Pumpkin Super Soft and Easy buns (the Yellow buns one to be precise)
150 g homemade pumpkin puree 1 large egg 60 g butter 50 g yogurt or sour cream or thick yogurt (sour clotted milk.) 50 g white sugar 4 g vanilla sugar 200-230 g bread flour (10-11%) 6 g Baking powder = 2 tsp. 50 g powdered sugar (confectioners sugar) Vanilla (tt)
Combine all your ingredients in a large mixing bowl and stir to combine evenly. Divide dough into 12 equal pieces. Like, if I'm short on time and I want to make 12 "good enough" pieces, I'll divide the dough into thirds by weight and eyeball it when I quarter each section. Roll buns in powdered sugar before baking. Preheat oven to 350 F/175ะก Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Place on the baking sheets. Bake the cookies for 5-7 minutes or until the edges appear set and the centers still look soft.
Re: The Strong Girl
150 g homemade pumpkin puree
1 large egg
60 g butter
50 g yogurt or sour cream or thick yogurt (sour clotted milk.)
50 g white sugar
4 g vanilla sugar
200-230 g bread flour (10-11%)
6 g Baking powder = 2 tsp.
50 g powdered sugar (confectioners sugar)
Vanilla (tt)
Combine all your ingredients in a large mixing bowl and stir to combine evenly.
Divide dough into 12 equal pieces.
Like, if I'm short on time and I want to make 12 "good enough" pieces, I'll divide the dough into thirds by weight and eyeball it when I quarter each section.
Roll buns in powdered sugar before baking.
Preheat oven to 350 F/175ะก
Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.)
Place on the baking sheets.
Bake the cookies for 5-7 minutes or until the edges appear set and the centers still look soft.