Froggy Pumpkin Buns 🎃

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all the dough ingredients except butter and knead either in a stand mixer or on a floured surface for about 15-20 minutes. If your mashed pumpkin is on the liquidy side, you might want to reduce the amount of water. The dough should be smooth and tacky but not sticking to your fingers.

Step 2

When the dough is smooth, add the butter and knead again for another 10-15 minutes (or until the dough passes the window pane test)

Step 3

Cover and let the dough rise in a warm place until doubled in size (around 60-90 minutes)

Step 4

Meanwhile, soak 6x 80cm cooking twine in oil (Any oil is fine).

Step 5

Once the dough has doubled, knock out the air and split into 7 portions (do this by weight). Then roll the portions into balls.

Step 6

Take the twine out of the oil and remove excess oil with a paper towel.

Step 7

Lay out one piece of twine. Place one dough ball in the centre.

Step 8

Take two ends of the string and cross it in the centre, and flip the dough around and cross the string, and flip the dough with the string again and repeat. Make sure to tie the twine loosely so the dough has room to expand.

Step 9

Make a knot and place the knot side down on the baking tray. Tie 6 portions of dough and leave the 7th portion for the eyes.

Step 10

Make the eyes by making 12 small dough balls (2 for each bun) and place on the baking tray to rise.

Step 11

Cover and let the buns rise for another 60 minutes. Preheat the oven at the 30 minute mark to 180c. When doubled in size, bake the buns for 15-20 minutes.

Step 12

Make sure the buns are cool to the touch before carefully peeling the string away from the buns.

Step 13

Airfry dried spaghetti or pan-fry in oil. Break the spaghetti into 4-5cm long pieces and use them to attach the eyes to each bun. Using melted dark chocolate, draw the rest of the facial details. I also like to use pumpkin seeds as ‘stems’ as well.