Braided Pumpkin, Sage and Aged Cheese Buns
Savory, aromatic buns made with a soft dough enriched with pumpkin purée, butter, and a touch of honey, braided with grated aged cheese and fresh sage. They bake up with a golden crust and tender crumb, perfect for brunch, dinner, or an artisanal home bakery spread.
Ingredients
- 500 g bread flour (for the dough principal)
- 9 g fine salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 1 g ground cinnamon (optional, aporta calidez)
- 180 g pumpkin purée (without sugar added)
- 180 ml warm milk (38°C)
- 21 g honey (for equilibrio of sabor)
- 60 g unsalted butter, melted (lightly tibia, no hot)
- 1 unit large egg (for the dough)
- 120 g grated aged cheese (tipo manchego curado or parmesan firme)
- 8 g fresh sage, chopped (for the relleno)
- 1 g ground black pepper (for the relleno)
- 15 g additional flour (for espolvorear the mesa si hace falta)
- 1 unit beaten egg (for brush)
- 20 g pumpkin seeds (for decorar)
- 14 g additional melted butter (for brush al salir of the horno)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, mix the bread flour, fine salt, instant dry yeast, and ground cinnamon.
- 2
2. In a separate bowl, combine the pumpkin purée, warm milk at about 100°F / 38°C, honey, the 60 g melted unsalted butter, and 1 large egg. Whisk until smooth.
- 3
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead for 8 to 10 minutes by hand, or 6 to 7 minutes with a dough hook, until the dough is smooth, elastic, and only slightly tacky. If it feels too wet, gradually add some of the additional flour.
- 4
4. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm spot for 75 minutes, or until nearly doubled in size.
- 5
5. In a small bowl, mix the grated aged cheese, chopped fresh sage, and ground black pepper to make the filling.
- 6
6. Deflate the dough and place it on a lightly floured surface using the remaining additional flour. Roll it into a rectangle about 16 x 12 inches. Evenly scatter the cheese, sage, and pepper mixture over the surface.
- 7
7. Fold the dough in thirds like a letter, pressing gently so the filling stays in place. Cut the dough into 8 long strips of equal size.
- 8
8. Take each strip, twist it several times, then shape it into a simple braid or braided knot. Place the buns on a lined baking sheet, leaving space between them.
- 9
9. Cover the buns and let them rise for 30 more minutes, until puffy. Meanwhile, preheat the oven to 375°F / 190°C.
- 10
10. Brush each bun with the beaten egg and sprinkle the pumpkin seeds on top.
- 11
11. Bake for 24 to 30 minutes at 375°F / 190°C, rotating the pan halfway through, until the buns are deeply golden and baked through.
- 12
12. Remove from the oven and immediately brush with the additional tablespoon of melted butter. Let cool for 10 minutes before serving.
Chef tips
For deeper flavor, use a firm aged cheese with pronounced savory notes. For more even shaping, chill the dough for 10 minutes before cutting it into strips.
Substitutions
You can replace the sage with fresh thyme or very finely chopped rosemary. The honey can be swapped for maple syrup in the same amount. The aged cheese can be replaced with a firm aged cheddar.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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