Get into the Halloween spirit with these delicious and homemade Halloween pumpkin buns! Garnish with spooky chocolate drawings and serve!
Are you ready for Halloween! Get into the spooky spirit with our delicious, spooky, and simple Halloween Pumpkin Buns!
If you don't know what to do with leftover pumpkin after Halloween, make these delicious Halloween pumpkin buns garnished with chocolate!
Get your hands dirty with flour, place the dough in the oven and brush the buns with your favorite designs with a simple chocolate cream! Have fun making these delicious buns with your kids!
Here you'll find all the ingredients needed to make this recipe:
Pumpkin and sweet potato - Cook and smash into puree.
Semi-skimmed milk, egg and butter - Adds flavor and helps making the dough.
Dry baker's yeast - Dissolved in warm water.
Light brown sugar and flour - Dry ingredients to make the dough.
Salt - Brings the bright, sweet flavors to the foreground.
Beaten egg - For brushing.
Dark chocolate squares - To place inside the buns.
Dark chocolate and milk - For the chocolate cream.
Candy eyeballs - For garnish.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE HALLOWEEN PUMPKIN BUNS
Step 1: Start by cooking the pumpkin and the sweet potato (about 30 minutes). Drain and smash both with a fork.
Step 2: Dissolve the dry baker's yeast in a little warm water (about 2 tablespoons).
Step 3: In a large bowl, mix the pumpkin and sweet potato puree, milk, sugar, butter and the yeast dissolved in warm water. Add the egg, salt and flour and mix everything well.
Step 4: Knead a little until you get a soft and uniform dough (if it's sticky, add a little more flour).
Step 5: Form a ball and place it in the bowl. Cover the bowl and let it rise for about 1 hour or until it double in size.
Step 6: With floured hands, form six balls. Place two squares of chocolate inside each ball, rotating and completely closing the dough.
Step 7: Place the buns on a tray lined with parchment paper. Cover with a cloth and let it rise for another 20 or 30 minutes.
Step 8: Preheat the oven to 180ºC (350ºF).
Step 9: Brush the buns with beaten egg and bake for about 30 minutes or until golden (see tips).
Step 10: Turn off the oven and let it cool.
Step 11: Melt a few squares of chocolate in a little milk and stir until creamy.
Step 12: Garnish to taste with a brush and with candy eyeballs.
1. Place the oven rack in the middle. This allows the hot air to circulate evenly around the buns, resulting in even cooking.
2. When placing the buns on the parchment paper, leave some distance between them so they don't stick to each other when they start baking.
3. If the buns start to darken too quickly, cover with aluminum foil.
4. On colder and more humid days, the dough will take longer to rise. To speed up this process, wrap the bowl in a blanket and leave the covered bowl near the oven turned on.
120 grams (4 1/4 ounces) pumpkin (peeled before cooking)
80 grams (2 3/4 ounces) sweet potato (peeled before cooking)
90 ml (1/3 cup) semi-skimmed milk
40 grams (1/4 cup) butter at room temperature
1 tablespoon dry baker's yeast
1 egg
1 teaspoon salt
30 grams (1/4 cup) light brown sugar
450 grams (3 1/2 cups) all-purpose flour
125 grams (4 1/3 ounces) dark chocolate (optional)
1 beaten egg for brushing
Dark chocolate and milk to make the chocolate cream
Candy eyeballs (optional)
Directions
Start by cooking the pumpkin and the sweet potato (about 30 minutes). Drain and smash both with a fork.
Dissolve the dry baker's yeast in a little warm water (about 2 tablespoons).
In a large bowl, mix the pumpkin and sweet potato puree, milk, sugar, butter and the yeast dissolved in warm water. Add the egg, salt and flour and mix everything well.
Knead a little until you get a soft and uniform dough (if it's sticky, add a little more flour).
Form a ball and place it in the bowl. Cover the bowl with a cloth and let it rise for about 1 hour or until it double in size (see tips).
With floured hands, form six balls. Place two squares of chocolate inside each ball, rotating and completely closing the dough.
Place the buns on a tray lined with parchment paper. Cover with a cloth and let it rise for another 20 or 30 minutes.
Preheat the oven to 180ºC (350ºF).
Brush the buns with beaten egg and bake for about 30 minutes or until golden (see tips).
Turn off the oven and let it cool.
Melt a few squares of chocolate in a little milk and stir until creamy.
Garnish to taste with a brush and with candy eyeballs.
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