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@theodood:

JaxAndTheo
JaxAndTheo
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Friday 23 October 2026 00:37:19 GMT
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cheese stuffed pumpkin shaped buns 🤍🎃 recipe: the dough- ¾ cup warm milk (180g) ¼ cup warm water (60g) 3 tsp active dry yeast (10g) ⅓ cup sugar (65g), divided 2 eggs 2 tbsp avocado oil 4–5 cups bread flour (480–600g) 1 tsp salt ¼ cup salted butter, melted (57g) combine warm milk, warm water, 1 tbsp sugar & yeast. let sit 5–10 mins until foamy. add remaining sugar, butter, eggs & avocado oil. gradually mix in 4 cups flour & salt until a rough dough forms. then gradually add more flour as needed until smooth, elastic & slightly tacky. cover & let rise in a warm spot until doubled, about 1 hr. the cheese filling- munster cheese, cut into small chunks mozzarella cheese, cut into small chunks punch down the dough & divide into 110g portions. flatten each piece slightly, add a chunk of each cheese to the center, then wrap the dough around the cheese, pinch the seams closed & gently roll into a ball. shaping the pumpkins- food-safe baking twine, cut into 4 pieces per bun arrange the 4 strings in a snowflake shape. place each bun seam-side up over the center of the strings, bring the ends up around the bun & tie gently at the top. tie the horizontal string first, then the vertical & diagonal strings, spacing them evenly. double-knot & trim the excess, making sure the strings aren’t too tight. place on a lined baking sheet & let rise for another 20–25 mins while the oven preheats to 350°F. egg wash- 1 egg 2 tbsp heavy cream whisk together & brush over the buns. bake at 350°F for about 25–30 mins, or until golden brown & cooked through. garlic butter 4 tbsp salted butter, melted 1 tbsp minced garlic parsley, to taste italian seasoning, to taste mix everything together. once the buns are baked, carefully snip the strings at the top & gently remove them one at a time. some may stick, so take your time to keep the pumpkin shape intact. brush with garlic butter, add a pretzel stick to the center of each bun for the stem & serve warm! #cheese #pumpkin #bread #Recipe #baking
cheese stuffed pumpkin shaped buns 🤍🎃 recipe: the dough- ¾ cup warm milk (180g) ¼ cup warm water (60g) 3 tsp active dry yeast (10g) ⅓ cup sugar (65g), divided 2 eggs 2 tbsp avocado oil 4–5 cups bread flour (480–600g) 1 tsp salt ¼ cup salted butter, melted (57g) combine warm milk, warm water, 1 tbsp sugar & yeast. let sit 5–10 mins until foamy. add remaining sugar, butter, eggs & avocado oil. gradually mix in 4 cups flour & salt until a rough dough forms. then gradually add more flour as needed until smooth, elastic & slightly tacky. cover & let rise in a warm spot until doubled, about 1 hr. the cheese filling- munster cheese, cut into small chunks mozzarella cheese, cut into small chunks punch down the dough & divide into 110g portions. flatten each piece slightly, add a chunk of each cheese to the center, then wrap the dough around the cheese, pinch the seams closed & gently roll into a ball. shaping the pumpkins- food-safe baking twine, cut into 4 pieces per bun arrange the 4 strings in a snowflake shape. place each bun seam-side up over the center of the strings, bring the ends up around the bun & tie gently at the top. tie the horizontal string first, then the vertical & diagonal strings, spacing them evenly. double-knot & trim the excess, making sure the strings aren’t too tight. place on a lined baking sheet & let rise for another 20–25 mins while the oven preheats to 350°F. egg wash- 1 egg 2 tbsp heavy cream whisk together & brush over the buns. bake at 350°F for about 25–30 mins, or until golden brown & cooked through. garlic butter 4 tbsp salted butter, melted 1 tbsp minced garlic parsley, to taste italian seasoning, to taste mix everything together. once the buns are baked, carefully snip the strings at the top & gently remove them one at a time. some may stick, so take your time to keep the pumpkin shape intact. brush with garlic butter, add a pretzel stick to the center of each bun for the stem & serve warm! #cheese #pumpkin #bread #Recipe #baking


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