Ingredients
Pumpkin Dough:
- 150 g flour
- 1/4 tsp yeast
- 150 g pumpkin purée
- 2 Tbsp vegan sugar
White Dough:
- 100 g flour
- 1/4 tsp yeast
- 55 ml soy milk
- 2 Tbsp vegan sugar
Instructions
Pumpkin Dough:
- Mix the pumpkin purée with the sugar.
- Mix the flour with the yeast.
- Pour the pumpkin mixture into the flour and knead the dough until it turns soft. Once done, cover and let the dough rest for 30 minutes.
White Dough:
- Mix the soy milk and sugar, stir until the sugar dissolves.
- Mix the flour with the yeast, pour the soy milk into the flour and knead until it turns soft. Let the dough rest for 30 minutes.
Assembly and Steaming:
- Next, take out the pumpkin dough, punch out the air and start kneading it again until it’s soft and smooth. Roll out the dough into a thin flat rectangle and set aside covering it with a damp towel to prevent it from drying out.
- Same process with the white dough, punch out the air, then roll out the white dough into a thin flat rectangle.
- Now, place the pumpkin dough on a table top and stack the white dough on top. Brush with a thin layer of water on top of the white dough and gently roll the dough similar to a Swiss roll.
- Cut into equal sizes and place on a square parchment paper, cover and let rest for another 15 minutes.
- Steam the buns for 15 minutes over medium heat, once done remove from the steamer.
- Serve warm and enjoy!
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