These soft pumpkin chocolate chip breakfast buns are fluffy, filled with chocolate chips and irresistibly good. They are perfect for breakfast, but also for your afternoon coffee or as a snack to go.
This is what makes the pumpkin chocolate chip breakfast buns irresistibly good:
- Clearly in the first place: they are SO SOFT! You need to let the dough rise for a few hours and knead it in the meantime. This makes a really, reallyyy nice, soft, fluffy, AMAZING texture. I know, I know, it’s so hard to wait for the buns. BUT IT IS SO WORTH IT!
- The pumpkin puree (steamed, baked or boiled pumpkin finely pureed without water) gives the rolls a delicious taste and also ensures a nice texture.
- Chocolate chips in the dough. In my opinion, it is rarely wrong to knead chocolate in a dough. You guys agree, right? You can alternatively (or additionally) use raisins too if you want.
You can also start the dough the day before!
The dough has to rise for a total of 5 hours before it goes into the oven. If you want to eat the pumpkin chocolate chip breakfast buns in the morning, you can prepare the dough the evening before:
- In this case you use only half of the yeast, so instead of 15 grams, you use only 7-8 grams.
- Prepare the dough according to the instructions up to the step before you form the buns.
- Then leave the dough to rise in a big bowl covered (!) at room temperature.
- In the morning, place it on a floured work surface, form balls and continue the preparation according to the instructions.
The pumpkin chocolate chip breakfast buns are also ideal for freezing. To do this, let the rolls cool down completely after baking and then put them in a bag. Remove air, seal and freeze.
If you want to eat them, it is best to take them out of the freezer 1-3 hours before. Let them defrost and put them in the oven preheated to 120°Celsius for a few minutes before eating.
They will taste like freshly baked.
In the mood for pumpkin recipes? This way:
- the creamiest pumpkin cinnamon smoothie
- moist pumpkin cake with cinnamon frosting
- Raw Pumpkin White Chocolate Tart
- no bake pumpkin mousse bars
|Prep Time||10 minutes|
|Cook Time||30 minutes|
|Passive Time||5 hours|
- 600 g flour
- 90 g sugar
- 15 g fresh yeast
- 150 g plain yoghurt
- 120 g pumpkin puree
- 100 g water
- 1 medium organic egg
- 60 g soft butter
- 1 tsp salt
- 100 g chocolate chips
- 1 small organic egg
- 2 tbsp milk
pumpkin chocolate chip buns
to brush the buns
- All ingredients should be at room temperature!
- Dissolve yeast, sugar and salt in lukewarm (not hot!) water.
- In a bowl mix the pumpkin puree, yogurt and egg.
- Put the flour, softened butter, yeast mixture and pumpkin-yogurt-egg mixture in a food processor and knead for at least 5 minutes. The dough should have a smooth consistency. If it is too firm (may vary depending on pumpkin puree) and does not combine well, add about 20-30 ml of water.
- Pour dough into a bowl, cover and let rise at approx. 25-35°Celsius (possibly in the oven) for 1.5 hours. Then place on a lightly floured work surface, spread the chocolate chips on top and knead into the dough. Return to the bowl, cover and let rise for another 1.5 hours.
- Place the dough on a work surface and divide into 12 pieces. Form balls, put into a mould, cover and let rise for another hour.
- Preheat the oven to 170°C/340°F top/bottom heat.
- Whisk egg with milk. Spread the rolls with the egg-milk mixture before baking. Bake for a total of 30 minutes or until the surface is slightly golden brown. After 20 minutes baking time, cover with aluminum foil if necessary so that they do not become too brown.
- Allow to cool to room temperature before eating. Enjoy!