Pumpkins are plentiful and so I am baking with them again!
Here is a healthier version of my Cinnamon Buns because not only does it have pumpkin in it (as a substitute for a lot of the butter and sugar) but also uses some wholemeal flour! Thank you LivLife for the recipe.
Ingredients
120g pumpkin, peeled and chopped roughly into 3cm chunks
185g milk
40g butter
15g honey
2 tsp dry yeast
280g bakers flour
150g wholemeal flour
1 tsp salt
1/8 tsp nutmeg
2-3tbsp extra butter, melted
1/3 cup brown sugar
2 tsp ground cinnamon
Method
1. Place pumpkin in TM bowl. Chop for 10 seconds on speed 5. Cook at Varoma temperature for 10 minutes on speed 3. Puree for 10 seconds on speed 8.
2. Add milk, butter and honey. Mix for 10 seconds on speed 3.
3. Make sure temperature of TM bowl is not more than 50C then add yeast, flours, salt and nutmeg. Mix for 10 seconds on speed 7. Knead for 3 minutes on interval speed.
4. Remove dough from TM bowl and place in a large bowl. Cover and leave for at least 1 hour or until double in size.
5. Roll out dough to about 1cm thick. Spread melted butter over it and then sprinkle cinnamon and brown sugar evenly over it.
6. From the long edge roll the dough like a swiss roll then cut into 2-3cm rolls. (Have a look at my Cinnamon Bun post for scroll making pics). Place into a greased or lined baking dish with space between them to allow them to grow in size. Leave for at least half an hour or until doubled in size.
7. Preheat oven to 200C.
8. Bake for 18-20 minutes until nicely brown.
9. Devour whilst warm!
Pumpkin is such a versatile vegetable. Not only is it great for soups and roasts and baby's first food, it is great in baking. And it's perfect for the Thermomix because most recipes require the pumpkin to be cooked and pureed first.
Here's a traditional use for pumpkin in baking - a staple of the Australian country kitchen (and my freezer!) It's also healthier than the common white scone as the moistness of the pumpkin means less butter/fat is used. (Less fat = eat more!)
Ingredients
300g pumpkin, peeled, de-seeded and chopped into rough 3cm chunks
100g raw sugar
60g butter
1 egg
420g self-raising flour
1/4 tsp salt
milk, for glazing
Method
1. Preheat oven to 230C.
2. Place pumpkin in TM bowl. Chop for 5 seconds on speed 6. Cook for 10 minutes at 100C on speed 2.
3. While pumpkin is cooking prepare cake tins. I used 2 x 20cm round tins - lightly greased.
4. Once pumpkin is cooked, puree for 30 seconds on speed 8. Set aside.
5. Place sugar into TM bowl. Grind for 3 seconds on speed 9.
6. Add butter. Mix for 30 seconds on speed 3-4.
7. Keep TM on speed 3-4 and add egg.
8. Add cooked pumpkin and mix for 10 seconds on speed 4.
9. Add flour and salt. Mix for 10 seconds on speed 6. Knead on interval speed for 1 minute.
10. Mixture will be quite sticky. Turn out onto well floured board and flatten to about 2cm thick. Using a floured 5cm cookie cutter (or the TM measuring cup) cut out scones and place into tins, slightly touching each other.
11. Brush lightly with milk then place on second from top shelf in preheated oven for 10-12 minutes until golden. You may want to rotate the tin after 8 minutes if your oven is a bit one sided (like mine!) to get even browning.
Enjoy plain or with a bit of butter (even better with MYO butter from the TM - see EDC p12).
Cutting tip: If you can't be bothered with the scone cutting and don't mind a more free-form shape - just take heaped tablespoonfuls of dough and place slightly apart from each other on a grease proof paper lined baking tray (this actually results in a slightly moister scone because the extra flour is not used in the shaping).
Leftover tip: Can be frozen. Separate before freezing if you want to be able to snack on one (or two!) at a time. To defrost just leave on a benchtop to bring back to room temperature (or use the microwave defrost bread function).
Pumpkins are plentiful and so I am baking with them again!
