If you made the pumpkin spice jam but have no plans to make an ensaïmada, you can use the jam to bake some nice filled sweet buns. Great for breakfast or any time!
Ingredients
- 500g all purpose flour
- 250ml milk
- 60g granulated sugar
- 50g unsalted butter
- A pinch of salt
- 1 cube fresh yeast (17g)
- 1 teaspoon pumpkin spice
- Pumpkin spice jam
Instructions
- Activate the yeast. Mix in a small bowl 250ml milk, 60g granulated sugar, 2 tablespoons of the flour and 1 cube fresh yeast. Leave in a warm place for 15-20 minutes.
- Dough. In a big bowl, add the rest of the flour, milk, 50g unsalted butter at room temperature in small cubes, a pinch of salt, 1 teaspoon pumpkin spices and the activated yeast mix. Knead the dough until smooth and leave to proof in a warm place for at least 45 minutes until it doubles size.
- Preheat. Preheat the oven at 200ºC (~400ºF).
- Form the buns. Cut the dough into small balls and roll into circles. Add a tablespoon pumpkin spice jam in the middle and close it forming a bun.
- Bake. You can put all dough buns next to each other to bake a big tear and share piece or leave some space between the buns if you want individual pieces. Bake for 20 minutes until the dough turns brown.
Nutrition
- Serving 1 bun (~90g) | Calories 225kcal
- Fat 12.04g | Carbohydrates 42.86g | Protein 5.35g
- Saturated Fat 7.2g | Trans Fat 4.09g | Cholesterol 33.45mg | Sodium 229.45mg | Potassium 85.56mg | Dietary Fiber 1.37g | Sugars 12.08g