Autumn Suns: Pumpkin Buns with Ricotta, Caramelized Pear, and a Hint of Cardamom - photo 1
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Autumn Suns: Pumpkin Buns with Ricotta, Caramelized Pear, and a Hint of Cardamom

Cakes and Bakes Desserts Dishes for Special Occasions 150 min Medium 17 wyświetleń ~59.05 PLN - (0)
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Description

Here’s a recipe that is the essence of autumn captured in a fluffy, golden bun. These pumpkin rolls are not just an ordinary bake – they are a true feast for the senses. The dough, enriched with velvety pumpkin purée, gains not only a beautiful sunny color but also incredible moisture and tenderness. A subtle hint of cardamom breaks the sweetness and adds an oriental, spicy character. At the heart of each roll lies a creamy filling made of delicate ricotta, which perfectly balances the flavor. On top, there are pieces of juicy pear, caramelized in butter with brown sugar, creating a crunchy, sweet crust. Served warm, they make the perfect dessert or afternoon snack on chilly days, pairing wonderfully with a cup of coffee, tea, or hot chocolate. They look like little works of art – golden, shiny, with visible pieces of fruit, tempting with their aroma even before the first bite.

Ingredients (15)

Servings:
12
  • Wheat flour type 500 500 g
  • Pumpkin purée 200 g
  • Fresh yeast 25 g
  • Milk 3.2% 125 ml
  • White sugar 80 g
  • Egg 2 szt.
  • Masło 82% 90 g
  • Ricotta cheese 250 g
  • Powdered sugar 30 g
  • Pear 2.2 szt.
  • Brown sugar 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground cardamom 2 g
  • Ground cinnamon 1 g
  • ✨ Opcjonalne
  • Pecan nuts 50 g
💰 Szacowany koszt dania: ~59.05 PLN (4.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast starter

1

In a small saucepan, heat the milk. It should be slightly warm, at a temperature of about 37°C – when you put your finger in, it should feel pleasantly warm but not hot. In a small bowl, crumble the fresh yeast, add one tablespoon of sugar (from the 80g prepared for the dough) and pour in the warm milk. Mix thoroughly with a fork until the yeast is completely dissolved and a uniform liquid forms. Cover the bowl with a clean cloth and set it in a warm, draft-free place for about 10-15 minutes. The starter is ready when a thick, fluffy foam appears on its surface. This is a sign that the yeast is active and ready to work.

Ingredients: Fresh yeast, Milk 3.2%, White sugar
This is a key step! If the milk is too hot (above 45°C), it will kill the yeast and the dough will not rise. If there is no foam on the starter after 15 minutes, it means the yeast is inactive. In that case, you should start over with fresh yeast.

Pumpkin cake

2

In a large bowl, sift the wheat flour through a sieve – this will aerate it and make the dough lighter. Add the remaining sugar, salt, and ground cardamom. Mix the dry ingredients with a spoon. Make a well in the center. Pour the risen yeast mixture into the well, add the pumpkin purée and one egg (lightly beaten with a fork in a small bowl). Start mixing the ingredients from the center, gradually incorporating the flour from the edges until a sticky, uniform mass forms.

Ingredients: Wheat flour type 500, White sugar, Salt, Ground cardamom, Pumpkin purée, Egg
Use a large bowl, as the dough will significantly increase in volume. Sifting the flour is an important step that should not be skipped if you want your baked goods to be fluffy.
3

Now it's time to knead the dough. Add softened butter (60g) to the bowl. You can knead the dough by hand on a floured surface for about 10-15 minutes, or use a stand mixer with a dough hook for 7-10 minutes. Knead the dough until it becomes smooth, elastic, and stops sticking to your hands and the bowl. It should be soft and springy to the touch. Shape the dough into a ball, place it back in the bowl (you can lightly dust it with flour), cover it with a cloth, and set it in a warm place for about 1-1.5 hours, until it doubles in size.

Ingredients: Masło 82%
The best test for the dough's readiness is the 'windowpane test': take a small piece of dough and stretch it with your fingers. If it forms a thin, transparent membrane that doesn't tear immediately, the gluten is well-developed. Do not add too much flour while kneading; the dough should be soft.

Filling and caramelized pears

4

While the dough is rising, prepare the filling and fruits. Wash the pears, peel them, remove the cores, and cut them into cubes about 1 cm on each side. In a skillet with a diameter of about 24-26 cm, melt 30g of butter. Add the chopped pears, brown sugar, and cinnamon. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the pears are slightly softened and the sugar has dissolved, creating a thick, amber syrup. Set aside to cool completely. In a separate bowl, place the ricotta cheese and powdered sugar. Mix thoroughly with a spoon until smooth and uniform.

Ingredients: Pear, Masło 82%, Brown sugar, Ground cinnamon, Ricotta cheese, Powdered sugar
Use a heavy-bottomed pan to prevent the sugar from burning. The pears should not completely fall apart; they should retain their shape. It is important for the fruits to cool completely before placing them on the cake; otherwise, the hot syrup may dissolve them.

Shaping the yeast rolls

5

Remove the risen dough onto a lightly floured surface. Knead it briefly to get rid of air bubbles. Divide the dough into 12 equal parts (it's best to use a kitchen scale, each portion should weigh about 80-85g). From each part, shape a smooth, round bun by tucking the edges of the dough underneath. Place the buns on a large baking sheet lined with parchment paper, leaving about 5 cm of space between them. Cover them with a cloth and set aside for a second rise for about 20-30 minutes. After this time, the buns should have visibly puffed up.

To ensure the buns are even, weighing the portions of dough is the best method. Keeping space on the baking sheet is crucial, as the rolls will rise further during baking.

Baking

6

Preheat the oven to 180°C (fan) or 190°C (top-bottom). In the risen rolls, make an indentation in the center using the bottom of a small glass or your fingers. In each indentation, place a portion (about 1 tablespoon) of the ricotta mixture, and on top, add a portion of caramelized pears. In a small bowl, beat the last egg with a fork. Using a kitchen brush, gently brush the edges of each roll with the beaten egg, which will give them a beautiful shine. If using, sprinkle the edges with chopped pecans. Place the tray in the preheated oven and bake for 18-22 minutes, until the rolls are beautifully risen and golden brown. After baking, remove from the oven and cool on a wire rack.

Ingredients: Egg, Pecan nuts
It’s a good idea to dip the bottom of the glass in flour before making the indentation to prevent it from sticking to the dough. Baking time may vary depending on the oven, so keep an eye on the sweet rolls – they are ready when a toothpick inserted into the dough (not the filling) comes out dry.

Fun Fact

💡

Pumpkin, although mainly associated with savory dishes, was a popular ingredient in desserts during colonial America. The first 'pumpkin pies' were actually hollowed-out pumpkins filled with milk, spices, and honey, and then baked in hot ashes.

Best for

Jesienny podwieczorek Słodkie śniadanie Poczęstunek dla gości Domowe przyjęcie

Tips

🍽️ Serving

Yeast buns taste best on the day they are baked, served while still slightly warm. They can be dusted with a little powdered sugar or drizzled with the leftover syrup from caramelized pears. They pair perfectly with a cinnamon latte or a mug of hot cocoa.

🥡 Storage

Store the pastries in an airtight container at room temperature for up to 2 days. To regain freshness, they can be heated for a few seconds in the microwave or for 5 minutes in an oven preheated to 150°C.

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