flat beater at low speed.

03

Add pumpkin puree, a sprinkle of cinnamon and half of the egg (slightly beaten). Whisk until combined.

04

Increase to medium speed and gradually add white spelt flour and let combine.

05

Now add both butter and salt and let absorb.

06

Let knead for about 10 minutes or until you get a nice and smooth dough (add a tiny bit of flour if necessary).

07

Turn off stand mixer and cover the dough with a dish towel. Allow to rise in a warm place for 30 minutes or until doubled in size.

08

While the dough is rising make the filling: combine melted chocolate, softened butter, brown sugar, cocoa powder and a sprinkle of cinnamon.

09

Let it chill in the fridge until it gets firmer and creamy.

10

When the dough has doubled, turn it out on a well-floured surface and roll it out to a 40 x 50 cm rectangle using a rolling pin.

11

Spread the filling all over the dough except for the edges.

12

Fold the dough in half lengthways.

13

Using a pizza cutter, cut 16 strips widthways.

14

Take each strip and twist it to form a bun.

15

Place buns on a lined baking tray, cover again with the dish towel and let rise in a warm place for about 30 minutes or until doubled.

16

Preheat the oven at 200 °C.

17

Brush each bun with remaining beaten egg and bake for about 10 minutes or until golden brown.

18

Sprinkle with brown sugar.


Thanks for these great buns to Roberta Dall Alba from the Italian food-blog Healthy Little Cravings. We also love her fantastic cinemagraphs – real eye candy!

 

healthylittlecravings.com

Fine Dark 75 % Cocoa

Panama Cocoa | vegan | with coconut blossom sugar

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recipes VIVANI Fine Dark 75 % Cocoa Roberta Dall Alba Blog Healthy Little Cravings recipe chocolate and pumpkin recipe chocolate buns