Pumpkin Spice Tangzhong Buns

If you are in search of Autumn's coziness and the slowing down that comes with this season, you came to the right place!

Close your eyes and imagine:

Golden leaves crackling beneath your boots, the warmth of a lovingly-knit sweater, the flickering glow of a fireplace and a steaming cup of chai tea.

Now add the aroma of freshly baked pumpkin spice buns wafting through the air, as memories of autumns past come flooding back.

These buns are not just a treat; they're a journey down memory lane, a taste of the season's embrace.

They take you back to crisp fall mornings and the warmth of home.

Tell me, what memories do these buns and the warmth of pumpkin spice come to your mind? ️

Write in the comments below and let's get baking!

If you are feeling nostalgic and are in search of this familiar coziness of autumn follow the recipe below:

For the dough, soft and yielding, infused with pumpkin's warm, earthy notes:

Prepare the Tangzhong:

40gr flour (1/3cup)

120ml water (1/2cup)

Heat in a pan while whisking until it is gelatinized (it needs to get to 65C)

Bring to room temperature before using

For the Dough:

Dry ingredients:

360gr flour (3cups)

30gr sugar (2TBS)

6 gr yeast (2tsp)

6gr salt(2tsp)

6gr pumpkin spice (2tsp)

Wet ingredients:

140ml water (1cup+1TBS)

1 egg (75% water content)

All of the Tangzhong at room temp

Extra:

25gr Softened butter (2 TBS)

For the Filling:

85gr butter softened (3/8cup)

120gr sweetened condensed milk (1/2cup)

1 gr vanilla extract (optional)

2-5gr Pumpkin spice depending on your taste (~1-2tsp)

95gr sugar (1/2cup)

For the syrup:

Boil 70gr honey (~1/4cup) with 30gr water(2TBS) and let aside to cool

Pumpkin spice-sugar topping:

88gr sugar (little less than 1/2cup)

4gr Pumpkin spice (1tsp)

Method:

For the dough:

In a stand mixer mix the dry ingredients

Add in the wet ingredients and knead for 2 mins

Add the butter and knead for 8 more mins.

Proof in a covered bowl until double (1-2h)

Meanwhile Prepare the filling:

Using the whisk attachment, mix softened butter, sweetened condensed milk, vanilla and pumpkin spice until fluffy.

Add in the sugar and mix for 2-3mins until fluffy and stabilized.

Store in the fridge so that it stabilizes more and doesn't melt when you spread it on the dough

When the dough has doubled:

Using a rolling pin, roll the dough into a rectangle

Apply the filling

With your hands fold the dough like a log.

Cut the log every ~5cm and transfer the rolls to a parchment-lined baking pan close together

Let proof for 30-40mins

Preheat the oven at 180C

Apply egg wash to the dough and bake until golden (~25mins)

Remove from oven and while still hot, apply all of the syrup (don' worry if they seem watery on top, they will absorb all the syrup and you can even add more if you want)

Let them cool and enjoooy!

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