Ingredients
- 1 tbsp active dry yeast
- ¼ cup sugar
- 2 tsp sea salt
- 2 cups warm cashew milk
- 2 tsp cinnamon
- ¼ tsp ground cardamom
- ¼ tsp freshly ground nutmeg
- ¼ tsp ground cloves
- 4.5-6 cups bread flour (give or take, depending on temperature and humidity of your environment)
- ½ cup pumpkin puree
- 2-3 tbs olive oil for coating the bowl and tray
- kitchen string
- cinnamon sticks broken into 1” pieces (for the “pumpkin” stem)
Directions
- In a small bowl, combine the active dry yeast, sugar, cashew milk, and sea salt. Mix and allow to sit for at least 5 minutes or until it begins to froth and become cloudy (AKA blooming).
- In a separate, large mixing bowl, add the pumpkin puree and spices. When the yeast blooms, give another stir and pour into the bowl. Add 3 cups of the flour and stir until it dampens the flour, then gradually add more flour to form a shaggy dough. (It will feel sticky at first but trust the process!)
- Transfer the dough to a large, floured surface, and use extra flour if needed to bring the dough together. Knead for about 9-12 minutes or until the dough becomes smooth and elastic and does not break as easily when stretching and working it. It should be able to stick to itself while still being a little tacky. (This is how you strengthen the gluten development. You will feel the difference and transformation as you go. Alternatively, you can use a stand mixer with a dough hook.)
- Afterwards, use oil to grease a large mixing bowl. (The bowl should be large enough to account for the dough doubling in size.)
- Place the dough into the bowl, cover and allow to rise overnight in the fridge, or until it doubles in size.
- When ready, punch down the dough to redistribute the gluten and use a scale to portion into 3oz. pieces.
- With each piece, flatten to gently knead, then fold the edges inwards to the center to make a ball, and pinch. Place the pinched side down to the surface and place your hand on top to gently press and roll until it tightens into a sphere. Repeat with all.
- Next, place 4 pieces of string on your work surface. Crisscross strings over a center point to resemble a star. Place a dough ball, smooth side-down, over the string’s center focus. Firmly tie each string into a knot over the center of each roll, keeping in mind the dough will expand, then cut off any excess. Transfer the tied roll onto a prepared baking sheet(s), knot side-down, and repeat with remaining rolls.
- Cover loosely and allow to rise for another 30 minutes.
- When the dough is risen, preheat the oven to 400°F. When up tp temperature, uncover the dough, dust with flower, then transfer to the oven to bake for 15-20 minutes or until golden.
- When the dough is risen, preheat the oven to 400°F. When up tp temperature, uncover the dough, dust with flower, then transfer to the oven to bake for 15-20 minutes or until golden.
- Afterwards, remove the tray from the oven and cut off the strings. Stick the cinnamon sticks into the centers to create the stems while still warm. Allow to continue cooling (for about 10-15 minutes in total). The steam will continue the baking process (this will soften the insides while the steam releases itself, giving you wonderfully fluffy buns!)
- Finally, enjoy!
