This year, are you the host for Halloween? So, for the snack on October 31, there is no question of offering traditional sweets! The funniest party of the year is the perfect opportunity to test new appetizer recipes. Witches, monsters and other creatures invite themselves to your table to succumb to the most terrifying of your guests. But for a change, Deavita.fr is testing pumpkin buns for a Halloween dessert as gourmet as it is elegant. Young and old alike will enjoy this little pumpkin-shaped brioche. In addition, it is available as desired and is adorned with several fillings, both sweet and savory.
Brioche in the shape of pumpkins – the basic recipe + our ideas to vary the pleasure
For the 2022 Halloween tea party, our editorial staff is organizing a diabolical little evening. And to delight the taste buds, let yourself be tempted by delicious homemade pumpkin-shaped buns. A fairly logical aperitif idea, given that this cucurbit is the symbol of Halloween. Soft texture, attractive color, sweet flavor… in short, our pumpkin buns will leave no one indifferent! Here is the basic recipe + a video tutorial to master the shaping of your brioches.
Ingredients for 10 buns:
- 300g skinless pumpkin
- 70ml lukewarm milk
- 60g brown sugar
- 1 C. brown sugar
- 20g yeast
- 1 pinch of salt
- 1 C. cinnamon
- 520g flour
- 1 egg
- 120g butter
- food twine
- 1 egg yolk
- 2 tbsp. tablespoon milk (for the glaze)
- almonds/cinnamon sticks (for decoration)
Peel and cut your squash into cubes. Then steam them for 20 minutes. Puree. In a small bowl, combine the yeast, milk and a spoonful of brown sugar, then let sit for 10-15 minutes. Meanwhile, put the flour, sugar, salt and cinnamon in the bowl of your food processor and mix. Add an egg to the milk-sugar-yeast preparation and knead until it forms a ball of dough.
Then pour in the pumpkin puree and knead again. Cut the butter and add it little by little to the dough, without ceasing to knead. Stop when the dough becomes homogeneous and no longer sticks to your fingers. Roll it into a ball and let it rest for 1 hour in a large bowl covered with a damp cloth. Heat your oven to 30°C and place the container in it. Once the dough has doubled in volume, deflate it by pressing it down with your hands. Finally, divide it into 10 buns and follow the tutorial for successful shaping.
Video: How to shape pumpkin buns?
Cut ten strings and wrap them around each bun, loosely. Make a small knot where the thread crosses, then wrap again. Repeat this operation two more times. Shape the remaining dough balls in the same way, then put them on a baking sheet, previously covered with baking paper. Coat the pumpkin buns with the egg-milk mixture. Bake for 10 minutes at 180°C, take out and plant the almonds. We tested the basic recipe by replacing the almonds with pecans. You can also use cinnamon sticks. The decoration ideas are numerous.
Pretzel-style savory pumpkin buns
- 3/4 cup lukewarm water
- 1 C. yeast
- 1 C. honey
- vegetable oil
- 1 C. butter
- 2 tbsp. brown sugar
- ½ tsp salt
- 2 cups flour
- coarse salt
- pumpkin seeds
- 9 cups of water
- 1/2 cup baking soda
Mix the lukewarm water, yeast and honey in the bowl of your food processor, then let stand for a few minutes. Add the butter, brown sugar and salt, then mix. Blend at low speed. Add flour, 1/2 cup at a time, until smooth. If it’s still sticky, add a little more flour. Put the mixer on medium heat and knead the dough for about 5 minutes, or until it becomes smooth. Place it on a work surface and form a ball. Grease the inside of the robot bowl and replace the ball. Cover with a damp cloth and let rest in a warm place for 20 minutes.
Then divide it into 6 buns. In a large saucepan, mix the water and baking soda, then heat the mixture in a bain-marie. Boil the water. Preheat your oven to 200°C. Immerse the buns in boiling water for 10 seconds, then place them on a baking sheet lined with parchment paper. Sprinkle with coarse salt, brush with bain-marie water and put in the oven for 15 minutes. So !
Cinnamon Rolls Cinnamon Pumpkin Buns
Ingredients for 12 buns:
- 1/4 cup lukewarm water
- 2 1/4 teaspoons active dry yeast
- 1/4 cup white sugar (1 tbsp for the yeast mixture, 3 tbsp for the dough)
- 3/4 cup pumpkin puree
- 1/4 cup butter
- 1/2 tsp. salt
- 1 egg
- 3 1/4 cups all-purpose flour
- 1 cup brown sugar
- 1 C. ground cinnamon
- fresh cream or milk
- 1/2 cup butter
- 1 cup powdered sugar
- 1 C. salted butter
- 1 C. vanilla extract
This pumpkin-shaped brioche recipe is just as suitable for Halloween as it is for Christmas. For these pumpkin buns, roll out the dough into a rectangle. Garnish with a mixture of cinnamon, sugar and melted butter. Roll up the long side of the dough tightly. Cut the sausage of dough into rolls that you will then roll with food strings, as in the basic recipe. Serve as a Halloween or Christmas dessert, the choice is yours!
Brioche in the shape of pumpkins without milk – the vegan recipe
- Fresh yeast
- Plain flour
- Cinnamon salt
- Plant-based yogurt (soya, cashew)
- Pistachio vegetable milk
- Pumpkin puree
For the vegan version, replace milk and butter with soy yogurt and margarine. The principle of preparation is the same as in the previous recipes. Finally, we skip the egg and brush our pumpkin buns with pistachio vegetable milk.
Puff pastry buns with cheese in the shape of a pumpkin
For our latest pumpkin-shaped brioche recipe, we take inspiration from our raspberry pie and swap the classic dough for a puff pastry. And instead of almonds or pecans, we put on the sticks to vary the pleasures.
- 1 packet of puff pastry or shortcrust pastry
- 2 balls of mozzarella
- pretzel sticks
Preheat the oven to 180°C. Line a baking sheet with parchment paper. Cut each ball of mozzarella into four. Divide the dough into eight buns, flatten, top with mozzarella and form a ball. Cut eight strings and wrap them around each bun, loosely. Make a small knot where the thread crosses, then wrap again. Repeat this operation two more times. Place your little pumpkins on the baking sheet, then bake them for 8 to 10 minutes. Take out, let cool and decorate with pretzel sticks