SQUASH-LIKE BUNS

Ingredients

Dough

300 grams (10.10 fluid ounces) milk whey
4 grams (0.15 ounces) turmeric
1 egg
1 egg white
50 grams (1.75 ounces) sugar
4 grams (0.15 ounces) salt
60 grams (2.10 ounces) soft butter
7 grams (0.25 ounces) yeast
650 grams (22.95 ounces) wheat flour
20 grams (0.70 ounces) vegetable oil
1 egg yolk
1 teaspoon water (for greasing)

Filling

30 grams (1.05 ounces) butter
100 grams (3.55 ounces) onion, finely chopped
400 grams (14.10 ounces) minced meat
100 milliliters (3.55 fluid ounces) water
400 grams (14.10 ounces) peeled pumpkin, coarsely grated
Salt and spices to taste

Equipment

Mixing Bowls
A set of mixing bowls will help you organize your ingredients efficiently. Using different sizes can keep your prep smooth and mess-free.
Stand Mixer or Hand Mixer
This can save your arms when kneading the dough and ensure it’s perfectly combined. If you’re using a hand mixer, make sure it has dough hooks.
Measuring Cups and Spoons
Accurate measurements are key to successful baking. Level off your measurements for precision.
Rolling Pin
Ideal for flattening the dough into even circles. A non-stick rolling pin can make this task easier.
Thread or Kitchen Twine
You'll need this to create those lovely squash-like segments. Remember to oil them to prevent sticking.
Baking Sheet or Muffin Mold
A baking sheet or muffin mold can help maintain the shape of your buns. A silicone mat or parchment paper prevents sticking.

Instructions

Step 1

Step 1: Sift 550-600 grams (21.00 ounces) of flour and mix it with the yeast. Sifting ensures there are no lumps and the yeast is well distributed.

Step 2

Step 2: Combine the egg, the egg white, sugar, salt, and milk whey; mix well, and add this mixture to the flour. Start kneading the dough for 7 to 10 minutes, adding the remaining flour little by little. You might not need all the flour, so add it gradually until the dough is soft and slightly sticky.

Step 3

Step 3: Add the butter and knead for another 5 minutes. Form the dough into a ball and grease it and the bowl with vegetable oil. Cover the bowl and let the dough rise for 50 to 60 minutes. The dough should double in size.

Step 4

Step 4: After 50 to 60 minutes, knead the dough once again, then let it rise for another 40 to 50 minutes until it increases 2.5-3 times in size.

Step 5

Step 5: Melt the butter in a small frying pan, add the onion, and cook until golden brown, stirring constantly. This will give a pleasant sweetness to the filling.

Step 6

Step 6: Pour the water into a large saucepan, add the minced meat, and bring it to a boil. Cook, stirring and breaking up the meat into small pieces until the moisture evaporates.

Step 7

Step 7: Add the pumpkin and the cooked onions to the minced meat. Season with salt and spices, and cook until the pumpkin is tender and the moisture evaporates completely. Let the filling cool.

Step 8

Step 8: Divide the risen dough into 14 equal parts and roll them into balls. Cover with foil and let them rest for 5 to 10 minutes. Meanwhile, cut 14 pieces of thread, each 1 meter (39.4 inches) long, and dip them in vegetable oil. Oil helps to remove the thread later without sticking.

Step 9

Step 9: Flatten each dough ball into a circle, place the filling in the center, and pinch the edges to form a ball. Wrap each ball with a piece of thread to form segments, but don't tie too tightly.

Step 10

Step 10: Place the formed buns in molds and let them proof for 30 minutes. Brush them with the mixture of egg yolk and water, then bake in a preheated oven at 180°C (356°F). Bake for 20-25 minutes until buns are browned, then cover them with paper and turn off the top heating. Bake for another 10-12 minutes.

Step 11

Step 11: Let the buns cool completely in the molds, then carefully cut and remove the threads. Heat almonds in the microwave, allow to cool, and insert a piece into each bun. The almond adds a delightful finishing touch!

Step 12

Step 12: Enjoy your delicious pumpkin and meat-filled buns. Bon Appetit!

Servings

Imagine serving these buns at your next family brunch – your guests will be charmed by their unique squash-like appearance and the surprise of a hearty meat and pumpkin filling inside. Perfectly golden and steaming hot, these buns are best enjoyed as soon as they emerge from the oven with a side of fresh salad or a comforting bowl of soup. If you're feeling adventurous, pair these buns with a tangy yogurt dip or a spicy chutney to create an explosion of flavors. The turmeric in the dough adds a subtle earthiness that is beautifully complemented by creamy dips or tangy sauces. Whether you're hosting a casual afternoon tea or a sophisticated dinner party, these buns will be the star of the show. Just imagine the admiring glances and the inevitable question: "How did you make these?" You've got the secret – but whether you share it, that's entirely up to you!

Variations

For those adhering to a gluten-free diet, replace the wheat flour with a blend of gluten-free all-purpose flour and almond flour. You may need to adjust the liquid ingredients slightly to achieve the desired dough consistency. Vegans can also enjoy these delightful buns by swapping the milk whey with a plant-based milk like almond or oat milk. Use a flaxseed or chia seed egg (1 tablespoon of ground flax/chia seeds mixed with 3 tablespoons of water) instead of the eggs and egg white. Opt for a plant-based butter and meat substitute, such as lentils or mushrooms, seasoned well to maintain a hearty filling.

Faq

Why is my dough too sticky?
This might be due to too much liquid or not enough kneading. Add flour gradually and knead until the dough is smooth and elastic.
Can I freeze the buns?
Yes! You can freeze them after baking. Just ensure they are completely cooled and then store in an airtight container.
How can I prevent my buns from flattening?
Make sure to proof the dough adequately and don’t overhandle, which can cause it to deflate.
Can I substitute the minced meat with another ingredient?
Absolutely! Ground chicken, turkey, or a mix of vegetables can be great substitutes.
How do I ensure the buns bake evenly?
Position them equally spaced out on the baking sheet and don’t overcrowd. Rotating the sheet halfway through baking can also help.
Do I need a specific type of thread?
Regular kitchen twine works best. Just make sure it’s oiled to prevent sticking to the dough.