I love flavoured breads, and I’m sure it’s no secret that I love colourful dishes too. These Harissa Pumpkin Slider Buns are a flavour packed version of a classic burger or slider bun.
And while I made these in the shape of little pumpkins to celebrate Halloween, the flavour is so delicious that you can enjoy these all year round. Move over boring plain buns. These Harissa Pumpkin Slider Buns are my new favourite.
You don’t need to add may toppings as they’re already delicious as is. But these would work so well for lamb burgers, veggie burgers or similar. Or have them as is served warm with a little butter.
I am sure some people are intimidated by bread recipes. But these are definitely not difficult. Patience is the only skill you need here since they have to rise twice, as with most breads and buns. I don’t even use a stand mixer as they don’t require much kneading.
For me, I prefer avoiding hidden preservatives in shop bought breads. And especially burger buns that are often laced with unnecessary sugars and refined flours.
Harissa Pumpkin Slider Buns
- 3½ – 4 Cups All-Purpose/Cake Flour
- 2 tsp Instant dry yeast
- 1 tsp Salt
- 1 Large Egg
- ¼ – ½ Cup Milk (dairy or non-dairy)
- 1 Cup Pumpkin Puree*
- 2 Tbsp Harissa Paste
- 2 Tbsp Oil (Vegetable/Sunflower/Canola)
- Cook or roast around 450 – 500 grams of pumpkin until soft. This should yield the one cup of puree. Feel free to use pre-cooked or canned pumpkin puree if it's available. If using frozen mashed pumpkin, ensure it's defrosted fully and drained of any excess liquid (preferably overnight if using for frozen/defrosted)
- Add the cooked and cooled pumpkin to a food processor and blend until a smooth puree. Feel free to season with salt. Then place in a sifter to drain any remaining liquid. You can do this for at least 15 – 20 minutes, or pop it in the fridge overnight
- Note: Too much remaining liquid will require extra flour in the dough
- In a large bowl or the bowl of your stand mixer, add the salt, then the flour (starting with 3½ cups), followed by the yeast
- Note: salt can kill yeast so you don't want direct contact between the two until you start mixing
- Whisk the egg with a ¼ cup of milk, then add the pumpkin puree, harissa paste and the oil. Mix together then add to the dry ingredients
- Mix and knead until it forms a smooth dough. Around 8 – 10 minutes
- Tip: if the dough is dry and doesn't come together, add a tablespoon of milk and mix to incorporate. Repeat with one tablespoon at a time until the dough is soft and smooth. If too wet, add a tablespoon of flour at a time until the dough can be handled and is less sticky. Do not over work the dough
- Lightly grease a large bowl with a little oil and add the dough. Cover and place in a warm, draft free place for 45 minutes to 1 hour, until doubled in size
- When the dough has doubled in size, turn it out onto a lightly floured surface. Cut the dough into 8 – 12 equal portions (the size and quantity will depend on the size of buns you want to make). Form each into a ball and place on a baking paper lined baking tray, leaving space in between for the buns to rise
- Cover lightly with a clean tea towel and leave to rise for around 30 minutes, until they are around doubled in size
- Preheat the oven to 190°C
- When the buns have risen, bake for around 15 – 20 minutes, depending on the size of your buns. The buns should just start getting colour on top. Do not brown too much as you want to keep the vibrant orange colour
- Transfer to a cooling rack to cool
- Serve warm or cool with your favourite burgers and toppings