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pumpkin spice buns Easter bread baking recipe

Pumpkin spice sandwiches

door Linda Terrizzi

These delicious sweet rolls are made with special pumpkin butter and spices. Difficult? No, it is not! With this 'foolproof' recipe you can put these sandwiches on the table in no time. It is a nice variation on the Antillean pandushi. This version has even more flavor than the original!

The buns turn a nice orange because of the pumpkin butter. At least… the parts where the butter is, of course. By turning and folding you get nice stripes in the bread. And they also taste delicious. So you don't have to cover the buns after baking. Just like coffee buns.

Kneading dough for the sandwiches

To make the recipe for these rolls — and this actually applies to all bread recipes — a success, it is important that you knead the dough well and for a long time. In this way, the gluten in the flour can form and provide the bread with fluffiness.

When you make dough with baking powder or soda (such as with Johnny Cakes or scones) you don't necessarily have to knead for a long time. But with a recipe with yeast, this is essential. In this way you ensure that the bread can rise well and therefore becomes nice and soft after baking.

Do you knead the dough by hand? Then I would recommend that you do this for at least 15 minutes. Do you use a (good) mixer with dough hooks? Then 5 minutes on the middle setting is enough.

pumpkin spice buns Easter bread baking recipe

The mixer from Maxima Kitchen Equipment

For kneading bread I use our planet mixer from Maxima Kitchen Equipment. Before we got this device I broke a lot of 'smaller' mixers. They often just couldn't handle the bread dough, especially when you make more than 500 grams at a time.

With this sturdy mixer (we have the planetary mixer MPM7) you don't have to worry about that. The device is made of solid metal: heavy and solid! It has a 7 liter mixing bowl, so enough for even a double or triple recipe. I have been using it for over a year now and after that time I can say out loud that it is well worth the money.

At Maxima Kitchen Equipment they are specialized in making catering equipment. These devices are very solid, but often considerably larger than what you would put up at home. This food processor is an exception. It is just as strong as a catering mixer, but a lot more friendly in size.

With us it fits exactly under the upper cabinets when it is on the kitchen worktop. This makes it one of the few appliances that have a permanent place in our kitchen (along with the coffee maker). I don't like having the worktop full of gadgets, but this food processor can stay. We use it regularly and it's such a cozy color that fits right in with our retro/50s style. As far as that color is concerned, you can choose: the MPM7 comes in no less than 8 different colors.

The recipe

This recipe makes about 15 sandwiches. Do you want more or less? Then you can easily halve or double the recipe. The proportions then remain the same.

You can also freeze the buns after baking. They will stay fresh for several months in an airtight bag or box. When you want to eat them, you can simply let them thaw at room temperature.

pumpkin spice buns Easter bread baking recipe

Ingredients:

For the dough

  • 450 gr flour
  • 7 gr (1 bag) yeast
  • 8 g salt
  • 75 gr sugar
  • 1 packet of vanilla-flavored sugar
  • 50 gr butter
  • 250 ml lukewarm milk
  • 2 tsp pumpkin spice*

For the filling

  • 100 g pumpkin, cubed
  • 100 gr butter
  • 75 g brown sugar
  • 1 tbsp pumpkin spice*

*Want to make your own pumpkin spice mix? You can with these ingredients!

  • 8 tsp cinnamon
  • 4 tl ginger powder
  • 2 tsp ground cloves
  • 2 tsp allspice powder
  • 1 tsp ground nutmeg

And further

  • Apricot jam, to cover
pumpkin spice buns Easter bread baking recipe

Preparation pumpkin spice sandwiches

Start by making the pumpkin spice mix. You can of course get this from a jar, but if you want to make it yourself, mix the spices from the list together. With this you fill a small jar, of which you first use 2 teaspoons and then another tablespoon in this recipe.

Now let's make the dough. Mix the flour with the yeast, sugar, vanilla sugar and pumpkin spice. Then add the salt to this as well. Mix the butter with the lukewarm milk until the butter melts. Add this to the dry ingredients and knead into a smooth and elastic dough. This takes about 15 minutes by hand and about 5 minutes with a food processor.

Shape the dough into a ball and place it in a large bowl. Then cover the bowl with plastic wrap and let the dough rise in a warm place for at least 60 minutes. TIP: I turn on the oven for this, so that it is about 30 degrees on the inside. Then I turn off the oven and place the dough in it.

While the dough is rising, you can make the pumpkin butter. To do this, first boil the pumpkin cubes in a small layer of water. Drain the water and mash the (hot) pumpkin, together with the butter, the brown sugar and the pumpkin spice spices. I use a stick blender for this. You can also mash the pumpkin and then mix it with the rest of the ingredients. Make sure that you mix the butter very well, so that it becomes a homogeneous mixture. Put this in the fridge until you are going to use it.

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After an hour, the dough has doubled in volume. Now dust your work surface with flour and roll out the dough into a large rectangle of about 30×50 cm. Spread 2/3 of the dough with the pumpkin butter.

Folding and Knotting the Dough

Now first fold the 'empty' third inwards and then the other third, as with an envelope. Turn the dough a quarter turn and cut into strips about 2 cm wide. Cut these strips in half almost all the way, but leave the top few inches attached.

Now make a 'twist' of the two loose strands by twisting them over each other. Make a loose knot of the twist and press the ends together. This does not have to be done neatly, the dough will rise later and everything will be fine.

Baking the buns

Place the buns you made in this way on a baking tray lined with baking paper and let the buns rise for another hour. Then preheat the oven to 180 degrees and bake the buns for 15 minutes until golden and golden.

Spread the still hot pumpkin spice buns with apricot jam that you have first heated up a bit. This gives them a beautiful shiny layer. Enjoy your meal!

Also try…

Do you love homemade bread rolls? Then try our traditional Antillean 'pan dushi' (Cinnamon Buns)!

  • This article was created in collaboration with a company or brand
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Pumpkin spice buns • delicious button buns for Easter
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