I have been meaning to do up this post (since last year) hahaha but I didn’t think it was good enough yet then.
Finally I did some of my own tweaks to the recipe adapted from Cookpad and Matome.naver.Jp and it turned out delicious.
Pillowy soft bread encased with pumpkin filling – this Pumpkin Bread is perfect for Halloween.
Even if its not for Halloween, this bread is also super cute already and can be baked all year round.
Pumpkin Bread Recipe for Halloween
- 100g bread flour
- 1 tbsp soft brown sugar
- 1 tsp instant dry yeast
- 20g beaten egg mixture
- 90ml warm water (no more than 40 degrees C)
- orange colouring
- 75g bread flour
- 15g cake flour
- 20g unsalted butter
- 0.5 tsp salt
- approx 200g mashed pumpkin
- 2 tbsp soft brown sugar
- 50g almond powder
- 12g butter
Tools: Cooking string, edible marker pen
1. In one mixing bowl, add all the dry ingredients in (A). Make sure that the yeast is next to or on the sugar. Add in the egg, taking care not to allow the egg to touch the instant dry yeast at this point. Add in the warm water on the yeast and sugar. Using a wooden spatula, mix vigorously. This step is to activate the yeast.
*You will observe some small air bubbles forming, this is a cue to tell you that the yeast has been activated.
2. Add in all the ingredients in (B). Mix with the wooden spatula until most have come together. Scrap out the dough and the sides of the bowl onto your worktop.
3. Knead for 5-10mins until the dough is smooth and stretchy. Place it back in the mixing bowl. Cover with cling wrap and let it rest for the first fermentation. Approx 40mins depending on the weather.
4. Remove the pumpkin skin. Cut about 8 strips of the skin. This is for decoration later. Cut the pumpkin flesh into cubes.
5. Make pumpkin filling. Steam or microwave your pumpkin until soften and cooked. Mashed the pumpkin in a bowl, add in the sugar, almond powder and butter. Mix well. Set aside.
5 Do the dough test after the first fermentation. Flour your finger and poke the dough. The dough should not deflate and the hole should stay. Like a super fat donut (See picture).
6. Degas the dough. Divide into 8 equal portions, shape them into balls and let them rest for 10 minutes.
7. After bench time (step 6), take a piece of dough, with the back side facing up, flatten into a round disc of about 12cm diameter. Scoop about 20-25g filling and place in the middle. Seal the dough and shape into a nice round bread bun. Repeat for the remaining 7 pieces of dough.
Note: The string does not need to be so tight that it cuts into the bread dough at this point as the bread will still expand during the second fermentation and during baking.
9. Cover the bread with fermentation cloth and let it rest for final fermentation, approx 25-30mins.
Note: if you do not own a fermentation cloth, you can use cling wrap to gently cover the bread buns.
Preheat Oven at 200C
10. Lower the heat to around 180C and bake the bread for 17mins. During the last 3-4mins, cover the bread gently with aluminium to prevent from over browning.
11. (Important!) Do not attempt to remove the string until the bread buns are cooled down. Only then, untie the ribbon knot below and slowly pull and remove the bread buns. Note that parts of the string will be quite deep into the bread buns (this is normal). It does take a little practice and patience to remove the string. I also use a tweezer to aid me along.
12. Cut or poke a hole a the top of the bread buns, Insert the pumpkin strips from step 4. If you are decorating this as Jack O Lantern, you can use edible pen to draw on the design too.
This bread is so fun to make! I hope you will try it too.
As mentioned, if you don’t like pumpkin, feel free to change to custard, red bean, chocolate or even savory fillings.