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Lisa K's Pumpkin buns with chestnut filling.. tastes as good as it looks

Made with sourdough and organic ingredients .. Freezes well.

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Makes 12 buns

Microwave 6 oz raw pumpkin for five minutes with 2 tsp of water and let cool, and mash it.

Beat 2 eggs with one tsp of vanilla paste and one tbsp whole milk.

Make dough from 12oz Shipton Mill soft cake and pastry flour with one tbsp rice syrup or honey, or more if required,   add  the mashed pumpkin, the beaten eggs, one tsp Himalayan rock salt, 1oz  sourdough starter and enough spring water to make a stiff dough ...Set aside for half an hour and knead with two tbsp sunflower liquid oil. Divide into 12, and fill with sweetened chestnut filling.snip dough buns with scissors.

Cold rise, brush with whole milk,  preheat oven and bake at 180 degrees for 15-20 minutes. Let cool and decorate with pumpkin seeds.

Added by: Lisa Kafton

Tags: Bread Buns Nuts

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chestnut filling

These sound delicious, how much sourdough starter and spring water do you use, and what goes in to make your sweetened chestnut filling?

ShiptonMill 09 April 2019

RE: chestnut filling

I used about 1oz sourdough starter and just enough water to make a stiff dough. The filling is cooked chestnut, mashed with a little water, plus a cup of sugar, 2 tbsp golden syrup, half TSP salt. This is added to about 3oz sunflower oil in a pan and heated at a low temperature, constantly stirring for about 4o minutes or until the mixture congeals. Let cool completely before use.

Mrs Lisa Kafton 12 April 2019

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