Recipe PUMPKIN CHELSEA BUNS
Recipe
Ingredients
DOUGH
• 410 g Strong flour
• 120 g Be Better plant-butter
• 50 g Sugar
• 3 g Salt
• 43 g Water (I)
• 7 g Yumgo whole
• 220 g Pumpkin puree
• 30 g Fresh yeast
• 15 g Freeze dried pumpkin powder
*Strong flour; T65, W300, protein 13%
Preperation
1. Premix the water (I) with the Yumgo whole egg powder with
a hand blender.
2. Mix the dough by placing all the ingredients in the dough mixer,
mix for 5 minutes at speed 2, followed by 10 min at speed 5.
3. Let it rest for 1 hour at ambient temperature.
1. Premix the sugar with the cinnamon powder and in another
bowl the softened Be Better Plant-butter with the puree.
2. Roll the dough out at 50 x 36 cm.
3. Spread 3⁄4 of the plant-butter/puree mixture evenly on top
of the dough.
4. Sprinkle the 3⁄4 of the sugar/ cinnamon mix evenly on top
of the Be Better Plant-butter/puree layer.
5. Fold the dough in half (so it becomes 25 x 36 cm).
6. Spread the rest of the Be Better Plant-butter puree mixture on
top, then sprinkle the rest of the sugar mix on top. Followed by
the pumpkin cubes and seeds, leaving a free strip to be able to
close the roll.
