Nothing beats the smell of freshly baked goods.
Whip up a batch of these aromatic pumpkin rolls created by Kenwood ambassador, cook and TV personality Diana Chan, when you’re next expecting guests. “Not only do these pumpkin rolls smell amazing out of the oven, they are incredibly moreish. They’re soft and fluffy on the inside with a slight sweetness,” shares Chan.
To cook and create with ease, she uses Kenwood’s Cooking Chef XL stand mixer and says: “It does it all for you, from mixing to kneading to proving.” Here, we give you the step-by-step guide to pumpkin roll success.
Ingredients
Method
1.Start by making the pumpkin puree. Add 400g of chopped up pumpkin into the steamer and steam for 15 minutes or until soft. Use a high speed blender to mash into a puree. Reserve 120g for the rolls.
2.In the bowl of the Cooking Chef XL, fitted with the dough hook attachment, add ingredients in the following order: pumpkin puree, heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Turn the mixer on to the lowest speed, and let it go for 15 minutes, stopping occasionally to push the dough down off the hook.
3.Select the dough proving function on the preset menu and allow it to proof for an hour. The dough should grow by 1.5x its original size. After an hour of proofing, put the dough back in the mixer and knead for another 5 minutes to get rid of air bubbles.
4.Divide the dough into 12 equal pieces on a lightly floured surface. Shape each piece of dough into a smooth ball and arrange them on the pan with half an inch of space between them on all sides. Once shaped, cover and proof for another hour until the buns grow to 1.5x their original size.
5.Preheat the oven to 180C. Brush the risen dough with egg wash, and sprinkle with the raw pumpkin seeds. Place in the middle of the oven and bake for 15-18 minutes until the tops are golden brown.
6.Take the buns out of the oven and immediately brush them with the sugar water to give them a great shine. Serve buns warm.
Brought to you by Kenwood.
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