Vegan Pumpkin Spice Buns with Orange Buttercream | Recipe | Zucker&Jagdwurst

Ingredients

• For the dough:
• 300 g (10.5 oz) Hokkaido pumpkin (for 200 g / 7 oz pumpkin puree)
• 100 ml (0.5 cup) warm water
• 150 ml (0.66 cup) warm plant-based milk
• 42 g (1.5 oz) fresh yeast
• 3 tbsp cane sugar
• 600 g (4.75 cups) flour
• 1 tsp salt
• 50 g (0.5 stick) vegan butter (e.g. Vioblock from Violife)
• For the filling:
• 100 g (0.5 cup) raw cane sugar
• 3 tbsp pumpkin spice
• 1 pinch of salt
• 125 g (1 stick) vegan butter at room temperature (e.g. Vioblock from Violife)
• 50 g (2 oz) pecans
• For the orange buttercream:
• 100 g (0.5 cup) vegan butter at room temperature (e.g. Vioblock from Violife)
• 150 g (1.25 cups) confectioner's sugar
• 0.25 tsp vanilla extract
• 0.5 orange (zest)
• 1 tbsp orange juice
• Also:
• pecans for garnish