soft pumpkin chocolate chip breakfast buns
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.
Servings Prep Time
12buns 10minutes
Cook Time Passive Time
30minutes 5hours
Servings Prep Time
12buns 10minutes
Cook Time Passive Time
30minutes 5hours
Ingredients
pumpkin chocolate chip buns
  • 600g flour
  • 90g sugar
  • 15g fresh yeast
  • 150g plain yoghurt
  • 120g pumpkin puree
  • 100g water
  • 1medium organic egg
  • 60g soft butter
  • 1tsp salt
  • 100g chocolate chips
to brush the buns
  • 1small organic egg
  • 2tbsp milk
Instructions
  1. All ingredients should be at room temperature!
  2. Dissolve yeast, sugar and salt in lukewarm (not hot!) water.
  3. In a bowl mix the pumpkin puree, yogurt and egg.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat the oven to 170°C/340°F top/bottom heat.
  8. 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.
  9. Allow to cool to room temperature before eating. Enjoy!