Spiced Squash Buns

Created by Caroline @the_happy_food_kitchen these super yummy buns will bring a breakfast smile even on the coldest of mornings! 

These happily freeze, so why not make a batch, pop them in the freezer and defrost one or two the night before to bake the next morning….your house will smell amazing too!

150g wholemeal bread flour
400g white bread flour
1 yeast sachet (7g)
90g caster or coconut sugar
270g dairy-free milk, room temperature
90g puree cooked Organibox butternut squash or pumpkin, room temperature 60g salted vegan butter, melted, room temperature
1 tbsp mixed spice
1 tbsp cinnamon

For the filling:
100g vegan butter, room temperature
2 tbsp mixed spice
1 tbsp cinnamon
65g caster or coconut sugar Icing sugar to top

First activate the yeast by gently heating the milk to blood temperature, as in you shouldn’t feel it is hot or cold when you touch it. Add the yeast and a tablespoon of the sugar to the milk and mix. Leave on the counter while you prepare the rest of the ingredients as in around 5-10mins you should see it bubbling. If there are no bubbles your yeast is not working. 

In a bowl place all the dry ingredients and mix, then add the vegan butter, puree and the activated milk and yeast mix. Either use a mixer with a dough hook or your hands to knead together until you have a smooth dough which is not too sticky. Usually about 5mins.  

Place the dough in a large bowl greased with a little sunflower/vegetable oil and cover, leave in a warm place to rise for around an hour. It should then be double its original size. This will take longer if your room is cooler.  

Meanwhile mix the vegan butter, spices and sugar together to make a paste. Using some oil or more vegan butter grease a large dish for the bun to cook in, this should be well covered to prevent sticking. 

Take the risen dough and knock it back. Form into a ball on a floured surface and roll it out into a large rectangle, around 30cm x 45cm. Cover this with the butter and spice mixture, you need to use a light touch and make sure you spread to the edges. Roll the dough up – roll the longest side so you have a long but slightly thinner roll. 

Slice the rolls into 12 pieces either using a sharp knife or some dental floss. 

Place evenly spaced in an oiled dish and cover again. Leave to rise a second time for around 30mins.  

 Preheat the oven to 190c / 375f ahead of baking. When hot place the uncovered buns in the oven for 20-25mins. They should be golden. 

To ice you can dust them with a little icing sugar while they are warm or mix icing sugar with a little cold water to make a paste and drizzle this over the top of the buns when cool.