Nature is amazing! Last winter I prepared some dishes with Butternut squashes. Peel and seeds landed in the compost. Weeks later I found some Butternut sprouts in the compost. I took some of the sprouts and planted them in the garden as an experiment. They have grown quite well until the big summer heat arrived. I did not good a job with irrigation and I think the seeds were hybrid, so I could just harvest one little Butternut. Anyway a gardener is always proud of his harvest, high-yield or not!

Why I’m telling you this story? Well, the little Butternut squash from my garden is starring these fluffy Cinnamon Buns I baked for today’s World Bread Day 2016.

Butternut Cinnamon Buns

I made a simple puree of the tiny Butternut, which gives these buns an autumnal touch. For the puree I just cut the Butternut into pieces and cooked these pieces over steam until tender and finally puréed them with a blender. I used the puree in the dough and in the cinnamon filling.

Butternut Cinnamon Buns

The Butternut purée gives the buns not only the orange color but also an extra special fluffy texture and the rich cream cheese icing is literally «the icing on the cake buns».

Butternut Cinnamon Buns

These fluffy buns are a special treat. You shouldn’t eat them everyday. Enjoy them on special occasions like World Bread Day.

Butternut Cinnamon Buns

Butternut Cinnamon Buns

Recipe makes: 6 large buns

Autumnal Butternut Cinnamon Buns with a thick dollop of cream cheese icing.

Zutaten

  • 80 g Butternut puree
  • 100 g milk
  • 40 g vanilla flavored sugar
  • 1 egg (M)
  • 230 g flour
  • 100 g manitoba flour (can be replaced by normal flour)
  • 20 g fresh yeast
  • 4 g salt
  • 25 g butter, cold in small pieces
  • filling

  • 55 g brown sugar
  • 1 tb ground cinnamon
  • 2 tb Butternut puree
  • 25 g butter, melted
  • icing

  • 40 g cream cheese
  • 20 g butter, melted
  • 40 g powdered sugar
  • 1 ts homemade vanilla extract

Zubereitung

  1. Put all ingredients for the dough except salt and butter in the bowl of Kenwood Cooking Chef and knead on minimum speed at 30°C for 3 minutes. Add salt and mix another 8 minutes on speed 2. During this time add butter gradually. You should end up with a smooth dough. If you do not have a Kenwood Cooking Chef warm milk to 40°C before adding to the ingredients .
  2. Add 3 dl water in the AEG ProCombi Sous Vide Multi-Steam Oven and let the dough rise for 30 minutes on bread proofing program rack level 3. If you do not have such an oven let dough rise dough at room temperature for 60-75 minutes until doubled in size.
  3. For the filling mix all ingredients.
  4. Transfer dough to a lightly floured work surface and gently deflate. Roll the dough into a 3 mm thick rectangle.
  5. Spread the dough evenly with the filling and roll it into a log and cut into 6 buns.
  6. Place the buns cut-side up in a lightly greased 25x17cm pan and let them rise in the still warm oven for 20 minutes. Then choose program Intervall-Steam 170°C and let the buns bake for 22 minutes on rack level 3. If you do not have such an oven preheat your oven to 180°C and bake buns for 17-20 minutes.
  7. While the buns are baking, make the icing. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla extract.
  8. Remove the buns from the oven. Spread the icing on the buns while still warm and serve immediately.
Rezept drucken

You should share these buns with your friends. So please help yourself and enjoy!

Butternut Cinnamon Buns

Happy World Bread Day!

World Bread Day 2016 (October 16)