Fluffy Pumpkin-Spice Buns | Recipe | Natalie Penny

Name: Fluffy Pumpkin-Spice Buns | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; If you have a mixer, use the dough hook to combine all the dough ingredients together. If you don't, use a wooden spoon and some elbow grease, mixing until you have a sticky dough.; Meanwhile, combine the ingredients for the spice mix in a small bowl, and set aside. In another bowl, stir together the filling ingredients, and set aside.; Line a baking tray with greaseproof paper, or lightly grease a baking dish.; Once the dough has risen, remove it from the bowl, and place it on a lightly floured surface. Roll it out into a large rectangle, about 1cm thick.; Arrange the rolls in your lined tray, leaving a little space between each one to give them room to expand.; Cover the tray in cling film or a clean kitchen towel, and leave to prove somewhere warm for another hour.; 15 mins before your buns are fully proved, preheat the oven to 180°C/fan 160°C/Gas 4.; Bake your buns for around 15-20 mins, until golden and fluffy. Be careful not to over bake – you want them as light and tender as possible. When they're done, remove from the oven and allow to cool.; Prepare your frosting or glaze by whipping together all the ingredients. Once the buns have cooled, either spoon over your frosting, allowing it to slip down the cracks, or drizzle over your glaze.

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I've used very strong 00 Canadian bread flour here, which makes the buns extra fluffy, but I've used regular 00 bread flour in the past, and they're just…

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Ingredients

Ingredients
Instructions
If you have a mixer, use the dough hook to combine all the dough ingredients together. If you don't, use a wooden spoon and some elbow grease, mixing until you have a sticky dough.
Meanwhile, combine the ingredients for the spice mix in a small bowl, and set aside. In another bowl, stir together the filling ingredients, and set aside.
Line a baking tray with greaseproof paper, or lightly grease a baking dish.
Once the dough has risen, remove it from the bowl, and place it on a lightly floured surface. Roll it out into a large rectangle, about 1cm thick.
Arrange the rolls in your lined tray, leaving a little space between each one to give them room to expand.
Cover the tray in cling film or a clean kitchen towel, and leave to prove somewhere warm for another hour.
15 mins before your buns are fully proved, preheat the oven to 180°C/fan 160°C/Gas 4.
Bake your buns for around 15-20 mins, until golden and fluffy. Be careful not to over bake – you want them as light and tender as possible. When they're done, remove from the oven and allow to cool.
Prepare your frosting or glaze by whipping together all the ingredients. Once the buns have cooled, either spoon over your frosting, allowing it to slip down the cracks, or drizzle over your glaze.