Harissa Pumpkin Slider Buns
Harissa Pumpkin Slider Buns, a flavour packed version of classic burger or slider buns. Perfect for lamb or veggie burgers, or served warm with a little butter.
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Ingredients
- 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)
Instructions
Pumpkin Puree*
- 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
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
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