Photo: Eiliv Sonas Aceron
Pumpkin Buns
16 ingredients
4 hr + 25 min
10
openrecipes
Delicious pumpkin yeast dough filled with vegan pumpkin ‘custard’ with vanilla bean laced throughout.
Estimated Nutrition (whole recipe, rough)
767
Calories
21g
Protein
21g
Fat
120g
Carbs
Counts 6 of 11 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400 grams FOR THE PUMPKIN FILLING:
- 80 grams Pumpkin, Without Skin And Seeds
- 2 teaspoons Sugar
- 2 teaspoons Vanilla Bean Paste
- 2 teaspoons Cornstarch
- 300 grams Water
- 30 grams FOR THE PUMPKIN YEAST DOUGH:
- 130 grams Bread Flour
- 5 grams Sugar
- 110 grams Mashed Pumpkin
- 2 teaspoons Salt
- 5 grams Non-dairy Milk
- 20 grams Vanilla Bean Paste
- 50 grams Instant Yeast
- 85 grams Vegan Butter
- 1 teaspoon FOR THE VANILLA BEAN SYRUP:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes