Spicy Pumpkin Hot Cross Buns

Such a yummy take on the traditional Easter buns with the addition of pumpkin. It adds a lovely golden hue and a hint of pumpkin flavour.

Makes 16

what you need

For the buns

14 g dried yeast

1 1/4 cups milk, warmed

3/4 cup diced pumpkin (pureed)

1/4 cup (60g) caster sugar

4 cups (600g) plain flour

2 tablespoons pumpkin pie spice

1 teaspoon cinnamon

½ cup of pistachios, or any nuts you like, roughly chopped

60 g butter

1 egg

For the flour paste

½  cup self raising flour

2 teaspoons castor sugar

1/3 cup water

For the Glaze

¼ cup castor sugar

¼ cup water

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what to do

Dice up pumpkin and roast in oven until browned and tender. Pulse in food processor until smooth. Alternatively, you can cook the pumpkin in the microwave for 4 minutes. 

Combine yeast, sugar and milk in a bowl, cover and stand in a warm place for about 10 minutes or until mixture is frothy.

Sift flour and spices in a large bowl, rub in the butter. Stir in yeast mixture, egg, nuts and pumpkin puree and mix to a soft sticky dough. Cover and stand in a warm place for about 45 minutes or until the dough has doubled in size. Turn dough onto a lightly floured surface, knead for about 5 minutes or until smooth.

Preheat oven to 200°C. Divide dough into 16 pieces, knead into balls. Then place on a tray lined with baking paper, cover and allow to rise for 15 minutes in a warm spot.

Combine all ingredients for the paste then put into a piping bag and pipe on crosses and bake in a hot oven for 20minutes. Transfer to wire rack and brush buns while warm with glaze and sprinkle on chopped pistachios.

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